What’s happening in the eating and drinking scene in Bangkok

There’s a new hotel on Soi Sathorn 12. ASAI, the younger (and cooler) brand of the Thai-born Dusit Thani hotel group, has recently opened its second location in the capital. The minimalist hotel looks super chic from the outside, boasting Scandinavian-inspired interiors with a touch of Thai warmth. (We haven’t checked out the rooms, but they should be similar to those at ASAI Chinatown—small yet comfy.)

But what really excites us is its main dining room. Err, the casual Thai restaurant run by beloved chef couple Bo Songvisava and Dylan Jones of Bo.lan fame, has found a new home at the hotel. Priding itself on serving authentic “rustic Thai” food—the food you’d find at street kitchens around Thailand—Err churns out simple fare that has been elevated with richer flavors, fine ingredients, and pretty presentation. This is the eatery’s second outpost in Bangkok; the other one is in Thonglor. 

Many of Err’s signatures have been reintroduced, including the can’t-miss deep-fried chicken skin served as a whole chicken. (Eat as is or dip in homemade sriracha sauce.) Other favorites, such as the soft and tender steamed egg topped with flavored eggplant, hot and spicy pork knuckle soup with fried shallots, and spicy red curry with pork knuckle, are also on the menu. Complement your meal with jasmine rice and side dishes such as green mango in spicy fish sauce (so delicious that we ordered two). Err gets all the flavors right—sweet where it should be and just enough spice that you can tolerate. The drawbacks? Servings are small—almost like izakaya food—and they’re far from cheap. But despite burning holes in our pocket, Err at Sathorn 12 is one restaurant that we’ll be coming back to.

FYI: Bo and Dylan are working on other projects with Dusit Thani, including designing food concepts and menus for the brand’s new hotels in Japan.

Before you know it, Côte by Mauro Colagrego at the Capella Hotel has already returned after a month-long remodeling. 

The one-Michelin-starred French-Mediterranean restaurant now boasts a Show Kitchen where diners can witness Chef Davide Garavaglia and his team create their culinary magic. Chef Davide has also unveiled new lunch and dinner menus inspired by the Riviera.

Also part of the revamp is the addition of the Library, a lounge area where you can enjoy preprandial drinks, as well as Chef Davide’s new Buchée menu, a light meal featuring five amuse-bouche, five petit fours, and three glasses of wine that you can have before your main meal or enjoy it on its own.  

The restaurant’s new four-course lunch starts from B2,250, while the five-course dinner starts from B4,100.  

Thitid Tassanakajohn’s award-winning fine-dining restaurant Nusara (currently No.3 on the list of Asia’s 50 Best Restaurants) has moved to a larger location on the same soi, taking over all three floors of a corner shophouse that strategically faces Wat Pho, the ancient and much-revered temple that lights up at night.

The shophouse’s walls have been knocked down and expansive windows have been installed to allow diners unparalleled views of the temple and to allow natural light to illuminate the olive-green dining chambers.

The menu still focuses on Thai fare with modern twists. Chef Thitid sources fine ingredients from around the country for recipes inspired by his ancestors, particularly his beloved grandmother. The 10-course meal is priced at B4,500++. Additionally, Nusara has been chosen as the exclusive ambassador of Krug Champagne in Thailand, allowing guests at Nusara to indulge in the exquisite taste of the French Champagne known for its exceptional quality and craftsmanship.

On the first floor is Nuss, a dimly lit bar that the chef put up with celebrated bartender Ronnaporn Kanivichaporn. Do check it out.     

Shangri-La Bangkok is quite unstoppable as of late! Last March, the five-star hotel on Charoenkrung pulled the curtain down on its famed Chinese restaurant Shang Palace, which has made a full-on return with new dishes and a new head chef.

This time around, the riverside establishment is adding more excitement to its food scene with the much awaited comeback of its Italian restaurant Volti.

After two years of cocooning, the restaurant has reopened and is now calling itself Volti Tuscan Grill & Bar. Along with the relaunch comes a new commitment: “re-envisioning” and “showcasing” quality meats that are cooked using smoking and wood-fire grilling techniques from Tuscany.

Chef Bruno Ferrari is now at the forefront of the reimagined Volti. The 42-year-old Italian native has had respectable stints at dining rooms around the world, including Wien Turin Restaurant in Zurich, Switzerland, where he was instrumental in helping the dining room gain a one Michelin star in 2008.

Once named the “Best Young Chef Patron” by the Italian Michelin Guide, Chef Bruno is now settled in Shangri-La Bangkok, where he has put in hard work for the reopening of its Italian restaurant.

This new era of Volti focuses on a variety of grilled meats sourced from the best farms across the globe. There’s everything under the sun here, from Japanese Wagyu (A5), to Australian Angus (MBS3+), to F1 Wagyu (MBS 7+).

All these premium meats are seasoned with ingredients such as Wagyu fat and ginger, and then cooked to perfection over an Austrian-designed charcoal grill using Tuscany-style techniques. All the meats are placed on Himalayan salt blocks to keep them in just the right temperature.

In addition to awesome grilled meats, Volti also has a variety of starters and mains that you just can’t miss, including the grilled octopus (B680++) marinated in green sauce, smoked paprika, lemon jelly, garlic, and truffle sauce. Then there’s the light but flavorsome beef carpaccio (B780++), which will invigorate your palate with lemon, mustard, and cherry tomato jelly.

Pasta fans will be drooling for Volti’s carbonara (B650++), which comes with a  silky-smooth sauce made with egg yolk, pork guanciale, and Roman pecorino cheese, while carnivores won’t regret digging into the Angus beef tenderloin rossini (200 grams, B1,300++), a rich steak offering served with foie gras and black truffle.

As you’re in an Italian restaurant, it’s not acceptable if you go home without getting your fill of a decadent dessert, such as the creamy Dolce Tiramisu (B420++).

For the best dining experience, these perfectly grilled meats and delicious dishes can be paired with Volti Tuscan Grill & Bar’s extensive list of fine wines and creative cocktails.

Book now and treat yourselves to an amazing meal against a gorgeous panoramic backdrop of the Chao Phraya River. Call 0 2236 7777 or email restaurants.slbk@shangri-la.com.

Volti Tuscan Grill & Bar is open for dinner only from Tuesday to Sunday.