Toey Sarunrat

Bangkok’s food scene this week is looking particularly dangerous for anyone pretending they’re only going out for ‘one quick thing’. Hotel brunches are stretching into entire afternoons, new dining rooms are turning communal tables into social sport and the city’s doughnut obsession somehow keeps escalating. Waldorf Astoria Bangkok rolls out a monthly Saturday brunch at The Brasserie with seafood towers, caviar trolleys and enough rich food to cancel the rest of your day. Cuisine opens in Saladaeng looking less like a conventional restaurant and more like a futuristic social dining playground. Dusit Thani Bangkok brings chefs from Cannubi by Umberto Bombana, Haoma, Coda, Nawa, I-SANG and 80/20 together for a fundraising dinner supporting Friends of Thai Daughters. Sodo Donut slips Thai rice-flour doughnuts into a century-old wooden house over in Bang Rak. And London favourite Bread Ahead officially arrives at Siam Paragon with its first Asian branch and the crème brûlée doughnuts people once queued half of Borough Market for.

If you’ve been paying attention to the global dining circuit, you’ll know Potong isn’t just having a moment. It’s shaping one. Set inside a 120-year-old former Chinese herbal pharmacy in Yaowarat, the restaurant has become one of Bangkok’s most talked-about dining rooms, where chef Pichaya ‘Pam’ Soontornyanakij turns personal history into something you can really taste. Now, with Potong landing in the top 10 of the Food & Wine Global Tastemakers Awards, it finds itself in a different kind of spotlight. The annual list, built from nominations by more than 400 chefs, writers and travel experts – before being ranked by a global advisory board – is less about white tablecloth tradition and more about how food connects to place, memory and identity. For Pam, this recognition is very significant. ‘It’s a very meaningful recognition, both personally and for the team, because it reflects a long process of building something with intention and consistency,’ she says. ‘When you open a restaurant like Potong, you don’t think about rankings at the beginning. You focus on developing your identity, your food and your team step by step.’ And then there is the bigger picture. ‘For a long time, Thai food was often simplified or misunderstood globally. Recognition like this helps expand that perception and allows people to see the full complexity of what our cuisine represents.’   So what does ‘world-class dining’ even mean now? For years, the idea of ‘world-class dining’ came with a fixed ima

Bangkok’s dining scene never ceases to impress with new restaurants constantly adding fresh energy to the city’s vibrant food landscape. While elegant fine dining establishments often steal the spotlight with their refined menus and impeccable presentation, casual eateries play an equally important role in shaping the city’s culinary identity. From bustling street-side stalls to trendy bistros, these spots capture the capital’s lively spirit through bold flavours, creative concepts and inviting atmospheres. If you’re planning a romantic evening for two, a laid-back family dinner or even a solo food adventure, there’s no shortage of exciting options. The city’s diverse culinary landscape continues to expand, offering everything from Cantonese and French delicacies to comforting Burmese dishes. Whether you’re drawn to modern fusion cuisine or timeless classics, there’s always something new to discover. Discover, book, and save at hundreds of restaurants with Grab Dine Out. Enjoy exclusive discounts, use dining vouchers, and make instant reservations, all in the Grab app. Explore Grab Dine Out now.

タイムアウト東京 > トラベル >バンコク、ベストレコードショップ8選 バンコクには優れたレコードショップが多くあるが、真の音楽愛好家はそれらの店が、単にレコードを売っているのではなく、音楽文化そのものを生かし続けているということをよく知っている。 多くの人々がスマートフォンで音楽をストリーミングしながら絶え間なく画面を眺めるこの時代にあっても、アナログな音を好み、ほこりをかぶったレコードに心躍らせ、音楽を実体験として味わいたい者たちのための居場所が、バンコクにはまだ残されているのだ。 長年の「ディガー」であるか、先週初めてターンテーブルを手に入れたばかりの初心者であるかは関係ない。 この街には、ただレコードを売るだけでなく、コミュニティーを育み、情熱を燃やし続け、フィジカルな音楽がなぜ今なお重要であるのかを思い出させてくれる、控えめながら輝く店が点在している。 現金と時間、そして何より好奇心を持って訪れたい、バンコクのレコードショップを紹介しよう。 関連記事『タイムアウトが発表、「世界の歩いて回れる都市 トップ20」ランキング』『海外移住するならどこへ？ 「TikTokで人気の移住先」ランキングが発表』

Bangkok’s unagi game is way stronger than most people realise. There’s something oddly satisfying about unagi don. Maybe it’s the way the sweet glaze coats the charred eel skin. Over the past few years, a wave of unagi-focused joints, many with real Japanese roots, has spread around town, and they’re doing the dish serious justice. We’ve rounded up five restaurants where the eel is fresh and the grill marks aren’t only for show.

There’s something almost primal about the essence of a smash burger – it’s about that sear, that sound of ground beef hitting a hot griddle and being pressed until the edges go lacy and crisp, the fat bubbling up just enough to drip down your wrist. That’s exactly what this burger style has always been about. Since the 1950s, when American diners began smashing patties thin on flattops for speed and flavour, they unintentionally unlocked a Maillard reaction so perfect that, over half a century later, Bangkok is fully hooked on the crackly crust and fast-food-gone-right charm of this once-humble American invention, now reimagined by everyone from Thai chefs to hardcore burger heads across the city. The smash burger isn’t exactly new – but its resurgence has taken on a life of its own. Instead of using pre-formed patties, cooks now place balls of minced beef directly onto a blazing hot griddle and press them down hard, often with a heavy spatula or metal press (legend has it, a can of beans did the job in the early days). Once considered a fast, forgettable method in American diners of the 1950s, the technique faded from the spotlight – until the 2010s, when chains like Shake Shack and Smashburger helped bring the seared, crispy-edged patty back onto the radar. These days, chefs have refined the smash to an art: some go ultra-thin and stack high like meaty crepes, while others stick with more traditional 150g patties, always aiming for that elusive sweet spot – crispy edges, ju

Picture this, dusky pink walls, curving bronze shelves, rattan panels and a playlist that swings between disco and dreamy lounge jazz. We’re perched on a velvet banquette at Dusit Thani’s new 1970 Bar, and it genuinely feels like we've stepped back into the golden age of glamour. It’s here, amid cocktails and unrivalled city views, that we meet Jay and Jareyadee ‘Ple’ Spencer, founders of Woof Pack Projects, long-time creative forces in Bangkok, and one of the city’s most quietly iconic couples. ‘I think the 1970s were a time of beautifully decorated spaces,’ Jay says, sipping a dirty martini. ‘This bar feels like a private penthouse imagined by someone with great taste. André Fu nailed it – it’s intimate, nice and private.’ Photograph: STYLEdeJATE Ple agrees, though her eye goes straight to the skyline. ‘I love the view,’ she smiles. ‘You’re surrounded by towers in the city, and suddenly there’s green. It feels calm. Dusit has always had this iconic presence – it’s part of the neighbourhood. Coming here feels like visiting a friend’s apartment: it’s cosy, it’s comforting.’ If the pair were actually living in the ‘70s? ‘I’d be in the same field, just different aesthetics,’ Jay muses. ‘I’ve always been surrounded by art and design, so I’d still be doing this – maybe just trading skinny jeans for bell bottoms.’ Photograph: STYLEdeJATE Ple lights up. ‘I’d be running a production house,’ she says without missing a beat. ‘I actually wanted to be an architect, then switched to

In a city that never stops reinventing itself, Thai desserts remain one of the most tender links to the past, a quiet and fragrant reminder of heritage. These time capsules are carefully steamed, stirred or shaped by hand. Today’s Thai dessert scene in Bangkok is alive with contrast. You’ll find age-old favourites like luk chup and thong yod sitting beside creative renditions. Some shops honour the old ways, while others add a whisper of creative method, layering in new textures, new pairings or contemporary presentation. These seven dessert spots serve a moment of nostalgia, comfort, and cultural pride. From mung bean miniatures to coconut-scented classics, this list is your passport to Thailand's love affair with Thai dessert. Discover, book, and save at hundreds of restaurants with Grab Dine Out. Enjoy exclusive discounts, use dining vouchers, and make instant reservations, all in the Grab app. Explore Grab Dine Out now.

There’s something about dim sum that always feels like a special occasion, even if you’re just squeezing it into a late morning or casual lunch. Dim sum isn’t just food, it’s a ritual. In Bangkok, the dim sum scene is layered, part old-school, part experimental and part luxury. A table full of bamboo steamers, clinking teacups, a mix of conversation and chopsticks darting across dishes. These are the spots that get it right, and why they deserve your time.

Bangkok doesn’t always take brunch seriously, but when it does, it leans all in: quirky spaces, well-worn heritage shophouses, New York-ish Japanese cafes, plates full of nostalgia and even blues from New Orleans. Here’s where we’d actually go (and recommend to our friends) for a proper Sunday brunch with character and, most importantly, flavour that holds up.

Fried rice, for many, is that everyday comfort food that somehow ticks all the boxes – carbs, protein, maybe a little veg – the kind of dish that delivers full satisfaction. It might sound like the simplest thing in the world, just rice in a wok with some extras thrown in – but in Bangkok, where Thai and Thai-Chinese culinary DNA run deep, it’s a dish that reflects precision, control and often nostalgia. And while you can get fried rice just about anywhere, the places that really know what they’re doing? They hit different. These nine spots offer something distinctive, each brings something unique to the table, and no, we’re not talking about your average filler plate.

Labelled a teen for being ‘too much,’ Madame Rouge now runs Bangkok’s most fabulous entertainment empire – where every show is sparkly, surreal and just a little unhinged. Just the way she likes it. In the middle of Bangkok’s Chinatown, inside Chop Chop Cook Shop, a five-storey shophouse that now serves as a nostalgic tribute to old-world cookshops and neon-lit alleyways, something magical came to life. Our latest digital cover shoot with Madame Rouge, Bangkok’s burlesque powerhouse, captures contradictions, cinematic tension and the spirit of a woman who refuses to live a double life. Photograph: Pavel She steps into frame wearing sequins, satin and all the sass in the world. But make no mistake – what you see isn’t a persona she puts on. It’s who she is. ‘I’ve been this person my whole life,’ she says. ‘Even as a kid I was confident, dramatic, opinionated (when I was a toddler, my parent’s friends gave me the nickname Auntie Jade). That kind of boldness wasn’t always welcomed. I was relentlessly bullied during my awkward teenage years. Acne, weird fashion choices, big energy. But I didn’t know how to be anyone else.   Photograph: Pavel   Born in Hong Kong, raised across continents from Canada and the U.S. to Beijing and now based in Bangkok, Madame Rouge – also known off-stage as Jade – channels her life’s winding journey into her art. Her brand is burlesque, but her power lies in how she stitches together East and West, nostalgia and absurdity, grit and glam. ‘Growin

Anyone who has stood in line at Borough Market praying the crème brûlée doughnuts have not sold out will probably understand why Bread Ahead arriving in Bangkok feels like slightly bigger news than it should. The London bakery officially opens its first Thailand and Asia branch at Siam Paragon this week, bringing its famously overfilled brioche doughnuts and caramelised custard centres into Bangkok’s already very competitive sugar landscape. The Bangkok branch also comes with a Thailand-exclusive ‘Hot Doughnut Shop’ concept, where customers can watch the whole process unfold in front of them, from proofing and frying to filling and torching each doughnut individually. The viral crème brûlée version is naturally the headline act, though pistachio, sea-salted caramel honeycomb and blackcurrant cheesecake are likely to disappear quickly too. Bangkok also gets an exclusive Uji matcha and white chocolate flavour available only here. Honestly, the city probably did not need another viral dessert queue right now. But here we are anyway. Grand opening May 30. Bread Ahead, G/F, Siam Paragon

Bangkok sees plenty of collaborative dinners, but few arrive with quite this much purpose behind them. On June 10, Dusit Thani Bangkok hosts Her Future, Our Promise. A Dinner of Hope, bringing together six acclaimed chefs for a seven-course fundraising dinner in support of Friends of Thai Daughters, an organisation helping vulnerable girls in Northern Thailand access education and long-term support to prevent trafficking and exploitation.  Chef Andrea Susto of Cannubi by Umberto Bombana leads the evening alongside chefs Deepanker from Haoma, Tap from Restaurant Coda, Thav from 80/20, Napol from Nawa Thai Cuisine and Steve from I-SANG.  The menu moves through tomato water porridge with caviar, Hokkaido scallops with fermented beans, local squid with nam prik-black ink, uni fusilli with seafood jus, Japanese mackerel in coconut curry and duck pithivier with holy basil, before closing with limoncello baba. The evening also includes a wine pairing, a cocktail reception and a charity auction featuring luxury hotel stays and dining experiences. Most importantly, every baht raised goes directly towards Friends of Thai Daughters and its work across Thailand. June 10 from 6pm. B8,800 net per person or B65,600 net per table of eight. Lumpini Room, Dusit Thani Bangkok

There is something about a good hotel brunch that slowly wipes out the rest of your plans for the day, and Waldorf Astoria Bangkok seems fully aware of that. The hotel has launched a monthly Saturday Brunch at The Brasserie, running on the first Saturday of every month from noon-3pm, built for the sort of weekends where nobody is in any particular rush to leave. The seafood section lands first and unapologetically big, with towers stacked with oysters, lobster, river prawns, scallops alongside a roaming caviar trolley. Waldorf Astoria’s signature eggs benedict makes an appearance too, while foie gras stations and carving counters keep the whole thing firmly in leisurely celebration territory. From there, the menu shifts between international mains and richer Asian comfort dishes. Pan-seared snow fish, smoked duck breast, sous vide beef short rib and creamy crab capellini sit alongside Peking duck, suckling pig and barbecue pork. Dessert keeps the momentum going with a chocolate fountain, pastries, lychee-yuzu creations and enough cake to justify quietly cancelling your evening plans afterwards.From B3,550++ per person. The Brasserie, Waldorf Astoria Bangkok. Advance booking recommended. First Saturday of every month, 12pm-3pm. Upcoming dates include June 6, July 4, August 12 (special H.M. The Queen Mother’s Birthday edition), September 5, October 3, November 7 and December 5

Bangkok’s current doughnut era keeps spiralling in increasingly specific directions, and Sodo Donut may be one of the nicest examples yet. Hidden inside a century-old wooden house near Si Phraya, the small Bang Rak opening specialises in doughnuts made from Thai rice flour, giving the dough a softer, slightly chewy texture that sits somewhere between nostalgic snack and dangerously easy afternoon habit. Flavours swing between playful and very Thai. Salted egg, spicy lime chilli salt, espresso blend with Thai highland coffee and dark chocolate all make appearances, while the original salt glaze already feels like the sort of order regulars become weirdly protective about. The old wooden interiors make the whole thing feel calmer, especially once trays start selling out by late afternoon. Judging by the current queues, that is already happening fairly often. Open now. Sodo Donut, Nares Road, Bang Rak. Open daily 8am-6pm

Bangkok has never exactly struggled with stylish restaurants, but Cuisine feels more interested in creating a mood than simply opening another good-looking dining room. The new Saladaeng space comes with stainless steel counters, concrete textures and an open kitchen setup that turns the whole restaurant into part performance, part social hangout. The room runs almost like one continuous conversation, with chefs plating dishes directly across from communal tables while cocktails, wine and small plates keep moving around the space. It leans heavily into the kind of dining Bangkok seems to want right now: relaxed, social and slightly chaotic in a fun way. The menu leans into seafood-forward dishes and sharing plates made for passing between conversations, while the open-fire cooking keeps just enough theatre happening in the background. It is one of the few new openings lately that feels designed around how Bangkok likes to eat after dark. Open now. Cuisine, Saladaeng Road. Monday-Thursday 5.30pm-midnight, Friday-Saturday 5.30pm-1am. Closed Sunday

Silom keeps collecting restaurants designed around how people actually eat right now, and ThaiCoon slides neatly into that category. Opened by chef and restauranteur Thomthanut ‘Buddy’ Hatayodom alongside chef Wai from Rasik Local Kitchen, the casual dining newcomer builds its menu around the idea of ‘Real Thai, No Rules’, pulling Thai curry pastes and strong local flavours into dishes that move freely across influences. Expect rich stir-fries, seafood, hotpot-style rice dishes and playful desserts built for shared tables and long dinners rather than quick turnover.

Bangkok sees plenty of guest chef dinners these days, though few arrive with the kind of momentum Masque currently carries. Widely considered one of India’s most exciting restaurants right now, the Mumbai dining room heads to Siam Kempinski Hotel Bangkok for a five-day residency led by chef Varun Totlani, whose cooking pushes Indian flavours somewhere more contemporary without losing the roots underneath. The eight-course menu works through Thai ingredients, squid, clams, Thai wagyu and masala spices across the progression . There is also a one-night collaboration on 9 June with chef Weerawut ‘Num’ Triyasenawat, which already feels like the dinner people will start messaging each other about before seats disappear. 4-9 June. B4,950++ per person. Siam Kempinski Hotel Bangkok. Lunch 12pm-3pm (6-7 June), dinner 6pm-11pm (4-8 June)

Some collaborations feel easy to picture immediately. Talayjai Dining teaming up with Ranee’s for ‘The Italian Chapter’ is one of them. The menu folds Thai seafood into handmade pasta and slower Italian home cooking, with chefs JamyJamess of Talayjai and Roel from Ranee’s building four dishes around local catch and familiar flavours. Talayjai Dining already carries the sort of relaxed Bangna dinner atmosphere that suits shared plates and long conversations, while Ranee’s has spent years becoming one of Bangkok’s more dependable names for comforting Italian food. The whole thing sounds less like a formal collaboration launch and more like a very good dinner party, which honestly fits both restaurants better anyway. 25 May launch event from 5pm onwards. Talayjai Dining, The Glass Market Bangna. Collaboration menu available until 7 June or until sold out

There is something reassuring about chefs who know exactly what kind of restaurant they want to run, and Cannubi by Umberto Bombana feels very clear on that point. For two days only, Chef Umberto Bombana returns to Bangkok alongside executive Italian chef Andrea Susto to introduce Cannubi’s Summer Menu 2026, built around Italian seasonality and ingredient-led cooking rather than overworked theatrics. The six-course menu moves through lighter summer flavours, while optional wine pairings lean into the slower lunch and dinner energy the restaurant already handles well. The bigger draw, though, is simply catching one of Italy’s most recognised chefs back in Bangkok again – especially inside Thailand’s only one Michelin-starred Italian restaurant. 4-5 June. B8,900++ per person. Cannubi by Umberto Bombana, L/F, Dusit Thani Bangkok. Lunch and dinner

Bangkok never really runs out of hidden bars, though HEKA feels more interested in atmosphere than showing off the fact it sits underneath a hotel. Located below Hilton Garden Inn Bangkok Silom, the late-night spot pulls from Egyptian mythology through dim lighting, textured interiors and a soundtrack that moves between disco funk and house as the night builds. The music feels like the real focus here. HEKA leans heavily into 80s and 90s disco, keeping the room energetic without tipping fully into chaotic-club territory too early.Open now. HEKA, Hilton Garden Inn Bangkok Silom. Tuesday-Sunday 7pm-late

Some dinners feel bigger because of the people behind them rather than the menu itself. Sala Saneha’s upcoming Sommelier’s Stage dinner pulls together Fong, Boat, Hao and Girl for a two-night reunion that already feels nostalgic for anyone who remembers the final stretch of Terroir. The format stays simple: nine courses, six wines and limited seats. But the real draw is probably the chemistry between the group – chefs and sommeliers who clearly enjoy eating, drinking and cooking together. Less polished hospitality script, more friends putting together the sort of evening they would actually want to attend themselves. 26-27 May. THB 5,900++ per person. Sala Saneha. Advance booking required

There is something smart about taking Bangkok street food flavours and treating them with just enough care to shift the whole experience without losing what people liked about them in the first place. That is basically the idea behind The Lake Club’s first Uncorked Vol.1 event with The Barrel, where familiar Bond Street flavours get reworked through wine pairings across a slower, more curated dinner format.  The timing makes sense too. The Lake Club itself has only just opened in Muang Thong Thani, transforming a former lakeside hotel into a new community space built around cafés, drinks, art and long afternoons by the water. The evening moves through dishes inspired by four regions alongside wines selected to pull out flavours people probably already know by memory. It could have easily tipped into overly serious tasting-menu territory, but the atmosphere sounds far more relaxed than formal. 22 May. B1,200 per person. LAKE 01-03, The Lake Club. 6pm-9pm

Currently, a Bangkok train ride can set you back anywhere from B15-62 – the further you go, the more you pay. But come September 30, Thai citizens get to ride the entire network for a flat B20. The catch is you’ll need a Thai ID to unlock this transit goldmine, so it’s mostly a locals-only win. While the B20 flat fare is a game-changer for Thai citizens, it also highlights a troubling disparity. Migrant workers, long-term residents without Thai IDs and tourists, many of whom rely on Bangkok’s public transport daily, are excluded from this benefit. For a city that prides itself on being a global hub, this locals-only win feels like a missed opportunity for inclusivity and equity in public infrastructure. The flat rate applies across all seven colored lines: red, purple, green, blue, pink, yellow and gold. This cuts travel costs big time for daily Bangkok commuters, whether you're trekking in from the outer rings or just hopping between Siam and Asok. B20 full stop. This unified fare covers the Bangkok Mass Transit System (BTS) – the elevated train network (aka the Sky Train), the Mass Rapid Transit (MRT) – the underground metro system and the Airport Rail Link (ARL) that connects downtown Bangkok to Suvarnabhumi Airport. How to enjoy B20 fares Register through the Tang Rat app and tap in using either:  Contactless EMV cards (standard international credit/debit cards from Europay, Mastercard and Visa) Registered Rabbit cards (Bangkok's transit payment card system) Payment com

現在、バンコクではパン業界で静かなる激戦が繰り広げられている。意外にも、その主役は素朴でずんぐりとした形の小さなロールパンだ。「shio pan（塩パン）」と呼ばれるこれらのパンは、20年ほど前に日本で誕生した。 同地での人気を経て、今やバンコクの最先端を行くベーカリー、カフェ、週末のマーケットにまで勢力を拡大。焼き菓子で有名な店までもが、この流れに乗るべく生地の配合を改良し、チーズや柚子バターを詰める、あるいはトリュフを加えるなど、バンコクらしい「リミックス」を施してブームに乗ろうとしている状況である。 まだ食べたことがない人にとって、塩パンの見た目は実に地味に映るだろう。艶やかな砂糖やチョコレートのコーティングもなければ、幾重にも重なる層や奇をてらったトッピングも見られない。基本的には、わずかに自然なしわが入った黄金色のロールパンに、ひとつまみの粗塩がまぶされているだけだ（焼成中に内部のバターが溶け出してできた小さな割れ目ができることもある）。 それを口にした瞬間、塩パンへの執着が始まる。外側は薄い殻のようなパリッとした食感で、内側はほとんど空洞に近く、ふわふわ。口の中にふわりと広がるのは、決して力強くなく、控えめにそっと染み込んでくるミルキーでリッチなバターの風味である。 そうしたブームの中、全ての塩パンが正しく作られているとは限らないという問題も起きている。生地の密度が高くて油っぽく、まるでディナーロールでガーリックトーストを作ろうとして、肝心のニンニクを忘れたような仕上がりになってしまっているパターンもある。塩気が強過ぎるもの、乾燥し過ぎたもの、見た目だけ「SNS映え」を狙って実際には食べられたものではないものも少なくない。 塩パンはシンプルだからこそ、高度な技術が求められ、外はカリッと中はふんわりという絶妙なバランスを実現するのがいかに難しいかに気づかされる。そして、「完璧な塩パン」との出合いがいかにまれであるということもだ。だからこそ、人々は追い続けるのであり、そのこと自体が塩パンの魅力の一部となっているともいえる。 さらに興味深いのは、塩パンのブームからバンコクの食文化の変化がうかがえることだ。常に「次のトレンド」を追い求めるこの都市においては、これまでバスクチーズケーキやキューブクロワッサンのような派手なスイーツがブームになってきた。 塩パンはむしろその対極に位置する存在なのだ。甘くもなく華やかでもない。だから、人々の心をつかんでいるのだろう。バンコクの食文化は、今静かに成熟し始め、派手さではなく、さりげない完成度を評価する段階に来ているのだ。 今タイで「塩パン」がブームになっている理由 「塩パン」は、日本発の影響だけでこの国に広まったわけではない。そのブレークの契機は、韓国への旅行人気にあった。同国を訪れたタイ人観光客たちが、現地で「ソグムパン」と呼ばれる塩味のパンに出合い、それを持ち帰ったことがきっかけとなる。 多くの人がその味に夢中になり、その需要はバンコクのベーカリーにも波及。独自のバージョンを開発する店が次々と登場したのだ。「塩パン」として販売する店もあれば、韓国名のまま提供する店もあるが、いずれも共通しているのは、塩気とバターの満足感を、しっかりと届けているという点である。 ブームの初期においては、日本風または高級志向のベーカリーにおけるニッチな商品として登場した塩パンだが、今やこのトレンドは一般層にまで浸透。クールなカフェから職人系ベーカリー、さらには一般的なスーパーに至るまで、塩パンはバンコクのあらゆる場所で見か

There’s a quiet bread war going on in Bangkok right now, and oddly enough, it’s being fought with a simple, stubby roll of salt-speckled dough called shio pan. Originally from Japan, where it’s been a humble bakery staple for years, shio pan has now crept into Bangkok’s trendiest bakeries, neighbourhood cafes, and weekend markets. Even places known for their pastries are tweaking their dough formulas to get in on the game, some stuffing it with cheese or yuzu butter or adding truffle because, well, Bangkok can’t help but remix everything. If you haven’t had one yet, it looks plain, deceptively so. There’s no glossy glaze, no laminated layers, no absurd toppings. Just a small, golden-brown roll with a slightly wrinkled top, a dusting of flaky salt, and maybe a little crack where the butter inside has melted and leaked slightly in the oven. But then you bite into it, and that’s where the obsession kicks in. The outside gives a faint crunch, almost like a shell, but the inside is fluffy, borderline hollow, and there’s this rich, milky butter flavour that hits you like a whisper instead of a punch. But here’s the thing, it’s not always done right. The worst versions are dense and oily, like someone tried to make garlic bread with a dinner roll and forgot the garlic. Some are too salty, others too dry, and too many are just trying to be ‘Instagrammable’ instead of actually edible. You start to realise how much technique this simple bread needs to really hit that soft-crisp balance

One of K-pop’s hottest girl groups is entering a new chapter. Formerly known as (G)I-DLE, the group has officially dropped the brackets and the ‘G’, rebranding themselves simply as i-dle across all social media platforms. The change reflects a move towards a more fluid and liberated identity, one that isn’t bound by gender or conventional labels. To celebrate their 7th anniversary, i-dle has also announced the release of not one, but two mini-albums. The first, Special Mini Album, is dropping today (2 May), while their eighth official mini album is set to follow on 19 May. Fans were also treated to a teaser video featuring the track for (G), which appears to remix elements of their iconic debut single LATATA. Their upcoming May return also marks the first time all i-dle members have promoted together since signing new contracts with Cube Entertainment at the end of last year. In the meantime, they’ve each been exploring solo paths, with Minnie launching her debut solo album HER in January, and Yuqi followed with the digital single Radio (Dum-Dum) in March. With a fresh identity and new music on the horizon, all eyes are on i-dle to see just how far they’ll evolve this time.

Coachella 2025 had it all – viral moments, surprise guests, and enough star power to crash the internet. Lisa Lalisa Manobal, global pop sensation and member of BLACKPINK, has once again proven her status as a powerhouse performer, claiming the number two spot in earned media value (EMV) during Coachella 2025. According to influencer analytics platform Lefty.io, Lisa generated an impressive $9.5 million (approx. B350 million) in EMV, placing just behind fellow BLACKPINK member Jennie, who topped the chart at $13 million (approx. B480 million) following her solo debut performance of Ruby. Also in the top five EMV rankings were Enhypen at number three with $9.3 million (approx. B342 million), Benson Boone with $6.7 million (approximately B247 million), and Travis Scott with $5 million (approx. B183 million). Held across two weekends in California’s Colorado Desert, this year’s Coachella lineup was brimming with global stars – from Lady Gaga to Travis Scott and Post Malone. But it was Lisa’s electrifying presence on the Sahara Stage that sparked a global buzz online, with fans and fashion insiders praising her powerful performance and genre-defying looks.Lisa’s Coachella 2025 appearance marked her return as a solo artist, with two sets across both weekends. Her week one performance hit the Sahara tent and quickly became one of the most talked-about highlights of the festival, breaking into Coachella’s Top 10 most-viewed videos of all time on YouTube. But she didn’t stop there. O

For years, Thailand’s alcohol laws have felt like a confusing mix of outdated moralism and arbitrary enforcement. The infamous Section 32 of the Alcoholic Beverage Control Act made it technically illegal for anyone – even regular consumers – to post a picture of a beer on social media if it was seen as promoting alcohol. Bars and craft brewers had to dance around frustrating restrictions while big brands found creative ways to keep their presence known. But as of 19 March, Parliament has voted to ease up, allowing alcohol advertising with conditions that are still being ironed out. This is a big deal, and not just for businesses. It’s a step toward a more transparent, informed drinking culture – one where consumers can actually learn about what they’re drinking instead of just seeing the same few dominant brands everywhere. The obvious winners here are craft brewers, small distillers, and bars that have been struggling to compete with corporations that had the resources to sidestep the old rules. Under the previous system, smaller players had to rely almost entirely on word-of-mouth, while big brands could push their non-alcoholic products – think soda water or alcohol-free beers – to keep their branding front and centre. It wasn’t a level playing field. Now, smaller producers have a real shot at telling their stories, connecting with consumers, and building their brands in a way that’s actually legal. Danny Yeung, a well-known F&B consultant, sees this as a long-overdue win:

Bangkok is a city that never sleeps – witness the thrumming traffic, heaving malls, busy street stalls, night markets, endless restaurants and bars. But beyond the chaos and constant movement, the capital also offers quieter, more magical moments, especially at sunset when the heat drops, everyone heaves a collective sigh and slows down a little. Watching the sun dip in Bangkok feels like hitting the pause button for a precious moment. Here then is an insider’s guide to the best spots to catch the golden hour in the Big Mango.   Wat Arun   Photograph: Mercure Bangkok Siam     When you think of Thailand’s iconic landmarks, Wat Arun on the Chao Phraya River likely comes to mind. It is often pictured with the sun perfectly aligned behind its stupa and although known as the Temple of Dawn, sunsets here are just as magical. The porcelain-covered spires glow in the soft evening light, creating postcard-perfect moments. The best way to enjoy it is to join a sunset cruise along the Chao Phraya, or bag a table at one of the riverside restaurants across the water for a front-row seat. Seeing the sun dip behind Wat Arun’s silhouette never gets old. Wang Doem Rd, Bangkok Yai. 02-891-2185. Open daily 8am-6pm   River City Bangkok Rooftop   Photograph: Ticketmelon   For those who appreciate cinema with a view, River City Bangkok, in collaboration with Skyline Film, elevates the film-going experience by transforming its rooftop into an open-air theatre. It offers a front-row seat to