Everyone’s talking about the new Birdies Hot Chicken above a cannabis shop just off Phrom Phong BTS station. They’re marrying the concepts of fried chicken and comfort food with high-end dining in a way no one dreamed.

 

The mind behind this unique spot is Thai-Australian chef Jennifer Evans, winner of My Kitchen Rules 2012 (Australians will know), who opened this “chicken and champagne” passion project in late July of this year. It's a mixture of elevated comfort food, creative cocktails, and high-end ingredients. 

 

For the koji marinated fried chicken main event (B390), guests can choose tenders, legs, wings, or eggplant for you veggies out there with a choice of three flavors—naked, hot honey, or spicy—and a range of sauces from toum to white Alabama and fermented chili.

 

The sides are similarly comfort food with a “Mac and Lots of Cheese” (B380) and smoked duck collard greens; if that’s not enough, their crusty cornbread with maple butter is sure to be a dessert to put you in a food coma. 

 

Within the wood-polished walls of this new space, it’s not just about fried chicken, of course. They’ve got a selection of small plates from bluefin tuna with bottarga and curry leaves (B690) to octopus with fifel chuma (B980). You’ll also find burratta with sesame and chili as well as a mix of chicken wings, prawns, and miso.  

 

But, let’s not forget the bubbly in the “champagne and chicken” concept. Open late, the spot boasts a wide champagne and wine list curated by Jennifer herself, and a full signature cocktail menu from Ryan Osnowski of the UK’s The Fat Duck group. Along with a selection of craft beers, you’ll find creative cocktails like the Happy AF featuring a Flor de Cana rum "yogurt wash" with coconut and mint and the Dopamine with Strangers and Sons, dashi, samphire, and shiso.

 

Leading a trend that fine dining can be fun, keep an eye on this spot, which is sure to garner plenty of plaudits and headlines. Afterall, who hasn’t wanted to mix winter truffles and caviar with fried chicken?