The buzz: GOD, short for Genius On Drugs, boasts an ambitious team of co-founders: Gunn Lee, Attapon De-Silva, and Niks Anuman. Together, the team has been behind the success of establishments such as Teens of Thailand, Asia Today, Tax, and Independence Bar. After three years of planning, GOD is a testament to their collective vision, and rumors have been swirling that this may be their final project together. 

 

The vibe: The bar is intimate compared to other high-profile venues, but it already has an oversized reputation. The atmosphere is reminiscent of a deconsecrated gothic cathedral, with old stained glass windows juxtaposed against raw concrete and pillars, all illuminated under the glow of red light. The chilling atmosphere, rough, beaten-down second floor with a piano, high ceilings, and stone detailing add to the dramatic ambiance. The music is atmospheric until some hip-hop samples perk up; pianists go up to play when they feel like it, delivering energy to a dark but effortlessly hip space.

 

 

 

The drinks and food: With a hint of the sacrilegious in all the right ways, the bar challenges the norms of the cocktail scene. Co-founder Niks, in a conversation with BK Magazine, expressed the sentiment, acknowledging a shifting landscape for consumer preferences. As tastes become increasingly refined, GOD refuses to underestimate its guests. The menu embodies the ethos of  “excessive is necessary,” introducing the idea of pairing drinks with contrasting yet complementary small bites. Each drink comes with a three-part ritual: sipping the drink, eating the garnish, and returning to the drink. The approach reveals different flavor palettes and a fun interplay of textures.  4 Cheesus (B480) is based on the trend of incorporating cheese into cocktails; Niks elevated this concept by featuring four distinct cheeses like a drinkable quattro formaggi pizza with a refined distillate paired with madeira barbeito, mozzarella water, and a lactic solution. To pair, there’s a blend of pungent blue cheese and mozzarella foam topped with crispy bites of fried cheddar and pecorino romano. Trinity: The Father, The Son, and Larb Kwaii (B560) is a tribute to one of Nik's favorite dishes: buffalo larb from Doi Saket. Infused with vibrant larb seasoning, the drink offers a powerful kick and is paired with a buff chicharron topped with mayo truffle, truffle shavings, and wasabi sprouts, all of which snap and crackle. The truffle mayo creates a musky scent that rounds out the drink's sharpness.  Next up, GOD's Uni-Martini Experience features uni bafun and an in-house smoked olive. Using the uni as the foundation palate, the sharp, clean flavor of the super -18 martini cuts through the creamy salinity. For another martini twist, the Oyster Martini, which in 2023 emerged as the trendiest cocktail on the scene, includes hapusa gin, oyster juice, and vermouth, a gentle blend of brininess and acidity. The coppa ham, fine de claire oyster with a coconut and dill vinaigrette garnish elevates the drink. 

 

 

 

 

Why we’d come back: This is just the tip of the iceberg. With whispers about this being the team’s final masterpiece, this spot will be a must-try for the foreseeable future. As to what’s to come, GOD only knows.