A week of firsts, from Empty Plates' pop-up debut to the inaugural Bangkok Bar Show.
Wed, Jun 26
On Jun 26, the team from Charoenkrung's hip izakaya, Jua, will be visiting Peppina on Sukhumvit Soi 33 for a pop-up featuring a selection of sake, highballs, negronis and yakitori (Japanese skewered chicken). Of course, Peppina's authentic Naples-style pizza and tasty pasta dishes will also be available.
Peppina, 27/1 Sukhumvit Soi 33, 02-119-7677.
Thu, June 27
This week, Smalls' pop-up series invites the chef-owner of Empty Plates, Steven John, to host his first ever pop-up outside of his private dining restaurant in a Lad Prao condo. He'll be putting on a menu of six Europe-meets-Asia dishes, including a unique ant eggs salad with chocolate mint, chili and dok khem (B120), his famous tomato tartar with home-baked bread (B280), a pulled-beef brisket burger with kimchi ketchup (B220) and smoked duck with grilled okra, potatoes and fermented soy bean in coconut sauce (B450). For dessert, indulge in durian served five ways (B250). Make your table booking here.
Smalls, 186/3 Suan Phlu Soi 1, 094-264-9535.
Fri, Jun 28
This weekend, Lhong 1919 is hosting the first ever Bangkok Bar Show. The huge showcase will feature over a hundred spirits and liquors from across the world for visitors to sample, along with alcohol experts who'll present their signature drinks and cocktail-making techniques. Tickets are B200 in advance, inclusive of one drink, or B300 on the door.
Jun 29-30, 11am-6pm. Lhong 1919, 248 Chiang Mai Rd., 081-994-4597.
Over the weekend of Jun 28-29, Sloane's is hosting a butchery, sausage and BBQ workshop in Thonglor, which will finish in a meaty meal using what you've made, along with craft beers and a bag of sausages to take home with you (B2,500/person). Book a spot through firstname.lastname@example.org, or call 02-398-2294-5.
Jun 28-29. Sub-Zero and Wolf, Thonglor Soi 20.
Sun, Jun 30
On Jun 30, Tropic City welcomes Jay Khan, the award-winning owner and head mixologist of Hong Kong-based cocktail bar, COA, for a night of his signature agave and tequila cocktails. Khan's Mexican-themed cocktail bar was ranked number 12 in Asia’s 50 Best Bars 2019. For bookings, call 083-838-2750.
Jun 30, Tropic City, 672/65 Charoenkrung Soi 28, 083-838-2750
On July 4, Siwilai City Club welcomes to the kitchen Andy Ricker, a two-time James Beard Award winner, cookbook author and owner of Pok Pok Restaurants in Portland. Priced at B2,200, inclusive of one welcome drink, his special shared-plate dinner will feature the likes of deep-fried Vietnamese fish sauce wings, sai ua (Chiang Mai sausage) with steamed veggies and nam prik kha (chili, garlic and galangal dipping sauce), and his signature Pok Pok Affogato. Reservations required via Line @siwilaicityclub or call 02-160-5631.
Jul 4, Siwilai City Club, 6/F, Central Embassy, Phloen Chit Rd., 02-160-5631.
The Okura Prestige’s Japanese wine and whiskey focused bar, Up & Above, will host a six-course dinner paired with a selection of wines by Beringer, one of California’s oldest wineries. Bookings made before Jun 28 will be charged at B3,500/person; after that, it's B3,900/person. To make a reservation, call 02-687-9000.
Jul 4, Up & Above, 24/F, The Okura Prestige Bangkok, 57 Wireless Rd., 02-687-9000.
On Jul 6-7, head to On Nut’s Habito Mall for their farmers' market, where you can shop organic natural food and goods from local producers, including natural clothing, handmade jewelries, arts and crafts, from 11am to 7pm.
45/19 Sukhumvit Soi 77.
For every weekend through Jul 15, BK has partnered with over 20 top Bangkok restaurants for a series of gut-busting sharing-style brunches, with menus up to 10 courses starting from just B1,000/person. Plenty of the Brunch Club venues are also offering alcohol packages for an additional B500. Taking part, you'll find many of Bangkok’s top fine-dining and fine-casual restaurants, including names that don’t normally do brunch or even lunch, such as 80/20, Jua and Sensi. For full details of menus, prices and how to book, visit bkrestaurantweek.com/brunch.