The best restaurants, bars and cafes in Phrom Phong

Chef Pichaya “Pam” Utharntham is known as one of the judges on Top Chef Thailand and as the owner of The Table by Chef Pam, a chef’s table restaurant where it’s nearly impossible to book a reservation. Set in the chef’s own home— a lush oasis within the Sukhumvit labyrinth—the Table by Chef Pam serves French-inspired fare that incorporates techniques she gained while working in some of the most prestigious restaurants in the world, including Jean Georges in New York. Recently, Chef Pam has been displaying an obsession with beef, and she displays her knowledge of the meat with a new 12-course omakase experience that shows off the many different ways to prepare premium cuts. For example, tender flat iron from Australian wagyu is tossed with charcoal powder, grilled with butter and served with black garlic purée. Meanwhile, the rib-eye of Japanese premium Matsusaka beef is wrapped in foie gras and grilled with a touch of shiso salt. A sauce made from amaretto and port wine is available to give a touch of sweetness and complexity to the dish. Local meat offerings are also given the Chef Pam treatment. Surin beef is used to make what we think is one of the most remarkable courses in the set—a decadent baked Japanese rice dish with truffles and short rib. Though first-cate cuts are the stars of this omakase feast, secondary cuts also shine in support roles. Grilled beef heart is used in a snack of sourdough and beef jam, while beef tongue is smoked with lychee wood, then slow-coo

Following the success of his first restaurant, Soul Food Mahanakorn, former American food writer, Jarrett Wrisley collaborated with Roman chef, Paolo Vitaletti, to open an Italian restaurant named Appia. Named for and inspired by the ancient road which connected Rome to the southern part of Italy, Appia combines original Roman food with southern Italian recipes. Interesting, right? Both the handmade pasta and the gnocchi (Italian-style dumplings made from potatoes and flour) are musts. The porchetta is also recommended, a mouthwatering roast pork sliced and served in the traditional Italian style. For lighter fare, try the zucchini salad with parmesan or A Caprese in Puglia, a dish that combines burrata, crispy bread and oven-dried tomatoes. My Mother’s Tiramisu nicely rounds things off.

All Six To Twelve has opened up a second spot following the success of its first branch on Soi Langsuan. As with the original branch, this venue provides Thai fusion dishes in a modern-industrial setting. Of particular note are the klua kling moo tod, Isan-style sausages, capellini prik ong and French fries with dried chili paste.

Sukhumvit drinking den Dim Dim has collaborated with Singapore-born coffee shop A Stimulant by Sarnies to open a coffee shop within its premises during the day. Owned by Australian entrepreneur, Ben Lee, and Malaysian barista, Eric Chan, A Stimulant by Sarnies started off as a shop churning out hearty burgers in Singapore’s Telok Ayer neighborhood. Its owners saw a business opportunity in Bangkok and later on opened a small roaster-slash-coffee house in the back alley of Sukhumvit Soi 39, offering brews from carefully selected beans and providing a number of cafés around Bangkok with in-house roasts. As in the first Bangkok outlet, A Stimulant by Sarnies’ pop-up at Dim Dim offers single origin brews as well as original Sarnies’ blends such as Picks & Shovels, which mixes beans from Laos, Brazil and the Ban Mai Pattana Farm in Chiang Rai. Giving off a well-rounded flavor with slight chocolatey hints in the end, the blend mixes well with most espresso variations—it’s what they use for their orange mocha (B140), a refreshing pick-me-up that may (or may not) be a playful reference to the drink preferred by the ill-fated models in the first Zoolander movie. The Dim Dim branch, however, carries its own signatures—they serve a cold brew (B100) that’s infused with goji berry and a hint of cinnamon to add complexity to the naturally sweet drink. While you’re there, don’t miss out on the freshly baked brownies (B140), which follows a recipe put together by Ben’s great-grandmother. It’s

Softree’s softcream treat is now only available in one flavor – milk. The shop compensates by offering an extensive list of toppings. The stars of the show are easily the liquid honey, sweet coco, and Wow!Honey Chips (imagine organic honeycomb sticks on top of your ice cream). For coffee lovers, the affogato is well recommended.

Ministry of Crab, one of the Bangkok’s most awaited F&B openings and one of Asia’s 50 best restaurants—has declared lobster passé. Founded in Colombo, Sri Lanka by respected chef Dharshan Munidasa, and famed cricket legends Mahela Jayawardene and Kumar Sangakkara, the restaurant pays a worthwhile culinary tribute to Sri Lanka’s legendary mud crab, serving the meaty crustacean in delicious, spice-inflected dishes. The two-story branch in Bangkok boasts a colonial-style setting inspired by the flagship restaurant in Colombo. The Bangkok outpost, as with all the branches in Sri Lanka, carries a no-freezer policy, offering only fresh catch sourced from all over Sri Lanka, Thailand and its neighboring countries. The crabs here are caught in their natural environment, which gives their meat a sweet, distinctive flavor that differs from farmed alternatives. The crabs, available in half-kilo to two-kilo offerings are prepared in various delectable ways. To start, get the crab liver paté (B390), a creamy appetizer served with melba toast and kitul treacle (palm sugar syrup). For something more comforting, try the baked crab (B390), which has crab meat and risotto rice. Another must try is the pepper crab (prices depend on the size of the crab), a signature dish for two that gets your hands dirty and your bellies full. The heavy-clawed crab is cooked in hand-crushed peppercorns, whole peppercorns, and pepper stock, resulting in a fiery assault to the palate. If you’ve had enough of cra

Cheesecake lovers shouldn’t miss their chance to visit Uncle Tetsu. Signature items look to zuccotto, a semi-frozen Italian dessert that is available in three flavors: Angel Hats (cheese), Cupid Hats (strawberry), and devil hats (Chocolate). The other crowning items are rusk – crispy cheese biscuits that are available in original, strawberry or chocolate flavors – and a soft and smooth cheesecake that can be served either warm or cold. There’s usually a massive queue, particularly on the weekends, but it’s worth the wait.

Isao is always a worthy mention in a list of the city’s most beloved sushi restaurants. Chef Pu (founding partner), an alumni of Chicago’s ever popular Green Tea sushi bar, bravely injects bold twists on traditional maki and sashimi. This results in flavorful signatures such as the sushi sandwich, which features thin alternating layers of sushi rice, salmon, tuna, and nori, topped with lots of crispy tempura crumbles to add texture, and finished with Isao’s signature sauce to add an umami punch to your palate. Fully packed on a daily basis, it is always wise to reserve a spot. Otherwise, expect a 15 to 30 minute wait for a table.

Brekkie reinvents yucky-looking health food into mouth-watering dishes using organic ingredients, especially the quinoa. A must-try is the flavorful fried quinoa tom-yum with diced salmon, which was inspired by tom yum fried rice.  

Get a taste of Nagoya at Chita Yukata Tei, a secret ramen hub on Soi Sukhumvit 24. Homemade ramen noodles are produced every day and served with rich soups made with tamari (Japanese soy sauce) and miso.

Vistro has filled in a gap that seemed to be missing in the city’s herbivore scene, offering the most creative takes on typical vegan fare. The vegan dishes here are so flavorful that a carnivore may even consider going full vegan after a meal. The two-story establishment is airy, plant-filled and sizeable. The first floor is perfect for grabbing small healthy bites and drinks to go, while the second floor is where all the creative dishes are served. Don’t miss the Vistro Dumplings, a moreish snack served with Taiwanese-style chili oil and gyoza sauce, and the Habibi Wrap, which stuffs marinated “chicken,” iceberg lettuce, red cabbage, and bell pepper in a soft wheat tortilla. End your meal with a gooey brownie topped with a scoop of vegan ice cream. Their house-made kombucha and wellness lattes are also a must. Check out their Facebook page as they often host vegan weekend brunch with pancakes, smoothie bowls and savory waffles.

Sugar Ray was a mainstay in Ekkamai’s nightlife scene for a reason—its creative cocktails and rustic-meets-minimalist speakeasy vibe drew both eclectic hipsters and cocktail connoisseurs to the second floor of Baan Ekkamai. The bar, however, has just gone through a complete makeover, and it includes a new address on Sukhumvit Soi 24. Tucked within new restaurant complex Octo Seafood Bar (we won’t spoil the fun by telling you where the entrance is, but we will say that you have to hunt down a chap that looks as if he’s dressed for Comic Con in the medieval times), the new Sugar Ray is now a sleeker and more dapper version of its former self. Dressed in fine black marble and leather, the dimly lit space now features ample bar seating, which was conspicuously absent in its former digs. In true Sugar Ray fashion, the guys behind the bar are still up for conversation, mostly on cocktails or the bar’s selection of fine whiskey. Head mixologist Vipop Jinaphan and his team have come up with a short list of signature drinks that cater to all kinds of flavor-profile preferences. Un Poco Loco (B420) is a fruity and sour drink that packs a punch with a mix of tequila that's sous-vide with saffron, Amaro, mango, yogurt, lime, salt and bitter. East Coast Boulevard (B420) is a twist on the good old Boulevardier, infusing Bengalese spiced tea into Campari and the smooth blending of rye whiskey, sweet vermouth, Punt e Mes, and chocolate and grapefruit bitters. Local flavor shines in Born and

Bangkok’s pastry game is becoming more and more competitive, with a horde of  emerging dough wizards putting their own twist on familiar—and not so familiar—treats. Nine Pastry is one of the newer shops to test our bread obsession and, oh boy, do we approve! Located on Soi Sukhumvit 24, the shop is led by Middle Eastern chef Nir Netzer, who is going hard on the simple concept of sourdough bread, as well as purveying a wide array of Mediterranean-inspired goodies. Chef Nir claims he spent two years painstakingly  experimenting with recipes to come up with the best baked offerings. One of these experiments led to his take on the Jerusalem bagel (B80). The prolific pastry maker explains that this Israeli version of the beloved bread doesn’t go through a boiling process, which is how bagels are traditionally made, but goes straight into the oven for baking. The result is a tasty treat that’s crisp on the outside and soft and chewy, and subtly sweet, on the inside. The bread is liberally coated with sesame seeds, which adds more texture.  Nine Pastry also makes challah, aka Jewish brioche (B70, small; B100, big). Unlike brioche, however, this braided bread isn’t enriched with milk. Regardless, the texture remains soft and pillowy. (It’s a good alternative for those who are lactose-intolerant.) Also worth checking out are the vegan tahini cookies (B350/10pcs), the cinnamon and chocolate babka cake (B350) and Chef Nir’s sourdough bread (starts from B200). You can also get other lusc

A collaborative project among seven friends, Mutual Bar is a casual and cozy space where you can wind down while surrounded by comfy seating, good cocktails and lively music. The drinks list focuses on seven signature cocktails, each one inspired by the characters of the owners, plus one DIY cocktail created with the help of the folks from Asia Today bar in Charoenkrung. The refreshing Allen’s Apple (B340), inspired by one of the owner’s life in New York and his love for Woody Allen, mixes bourbon, orgeat syrup, red wine reduction, apple and lime juice. The coffee-infused Vivid Midnight (B340), “a breakfast in a glass” created from one of the partner’s love of all thing black, beer, and breakfast, sees a mixture of brandy, Thai-style espresso coffee, stout beer, orgeat syrup, and lemon juice; while the spirits-forward Hendrix’s Garden (B340), a drink by a musician owner, reflects his admiration for the legendary Jimmy Hendrix, and is a mix of whisky, tequila, amaro, pandansyrup, and burnt rosemary. The bar also introduces a special drink each month. If you go now, you can try the Freddie Mercu Tea (B340), an Earl Grey- and gininfused drink with butterscotch syrup and egg white, and served in a cute tea set. Classic cocktails and wine are also available. The bar doesn’t serve food but they do provide complementary unlimited snacks with your drinks. In the future, Mutual Bar plans to host events and talks. Keep your eyes peeled for updates.

Named after the mellow hue the sky took on when its owner first arrived at the location, Vanilla Sky is nestled on the 35th floor of Compass SkyView (aka that tower sitting right behind the Emporium mall), offering stunning views of Sukhumvit from every angle. The music is pretty chill, and perfectly complement the bar’s selection of refreshing cocktails. For a more exciting experience, ask for the flammable cocktail named Lamborghini (Sambuca, Kahlúa, Blue Curaçao, Bailey’s, B850) or head downstairs to Vanilla Club.

If you’re tired of overpriced mall food, this food cart parked near the entrance of luxury mall Emporium offers the perfect solution. There is only one thing on the menu: Hainanese-style chicken rice that got all the components right. The fragrant rice is packed with garlicky flavors, while the boiled chicken is juicy and tender. A fried option is also on the offer and the chicken is served crispy and not too greasy. For parties of two or more, a slightly peppery-sweet soup with whole chicken bone is served. Here’s the tricky part—trying to nab a seat is like a game of musical chairs. The minute you spot an empty chair, seize it as fast as you can. Otherwise, the remaining alternative is to take your place in the notoriously long queue for take-away orders—or eat while standing.

Octo Seafood Bar has made its name to Sukhumvit’s dining scene as a one-stop seafood destination with eye-striking giant octopus clinging majestically at the very store front. Helping to fulfill the ocean theme of the shipshaped restaurant is a cocktail bar serving cocktails with references to the underwater world. Perching on the second floor of the seafoodcentric complex, Dr. Fetch is embedded with narratives alluding to a laboratory hidden underwater operating by a fictional scientist. That explains the reasons why all the bartenders are dressed up in white laboratory gown. In contrast to the bright restaurant setting, the inside of Dr. Fetch is dimly-lit and succumbed to the heavy beats from live band performing nightly. If you look for a more private corner, take a seat in a connect room quirkily surrounded by wooden rabbits and animal skeletons. To comply with the bustling seafood restaurant downstairs, Dr. Fetch cocktails are conjured up with strong influence from the sea — dominantly via the name of the cocktails, garnishes and the shape of the glasses, not in the drink as we had expected. There’s the Pirate Spice Rum (B400), the concoction photogenically served in a siphon machine with the combination of pea flower-infused rum, toasted coconut and Maraschino liqueur brewed with lemongrass, ginger and butter, before being served hot in a Chinese-style tea cup. (The item is big enough to feed 3-4 people). Ocean Bouquet (B400) is nicely-flavored with accent of spicy and

Just like other hotel rooftop bars, Aire Bar at Hyatt Place offers expansive views over Bangkok. The difference is, the drinks here don’t empty out your pocket. Offering the perfect lookout to Benjasiri Park against a backdrop of skyscrapers, the bar caters to punters on a budget—sparkling wine starts from B199 while cocktails created by mixologist Nick Braun sets you back around B260.

Tibetan food is heavily influenced by Chinese and Indian cultures, resulting in dishes like momo (dumplings stuffed with meat, veggies and Indian cheese paneer). Some of Bangkok’s tastiest momos can be had at Tibet Kitchen, where they’re served steamed, pan-fried or deep-fried. The menu also includes fried rice, stir-fried noodles, and thukpa (Tibetan noodle soup), all of which are not too far from Chinese food, making them less of a risk for captious eaters.

Odtomato, at first glance, seems like just another eatery churning out casual East-meets-West fusion fare in a clean, minimalist setting. But this sleek Sukhumvit restaurant takes it up a notch by offering hearty modern Australian dishes made with top-quality ingredients.  Owed by Gavin Vongkusolkit (who’s also behind Kuppadeli café and Glowfish co-working space), Odtomato is dominated by masculine elements such as dark wood and teal-colored furniture. A cocktail bar at the front welcomes guests to the restaurant and serves tipples created by Australian bar master Nick Braun. The menu reveals creative Mod-Oz creations such as a refreshing green gazpacho made with cucumber, green grapes and avocado (B350), and a baked cauliflower and broccoli salad served with a drizzling of Dijon mustard (B275). Heavier plates include Beef Wellington (B1,550) made with premium beef from a farm in Hokkaido. Don’t miss the indulgent sticky date pudding (B225), created following a secret recipe from Gavin’s family. Keeping up with its name (pretty much a combination of “Od”, Gavin’s nickname and “tomato”), the eatery serves plump and fresh tomatoes as a complimentary overture prior to the meal. Odtomato has a great selection of wine, but you can also opt for for one of the cocktails such as the frothy and floral Blossom (vodka, raspberry and elderflower, B355), or the headier Cobbler (B385), which mixes three kinds of sherry (Fino, Palo Cortado and Ximénes) with rum and house-made pineapple juic