Creative burgers and brunch dishes from former members of Thailand's national culinary team.
Chunky throws a brioche-shaped punch at Bangkok’s healthy-eating trend with a lineup of decadently OTT burgers. Those in the know get the sliced sirloin burger with beef jus and mushrooms. And this is no cheap-looking fast-food—the smell of fresh bread fills a dining room that’s light, sophisticated and well-versed in coffee shop cliches.
The buzz: Did you know Thailand has a national culinary team? Well it does. And this casual new restaurant comes from a group of its former members, headed by the Dusit Thani College-trained Eakkachai Saengkardsanee.
The decor: A good recap of the trending cafe-culture decor: floor-to-ceiling windows, wood-heavy furnishings, minimal white space with tweaked Edison light bulbs. Everything points to a warm and welcoming vibe. Step inside and you’ll see the coffee and bakery counter on your right, where the chefs bake their own bread and pastries fresh on site. There’s also a mezzanine, where you can book for a private party.
The food and drinks: The house-made brioche buns take center stage, appearance in, of course, burgers and also breakfast dishes. Go full-on comforting with the all-American Chunky beef burger (B295), made with Australian beef patty, a house-made mayo-based “secret” sauce, cheddar cheese, sauteed mushrooms, caramelized onions, tomato, shallots and some greens. There’s also a pork option available at B265. Other specialty burgers include the sliced beef burger (B310), which features sliced New Zealand sirloin with three-day simmer brown sauce, mushroom and caramelized onion, and the crispy chicken and caesar burger (B245), featuring romaine lettuce, bacon, crispy-fried chicken and caesar dressing. Brunch dishes, served daily from 11am-4pm,also play with the burger concept, like the croque madame-derived “holy cheese burger” (B295) and Benedict burger (B260). Order up caesar chips (B170) and poutine (B225) or choose a healthier option like dieter’s salad (B190). Also don’t miss chef Eakkachai’s capellini pasta with a creamy bisque sauce and battered prawn (B285), which won him a competition in Malaysia. To drink, try hot chocolate truffle (B130), which sees housemade chocolate truffles and hot milk served separately.
Why you should care: The young chefs get creative with their burgers and brunch dishes here, in addition to a wide variety of other cuisines.