As we near the end November, it seems like Christmas has come early to Bangkok gourmands when you consider all the new and notable restaurants popping up all over town. There’s always something novel and exciting to please every palette, no matter what part of the city you find yourself in. So, whether you’re making lunch or dinner plans, we – as Thailand’s leading luxury authority – are more than happy to steer you in the right direction when it comes to new “must-try” eateries.
From renowned chefs setting up shop in high-end hotel restaurants, to slightly quirkier casual restaurants that make food fun, the latter half of this month has seen lots of diversity. And alongside the totally new restos there is one old favourite who has relaunched in an entirely new locale – with a new outlook to match! We invite you to scroll to see five places to drink and dine this November.
At Wolf 984, a newly opened restaurant on Naradiwas, chef Yada breaks all boundaries of haute cuisine, offering a menu that is devoid of rules and all about fun. Making ample use of its Josper grill, the restaurant’s signature wood-fired dishes run the gamut from decadent lobster BBQ, to grilled Australian Wagyu beef, to uni toast, to flame-kissed desserts and even a Pão de ló (Portuguese airy egg cake). There’s also an extensive raw bar to liven things up, and customers are encouraged to mix and match, creating a personalized dining experience unlike any other. As for the name, the owners admit they were “inspired by wild wolves who roam the night”, and to illustrate that point a giant illuminated moon at the entryway welcomes visitors.
Karmakamet Conveyance – the relaunch of the much-loved Karmakamet Diner – officially opens its doors to the public on November 27th (although they’ve been accepting pre-bookings since the 8th). Chef Jutamas “Som” Theantae, together with her expert kitchen team, have relocated the restaurant to Sukhumvit Soi 49, tempting local foodies with a thought-provoking set menu, and a fresh, more fine dining concept. Each course is a sophisticated patchwork of fresh and transformed ingredients – one of her curries contains over 50 different herbs and spices alone – all of which creates a complex yet exquisite culinary experience in which the most humble of produce is elevated to bold new heights. With courses bearing mysterious names such as ‘Grains’, ‘Warmth’, ‘Rainforest’, ‘Village’, and ‘Life’, diners should be prepared to experience a gastronomic journey like no other. The 10-course meal served as part of the set menu (also available with champagne pairing), is made up of dishes inspired from Som’s memories growing up and significant events that have impacted her life. For instance, the amuse bouche come from a 40-year old potent yadongthat was given to the chef by her father, and in the lamb chop coated with spices and served with biryani, we see influences from India, where chef Som spent a few years during her time as a student.
Located on the restaurant-rich third floor The Athenee Hotel, the recently opened Kintsugi Bangkok by Jeff Ramsey labels itself as “progressive Japanese kaiseki”, using ingredients primarily from Western Japan, combined with produce from Thailand – thus taking classical kaiseki cuisine in daring new directions. If you’re unfamiliar with Chef Jeff, he was selected by Japanese super-chef Hide Yamamoto to open The Molecular Bar Restaurant in Tokyo, and subsequently earned a Michelin star rating (making him the first and still only American to earn a Michelin star outside of the United States). His Bangkok restaurant is open for dinner only, Wednesday through Sunday, and is decorated in a sleekly modern style. The uncluttered interior offers 12 seats at the kaiseki counter, 20 seats in two private rooms, and 28 seats in the main dining area.
There’s lots to love at Little Donkey, a casual, indoor-outdoor 65-seat eatery located on the upper level at 72 Courtyard on Thong Lor (where Toro used to be). It’s the first international location of chefs Ken Oringer and Jamie Bissonnette’s celebrated Little Donkey in Boston. The bar’s selection of sustainable wine, creative cocktails, and craft beers will keep things fun, but it’s the food – executed here by Chef Steve Doucakis – that will end up on Instagram. Must-try items include: the Mama Donut, a crunchy ring of tom yum goong with prawns and egg yolk; the Mala Squid, grilled over charcoal and dusted with a homemade “mala” spice blend; the Softshell Crab Sando, a katsu-style sandwich stuffed with two whole crabs, pepper leaf slaw, and sticky katsu sauce; the self-explanatory Kimchi and Yakisoba; and for dessert the Oatmeal Cookie Cake, topped with a bacon butterscotch sauce and vanilla ice cream. They also make a mean burger, adorned with a yummy foie gras-infused caramelised onion.
Shun by Yanagiya is an intimate omakase sumiyaki restaurant that marks the first overseas venture by Yanagiya, a two Michelin-starred restaurant in Mizunami (Gifu prefecture) that first opened in 1946. Within the elegant 15-seat circular dining room space guests are seated on high chairs around an open cooking island where premium seasonal ingredients are grilled to perfection over charcoal in front of diners. Menu highlights include: Tebasaki, Japanese style (free-range) chicken wings; Uzura, miniature ramen-style eggs from free-range quails; thin slices of marinated and grilled Miyazaki Kuroge A4 rib cap Wagyu, served with a raw egg yolk and momidare sauce; and Unadon, Yanagiya’s signature dish of farmed Anguilla Japonica – an indigenous Japanese species of eel. From the bar, the curated sake selection is based on region and rice varietal, while the wine list leans primarily towards old world labels with a lighter body, and the cocktails change with the seasons, using various fruits and herbs to create unique flavours that match sumiyaki cuisine.