This bar and restaurant doesn't just have great views of the city going for it; there's also an adventurous menu of Japanese-Peruvian fusion cuisine.
The buzz: The new generation of pubs and restaurants popping up on Sukhumvit Soi 11 shows no signs of slowing down. The latest is Above Eleven, a brand new rooftop bar and restaurant up on the 32nd floor of the Fraser Suites. Perhaps in a bid to stand apart from the crowd, Above Eleven has adopted the slightly out there concept of Peruvian-Japanese fusion cuisine, better known as ‘Nikkei cuisine’ in Peru. Here, it comes served alongside cocktails that have an equal focus on South American and Japanese spirits.
The décor: It’s all about creating a peaceful green space in the heart of the city. There’s a long open bar in the center that’s surrounded by fake grass and tree-shaped lamps, and leads out to the outdoor space which features lots of wooden seating. A large glass wall allows for uninterrupted views over the city.
The music: Mostly a background of soft hip house though things do liven up every Wednesday when they embrace their South American theme with a Latin night where the DJ spins salsa and bachata and it’s buy one get one free for the ladies.
The crowd: Sukhumvit office workers, expats and Soi 11 partygoers dropping in for some pre-club drinks.
The price: The signature cocktails follow the concept and feature pisco (a kind of grape brandy) or sake. Try the pisco sour (B350, pisco, lime juice, bitter and topped with foaming egg white), a refreshing Togatta Stiletto (sake, prosecco, passion fruit puree, lychee syrup and fresh lychee, B350) or a Green Cloud, which features yoghurt mixed with Bacardi, lemon, Japanese cucumber, fresh mint, lemon juice at B350 and tastes a little like an Indian Lassi. Standard cocktails are available at B320-380 while the wine list comes from Wine Connection and ranges from B890-4,590. They also offer Micheladas, a Mexican cocktail which mixes draught beer with lime juice, salt and pepper (B230). The menu is small but pretty unique and intriguing: the Cebiche Above Eleven (B550, combines seabass, prawns and a spicy sauce topped with deep fried calamari), the Kani Causa (B300, mashed potato topped with crab in togarashi mayo), Beef Heart Anicucho (B240, Peruvian yakitori), Seco de Cordero (B950, slow cooked lamb shank served with steamed rice) and Sudado (B530, a traditional Peruvian fish stew with clams in aji amarillo chilis and Japanese pumpkin broth. Prices are net.
Why you’ll come back? It’s another good choice to kick off the party on Soi 11, this one with the option of a pretty amazing urban view, plus a chance to try some dishes you couldn’t experience anywhere else in town. Vasachol Quadri