The best restaurants, bars and cafes in Phrom Phong

There’s a raw food solution to any craving at Rasayana. Pasta? Check, in the form of chewy and satisfying zucchini noodles topped with a fresh and spicy marinara sauce. Pizza? Oh yes. The mushroom pizza has a flaxseed and mushroom base and is topped with sauce and vegetables. But one of the tastiest entrees is the nut loaf made with almonds, fresh vegetables, herbs and spice. While the savories are satisfying enough, the ambrosial after-meal treats should not be ignored. Try the lemon tart, a treat hinging on macadamia, lime, and coconut or the banoffee pie with nuts, dates, banana and cacao. Don’t say we didn’t warn you.

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)

More an udon place than a ramen restaurant, Komugi is perfect for those who prefer their noodles thicker and chewier. The menu includes everything from a hot serve like Siroi Curry Udon (B300), which comes with an airy espuma sauce, to a cold serve like Ume Oroshi Udon (B280), which has refreshing sour notes from dried Japanese plum.

Cocotte welcomes you all to its brasserie outpost at the EmQuartier where you can create your own cuisine from its wide-ranging products.

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.

Scone lovers will love it here! Baker Bricks is a beloved café in Phrom Phong where various types of scones are highly popular. The plain one is only B55, while something different like cocoa chocolate chip scones (B60) and pearl sugar scones (B60) can't be missed.

Nuttawan “Yui” Supapong discovered that there is more to honey than the locally grown amber-colored sweetener she would take as a child after trying different kinds of honey on a study trip in the north. Inspired by her knowledge on the sugary food product, she decided to open a specialty cafe offering food and drinks made from honey she sourced herself from around the world. Tucked in Soi Sukhumvit 24, Honeyful boasts warm and welcoming interiors featuring wood furniture and flooring, and white beehive-shaped tiles. Green plants liven up the place, while big windows bring in natural light. At Honeyful, Yui wants to emphasize that honey, aside from being delicious, also carries tons of health benefits. “I want people to be able to incorporate honey in their everyday life,” she says. “Taking honey every morning helps strengthen your immune system. When the weather is bad, especially, the best thing you can do is to be healthy. Take it every day as part of your routine. Substitute table sugar with honey. It’s natural and is made of monosaccharides or single-molecule sugars, which the body can process more easily.”  Honey is incorporated in every drink and dish at Honeyful. The selection of honeys are changed every so often and, this season, the cafe offers collection of “monofloral honeys” in a menu called Honeyful Remedies. These honeys are produced by bees that mostly collect nectar from one floral species, thus giving the honey a distinct flavor. Yui says that each honey tas

Nova Tea Room  This London-inspired tea room offers delightful mains food and delectable desserts in a contemporary environment. There’s something for everyone, from classic duck and waffles to truffle risotto with foie gras to the signature rose ice cream.

The spacious, high-ceilinged space once occupied by hip gastropub All Six To Twelve has been taken over by Gismo, a new casual eatery that takes a similar Western-centric stance.  All Six To Twelve’s industrial interiors have been stripped away to make way for a whitewashed space decorated with plastic greenery, patterned black wallpaper and vintage-style ornaments. The bar facing the entrance features a zinc wall and blue stained wood. The overall effect is one of charming rusticity.  Chef Pratchaya Kroekarchachai, whose portfolio includes experiences at Dusit Thani’s 22 Kitchen and Bar whips up western-style grub that has been adjusted to appease the Thai palate. Expect all-day brunch dishes like avocado open sandwich with tuna in spicy mayonnaise (B320), and hearty mains like linguine pasta with tiger prawns, tomato, garlic, parmesan and langoustine sauce (B450) and grilled scallops served with squash, barley risotto, baked parmesan and caramel sauce (B480).  The drinks list carries colorful and refreshing cocktails like watermelon juice with bourbon and dashes of basil and lime (B290), as well as coffee (from B110) and chocolate drinks topped with cornflakes (B150).

The garden fronting Thai restaurant Kram welcomes a beach-themed cocktail bar, which is possibly the closest in Sukhumvit you can get to a tropical island experience. The brainchild of the people behind Blaq Lyte dance club in Thonglor and bar-slash-art gallery Future Factory in Ari, Coastal takes on a beachy atmosphere with rustic bamboo-shack interiors festooned with trendy umbrella and colorful inflatable tubes. Adding to the laidback feel are mats for lounging on the grass and low khan tok-style tables. Sweet and fruity cocktails are the bar’s main focus, as in the Smashing Basil, a Mojito-lookalike that is a light, gin-based concoction with a hint of Thai basil (B340), and the fiery yet refreshing Sweet Juan, which combines chili-infused tequila with pineapple juice, lime and cilantro (B340). For something a bit more grown-up, go for the Cottonmouth, a sipping drink that mixes gold and dark rum with slight hints of citrus (B380).

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 and

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.

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.

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

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.

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

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.

Nuttawan “Yui” Supapong discovered that there is more to honey than the locally grown amber-colored sweetener she would take as a child after trying different kinds of honey on a study trip in the north. Inspired by her knowledge on the sugary food product, she decided to open a specialty cafe offering food and drinks made from honey she sourced herself from around the world. Tucked in Soi Sukhumvit 24, Honeyful boasts warm and welcoming interiors featuring wood furniture and flooring, and white beehive-shaped tiles. Green plants liven up the place, while big windows bring in natural light. At Honeyful, Yui wants to emphasize that honey, aside from being delicious, also carries tons of health benefits. “I want people to be able to incorporate honey in their everyday life,” she says. “Taking honey every morning helps strengthen your immune system. When the weather is bad, especially, the best thing you can do is to be healthy. Take it every day as part of your routine. Substitute table sugar with honey. It’s natural and is made of monosaccharides or single-molecule sugars, which the body can process more easily.”  Honey is incorporated in every drink and dish at Honeyful. The selection of honeys are changed every so often and, this season, the cafe offers collection of “monofloral honeys” in a menu called Honeyful Remedies. These honeys are produced by bees that mostly collect nectar from one floral species, thus giving the honey a distinct flavor. Yui says that each honey tas