After the departure of chef Arnie Marcella and a short closure, Sathorn hot spot Bunker will reopen on Mar 8 with a new menu that’s been overseen by one of Thailand's most decorated chefs, Tim Butler of Eat Me.

 

Butler and chef Lorin Janita of Phang Nga 's Esenzi are set to take Bunker’s season-driven cuisine in a decadent new direction. The idea behind the new menu is to serve feast-like food that chefs would cook for other chefs. This translates to mountains of uni in the DIY uni nachos (B2,500/100g tray) and a kombu-wrapped whole Maine lobster (B2,100), charcoal-grilled and served with parsley garlic butter.

 

With Butler at the reins, quality cuts of meat are a given—take the Ohmi Wagyu nuggets with tonkatsu sauce and caviar (B1,400) or the whole pig’s head, deep-fried and served half or whole (B500/900) with dipping sauces.

 

Some Bunker signatures remain, like the addictive scallop “tots” with yuzu koshu and crispy rice (B375) and the smoked bacon bao (B160).

 

To drink, you can expect a new wine list and an updated array of cocktails curated by sommelier Andreas Pergher and Bunker's bar team.