The buzz: What started as a bar is now generating serious heat among Bangkok foodies thanks to a small menu that offers far more than your usual bar snacks. The chef, Vincent Thierry, comes from Hong Kong's two-Michelin-starred Caprice restaurant, and is a master of complex flavors and elaborate presentation. 

 

The décor: The small, 1920s-inspired indoor area is dominated by rich, plum-leather seating, gleaming bronze bar stools and lots of marble, while the vast outdoor terrace (which covers most of the venue) has a cool black and white theme. The outdoor air-con also makes it the comfiest roof terrace in Bangkok.

 

The food: Savory dishes that look like desserts and desserts that look like works of art, all minutely portioned and precisely executed. The Japanese wagyu sirloin with black truffle potato and bone marrow butter is probably the heartiest thing on the menu, while the onsen egg yolk with sea urchin espuma and pork knuckle stew showcases Thierry’s ability to match very bold flavors. The price of B350 per dish (savory) looks reasonable for somewhere so fancy, but it’ll take a lot more than one dish to fill you up. For dessert (all B250), don’t miss Thierry's take on apple tarte tartin with vanilla ice cream.

 

The drinks: Complement the delicate bites with the light and fruity cocktails (all B340). We particularly like the Mahanakhon Julep (Niki Thai vodka, absinthe, mango juice and passion fruit). The menu only covers signature creations, but the bartenders are competent enough to handle any classics you throw at them, too. Mocktails are also good, like the mixed berry ice tea (B220).

 

The crowd: Intimidating young(ish) things—early-30s, well-dressed and not afraid to order Champagne