The beautiful garden at Thai restaurant Kram in the back streets of Sukhumvit Soi 39 has welcomed three new exciting faces to make it a real hangout spot. 

 

First up, Singaporean coffee roaster Sarnies, whose owner Eric Chan is one of the partners at modern Australian restaurant Freebird, takes over two glass-fronted shipping containers in the yard. To one side is a roasting zone with gigantic bags of coffee beans from six different countries, and to the other a small, stylishly minimalist cafe with just 7-8 seats. Do note, the place is only open Thu-Fri to serve options like piccolo (B100), flat white (B100) and mocha (B120)—try the house signature blend called Picks and Shovel (mixing Thai, Lao and Costa Rican beans).

 

Taking over another of the containers, Maison de Bangkok is possibly Bangkok's tiniest chef’s table restaurant. Here, Chatchai Chaengnakorn, formerly of Honmono Sushi, serves multi-course meals that are big on freshly imported Japanese produce, East-meets-West flavors and delicate plating. A sleek white counter allows only room for six diners, who are served ever-changing menus for lunch (B1,999 for seven courses) and dinner (B2,999 for 10 courses). These could include a fancified version of Edo-style sushi that’s topped with chutoro, uni and caviar embellished with organic edible flowers or a toasted croissant stuffed with an assortment of sashimi, garnished with yoghurt-infused pearls. Bookings are required one day in advance. 

 

 

The guys from Thonglor’s Blaq Lyte and Ari’s Future Factory, and their Ryde spin instructor friend, are behind Coastal, a bar pumping out tropical cocktails and the sounds to match from a bamboo shack. A handful of stools let you prop up the bar, but you really want to claim a patch of grass out on the lawn which is strewn with old-style mats, triangle cushions and low coffee tables. The low-key vibe (complete with three adventurous house cats) makes this a great spot for drinking from day into night, as they open from 3pm on weekends. Try the Sweet Juan (B340), which mixes chili-infused tequila with fresh pineapple juice, lime and cilantro, garnished with a slightly burnt big chili, for a flavor that's fresh with just a hint of fire.