Amid the skyscrapers of Sathorn, Copine is secluded in a soi nearby St Louis BTS station. This all-day dining project serves up borderless Western cuisine in a cozy two-storey home, led by founder chef Sainisa “Jay” Sangsingkeaw, previously of fine dining French restaurant Stage which will also be moving to a similar location.

 

 

Copine is French for friend or girlfriend, and the design therefore reflects its namesake with vintage posters and a pastel color palette, making it feel like it's lifted straight from Montmartre shopfronts. Here, you’ll feel the comfort and intimacy of dining in close company. 

 

The breakfast menu lasts until 11:30am and includes staples like English Breakfast (B550) to fancy sandwiches and toasties. We stopped by for their dinner which took off with some finger food. The courgette fritters (B210) are coated with a thin layer of batter so you get that satisfying salted and light crunch without worrying about excess oil.

 

 

The duck and liver parfait (B320) sits on bite-size toast with berry jam, fresh pepper, and sunflower seeds to keep things light. To add a bit of greens, we recommend the burrata salad (B550) which serves a variety of tomatoes doused in a refreshing balsamic and pesto sauce.

 

Copine is stacked with seafood options, so try the moules frites (B590) which is served in either a white wine or a spicy tomato sauce, complete with supple mussels coated with butter and garlic.

 

 

If you’re searching for a bit of carbs to round out the spread, order the filling crab bisque pasta (B990). This dish packs in fresh chunks of crab meat and is topped with sweet horse crab for you to get your hands a bit dirty tearing the meat from the shell. Slices of tomatoes help keep the creamy crustacean sauce light. 

 

For the main course, stick with the seafood and go for the Thai fish of the day (B990) drizzled with rustic meuniere sauce. The fish is juicy and generously coated with butter, and a squeeze of lemon and a sprinkle of capers helps cut the flavors. 

 

 

Another one to look out for is the roasted black chicken (B620) with a house-made rub. Firm but tender, this slice of chicken is perfect to go with the warmly cooked coconut milk rice from Nakhon Sawan. The dish is also served with three dips: garlic, herb, and chili pepper. But the restaurant suggests that it goes well with drops of soy sauce.

 

Those craving their reds can turn toward Copine’s steak au poivre (B1,200), a tenderloin cut with black pepper sauce, or try the pork chop (B690) which is served alongside sauerkraut, roasted potato, and applesauce.

 

 

Copine is also serious about their dessert line up, with star dishes like the Pain Perdu (B340) featuring brown butter ice cream elevated on a fluffy french toast and drizzled with caramel sauce and butter syrup. The special panna cotta (B220) differs slightly from its traditional form with its layered berry jelly tier so you get the fresh sauce inside the actual panna cotta as well.