25 Degrees

US restaurant chain 25 Degrees is a self-described “bordello meets burger bar.” Their Restaurant Week menu is an all-American line up of seven upscale burger options (well, one is actually Thai-inspired)—the most popular order is Number One, with caramelized onion, bacon, arugula, Prelibato gorgonzola and thousand island dressing. Pair it with curly fries and end with the warm melt chocolate cake for a true-blue stateside feast. The price (B1,000++) even includes two beers.

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Ash Kickers Briskets & Bourbon

If America to you is all about succulent, tender wood-smoked meats, then this is the menu for you. Chef-owner Colin Stevens and co-owner Gary Stewart draw their smoking methods from across the US with one caveat: only wood is used (no gas or charcoal). Follow up the hefty beef brisket platter with candied bacon cheesecake.

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Bunker

Overseen by one of Thailand's most decorated chefs, Tim Butler of Eat Me, chef Lorin Janita serves feast-like food that, according to the pair, "chefs would cook for other chefs." That means pure no-holds-barred indulgence—and what could be more American than that? Expect fusion food inspired by US classics in dishes like the “mac and cheese” cavatelli with oxtail and breadcrumbs and Asian-inflected dishes like the Korean fried chicken bao. Sold out in 2018—early booking is strongly recommended.

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The Kitchen Table

W Bangkok’s chic all-day restaurant deals in both Asian and Western flavors, though their recently unveiled “Tipsy Cow” concept sees carefully selected meats treated to stateside cooking techniques. The American influence is clear in this menu of smoked brisket, beef short rib and 20-layer chocolate cake. 

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Mexicano

This Mexican restaurant was one of the first in town. Mixing touches of Tex-Mex with Mexican classics, the menu takes in everything from quesadilas, nachos and tacos to fish ajillo, guacamole and chocolate churros. The terra-cotta and stone decor is a fittingly cozy backdrop for the regular live bands playing Latin sounds.

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The Missing Burro

From a shipping container-turned-kitchen, two Mexican brothers serve up traditional Yucatan cuisine to a sprinkling of tables in a peaceful garden. Feast on tortilla soup, followed by enchiladas, tacos and pumpkin pie, washed down with a couple of margaritas or frothy pisco sours. 

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