The best restaurants, bars and cafes in Phrom Phong

You’ll be surprised to find that khao pad comes in many iterations at this eatery. Chef Pattarawit “Park” Junthai, who is also behind Chim Ramen, has come up with a roster of unforgettable rice-based dishes like fried rice with salted beef jerky, with crab meat or with beef tongue. Delivery: LINE (@frieddining)

The unique taste of this Tokyo import was created by Tomoharu Shono, who introduced ramen under the concept of “farm to bowl”. Ingredients are sourced from local farmers while specialty items are flown in from Japan. What’s in each bowl? Fresh, handmade noodles, sous vide or fire-roasted meats and a hot milky broth.

Noted Korean chef Baik Jong Won opens the Bangkok’s outpost of Bornga, famed Korean eatery, that aims to bring the taste of his home to Thailand. The popular items includes seafood soup with tofu, stir-fried pork with chili sauce and soy sauce-marinated pork belly.  

If you find yourself in need of a hearty morning stop before heading to work, head to Larder BKK. Fast becoming a stalwart of the breakfast scene, it specialises in homemade charcuterie and freshly baked sourdough. In fact, the menu allows customers to mix and match baked goods with cold cuts or opt for curated set meals. The appeal of Larder BKK lies in the experience of personalising one’s breakfast, turning a simple meal into a really satisfying start to the day. 31/2 Phrom Chai Alley, Khlong Tan Nuea, Bangkok. 093-009-4494. Open daily 8am-5pm.

Chef Thitid Tassanakajohn does it again with another venture following Le Du and Baan. With the help of American chef Chandler Schultz, Thitid creates simple yet fabulous plates inspired by the sidewalk fare of Bangkok. Baa Ga Din is where you find everyday comfort food with a sophisticated twist. Try the dry-aged beef tartare with sweet cucumber gel, spicy mustard and salty tamarind sauce. Pair it with the grilled corn salad, a zesty dish that combines corn and mango with kaffir lime emulsion. A full-range bar offers herb-inspired drinks such as Wake Up in Bangkok, a gin-based cocktail with passion fruit, raspberry, ginger powder and absinthe.

Harvest has secured its reputation among the city’s gastrophiles for its delectable preparation of meat and seafood. Now, the cottage-themed eatery is stepping up its game and hoping to become a contender in Bangkok’s nightlife scene with The WoodShed, a separate cocktail bar adjacent to its dining room. Keeping to the pastoral feel that dominates the restaurant, The WoodShed is beautifully dressed up in refurbished old wood and dainty fairy lights. The seating area is scattered with low wooden tables and leather couches. The pervading simplicity is dramatically obstructed by a tree that grows through the roof. The bar is pretty selective with their liquor and stocks only craft items, some of which are rare even for well-established cocktail institutions. These craft items are turned into well-executed cocktails such as the savory Gintichoke (B365), which reminds us of the classic cocktail Gibson but served in ice. The drink mixes Whitley Neill gin, which has botanical notes from the baobab fruit and gooseberry, with vermouth and pickled artichoke brine. A smoky coffee flavor from espresso and house-made coffee syrup permeates in The Smoke Lingers (B450), a drinks that benefits from the heady kick of Laphroaig 10 Years single malt and Ocho tequila. If you like sipping cocktails, try The Deadly Invitation. As the name suggests, the drink is a head-spinning mix of Plantation 3 Stars rum and herb-flavored Zubrowka Bison vodka. The whole experience is elevated by old-school...

Swanky retail arena Emquartier has brought a slice of summer to its alfresco space, revealing the embodiment of a breezy beach club in a restaurant/bar that offers everything from tropical-inspired libations to casual eats. Escape is another addition to the beach club-inspired hangouts that have been cropping up in the city (the Ploenchit neighborhood has its own version on the fifth floor of Central Embassy). Wallpaper depicting pretty fronds dominate the foyer and greets guests as soon as they step out of the elevator. The main al fresco space has thatched-roof umbrellas, sofa beds and wood-heavy furniture, transporting urbanites to a posh “beachside” paradise. An oval-shaped, whitewashed cocktail bar acts as a focal point, connecting a small beer corner with a little paella kiosk. As in April 2018, the main menu is still a work in progress, but already shows a propensity for casual, fuss-free Western fare injected with a few Thai tweaks. Start off with the sweet and spicy fried chicken wings sprinkled with feta cheese and dried chili (B250) or the Nicoise salad with smoked salmon, baby potatoes and quail eggs (B390) before moving on to heavier fare like spaghetti aglio e olio with spicy Isaan sausage (B390), or succulent Angus beef sliders (B450). Expect more hearty proteins and a wider selection of Mediterranean-style tapas to make their way into the menu soon. Drinks-wise, the cocktail menu is as beach-friendly as it gets, listing down refreshing classics like mojito...

Moo Pai Kai Ma is the latest undertaking by the renowned Water Library group, but unlike the fancy, fine-dining establishments it has put out in the past, this new eatery is more casual, serving comfort Thai food with western tweaks.  The menu lists dishes that all Thais are familiar with. The signature moo pai or Barbecue Pork Spare Ribs (starts at B390) comes as an 800-gram knockout that’s cooked using the sous vide technique before its grilled with a homemade barbecue sauce. Meanwhile, the kai ma (roasted chicken, starts at B490) is a delicate treat that the restaurant makes fresh every day. But our top pick, which you should definitely try, is the Crab Pasta (B1,299), a dish with an explosively flavorful sauce made with black pepper, shrimp fat and aromatic spices. Diners also have an array of Isaan fare and street food regulars to choose from, like Stir-fried Rice Vermicelli with Water Mimosa and Prawns (B159), Thai Papaya Salad with Three Kinds of Shellfish (B159), and Fried Rice with Spicy Fermented Fish Relish (B129). If you’re a regular at Water Library, then you’ve probably tried one of its tantalizing desserts, which are also served here at Moo Pai Kai Ma. Try the Coconut Cake to finish off your meal. (You’ll thank us later.) Moo Pai Kai Ma welcomes visitors from 11:00-14:30 and 17:30-22:30 every day. Delivery is also available. For more details, drop them a call at 09 5072 7777

The name Pierre Hermé is synonymous to macarons. Here, the scrumptious treat is available in flavors such as milk chocolate, dark chocolate, green apple celery and truffle. Other sweet items are also available including the cake infiniment citron (lemon zest cake) and chocolate bars.

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.

This bar in Phrom Phong is all about music and everything in between. Drumsticks adorn the walls, instruments are set here and there, and you can enjoy live DJ and percussion performances every night.  Come here for cool vibes and music-inspired drinks by head barman Pisit "Jeng" Yooyencharoen.

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...

An old wooden door welcomes you into a classic setting in which wooden tones and brown décor are complemented by warm gold accents. Vintage photos adorn the walls, adding to the nostalgic charm. As night falls, the atmosphere transforms with the glow of red lighting creating a more intimate experience. The cocktail menu offers both classic and signature creations, each inspired by the owners’ personalities and passions. Hendrix’s Garden reflects one owner’s love for music, blending pandan syrup and smoked rosemary for an aromatic twist. Biomimicry brings a refreshing edge with pickled lime, wasabi and celery topped with tonic and finished with an oba leaf garnish. For a playful touch, the S10 Shake takes inspiration from the iconic milkshake scene in Pulp Fiction (1994), serving up a nostalgic yet inventive sip.  5/F, Sukhumvit Soi 24, Khlong Tan, Khlong Toei. 02-550-6820. Open daily from 6pm-midnight. 

What is it?: A fusion vegan bistro, serving plant-based versions of familiar favourite comfort foods from around the globe.  Why we love it: Vistro was good when it opened in 2019, and it is even better now. The menu knows no boundaries so expect to see dishes from every continent, re-interpreted to plant-based perfection. It says something about the restaurant that the kitchen is almost as extensive as the seating area, which remains informal and inviting for a meal at any time of day. The non-alcoholic drinks menu ranges through kombucha, cold-pressed juices, lattes, smoothies and coconut milk-based shakes. Food-wise, try chili bao bao in soft buns with sweetly glazed meat substitute filling, or vegan crab croquettes that are super creamy in a fried bread crumb case with spicy mayonnaise. For noodle lovers, damn good dan dan combines substitute meatballs with mushrooms, red pepper and dark green bak choy, adding vibrant colours to a mildly spicy soup. In total there is a wide selection of noodles, bowls, wraps, tacos, salads, yum cha items, and cakes that include their famous chocolatey raw Snickers bar with plenty of vegan goodness inside. Time Out tip: Sunday brunch at Vistro is a great way to eat with friends sharing a selection of plates while discussing the various issues of the week. But do not be shy about coming alone, as there is counter top seating to pull up a stool to and scroll, read, or gaze down onto the street below.

Sometimes, a good drink and the right music can transform an ordinary moment into something special. For those looking to unwind with a favourite beverage while enjoying the sounds of music, a vinyl bar run by a Japanese enthusiast of vinyl culture offers the ideal setting. The bar’s aim is to provide a true Listening Bar experience, where you can immerse yourself in the soothing rhythms of jazzy vinyl grooves. A key feature of the bar is its dedication to sound quality with the use of vintage audio equipment. The wooden decor enhances acoustics, absorbing sound and reducing echoes to create a cosy, intimate setting. The music, played through classic equipment once used in cinemas, adds to the bar’s nostalgic charm. You can unwind and savour organic ingredients in your drinks. 4th Floor, Cannabis Culture Club, 635, Khlong Tan, Khlong Toei, Bangkok 10110 095-978-9196  

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.

R.E. 234 will take you back to the time of King Rama V when Western culture first arrived in Thailand, hence a menu chock full of fusion recipes. Indulge in tiger prawns with pomodoro sauce, stuffed pork chop with pesto cheese or the massaman kai. Don’t forget to try the organic floral tea before you leave. For jazz fans, live jazz music plays on Fridays and Saturdays.

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.

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...

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...