Bored of eating the same thing twice? Fear no more, here's a list of restaurants that have shuffled things up to make sure you're never bored or short of choices while dining out.
Front Room
Front Room, the modern Thai restaurant at the Waldorf Astoria Bangkok, has launched its first tasting menu, which offers a culinary journey through Thailand.
Crafted by chef de cuisine Akkawin Pitrachart and sous chef Athiti Moungthong, the menu reflects the restaurant’s philosophy of combining authentic Thai flavours with Western cooking techniques. It is presented in four chapters, with four bite-sized appetisers representing Thailand's diverse regions in “Chapter 1: The Geography”. Expect Miang pla haeng phon lamai or betel leaf with ginger, chilli, shallots, pomelo, starfruit and dried fish from the Central Region; Goong thod bai leb krut or a deep-fried shrimp ball mixed with Southern chili paste, served with baby shrimp and a sweet chilli gel from the South; Ong poo or crab rice with crab roe from the North; and Larb, which uses Australian beef, from the Northeast.
“Chapter 2: The Innovation” is an ode to Thailand's fusion of East and West. This set sees Pla bou tom king or Poached goby in a ginger broth with fermented plum; and Sai krok Isan ped or fermented duck sausage with duck skin, roasted peanuts and ginger. “Chapter 3: Poetic Flavors" is about balancing flavours with multiple dishes. This consists of Goong mae nam yang or grilled river prawn with coconut flakes; Gaeng ped tai poo or yellow curry with crab and baegu leaf; and Nuea gham wua yang naam phrik ta dang or Wagyu beef cheek with red chilli paste and fermented egg yolk.
“Chapter 4: Thai Way Of Life” is a dessert inspired by Muay Thai featuring a Som chun sorbet in the shape of a boxing glove and coated with white chocolate, served with kanom ko, which are Sticky rice dumplings in coconut milk. Finish the meal with a foamy espresso martini.
Tina’s Sathorn
Tina’s Sathorn has launched the “Sunday Blues Brunch”, featuring the quintessential Louisiana crawfish boil and classic Bloody Marys, along with many other popular New Orleans dishes.
This quintessential New Orleans experience brings large crawfish boiled with a medley of herbs and spices, tossed in butter and garlic, and served with corn on the cob and potatoes. Guests can also savour fluffy Buttermilk biscuits served in the classic Benedict style or with Country gravy. Taste the heart and soul of Louisiana in a bowl of Gumbo made with shrimp, duck and andouille sausage served over steamed rice.
Tina’s Blues Brunch is accompanied by live blues, soul, funk and gospel music, creating a lively atmosphere where local musicians showcase their talents. The curated line-up includes Tere’ Howard (aka Soul Mama), Sunny and Natt from The Voice Thailand, and Anita Groove.
In addition to the weekend brunch, the restaurant will open for an à la carte and set lunch on weekdays. Popular choices include the Louisiana-style Shrimp and grits, featuring locally sourced sautéed prawns paired with bacon and crispy Parmesan grit cakes, and the classic Jambalaya, a delectable blend of short-grain rice, prawns, chicken, andouille sausage, herbs, tomato and spices.
Additional new dishes available during Tina’s lunch and brunch hours include the classic Nola Soft-shell crab sandwich, a fried soft-shell crab on a soft French roll with lettuce, tomato, onions, homemade pickles and remoulade sauce, served with coleslaw; Shatteringly crispy fried chicken, a Half baby Belgium chicken marinated with herbs and spices, served with hot pepper jam and a choice of side dish; and Beignets, a New Orleans style doughnut topped with powdered sugar and served with a choice of chocolate, berry or vanilla sauce. Visit the restaurant’s website.
F*nkytown
The Sarnies Group's first cocktail bar concept has launched a new menu with flavours rooted in locality and seasonality.
The new offerings bring in heightened funkiness and celebrate popular funky Southsast Asian delicacies. Group beverage manager Pae Ketumarn takes on closed-loop techniques and uses diverse ingredients responsibly sourced from across the region. If you’re a lover of the king of fruits in this part of the world, try the Durian Colada. A fresh take on the classic tropical drink — the piña colada, the drink has rum, jasmine rice essence, coconut, pineapple and a durian float.
The Tom Yum Highball blends the essence of the soup with gin, elderflower, yuzu brine, coconut and nam prik pao, the Thai chilli jam, and is topped off with soda. The Tang Yuan, inspired by the Chinese dessert of glutinous rice balls in a hot tea or cold syrup, features pistachio-infused rice milk, black sesame, osmanthus-infused shochu and Horlicks, served hot or iced.
On the food front, the menu showcases dishes like Beef tartare cones, Ox cheek crumpet, Fried chicken claws, Pumpkin seed ice cream with a wasabi matcha sponge and pumpkin seed praline and the Lava cheese tart with Comté, Grana Padano, Gruyère and coffee honey.
Stella
Capella Bangkok’s new beverage manager Roberto Castro Rodriguez is taking a trip through the storied neighbourhoods of old Bangkok via mesmerising concoctions. Join him at Stella, Capella Bangkok’s cocktail salon.
Retelling old-time tales through a contemporary lens, Rodriguez introduces “The Journey Of Old Siam", a new cocktail adventure guides drinkers through the historical epochs and cultural landmarks of Bangkok, offering inviting sips that serve as both a time capsule and a place transporter. Wedged between the Chao Phraya River and Charoen Krung Road, CapellaBangkok has long drawn inspiration from its prime location. Aiming to redefine the art of mixology in this corner of town, Rodriguez has embarked on a vibrant journey through the bustling streets and serene waterways of the city to absorb the nuances, flavours and stories the Thai capital has to offer.
“It’s my first time in Bangkok and I’ve fallen in love with the city already”, says Rodriguez. “The more I explore its streets, the more I become mesmerised by its stories, people and flavours. This journey has become my inspiration for creating a new cocktail menu in which each drink encapsulates the heart and soul of Bangkok’s different neighbourhoods.”
Stella’s refreshed cocktail menu offers an immersive experience, intricately tying each drink and its presentation closely to the history and character of various Bangkok districts. Incorporating materials such as concrete, ceramic, and other historical references into drinking vessels, each cocktail narrates a story not just through its flavours, but also through its presentation, designed to reflect the historical and cultural landmarks of Bangkok.
