The buzz: The Michelin-star duo that formerly helmed J'aime Bangkok, chefs Amerigo Tito Sesti and Yoan Martin, launch their highly anticipated breakaway venture saturated in sustainable cooking practices, Mediterranean influence, and dystopian retro-futurism. The venue sits on the top floor of The Warehouse, a 900-square-meter community space in Talad Noi that transforms a historic bare bones building into a sprawling brutalist home for pop-ups, art exhibitions, and the underground music haunt Clutch BKK. 

 

The vibe: Not a white tablecloth in sight, and that’s very much by design. An old birdcage elevator rumbles guests to the top floor and deposits them in front of an open kitchen, sealed composting machine, and almost-too-lifelike mannequins draped in neo-noir garb reminiscent of “Blade Runner” or “The Fifth Element.” Paper menus are swapped for QR codes beamed through 60s-era slide viewers. Graffiti adorns concrete walls behind metal bookshelves filled with old sci-fi novels and cooking tomes. Moody, but tasteful, pink, orange, and blue lighting completes the cyberpunk aesthetic. 

 

The food: The duo were among the first batch of chefs to be awarded Michelin’s “Green Star” accolade for sustainability during their time at J’aime. They’ve kicked it up a notch here. Solar panels on the roof cover daytime electricity, and the kitchen team shuns gas power for a wood-fired grill nestled in a food cart parked on the outside terrace. The best way to describe the food here would be staunchly anti-waste with Mediterranean influence and no-compromise local sourcing. Earthling supplies the meaty lion’s mane used in the mushroom skewers (B240/2 skewers) charred on the grill and paired with fermented lime and a drizzle of shallot dressing. The crispy duck carbonara (B330) swaps pecorino and parmesan for a creamy alternative made in Mae Lao and fresh cracked black pepper grown in Trang. The flavors on the plate are unmistakably Mediterranean—bright, tangy, and savory—but with twists and turns down local pathways, like the burrata and charred eggplant salad (B280) bathed in pak chi-farang pesto, a herb ubiquitous in tom yum dishes. There is really no food quite like this in Bangkok at the moment. 

 

The drinks: Fiercely local, as expected. Khao Yai’s GranMonte dominates the wine list with popular vintages like its 2022 Asoke Cab Sauv (B3,500/bottle) and 2021 Midnight Harvest Chenin Blanc (B2,400/bottle). Sake and umeshu high balls (B350) come by way of Chiang Rai’s Sei-i Beverage with tonics and sodas supplied by Nonthaburi’s Nammon. The small six-item cocktail list (from B320) still manages to chart the gradient between boozy, sweet, fruity, sour, and bitter options well and relies on the same local suppliers as the kitchen team. Even the mineral water comes from Saiyok Springs (B90/glass, B190/bottle), the same company that supplies Ore (ranked No. 10 in BK Magazine’s Top tables 2024). 

 

Why we’d come back:  Electric Sheep nails the quality expectations without bending the knee to imported ingredients, easy cooking equipment, or ready-made social media appeal. The chefs are relentless in their concept, the vibe is fun, and it works.