From the Sarnies group, Funkytown blew into the nightlife scene at the end of last year with a host of experts at the helm—winning “Best New Bar 2024” at BK Magazine’s BAD Awards last year. For its first spin, head mixologist Pae Ketumarn (who's worked at several bars to appear on the World's 50 Best list) gave us signatures like the “Caesar Salad” and the “Pain Au Matcha”, which you can read about in our initial On the Bar coverage here. In the food department, they focused on small bites like a sai oua take on corn dogs. 

 

This time around, the drinks and delicacies zero in on Southeast Asian flavors and seasonal goods.

 

 

One of the new additions is a twist on the vacation classic: pina coladas. Instead of pineapples, the star of the show is a durian float and a jasmine rice essence to add some aromatic appeal.

 

 

Fans of tom yum can try the sweet, savory and spicy soup in the form of a fizzy highball. You’ll be sure to catch that whiff of coconut as well as a mouthwatering combo of shrimp paste, fish sauce, palm sugar, and more.

 

 

Those who prefer their tipples on the sweeter side can order the “Tang Yuan”, a popular Chinese dessert featuring glutinous rice balls with black sesame filling. This rendition also includes pistachio-infused rice milk and a distinguished fruity floral scent from osmanthus-infused shochu.

 

 

Food wise, they’ve come out with a number of new selections. The beef tartare cones highlight bitesize Thai wagyu topped with caviar and smoked egg yolk. 

 

 

Also on hand are the fried chicken claws paired with Balinese raw sambal—it's recommended you eat this with the “Durian Colada” so the tropical creaminess offsets the hot crispy chicken.