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ASIAN FUSION: Akira Back (Marriott Marquis)

Akira Back’s eponymous restaurant on the 37th-floor of Marriott Marquis Queen’s Park is only the latest in the celebrity chef’s globetrotting conquest, with his brand represented in 10 cities around the world. The flavors of Back’s dishes, however, are more localized, layering Korean and Japanese cuisines with influences from his American upbringing. Share the AB tacos (crispy taco shells stuffed with Wagyu bulgogi marinated in sweet soy sauce) and tuna pizza (tuna sashimi on chips-like crust drizzled lightly with white truffle oil) to keep room for the grilled octopus in smoked jalapeno sauce and the absolutely necessary and wonderfully decadent chocolate souffle.

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JAPANESE: Fillets

Local omakase chef Randy Noprapa shuns the usually hushed atmosphere of top-tier sushi dens in favor of a loungey vibe that draws a big, well-heeled crowd. The fish still comes five times a week from Tokyo’s most esteemed sellers, but you’ll also find creative touches like cherry blossom marinades and caviar making their way into the elegant pieces of sashimi and sushi. He takes wagyu beef as seriously as the fish, too.

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LAOTIAN: Funky Lam

Full-flavored Lao recipes and an old-school funk soundtrack combine at the noir-industrial dining room of Sanya Souvanna Phouma (Bed Supperclub, Maggie Choo’s, Sing Sing and Cactus) and fellow Laotian business partner Saya Na Champassak’s latest venture. Taking over the space of breezy brunch cafe Luka Moto once night falls, Funky Lam provides much more of a party vibe thanks to rattan window shades that block the outside world and some very moody lighting. Fans of Isaan food will find plenty of familiarity in larb ped, a zingy, herbal minced duck salad, and the tam mak hoong puu tord (B260), a salad of thinly sliced ribbons of papaya, local multicolored cherry tomatoes and fermented fish, topped with crisp tempura soft shell crab.

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VIETNAMESE: Madam T Vietnamese

This second branch of the friendly Vietnamese restaurant from across the Chao Phraya, with its limited but fresh array of Vietnamese dishes and prompt, unobtrusive service, is a welcome addition in a condo heavy neighborhood. The comfort of the colorful and relaxed dining room also makes a change from the slightly fussier La Dalat up the road. The place is just so cute, the food so fresh, eating at Madame T makes you feel healthy and warm inside.

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CHINESE: Man Ho (JW Marriott Hotel)

Man Ho occupies an elegant, spacious dining room on a second floor corner of the JW Marriott. It’s everything you expect from a long-standing five-star hotel restaurant. You’ve got efficient captains who’ve been waiting over the same Thai-Chinese families for years; and even if you’re new to the place, the service still manages to be both brisk and ceremoniously courteous. The Cantonese and Szechuan food served here is truly excellent, too, placing Man Ho in the top league of high-end hotel Chinese restaurants in Bangkok, whether you’re going for dim sum or a la carte.

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CHINESE: Mrs Wu

Taking their cues from the hotpot boom that’s overwhelmed San Francisco’s Bay Area, chef-owners Randy Noprapa and Chalee Kader add to their burgeoning portfolios (together they’re responsible for Fillets, Surface and 100 Mahaseth) with this vibrant melting-pot of a restaurant. Your hotpot comes separated into three broths that are a real step up from the usual: a hearty pork bone stock bursting with peppercorn; a rich Japanese nabe–with red wine; and a herbaceous chicken turmeric soup. 

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JAPANESE: Mugendai Hoten

Founded by a group of moneyed Japanophile friends, Mugendai was one of the first restaurants to claim it flies its fish in from Tsukiji Market, in Tokyo, five times a week, back when twice a week was still the norm. Its signature sushi dish, the Aburi 7, is an assortment of seven blow-torched slabs of fatty bluefin tuna, snapper, halibut fin and Matsuzaka beef (among others) topped by dabs of shredded garlic, crab eggs, ponzu or miso. Or go for the sashimi, the slices are gargantuan and bursting with flavor. 

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CHINESE: Pagoda Chinese Restaurant (Marriott Marquis)

An upscale Chinese restaurant serving Cantonese cuisine that manages to stay innovative whilst also embracing age-old cooking techniques—think classic chicken beggar and stick rice with crab. The pagoda-inspired ceiling and colorful lacquered tiles evoke the timeless grace and elegance of the Middle Kingdom. 

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JAPANESE: Up & Above (The Okura Prestige)

Bangkok’s most high-end Japanese hotel, The Okura Prestige, does a great line in both Japanese wine and whiskey. Check out their list of premium bottles like Suntory Hakushu 12 Years Old and Taketsuru Pure Malt. On the menu you might find everything from marinated hamachi sashimi to braised pork belly in a sweet soy and miso glaze. The 24th-floor views of Sukhumvit only add to the appeal.  

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CHINESE: Yao (Marriott Surawongse)

Situated atop the Bangkok Marriott Hotel The Surawongse, this rooftop bar offers impressive panoramic views, encompassing the Chao Phraya river, the historic Old Town and, of course, Bangkok’s glittering high rises. The decor takes a contemporary Shanghainese twist, incorporating carved oriental screens, abstract sculptures and Chinese ceramics for a sleek aesthetic. The food, too, takes a contemporary Chinese route with the likes of Sichuan-style fried chicken and roasted duck with melon and mango. 

Click here to read the BK Restaurant Week menu and make your reservation

From September 14-29, BK Magazine and 60 of the city’s best restaurants will join forces to serve hundreds of special dinners at a knockout fixed price of B1,000++ per person (B1,170 total) for a minimum of three courses. General booking opens this Aug 20, though if you use a Citibank credit card you can start making bookings from Aug 11 and also get special dining perks at each venue. Make your reservations at www.bkrestaurantweek.com. 

CITIBANK
SPECIAL BENEFITS FOR CITIBANK CARD MEMBERS
Advance booking for Citi credit card members from Aug 11 
Extra dish or other perk when you pay with Citi credit cards

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Since 1991, Jasco has been one of the most reliable and chosen vendors in the field of food service business. Today, our main clients include independent hotels, restaurants, national chains, healthcare, hospitality, and food service management.