Vasachol Quadri

แนะนำบาร์ค็อกเทลบ่อยแล้ว วันนี้ขอพาไปอัปเดตบาร์เบียร์บ้างดีกว่า เพราะเราเชื่อว่ายังมีอีกหลายคนที่ชอบ เผลอๆ อาจจะตลาดใหญ่กว่าค็อกเทลด้วย และนี่คือ 8 บาร์เบียร์ยอดนิยมในกรุงเทพฯ ที่เราอยากแนะนำให้ทุกคนรู้จัก

Beer bars have been popping up all over Bangkok, and because we believe that happy hour should start with heavenly hops, we’ve scoped out the places that serve the best malted tipples in the city.

Bar regulars would surely have heard of Arron Grendon, the young mixologist who, despite being in the biz for only two years, has already bagged local and internatonal cocktail mixing awards. His unexpected win at the Thai edition of the Diplomatico World Tournament in 2017 intrigued the local mixology scene, most of whom had never heard of the rookie bartender prior to the competition. A year after winning this local contest, the Hong Kong-born, Phuket-bred mixologist moved to Bangkok to join Swedish bartenders Sebastian de la Cruz and Philip Stefanescu at Tropic City, a gig that would prime him to becoming the first Thai winner of the 2018 Global Chivas Masters. Here are a few things you should know about the award-winning mixologist.   He’s a self-taught bartender. “I started working in a hotel in Phuket called Trisara in recreation. After my six-month contract ended, I took the management trainee job they offered. And there, I started working in F&B as a waiter. There was one night we had an event where 28 Hongkong Street did a guest shift. I fell in love with [bartending] immediately just by seeing how they interacted with the guests. So after that I started out in the bar. I never actually studied bartending. I had a month’s training in the bar, but that was how to mix signature drinks. It’s very rare for people to order classic cocktails in Phuket. So I had to read the basics myself, and [I learned] techniques literally just by opening YouTube videos of Marian Beke or

The FIFA World Cup 2018 kicks off on 14 June with host country Russia playing against Saudi Arabia. So let's celebrate the occasion by imbibing (or at least getting to know) the national drinks of each of the 32 competing countries. Which drink will reign supreme in the battle of the binge?   Illustration by Peeraya Sirathanisa

Nothing beats a great night out after a long week at work dancing like there‘s no tomorrow, Time Out's got you covered. We've rounded up the clubs in the city. Find them in the lively neighborhoods of Silom, Thonglor and Soi Nana Chinatown. 

The Bangkok's bar scene is already familiar with classic cocktails— concoctions that have successfully stood the test of time—including more famous tipples like Negroni and Old Fashioned, and usually forgotten ones like Sazerac and Aviation. All these cocktails were invented almost a century ago, and we’ve asked ourselves (usually over one too many glasses) the reasons behind their universal popularity. What if someone invented a new drink that’s destined for greatness, would it qualify as a “new classic”?  Vesper Cocktail Bar & Restaurant tries to give us some answers with their newly launched “Modern Classic” menu, curated by Supawit “Palm” Muttarattana, a talented mixologist who was just appointed Vesper’s new Group Bar Manager.  Supawit is one of the names behind the successful growth of Bangkok’s cocktail scene. The winner of the Diageo World Class Thailand cocktail competition in 2012, Supawit joined Diageo as a brand ambassador for Diageo Moet Hennessy Thailand, and later co-founded Backstage Cocktail Bar in Thonglor. The barman shares everything we need to know about the “new classics” in the mixing scene.      What makes a cocktail classic?  The key to creating a classic cocktail lies in the recipe—it should be possible for everyone around the world to follow. It can’t be something that has to be mixed with a special homemade syrup infused with 48 ingredients or has to be mixed with a specific kind of lime that can only be found in a specific country. It should be e

It's official! Cocktails in Bangkok are no longer just either sweet or sour. Leading Bangkok bartenders, as if in some collective action, are creating drinks with a new flavor profile by appropriating food ingredients (from tomatoes to bacon) and cooking techniques (from smoking to sous-vide). The results? Drinks that boast savory complexions in tastes and aroma – quipped “umami” by some.  The recent preference for savory cocktails are not a trend. Rather, it’s a style. Concoctions in this category have always been on the cocktail menu, but you probably never gave it much thought—Bloody Mary, the vodka-and-tomato-based cocktail born in 1934, is one of the most common examples. But it wasn’t until recently that bartenders around the world started finding new ways to add unusual hints of flavor to their mixtures. In 2013 bacon incocktails was all the rage, while fat-washing, a process that infused cocktails with ingredients like wagyu beef and truffle oil aromas, was introduced in 2016.  These days, it seems like the kitchen has more influence over the bar when it comes to creative tipples. Savory cocktails are probably the answer for those who are always trying to discover new ways to enjoy happy hour. Talented mixologists are now creating drinks that incorporate ingredients beyond what we’ve ever known, using innovative techniques and featuring tastes that only God knows.  Here are eight drinks that reflect the probable future of cocktails. 

First it was the chefs. Then the baristas. Now it’s mixologists that have become the big thing. Really big. We don’t know when this all happened, but one day we woke up and learned that bartending competitions were everywhere, that new bars were opening every month, and that mixologists were being called modern-day magicians. Vasachol Quadri, an expert on Bangkok’s drinking culture, sips her ways to finding which new bar stars truly deserve the spotlight.

Hip beer chamber Taproom doesn’t like to keep their fans waiting. Just a year after opening its first branch on Sukhumvit Soi 26, the city’s hot hops haven has opened a second branch, adding more craft-beer options to the Ari nightlife. It seems like the concept of co-sharing spaces works well for Taproom folks. The Taproom on Sukhumvit Soi 26, which opened back in September 2016, shares the space with One Day at a Time and Casa Lapin x26 coffee shop, resulting in an unusual “café by day, beer bar by night” set-up. For this new branch, Taproom teams up with the same partner, sharing space with Casa Lapin xAri. The coffee shop’s customers can enjoy small bites and steaming cuppas from 8:30 to 17:00. The Taproom guys take over come happy hour and start pouring until midnight. Despite being slightly smaller than the original branch, Taproom in Ari still serves a vast selection of beers on tap – 14 in total – plus a decent range of bottled beer. The tap system follows the same rule as in the Sukhumvit 26 branch: There’s something for everyone – even beer rookies – from wheat and pale ale to IPA and stout to more sophisticated brews. Fans of cider can also order their favorite drink on tap. And if you’ve had enough of malted brews, the cocktail list is worth a look.   Food is not a priority as of the moment. They’re still explanding the menu, but in the meantime, you can order some pizza (Red Italian, Hawaiian and Prosciutto Di Parma, B140 for two slices) or grilled mixed sausages

บาร์เบียร์สุดฮิปขยายสาขาสองเอาใจคอเบียร์ โดยบาร์แห่งนี้ยังใช้พื้นที่ร่วมกับ Casa Lapin x Ari จึงได้อารมณ์ 2 แบบ 2 สไตล์ เป็นทั้งคาเฟ่ในตอนกลางวัน และบาร์เบียร์ในช่วงกลางคืน ลูกค้าจึงสามารถสั่งอาหารได้ในช่วง 8.30-17.00 จากนั้นก็สั่งเครื่องดื่มหลังจากนั้นไปจนถึงเที่ยงคืน ถึงแม้จะมีขนานเล็กกว่าสาขาออริจินัล แต่ที่นี่มีเบียร์มากถึง 14 แท็บ มีตั้งแต่เบียร์ดื่มง่ายอย่าง pale ale และ IPA จนไปถึงเบียร์ขมๆ และค็อกเทลอีกหลายเมนู ในส่วนของอาหารนั้นอาจยังมีเมนูไม่มากนัก แต่เราขอแนะนำพิซซ่า (140 บาทสำหรับ 2 ชิ้น) ไส้กรอกรวมย่าง (270 บาท) รับรองว่ากินกับเบียร์แล้วเริ่ดสุดๆ

Pijiu, which means “beer” in Chinese, is the newest brainchild of the guys behind craft beer importing pioneer Beervana. Located a few steps away from Teens of Thailand, this Thai-Chinese shophouse is decorated much like a hotel lobby bar in 1950s Hong Kong. Think soft lighting, wall lamps, candlelight and a huge glass wall. Despite the Beervana connection, you can also finds selections outside of the brand’s portfolio. Five taps on regular rotation offer imported brews like Deschutes Fresh Squeezed IPA, Rogue Dead Guy Ale, Tuatara Weiz Guy Hefeweizen and Epic Brewing’s Los Cosos Mexican-style lager. Bottled labels afford more options including the recently legalized Happy New Beer from Khao Yai. Prices are at B280/pint on average.  Bar snacks are pretty limited but is expected to expand in the next few months. In the meantime, busy yourself with the Chinese Cold Cuts (B400), a platter that puts together shrimp crackers, smoked duck, kun chiang (traditional Chinese sausage), moo wan (sweet pork with coriander and spices), Chinese sausage with duck liver and smoked pork belly. A chef’s table-style restaurant will soon open on the second floor. Catch their daily happy hour (6 to 8:30pm), which offers pints at B200.

You probably think you can get mashed potato and other American bites at Mash. But beer geeks will probably relate it to “mashing,” an important step in the beer-brewing process. Neither notion is wrong. This tiny venue, located next to Vesper, fills in what Soi Convent has been missing all along: decent craft beer and American food.  A shophouse where an Isaan restaurant used to stand has been converted by a group of food and booze enthusiasts into a cool black-and-white space where you can chillax with beers and comfort bites. Mash’s selection of craft beer on tap numbers 16—impressively beyond our expectations—and that number is increasing. Expect to sip rotating brews from big international names like Ballast Point, Stone, Flying Dog and Modern Times. (At least one cider is available to please every preference.) The Silom crowd can also find (legally crafted) Thai brews here. On our last visit, the taps held Changwon’s latest Chaopraya stout and Devanom Ippo Pale Ale.  The food menu includes staple bar snacks like calamari served with roasted tomato salsa (B195) and chicken wings with tom yum glaze (B185). Mash’s deep-fried, homemade pickles (B155) is a must-try—we need to confess that they can be quite addictive. Burgers, sandwiches and ribs are also options for a solid meal. Their Beef Classic Burger with housemade brioche bun and caramelized onions (B265) is an unbeatable choice, as is the American Burger with cheddar, bacon and pickles (B295). Groups can opt for the g

Pijiu (ผีจิ่ว) แปลว่า เบียร์ ในภาษาจีน เป็นบาร์เบียร์ธีมจีน ภายใต้การดูแลของ Beervana ผู้นำเข้าคราฟต์เบียร์ ตั้งอยู่ในตึกแถวไม่ไกลจากร้าน Teens of Thailand และได้รับการตกแต่งให้ดูเหมือนล็อบบี้โรงแรมในฮ่องกงช่วงยุคปี 1950s ด้วยโคมไฟติดผนัง เทียน และผนังกระจกบานใหญ่  แม้บาร์แห่งนี้จะอยู่ใต้การดูแลของ Beervana แต่ก็เสิร์ฟคราฟต์เบียร์ของแบรนด์อื่นๆ ด้วยเช่นกัน มีทั้งแบบแท็ปและแบบขวด

After spending almost two years behind the bar at Vogue Lounge, Bangkok-based Japanese bartender Hideyuki Saito finally opens his own cocktail joint, Bronx Liquid Parlour, within the more quiet enclaves of Thonglor.  A discreet, unmarked entrance keeps you guessing its exact location. As you might expect, Bronx has the elements of a vintage jazz bar-slash-speakeasy, from its polished wooden furniture and warm lighting to the framed images on the wall. There are sizable dining tables for big groups but the hot seats by the bar are also highly recommended.  Saito offers crafted cocktails that are all about unique and surprising ingredients. Various spirits to please every taste are in stock but a bit more preference is given to Japanese whisky, gin and tequila. The young mixologist has created 20 signature drinks and serves them in glassware especially designed for each drink. Try Murasaki (B580), a sweet, plum-based drink that combines vodka with shiso wine, fresh pomelo juice, lemon juice and a little bit of syrup. This drink also comes in a sharing portion, served in a pot and with two ceramic tea mugs rimmed with pink pepper salt. We also recommend Francessca (B380), a tequila-based cocktail with Grappa Sarpa Oro di Poli, Pear Eau De Vie, triple sec and fresh lime juice served in a footed rock glass with Italian herb salt on the rim and smoked Prosciutto on the side. A drink to prove our claim that Saito serves Japanese technical precision to perfection is Sei (B380), a swe

สามชั้นบนสุดของโรงแรม Park Hyatt เรียกรวมกันว่า Penthouse Bar + Grill เป็นโซนอาหารและเครื่องดื่มขนาดมหึมา อัดแน่นด้วยร้านอร่อยมากถึง 6 ร้านไม่ว่าจะเป็น The Grill Room, Chef’s Table, The Cocktail Bar, The Mezzanine, The Whiskey Room และ Rooftop Terrace Penthouse Bar + Grill ได้รับการออกแบบโดยบริษัท AvroKO จากนิวยอร์ก (ผู้อยู่เบื้องหลังการดีไซน์ House on Sathorn) โดยสร้างสรรค์เป็นอพาร์ตเมนต์ของนักเดินทางสุดหรู ผู้เก็บสะสมของวินเทจและงานศิลปะสวยๆ จากรอบโลก เน้นการตกแต่งด้วยไม้และหินอ่อน ซึ่งได้แรงบันดาลใจจากสถาปัตยกรรมแบบอาร์ตเดโค ประดับประดาด้วยของเล่นสุภาพบุรุษ เช่น จักรยาน Royal Enfield และงานศิลปะสีสันสดใสต่างๆ     ในส่วนของร้านอาหารนั้น มาเริ่มต้นกันที่ Grill Room บนชั้น 34 เน้นเสิร์ฟอาหารเตาถ่านทั้งเมนูเนื้อและอาหารทะเลที่นำเข้ามาจากทั่วทุกมุมโลก เริ่มจากเมนูเบาๆ เช่น หอยนางรม Fine de Claire จากประเทศฝรั่งเศส (560 บาท/ 6 ชิ้น) หรือเมนู Red Salad (340 บาท) ซึ่งเป็นสลัดบีทรูท พริกหวานย่าง กะหล่ำ มะเขือเทศ แรดิฃ ทับทิม และโกจิเบอร์รี่ ในส่วนของสเต็กนั้น ทางร้านมีทั้งเนื้อสันในชั้นดีจากอเมริกา (950 บาท/ 180 กรัม) หรือเนื้อส่วนริบอาย Ranger's Valley จากออสเตรเลีย (1,450 บาท / 300 กรัม) แต่หากมากันสี่คน เราขอแนะนำเนื้อวากิวโทมาฮอว์กจากออสเตรเลีย (4,550 บาท/ 1.5 กก.) ส่วนคนชอบของเผ็ดๆ ต้องลองเป็นเนื้อเสียบไม้หมักสไตล์เปรู (560 บาท/ 160 กรัม) โดยหมักกับพริก Aji Panca จากอเมริกาใต้ ร้านนี้ยังมี Chef’s Table แบบส่วนตัวอย่างน้อย 8 ที่นั่งสำหรับคนที่ต้องการความเป็นส่วนตัว เพียงแค่คุณติดต่อขอจองมาล่วงหน้า อิ่มอร่อยกับมื้อค่ำแล้ว ตรงไปที่ชั้น 35 เพื่อดื่มด่ำกับวิวสวยๆ ของเพลินจิต บริเวณ

After a long wait, the crown jewel of Thailand’s first Park Hyatt is ready to be experienced. Taking over the top three stories of the hotel tower, Penthouse Bar + Grill is home to six different food and drink outlets: The Grill Room, Chef’s Table, The Cocktail Bar, The Mezzanine, The Whiskey Room and Rooftop Terrace.  New York-based AvroKO studio (which also breathed life to the opulent House on Sathorn) created this space to depict an apartment of a fictional, globe-trotting jet setter whose life revolves around collecting unique vintage finds and outstanding art pieces from around the world. The art deco-influenced, marble-and wood-dominated venue is dotted with gentlemen’s toys, such as a vintage Royal Enfield bike, and colorful art pieces.  For the complete dining experience, start your journey at the Grill Room on the 34th floor, which trains the spotlight on charcoal-grilled meat and seafood that’s sourced from all around the world. Start with something light like a round of Fine de Claire oysters from France (B560/6 pcs) or the refreshing Red Salad (beetroot, roasted pepper, cabbage, tomato, radish, pomegranate, goji berries, B430) before digging into a thick juicy steak. Options include grass-fed prime tenderloin (B950/180g) from the US or grass-fed Ranger’s Valley ribeye (B1,450/300g) from Australia. But if you’re coming in a group of at least four people, their giant wagyu beef tomahawk (B4,550/1.5kg) from Australia takes communal dining to a different level. Peruv

Remember Let The Boy Die, the craft beer bar in Chinatown which, unfortunately, was forced to close its doors earlier this year due to disputes with its neighbor? Some of the partners in this recently shut-down venture— those who didn’t join Let the Boy Die head man, Pieak Pipattanaphon, in legalizing local craft beer brand Golden Coins and launching Golden Coins Taproom in Ekkamai—moved their business to Charoenkrung and opened up a new bar with a similar-sounding name. This new location is more accessible: a five-minute walk from MRT Hualumphong and a few steps away from 2ndyard Sandwich and Bar.  It comes as no surprise that Let the Girl Kill boasts interiors that evoke the same laidback ambiance as its predecessor: natural-colored wooden seating set against exposed concrete walls. The owners may have kept the decor simple, but the same principle does not translate to what’s on the taps, which spew out a number of famous craft beers as well as a lot of new names, all of which—it’s important to note—are produced and imported legally. The beer we like includes special bar brew Let the Girl Kill Nightmare black IPA (7.5%, B200), No Name pale ale (5%, B180), Warhop Sandstorm IPA (6.6%, B180) and Serious Panda hoppy Weizen (5.6%, B180). Check the chalkboard for the “brew of the day,” which regularly rotates once the keg is emptied.  With nine taps, there’s enough variety for everyone. Fans of Belgian classics who don’t mind experimenting can try Beer Cocktail by Beerkaab, a mix

It's been a couple of years since Swedish bartenders Sebastian de la Cruz and Philip Stefanescu met at a bar in Bangkok. Sharing a passion for tiki (tropical-inspired, juice-heavy) cocktails), the two created drinks menus for hotspots UNCLE and Lady Brett. Over the years, tiki cocktails became their signature. So, soon as they announced their new project last year, you knew it had to involve rum- and fruit juice-infused drinks. Sat in the same compound that also houses Luke Satoru’s Black Pig tattoo studio on the currently-happening Soi Charoenkrung 28 (same soi as Little Market and Jua), Tropic City brings summer vibes to an old house-turnedbar. The walls are painted with parrots and pink flamingos, and set off with wooden furniture, a vintage sofa and fresh orchids. Come opening hours, a dimly-lit setting is played up with cheeky pineapple and flamingo neon signs, and toe-tapping hip hop beats. Just to make it clear: this is not a tiki bar. Rather, the concept embraces a mix of everything “tropical.” “To be a tiki bar, you’ll need to have 99% of your drinks list based with rum, specific decor, which is basically a Polynesian theme, and music has to be exotic, like you’re walking into the rainforest. We didn’t tap into all that criteria since we have more than just rum drinks. Our decor is modern, and music is something we like, from hiphop and soul to tropical house,” explains De la Cruz. “But we love tiki bars and do think tiki is the best drink in the world so that’s why

Changwon Express first opened its doors in 2015 as a small beer den next to Petchburi MRT station, offering rotating craft selections on tap, and Mexican-meets-Korean bar chow created by its Korean-born owner Ted Ahn. Two years and multiple joint ventures later, this little joint is still proving that its always bringing it's A game. Not to mention that the bar also brews its own legally crafted beer: Asoke Pale Ale and Chao Phraya Stout. Right before the new year, Ahn is branching out with yet another venture at urban surfing destination, Flow House, replacing the Hawaiian-themed bar on the second floor. The new Changwon Express at Flow House has a list of 30 craft beers, and is an ideal spot for the surf-and-sip crew. Of the 30 selections on taps, 20 are reserved for Thai craft beers and 10 pour out imported brews. Local selections include Sandport, Happy New Beer and Stonehead, as well as Ahn’s own brews, while brands like Brewdog, Ballast Point, Evil Twins and Little Creatures—recently introduced in the city—make up the imported range. Unfortunately, you won’t get to enjoy Ahn’s mouthwatering kimchi tacos here. Flow House’s main kitchen provides the chow at this Changwon Express branch, including a bevy of Thai dishes and tasty munchies—you can never go wrong pairing chicken wings (B180), deep-fried calamari (B180) and Margherita pizza with a glass of beer. Ahn, however, is currently working on a new food menu. Flow House and Changwon Express also team up once a month for

หลังจากความสำเร็จกับร้าน Changwon Express สาขาแรกแถวสถานีรถไฟฟ้าเพชรบุรี พร้อมเสิร์ฟเบียร์คราฟต์ (รวมไปถึงเบียร์คราฟต์ของตัวเองอย่าง Asoke Pale Ale และ Chao Phraya Stout) และอาหารบาร์สไตล์เม็กซิกัน/เกาหลีมาตั้งแต่ปี 2015 ตอนนี้ Ted Ahn เจ้าของร้านชาวเกาหลีได้เปิดร้านสาขาใหม่ที่ Flow House ร้านเล่นเซิร์ฟ แทนบาร์สไตลฮาวายบนชั้นสอง โดยมีเบียร์คราฟต์ให้เลือกมากถึง 30 แท็บ (20 แท็บเป็นเบียร์ไทย อีก 10 แท็บเป็นเบียร์นำเข้า) เช่น Sandport, Happy New Beer, Stonehead, Brewdog, Ballast Point, Evil Twins และเบียร์คราฟต์ตัวใหม่อย่าง Little Creatures ที่นี่คุณอาจไม่ได้กินทาโก้กิมจิ เมนูขึ้นชื่อของร้าน เพราะร้านสาขานี้ใช้ครัวของ Flow House ที่มีอาหารกินง่ายอย่าง ปีกไก่ทอด (180 บาท) ปลาหมึกคาลามารี่ (180 บาท) พิซซ่ามาร์เกริต้า แต่อีกไม่นาน Changwon Express เองจะมีเมนูมาเพิ่มเติมให้อย่างแน่นอน ทุกเดือนทางร้านยังจัดกิจกรรม Beer ‘n’ Surf โดยนักเซิร์ฟจะได้เบียร์ฟรีหนึ่งแก้วหากมาเล่นเซิร์ฟเป็นเวลาหนึ่งชั่วโมง ส่วนกิจกรรมอื่นๆ นั้นสามารถติดตามได้ทางเฟซบุ๊คของร้าน

The son of a former Prime Minister has plans to step back into the political spotlight.   A political heir The only son of former Prime Minister Banharn Silpa-archa, Warawut Silpa-archa, undeniably, has politics in his blood. He served as the long-time elected representative for Suphanburi, and ran for Chart Thai Party, one of the many political parties the Constitutional Court dissolved ten years ago. He’s now back on track as one of the leaders of the newly formed Chart Thai Pattana Party, and is prepping for the upcoming general elections. “Luckily, people still treat me as a young politician,” he jokes. “If the elections got postponed any longer, I wouldn’t be considered as young blood anymore.”   A passion for football Outside of politics, Warawut also runs football club, Suphanburi FC. “It’s the pride of Suphanburi. You know, with the same amount [of investment] as political activities, I can please more people. And pride is something money can’t always buy.”      Sereechai Puttes/Time Out Bangkok           A game changer Schooled abroad for more than 10 years, Warawut plans to bring new life and new perspectives to his Chart Thai Pattana Party. “We’re considered the voice of the rural people, whom we represent. I’ve seen the best of both worlds, and that helps us in contemplating the future of the party, that [it] could go beyond what it was. We’re refreshing the image of the party. We will have a new logo, one that reflects our new identity, our new vision.”    Look

Eat Me, a famous Silom eatery, is turning 20 next year—that’s a long time in the restaurant scene in Bangkok—and, so far, is nowhere near to being toppled from the top of the list of the city’s best restaurants. The secret, perhaps, lies in the the marriage of Eat Me’s casual yet effortlessly chic atmosphere and consistently reliable modern French fare. But that’s not all. The fact that it has always tried to inject new cool to its offerings is also worth noting. Talented-yet-underrated barman Buntanes “Pop” Direkrittikul is one of those responsible for making sure Eat Me retains its hip reputation. His latest kitchen-inspired savory “Sip Some Thai” drinks collection takes another look at the delicate line between food and beverages.  Pop started working in the F&B industry as service staff over ten years ago, but it wasnt until he joined Eat Me in 2011 that he began learning the art of mixology. The man worked his way up step by step, and is now head bartender at the eatery.  Sereechai Puttes/ Time Out Bangkok       “I didn’t really have a background in bartending. My big turning point came when the then head bartender resigned and I took the opportunity to step up. Eat Me sent me to learn bartending basics from Joseph Boroski himself, and later it was all about practicing, learning from other bars, and attending classes and workshops hosted by beverage companies,” Pop relates. “Afterwards, I got to know other bartenders in the industry, like Niks Anuman-Rajadhon, and you

These days, a watering hole hidden behind a discreet entryway is no longer a novelty. The thrill of discovering a joint’s secret entrance only works the first time, but it’s the love, passion and ideas that go into creating the bar and its spirits-fuelled concoctions that will keep luring you back. And this bar is that kind of place. The brainchild of four award-winning Asian bartenders—Colin Chia of Singapore’s Nutmeg & Clove, Hidetsugu Ueno of Tokyo’s Bar High Five, Nick Wu of Taipei’s East End and our own Ronnaporn “Neung” Kanivichaporn of Backstage Cocktail Bar—this bar takes the speakeasy theme very seriously, not only with its hidden location, but also the fact that it doesn’t even have a name. Rather, the bar is identified by a call-to-action hashtag: #findthelockerroom. Sereechai Putte/Time Out Bangkok   Trying to find it is tricky, but a GPS is not necessary. Just look for the Chinese restaurant named Ping’s at Arena 10 in Thonglor, the back of which leads to a tiny locker room (without half-naked rugby players, pity). Slide back a row of cabinets to find yourself walking into a dark, surprisingly spacious chamber with exposed concrete walls and posh-looking leather and suede sofas. Sereechai Puttes/Time Out Bangkok   Drinks are molded around the concept of “past-present-future,” offering three different versions of classic drinks and resulting in an impressive collection that even blew the minds of the industry insiders who were invited to the preview night. Eac

ถ้าคุณคิดว่าปี 2016 ที่ผ่านมา "บาร์ซีน" ในกรุงเทพฯน่าตื่นตาตื่นใจแล้ว บอกได้เลยว่าปีนี้ร้อนแรงยิ่งกว่า ถึงขั้นที่ The Bar Awards ได้เพิ่มการประกาศรางวัลที่กรุงเทพฯและกัวลาลัมเปอร์ขึ้นเป็นครั้งแรก หลังจากที่ตั้งแต่ปี 2014 เป็นต้นมา มีการมอบรางวัลแค่ในสิงคโปร์และฮ่องกงเท่านั้น ในปีนี้ทีมงาน The Bar Awards Bangkok 2017 ได้เปิดโอกาสให้บุคคลทั่วไปเสนอชื่อบาร์ที่ตัวเองชื่นชอบเพื่อเข้าชิงรางวัลในแต่ละสาขาระหว่างวันที่ 1-14 มีนาคม รวมทั้งหมด 12 สาขา และผ่านการคัดเลือกจากคณะกรรมการทั้ง 40 ท่าน ตอนนี้ได้เวลาแล้วที่เราจะได้เห็นชื่อของผู้เข้าชิงทั้ง 10 อันดับจากทั้ง 12 สาขา ว่ามีใครบ้างที่ได้ชื่อว่าเป็นบาร์ที่น่าจับตามองที่สุดในกรุงเทพฯ และใครจะคว้ารางวัลบาร์ที่ดีที่สุดของปีนี้ไปครอง! ลำดับที่คุณจะได้เห็นเห็นต่อไปนี้เป็นการเรียงตามลำดับตัวอักษร และลำดับรายชื่อไม่มีผลกับคะแนนแต่อย่างใด   Best Cocktail Bar, presented by Stolichnaya Backstage Cocktail Bar Bronx Liquid Parlour Bunker Bar Q&A Bar Rabbit Hole Sugar Ray You've Just Been Poisoned Teens of Thailand The Bamboo Bar (Mandarin Oriental) Vesper Cocktail Bar & Restaurant Vogue Lounge   Bartender of the Year, presented by Diageo World Class อรรถพร เดอ-ซิลวา (Q&A Bar) Hideyuki Saito (Bronx Liquid Parlour) Jamie Rhind (Bamboo Bar, Mandarin Oriental Bangkok) กอล์ฟ-กิติบดี ช่อทับทิม (Backstage Cocktail Bar) Michele Montauti (Mikys Cocktail Bar) ณิกษ์ อนุมานราชธน (Teens of Thailand) มิ้ลค์-ไพลิน สัจจานิตย์ (Zuma) หนึ่ง-รณภร คณิวิชาภรณ์ (Backstage Cocktail Bar) ปาล์ม – ศุภวิชญ์ มุททารัตน์ (Vesper Cocktail Bar & Restaurant) ชาช่า-สุวิญชา สิงห์

Cheers to all the masterminds behind Bangkok’s booming bar industry bar industry, the final round of the inaugural The Bar Awards Bangkok 2017 is coming closer — and we can’t wait for the results. The Bar Awards, one of the region's most respected awards originated in Hong Kong and Singapore since 2014, have made their way to Bangkok for this first time this year, thanks to the collaboration between The Bar Awards team, local organizer Kin Plus, and bar consultant Boudy Ghostine. The Bangkok edition looks to rewards the efforts of people making the bar industry better in 12 categories. The process started off with the two-week public nomination (between 1-14 March), before the judging panel of 40 members cast their votes for the top 10. And here we've got you the first look at the shortlists. Note: Names appeared in alphabetical order Best Cocktail Bar, presented by StolichnayaBackstage Cocktail BarBronx Liquid ParlourBunker BarQ&A BarRabbit HoleSugar Ray You've Just Been PoisonedTeens of ThailandThe Bamboo Bar (Mandarin Oriental)Vesper Cocktail Bar & RestaurantVogue Lounge Bartender of the Year, presented by Diageo World Class"Mr. B" Attaporn De-Silva (Q&A Bar) Hideyuki Saito (Bronx Liquid Parlour) Jamie Rhind (The Bamboo Bar, Mandarin Oriental) Kitibordee "Gov" Chortubtim (Backstage Cocktail Bar) Michele Montauti (Miky's Cocktail Bar By Opus) Niks Anuman-Rajadhon (Teens of Thailand) Pailin "Milk" Sajjanit (Zuma) Ronnaporn "Neung" Kanivichaporn (Backstage Cocktail Bar) Supa

Bangkok’s bar scene is getting hotter and hotter every year. Last year six of our beloved cocktail bars made it to the list of Asia’s 50 Best Bars hosted by Drink International London. Coming this year, Bangkok sees the debut of our own Bangkok Bar Awards thanks to the collaboration between The Bar Awards, local organizer Kin Plus and bar consultant Boudy Ghostine. The judging system will be led by 11 familiar faces in the country’s bar industry, comprising of Chanond Purananda, Suwincha Singsuwan, Pongpak Sudthipongse, Ronnaporn Kanivichaporn, Vasachol Quadri, Pailin Sajjanit, Suwan Seelee, Niks Anuman-Rajadhon, Minway Chi and Knut Randhem. The whole process begins with two-week public nomination which will last until March 14. All tipplers can go vote for your favorite bars at thebarawards.com/nominate The nominees for each categorie will be revealed on March 29 and the winners will be announced at the closing ceremony on 23 April 2017.    The categories include; Best Cocktail Bar, presented by Stolichnaya Bartender of the Year The Ada Coleman Award Best New Cocktail Bar, presented by Campari Most Creative Cocktail Bar, presented by Cointreau Best Hotel Bar Best Hospitality Team Best Bar Food Best Bar & Beverage Publication Best Beer Bar, presented by Peroni Best Restaurant Bar The Rising Star Award, presented by Perrier         

Dear ‘90s kids, the charming old house on Rama 4 once dubbed Stufé, a.k.a. your ex-third place, is now back in business. And it has nothing to do with the Monotone peeps, the former owners. However, we assure the new crops of meat and cocktail won’t let you down. Say hello to Wild & Company.   A fellow of youngblood restauranteurs has given a makeover to the space. The studio-cum-bar is now a jungle-theme restaurant focusing on meat dishes and cocktails — you eat ribs, tomahawks, and rabbits in a newly-built glass house surrounded by exotic taxidermies and then you move to the old house, where Stufe was, to sip spirit-forward classic cocktails.   Wild & Company will be open its doors to the public tonight (1 Nov) from 19:00 Either you're around the area or not, drop by to stir up some good memories, and we're sure you'll come back with new one. Stay tuned for our full review.    Oh, did we mention there's a small golden bell you should, by all means, keep your hands away from it?    Sereechai Puttes/Time Out Bangkok   Sereechai Puttes/Time Out Bangkok