Table talk in Bangkok (September 3-9)

Mid-Autumn Festival is getting a Fire Horse twist at Kimpton Maa-Lai Bangkok, where this year’s mooncake collection combines festive flavours and collectible packaging with a collaboration with Artstory By Autistic Thai. Supported by the Autistic Thai Foundation, the social enterprise helps autistic people develop their artistic skills and work towards meaningful employment. 

At its centre is a limited-edition horseshoe-shaped box featuring an original Fire Horse illustration by artist Anusone ‘Mix’ Tunarin. A portion of proceeds supports Artstory By Autistic Thai’s work with autistic artists and employment opportunities.

Choose four mooncakes from five flavours: durian with melon seed & egg yolk, custard, caramel latte & almond, sesame chocolate mochi, and savoury chicken floss & chilli paste. Designed to live on beyond the festival, the keepsake box doubles as a jewellery case, accessory holder or desk piece.

September 1-25. B1,888. Pick-up available at Kimpton Maa-Lai Bangkok until September 25

Capricci gives wagyu the full Italian treatment this month as Chef Simone Scarparo joins Chef James Pongsakorn for The Wagyu Collection. The limited-time menu runs from hand-cut Australian wagyu tartare with hazelnut sabayon and truffle to 12-hour wagyu ragù and charcoal-grilled wagyu risoni with marrow and crispy shallot. There’s also 200g tagliata with wild rocket, parmesan and aged balsamic. For the table, pre-order the 1-1.2kg bone-in wagyu ribeye, grilled Florentine-style and served with roasted potatoes and kaffir lime sauce. Bring an appetite and someone prepared to share.

September 1-30. Capricci, 26/3 Yen Akat, Thung Maha Mek, Sathon.

Seasonal Tastes at The Westin Grande Sukhumvit welcomes Chef Hou Xiaobin from The Ritz Carlton, Tianjin for a buffet showcasing Cantonese and Shandong cooking from September 4-13. Drawing on more than 22 years in professional kitchens, Chef Hou serves braised pork belly in brown sauce, dry-braised black tiger prawns and fish poached in prawn broth, plus sautéed fresh abalone and button mushrooms with millet chilli. The buffet is available at lunch and dinner.

September 4-13. Lunch noon-2.30pm, dinner 6pm-10pm. From B1,100++ per person. Seasonal Tastes, 7/F, The Westin Grande Sukhumvit

Yaowarat has reached Thai Tien, sort of. From the team behind Ruay Mitr Khao Tom Kui, Mitr Street is a new six-storey Thai Chinese street-food restaurant built around fire, wok cooking and Old Town energy. Ruay Mitr favourites include pengyou fried beef, urak lawoi prawn sashimi in fish sauce, Talad Plu crispy chive cakes and Ruay Mitr mama hotpot, New dishes range from red charcoal-grilled chicken and creamy crab omelette to Maha Mitr crab fried rice with that all-important wok hei. Upstairs, ThaiKi Rooftop Bar serves Thai-Chinese inspired cocktails with views of Wat Pho and the Chao Phraya River. Live DJs play every Saturday and Sunday from 6pm to 9pm.

Open daily 11am-10pm. Mitr Street, 119 Soi Tha Suphan, Tha Tien, Phra Nakhon, Bangkok

A quick after-work drink is unlikely at Kizaru. The new Japanese izakaya at Montien Mall channels Tokyo’s late-night backstreets with an open kitchen, sharing plates and drinks worth lingering over. Chef Shun Sato, who grew up in the izakaya business in Sendai and has worked across Tokyo, Sydney, London and Hong Kong, serves chanjya tofu, takowasa and miso cream cheese alongside jet-fresh hamachi, salmon and chutoro sashimi, yakitori, tempura and wagyu steak. Fire scallop arrives at the table in blue flames. Drinks draw on Japan’s tachinomi culture, with cold beers, whisky highballs and regional sake, including unpasteurised bottles rarely found outside Japan. Come for dinner and expect to stay for one more.

Open now. Kizaru, Montien Mall, Surawong, Bangkok

Bar Sathorn continues its Local Mix series with The FIGnature Garden, a family-run fig farm in Bo Thong, Chonburi. The premise: take a local ingredient, meet the people who grow it and see what happens when it reaches the bar. This edition brings three cocktails. FigNature Fizz is a refreshing highball of vodka, pear, yuzu, chrysanthemum and fig leaf tea. Fig Banoffee riffs on an Espresso Martini with rum, fresh-fig-infused PX sherry, banana, coffee and candied fig. Fig Re-Fashioned remixes an Old Fashioned with passion fruit and fig spread, walnut and chocolate bitters. The collaboration runs until the end of September – ample time for a fig-fuelled detour.

Until September 30. Daily, 2.30pm-1am. Bar Sathorn, The House on Sathorn

Saneh Jaan is celebrating its tenth anniversary with a reimagined dining experience while also debuting Jaan Ranjuan, a cocktail and tea lounge conceived as an extension of the restaurant. Thai flavours remain central, appearing in cocktails, teas and small bites built around local herbs, fruits, flowers and spices. The more relaxed space works equally well for lingering after dinner or dropping in for a standalone drink. Having retained a Michelin Star for nine consecutive years, Saneh Jaan is already looking towards its next decade.

Jaan Ranjuan, Saneh Jaan, Bangkok

Birdies Bangkok fans will recognise some familiar DNA at FRICKIN’ Fried Chicken, but this spin-off goes all in on Nashville-style hot chicken. Choose tenders, legs or wings, then pick a heat level from Naked and Hot Honey to Spicy and Tingly. A mushroom version covers anyone skipping chicken. Comfort-food sides and sweets include chicken and waffles, fried pickles, mac and cheese, mash and gravy, plus Birdies’ Sticky Date Pudding. Cocktails get equal billing:  So Frickin Weird uses Alabama white sauce, while So Frickin Savage brings tomato and pickle brine into the mix. FRICKIN’ is now open at PRIME Thonglor, with Phuket next.

Open now at PRIME Thonglor. A second branch is coming to One MontAzure, Kamala Beach, Phuket

What happens when a Bangkok breakfast legend meets a new generation? EGGDAY and On Lok Yun have teamed up to find out, pairing more than 90 years of breakfast history with EGGDAY’s modern approach. The O.G. stays close to the original for B159, while The New G. adds avocado and mushroom for B199.Best of all, the B89 French Toast Remix pairs EGGDAY’s signature brioche French toast with On Lok Yun’s 90-year-old custard recipe. It is a neat meeting of old and new at the same breakfast table.

Available now at every EGGDAY branch

Singapore’s Burnt Ends brings Chef-Owner Dave Pynt’s fire-driven cooking to Waldorf Astoria Bangkok for two days in September. The takeover covers Bull & Bear, The Champagne Bar and The Loft. Bull & Bear hosts lunch and dinner menus with wine pairings, while The Loft gets a Burnt Ends guest-bartender experience. Lunch costs B10,000 net per person, dinner B15,000 and the bar experience B2,500, including two cocktails and four bites. If you like dinner with a little smoke, book early.

9-10 September, Bull & Bear, 55/F, The Champagne Bar, 57/F and The Loft, 56/F, Waldorf Astoria Bangkok, Ratchadamri Road