Who: A group of sandwich loving friends with a consultancy from Escapade’s burger and booze pros.
What: This refurbished shop-house on the fringes of Chinatown does some of Bangkok’s best sandwiches. Select from seven fillings that range from mushroom and cheese (B180) up to grilled beef (B450) and grilled unagi (freshwater eel, B550), each served between two pieces of lightly-charred ciabatta. 2nd Yard has even grown into a proper nightspot with a well-stocked bar, craft beers and cocktails. Aside from the solid sandwiches and drinks, part of the place’s appeal is its location amid the crumbling walls and auto shops of Talad Noi.
763 Charoenkrung Rd., 095-898-8070. Open daily 4-11pm
Who: Canada-trained executive chef Napol Jantraget and his pastry chef wife Saki Hoshino, joined by Canadian chef Andrew Martin (whose background includes a stint at Bo.lan and a project with Daniel Thaiger).
What: The emphasis is on local ingredients and made-from-scratch elements, backed by Western cooking techniques and some Thai touches. Chef Napol’s knack for making the most of only minimal ingredients is demonstrated in the Number One tea-smoked duck breast (B480), which comprises slices of smoky duck breast and pumpkin in a variety of guises (charred young pumpkin, flower and shoots, puree). Don’t miss the pumpkin and basil dessert (B220), either. A nine-course tasting menu is also available at the kitchen counter for eight diners a night from B1,800.
1052-1054 Charoenkrung Rd., 087-593-1936. Open Wed-Mon 6pm-midnight; Sat-Sun 10am-2pm
Who: The creative minds behind places as diverse as Soulbar, Rain Dogs, Bed Supperclub and The Space, joined by the Deli-Q and Good Neighbour teams.
What: Step inside and you’re transported to a retro Hong Kong diner like something out of In the Mood for Love—think warm lighting, carefully positioned mirrors, vintage mosaic tiles. FoudeJoie takes over two lower floors of the building, with the downstairs bistro serving cold cuts (from B180 for three items) and crepes alongside wine (from B140 by the glass). Dupuy whips up a few varieties of galette (savory crepe) including the Parisienne (ham, raclette cheese, egg and chives, B200), plus sweet crepes like lemon and honey (B160). A prohibition era-themed cocktail bar sits upstairs, where French spirits are spotlighted in classic cocktails (from B280) based on The Savoy Cocktail Book (first published back in 1930). The space will accommodate performances as well. The top two floors will soon open as Spare Parts, a smokehouse and beer and bourbon specialist.
831 Charoenkrung Soi 31, 085-527-3511. Still not fully operating, check bit.ly/2jdTI1d for opening times
Chet Adkins (former chef of Ku De Ta, now Ce La Vi, in Bangkok and Hong Kong) with Thomas Menard of Speedy Grandma
and Soy Sauce Factory
, and photographer Jason Lang.
What: Decked out with vintage collectibles and a colorful paint job, Little Market is a humble diner that’s small in size yet huge in personality. The focus is on Western breakfast and burgers. Drop by for a breakfast plate of egg, bacon, potatoes, tomatoes and muhsrooms (B180), muesli (B120) and pancakes (B120) with house-made pineapple compote and bael fruit syrup. Another highlight is the yummy steak burger (B180), made with a 270-day grain-fed Australian black Angus patty, smashed for a crispy crust, sandwiched between a bun from Charoenkrung’s legendary Panlee bakery. Coffee starts from a friendly B40 using local beans from Chiang Mai.
1056 Charoenkrung Soi 28, 061-558-7689. Open Mon-Sat 8am-8pm
Who: French chef-owner Romain Guiot, a jack of all trades whose resume includes stints as a cook, designer, exhibition organizer and yoga instructor.
What: Nestled down a small alley connecting Charoenkrung Soi 43 and 45, Outlaw is an absolute hidden gem. Watch Guiot in action in the very open kitchen, with just a tiny wooden bar between it and the diners. There he whips up everything from goat cheese salad (B260) and pasta (from B220) to Argentinian tenderloin steak with truffle mash potato (B550). Guiot also works with local producers like Holey Bakery for his bread, made into tartine (open-faced sandwiches, from B250) and Charun 13 Brewery for craft beer (B180). We also like that the honest good food is matched by a creative yet cozy interior that features reused materials like old window frames and school desks.
415 Charoenkrung Soi 45, 090-021-2111. Open Tue-Fri 10am-2pm; Sat-Sun 5-10:30pm