Cutesy, delicatessen-inspired Meatchop has been drawing steak lovers to Saladaeng for wallet-friendly meat cuts, but what many don’t know is that the second floor of the pastel-colored steakhouse houses a cocktail bar that also doubles as a bistro serving Vietnamese-style comfort fare.
A green staircase right by the entrance to Meatchop leads up to Happy Endings. Unlike the pastel shades that dominate downstairs, the restaurant-slash-bar keeps its interiors modest in terms of color. A bare concrete wall functions as a blank canvas for a dark blue abstract piece, while Asian-inspired objects like cabinets, amulets and artificial flowers play a part in constructing a “less is more” Oriental vibe.
The whole venue has the feel of a cocktail den, mainly due to a large bar occupying most of the space and dim lighting. Drinks were created by Watcharapong “Bank” Suriyaphan (one of the founders of Backstage Cocktail Bar), who smartly injects Asian tweaks into his libations. Curry Expression is a delicious drink that mixes tequila with long pepper syrup, curry-infused pineapple juice, black pepper and lime (B300), while Jasmine Collins is a delicate gin-based sour with floral hints (B280).
Pair your cocktails with Vietnamese comfort fare that’s not afraid to play with original recipes. Start your meal with the pork sausage salad, which combines Oriental greens like dill, basil and pennyworth with iceberg lettuce and succulent pork bits (B180). Premium beef from downstairs is used for their version of bo la lot (grilled beef wrapped in wild betel nut leaves, B240), a typical Vietnamese snack that’s great with cold beer or white wine. Our favorite, however, would be the guay chub, a flavorful and intense pork consommé served with tender pork neck and chewy homemade noodles (B160).
Happy Endings excels in bridging fun cocktails with comforting Vietnamese fare. Deejays pump up the party vibe during the weekend—it’s probably the only place in Bangkok where you can slurp pho while dancing to your favorite hip-hop tunes.
