Seasonal menus meet creative cocktails in Sathorn.
After the departure of chef Arnie Marcella, Sathorn hot spot Bunker has reopened with a new menu that’s been overseen by one of Thailand's most decorated chefs, Tim Butler of Eat Me.
Butler and chef Lorin Janita of Phang Nga 's Esenzi take Bunker’s season-driven cuisine in a decadent new direction. They serve feast-like food that, according to the pair, "chefs would cook for other chefs."
This translates to mountains of uni in the DIY uni nachos (B2,500/100g tray), Ohmi Wagyu nuggets with tonkatsu sauce and caviar (B1,400), and a whole pig’s head, deep-fried and served half or whole (B500/900) with dipping sauces.
Some Bunker signatures remain, like the addictive scallop “tots” with yuzu koshu and crispy rice (B375) and the smoked bacon bao (B160).
To drink, you can expect a new wine list and an updated array of cocktails curated by sommelier Andreas Pergher and Bunker's bar team.
|Address:||Bunker, 118/2 Sathorn Soi 12, Bangkok, Thailand|
|Open since:||April, 2016|
|Opening hours:||Tue-Sun 5:30pm-1am|
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