For a chef whose restaurant has yet to open (Quince, due this May), Jess Barnes sure is busy. Hot on the heels of his recent pop-up at Opposite, the Aussie chef now heads to Bed Supperclub (26 Soi Sukhumvit 11, 02-651-3537. www.bedsupperclub.com) on Mar 30-31. With “Let it breathe,” Barnes is once again pushing for meals made from organic and local food. He’s got goat cheese from Daisy and Lulu’s Goat Farm in Chonburi, KU Beef (Kasetsart University Kamphaeng Saen Campus) and buffalo milk from Murrah Buffalo Farm in Chachoengsao. The 4-course set menu is B1,450 and B2,250 with a wine pairing from Siam Winery.