During our first visit at Chef Pam Utharntharm’s new fine-dining venture Potong in October last year, we were told about a bar-in-the-making on the top floor of the building that got us all excited. A few months down the line, we finally had our curiosity appeased.
Opium Bar takes inspiration from the old opium smoking den that was housed at the very same spot. Similar to other areas of the restaurant, the bar bridges charming vintage decor, such as dark green hues and a golden peony flower on the ceiling, with more contemporary sleek leather touches.
No actual opium can be found in the bar (sorry), but good times are still promised, courtesy of a huge line-up of creative housemade tipples. Bar director Arnon “KK” Hoontrakul came up with the Liquid Surreality concept, which boasts how every concoction is “created twice, first in the mind and then in reality” to challenge all cocktail boundaries.
The result is a 17-page menu that includes over 100 drinks categorized into groups according to their intensity. Apéritif, to start with, is a list of appetite stimulants such as Kir Yaowaraj (B300), a rework of the classic French cocktail Kir, but with Chinese tea, crème de cassis and Chardonnay mixed in.
The challenge of reworking the classics is furthered in over 20 signature cocktails. Nipponlay (B480) revamps Rosita by replacing tequila with self-infused gin. Guests can pick from four different versions, each one representing ingredients from each region of Thailand. We ordered the southern one, which showcases the flavors of coconut and seaweed infused in sake and vermouth.
Staycation (B380) is another highlight that reminds us of Aviation with its mix of maraschino and crème de violette liqueur. This one, however, comes with a fragrant cocoa scent. But our favorite is the fizzy Opium Spritz (B350), which has hints of Potong’s herb potion.
If you plan to visit Opium Bar with your gang, try any one of the bottled cocktails served in a porthole diffuser. Priced between B1,900 and B2,300, these offerings come in a wide variety of ingredients and flavors to suit your taste.
A fourth floor private room and a rooftop area are in the works, and will be ready by the time Opium Bar has its grand launch.
