Things are heating up on the restaurant front. 

Bun Meat and Cheese

Homeburg mastermind Taiki Tsubota has opened a new outlet for his infamous burgers titled Bun Meat and Cheese.Taiki broke the Internet back in 2018 with news of a 1,000-strong waitlist and an average of only four burger servings per day at his “pay what you feel” pop-up. Now fans have a slightly easier way to get their burger fix. Thiis six-month pop-up booth will serve 100 burgers a day, prepped with precision by Taiki's small kitchen team. Expect super-light Japanese milk buns and perfectionist 170g beef patties topped with steamed cheese and optional additions, including caramelized onions, crispy shallots, sweet gherkins, pickled jalapenos, fries, housemade ketchup and mayo.

72 Courtyard, Sukhumvit Soi 55 (Thonglor). See full details.

 

 

Cantina Pizzeria & Italian Kitchen

The latest venture from Bangkok’s Soho Hospitality (Above Eleven, Havana Social, Charcoal) is this Italian pizza-focused counterpart to Ari’s Cantina Wine Bar & Italian Kitchen. This modern, industrial spin on underground wine cellar style features exposed, rustic brick walls and archways, strings of garlic, round faux-candle chandeliers and wooden tables reminiscent of the small eateries you find scattered throughout Italy. Anthony Falco, a renowned pizza consultant formerly of New York’s Roberta’s Pizza, was called upon to train the Cantina team on the art of pizza-making, Neapolitan style. The dough, made daily, is fermented, kneaded and left to rise slowly for 48 hours. Sample the resulting pliable, charred base and tangy tomato sauce in the diavola pizza, which comes topped with mozzarella, spicy Italian salami, black olives and basil.

Eleven, Sukhumvit Soi 11. See full details

 

Fowlmouth

Joining the influx of newcomers to Soi 11, Fowlmouth’s second branch builds on the Thonglor original with a new “secret menu” to accompany their fried chicken signatures and a fresh selection of beers that’ll have you torn on which branch to run to. They go big on Nashville hot chicken, a Tennessee-hailing specialty of the deep-fried, cayenne pepper-seasoned variety that gets treated to a slathering of spicy paste. At Fowlmouth, they offer different heat levels ranging from the compassionate mild to the scorching Death level—beware of contact with your skin! Those in the know will go for the classic Little Fowl, which sets a perfectly crisp quarter chicken with pickles atop classic white bread, which absorbs all the juices and flavor.

Eleven, Sukhumvit Soi 11. See full details

 

Ici

The new dessert restaurant from rising pastry chef Arisara “Paper” Chongphanitkul doles out sweet treats unlike anything Bangkok's seen before. After formal training at France’s Gastronomicom pastry school—followed by stints in the kitchens of Sadaharu Aoki and Hugo & Victor in Paris—chef Paper has made her name in the kitchens of Thai chef-restaurateur Ian Kittichai’s Issaya Siamese Club as well as new fine-dining sensation Saawaan. She also gained last year’s Top Tables title of Best Pastry Chef. From within an elegantly appointed house with a garden, she crafts macarons in everything from salted egg to caramelized onion flavor and eye-popping desserts like the Insta-famous Starfish with coffee-vanilla mascarpone mousse, pineapple compote, cashew nut praline, ginger milk froth and coconut rum gel.

Sukhumvit Soi 27. See full details

 

McManus Brothers Oyster Bar 

After more than a decade pleasing crowds at prestigious London markets like Borough, Portobello, Spitalfields and Covent Garden, McManus Brothers Oyster Bar brings its classic prosecco and oysters combo to Bangkok on the ground-floor terrace of Thonglor's 72 Courtyard nightlife complex. An ocean-blue hand-painted sign and a Union Jack flag point the way to this petite booth where Darren McManus and his wife Saovanee hope to change the perception of oysters being a luxury item fit only for fancy restaurants. While that doesn't quite translate to street-food prices, an oyster (or dozen) with your after-work drink is by no means out of reach: Maldon Rock (U.K.) and Kumamoto (Japan) oysters are available for B139/piece, B699/half-dozen and B1,199/dozen, while Conegliano Valdobbiadene Prosecco D.O.C.G. is priced at B270/glass or B1,600/bottle. 

72 Courtyard, Sukhumvit Soi 55 (Thonlgor). See full details. 

 

Credit: Sansern Khriengprinyakich

 

Someday Everyday

After their surprise exit from Thai fine-dining institution Nahm in 2018, founder David Thompson and head chef Prin Polsuk are back with a new project that’s guaranteed not to break the bank. Affordable as it may be, this humble khao rad gaeng (curry and rice) spot is far from simple.  Concrete walls painted blue and dark metal-rimmed windows are softened by a marquee light bulb sign bearing the restaurant’s name. There are about 20 dishes on the rotating menu, none of which is kaprao, and almost all of which take plunges into modern Thai cuisine. Some favorites are permanent, like the deep-fried semi-sun-dried pork, gaeng ra wang (beef green curry with white turmeric and cumin), and—our favorite—fall-off-the-bone pork rib soup with a sour, fresh hit of madan leaf. 

Chaorunkrung Soi 30. See full details

 

Tenko Omakase

Bangkok’s latest omakase ("chef's selection") restaurant is led by Japanese-American chef Goji Kobayashi, previously of Wako in San Francisco. Though you pass through a massive hotel lobby to reach Tenko, the restaurant feels more like a standalone thanks to its location in a lush botanical garden out the back, surrounded by koi ponds. The menu reflects the changing seasons in Japan, with the ingredients flown in from Tokyo's Toyosu Market and other Japanese suppliers several times per week. While the menu changes daily, you can expect quality ingredients like Takeshima A4 wagyu beef, Hokkaido scallops, red sea urchin from Kyushu, rice from Niigata, and heirloom tomatoes from Yamanashi, treated to occasional seasonings like ponzu sauce or fresh yuzu. 

Pullman King Power, Rangnam Rd. See full details