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CHULAOS CHUROS
THE INTERNET LOVES THIS NEW, CHEAP SPOT TO REALLY GET INTO FOOD FROM LAOS
ELECTRIC SHEEP THE WAREHOUSE HAS A HOT NEW SPACE INSPIRED BY BLADE RUNNER
FROM FROG PORRIDGE TO SPEAKEASIES, BK GOES FOR BREAKFAST, LUNCH, DINNER, AND DRINKS ON ONE OF BANGKOK’S FAVORITE STREETS FOR FOODIES.
NOTHING SACRED GRAMMY AWARD WINNER PAIRS A 10-COURSE DINING MENU WITH TUNES
MANGA BK SPEAKS WITH ADISAK ‘DAS’ PONGSAMPAN ON HIS AWARD -WINNING COMICS
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BK EDITORIAL
Managing Editor Tyler Roney
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SOIMILK EDITORIAL
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by the numbers Holding back the tide
bk in brief Park Kret is the new hangout spot for your next visit to Koh Kret
Internet sensation Chulaos Churos is all about Lao cuisine
new & noted Viral Japanese hamburg steak from Hikiniku to Come now at Central World get in the loop bkmagazine.com latest news and trends @bkmagazine contest, updates, stories facebook.com/ bkmagazine
Sci-fi inspired Electric Sheep is the hot new spot at The Warehouse
word Adisak ‘Das’ Pongsampan on his award -winning manga and the industry’s future
The Pheu Thai party has resurrected an oddball scheme to save Bangkok from rising sea levels— namely building massive islands in the Gulf of Thailand to prevent flooding of the capital.
The government is toying with the idea to make nine artificial islands to act as a seawall to protect the city from climate change.
The hope is that the plan will protect 168 square kilometers of Thailand’s most populous area.
The islands could be built less than one kilometer from the shore, and a bridge would connect the islands.
“Yet the best places for a proper breakfast are nowhere near your list,”
— Facebook user Ray Mac on BK’s “50 best cafes and restaurants to get breakfast” article.
“Have no idea laos put strawberry in their dish ,”
— Instagram user @jiffynyc on BK’s review of Chulaos Churos
“She’s too old,”
— Facebook user Jan Folke Rörvik on the announcement that pop queen and Australian darling Kylie Minogue will play Bangkok in 2025.
Under the proposed project, each island will have an area of about 50 square kilometers
The sea wall islands would stretch from Bang Khunthian district in Bangkok to Chonburi.
Environmentalists have raised concerns about the impact on the biodiversity of the Gulf of Thailand’s 134 species of fish and large cetaceans like Irrawaddy dolphins and Bryde’s whales.
If undertaken, the project would take at least 20 years to complete and would be leased to private companies for 99 years
After launching its first Southeast Asia store at Emporium earlier this year, French fashion house Ami created a pop up cafe at Siam Paragon. Paragon’s M Luxe Hall has been transformed to fit the Ami aesthetic, which is all about making French flair more accessible and modern.
Following the successful run of its first two seasons, Drag Race Thailand is back for thirds with veteran judge Pangina Heals back on the panel. Racking up 29 Emmys, Rupaul’s Drag Race Franchise has been a hallmark of pop culture and a showcase of drag artistry.
Sadly, one of Bangkok’s favorite spots for cultural events, the Neilson Hays Library, had a bit of a problem last month when its extended cafe area closed for renovations following a collapsing tree. However, the venue has quickly dealt with the situation and will be back up and running in no time.
All-round domestic success and tearjerker “How To Make Millions Before Grandma Dies” made headlines as it was selected as Thailand’s Best International Feature Film for the Academy Awards this year, but Thai moviegoers were quick to notice that that Thailand has submitted for the category every year since 1984 without a single nomination.
Australia’s pop superstar Kylie Minogue will play Bangkok in 2025
Next year, Bangkok gets a gift in the form of the Aussie pop queen Kylie Minogue, who will be bringing her Kylie Minogue Tension Tour 2025 to the capital for a one-night-only show.
You might know her as the absinthe-fueled pixie in “Moulin Rouge” or Doctor Who’s short-lived (literally) assistant, but you’re more likely to know this artist from her dozens of pop hits for decades. After her stint on popular Australian TV show “Neighbours” in 1988, the star released her first album Kylie in 1988 with her first international hit, a cover of Little Eva’s “The Loco-Motion.”
Minogue would go on to redefine the bubblegum pop scene in the early 2000s with massive hits like the timeless earworm “Can’t Get You Out of My Head” and “Spinning Around,” but she’s also not been afraid to throw around her pipes to different genres, collaborating with the likes of Nick Cave for “Where the Wild Roses Grow.”
The show is scheduled for Mar 10 of this year, and this new tour is part of her Tension 2025 tour, named for her recent Tension albums—Tension I and the coming Tension II, which is set to drop in October.
Rolling Loud releases full set list with big headliner Lil Wayne
We knew about A$Ap Rocky and Playboi Carti, but now Lil Wayne has joined the headliners for Rolling Loud in Pattaya this November. The Rolling Loud organizer has finally released a full set list.
Lil Wayne has been stacking up American Music Awards, Billboard Awards, and Grammys for years and is one of the most influential popular hip hop artists of the last two decades. You’ll know “Lollipop,” “A Milli,” “Hustler Musik,” and many many more from this prolific legend.
Taking place Nov 22-24 at Legend Siam in Pattaya, this will be the second Rolling Loud in Thailand. A$Ap Rocky will be headlining the first night, with acts like Tyga, Tyla, Quavo, Akon, Jay Park, and our very own Milli & Dreamgals. You know we love Milli.
Nov 23 will see Lil Wayne take the stage ahead of the likes of Wiz Khalifa, French Montana, Bambam, Denzel Curry, and Rich the Kid. For the Thai acts you won’t want to miss, check out Two Pee Southside and Thaitanium.
For the final night of the event, Playboi Carti will play out the festival on Nov 24. Hitting the stage before him will be Gunna, Nav, Ken Carlson, Ski Mask the Slump god, and Destroy Lonely.
Park Kret is the new hangout spot for your next visit to Koh Kret
Koh Kret is a nice little weekend getaway, but it doesn’t change much. Go to Chitbeer, walk the alleys, call it a day. Well, now the Park Kret River Club has a relaxing community space with lush greens and a front row seat for the Chao Phraya River.
This first launch period features “Pla Joom” a shabu shabu spot which focuses on their all-Thai fish produce and a garden barbecue from Sloane’s butcher shop.
The community area is spacious, decked out with shops inspired by traditional wooden Thai houses you’d find along the river bank but with a little contemporary flair. In the evening, you get a romantic view of the sunset.
Garden barbecue stoves are found at the entrance for fun family activities, and you can rent out one of the grills and select your preferred Sloane’s red meat—from tomahawk to striploin—and bring it to the fiery pit.
The “Pla Joom” restaurant offers four choices of soup: its signature fish broth, pickled vegetable, soybean paste, and tom yum. ●
From frog porridge to speakeasies, BK goes for breakfast, lunch, dinner, and drinks on one of Bangkok’s favorite streets for foodies.
More than a hundred years ago, Bantadthong was known for car repair. Today, the 2.2 kilometers that make up Bantadthong are sacred to foodies. This area is a fantastic mix of local favorites, haunts for the college kids, and, of course, tourists. But, people who just visit at night are missing out. Sure, a lot of the most famous bites are only open in the evening, but you can eat your fill any time of day and drink through the night. Often considered to be the birthplace of the modern Thai street food scene, no list is going to have everything, but BK wants you to know
With a wallet friendly price starting at B25 and a spacious two-storey air-conditioned dining zone, Dimsum Hochia—originally launched in Chumphon—is a must-try in the Bantadthong area. Their signatures include the tender and pepper infused pork xiaolongbao (B40), the crispy deep fried tofu skin with shrimp fillings (B30), and the deep fried crab meat roll (B45).
065-349-5512, Open daily 6:30am-9:30pm
Solidifying its status in Singapore, the frog porridge from Geylang Lor 9 is an intriguing spin on your typical breakfast food. The casual dining area is similar to your local Thai congee stalls. Order the fragrant porridge (B50) to share with 2-3 people and pair it with the flavorful frog claypot with ginger and green onions. Contrary to popular belief, the frog meat here doesn’t taste so much like chicken. It is more reminiscent of a bouncy and chewy fish meat. Their sambal kang kong (B100) is also worth a try and tastes similar to Thai sweet chili shrimp paste.
061-175-9802, Open Tues-Sun 11am-11:45pm
With more than 50 years of running the business, Jek Meng continues to supply high quality chicken rice, also adding braised palo duck in recent years. The famous two-toned chicken (B60) is a half and half topping of fresh boiled chicken rice with gelatinous skin and crispy-on-the-outside and tenderon-the-inside chicken. The rice is aromatic and has been cooked with chicken broth while their special dipping sauce is a blend of high-quality bean paste, garlic, chili and ginger.
081-711-6161, Open 6:30am-7pm
JAE DAENG SAMYAN
You’ve probably seen one of the more than 30 of Jae Daeng’s successful franchises around the city, but the O.G. branch started right here in 1990. Before becoming a hit sensation and noted by the likes of Michelin, this place was
a street hawker shop that gradually became a favorite among locals, especially the nearby university students who spread the word about its juicy grilled pork neck topped with roasted rice. The menu also covers other Northeastern classics like larb, somtum, and various styles of yum.
02-214-2590, Open Mon-Sat 10:30am-4pm
Table of Contents repackages nostalgic Thai street food desserts into European-style pastries. The line up of “doughko,” a mash up between the fluffy donut texture and the airy patongko buns, is currently their bestseller, and comes with eight Thai-style fillings. We recommend the Khanom Krok Kao Pod (B120) for the sweet tooths out there and the Tamarind Custard (B120) for those who like a bit of zestiness.
095-937-5544, Open Mon-Fri 7:30am-10pm; Sat-Sun 8am-10pm
Walking on Bantadthong you’ll notice a Vietnamese sign in front of a commercial building. This branch expanded from Charoenkrung to serve up authentic pho, the highlight being the beef. Also, if you’ve still got room, try their banh mi and spring rolls to round out your Vietnam lunch. Inside has a Hoi An vibe, decorated with yellow-painted walls, colorful illustrations, and Vietnamese-style lamps.
061-409-7141, Open Mon-Fri 8am-8:30pm; Sat-Sun 11am-9pm
From the experimental Thai resto Ega and the Italian joint A Pink Rabbit + Bob, this space is decked out with black cat iconography. Black Me-O Boat Noodle ladles their mini bowls of goodies at the affordable price of B30. But don’t underestimate the size; the soup packs a punch with its roasted chili-based broth, so we recommend ordering some pork rinds (B30) and gyoza (B39) to ease the pain.
063-456-9495, Open daily 11am-11pm
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You might smell this place before you see it—a hot stove lined with skewed pork satay. Nai Song has been open for 40 years and still maintains their quality satay grilled over ember hot charcoals and served with sliced cucumbers and shallots in syrup with small-bite toasted breads. Customers will mostly be flocking in late afternoon, so we recommended going there at lunch.
081-432-5411, Open daily 9:30am-10pm
KUMPOY
So, this one is a little off of Bantadthong— but at least you don’t have to go to Chiang Mai. On Chula Soi 7, Kumpoy digs into Northern cuisine with reinterpreted menus like the fried pork belly with Thai chili dip (B495) and khao soi served with wagyu beef. The restaurant is a modern design with a mixture of Lanna charms like red bricks and traditional patterns.
062-439-9324. Open daily 11:30am-9:30pm
Bangkok isn’t short on sukiyaki spots, but on Bantadthong, Kemuri is a nice little hide from the crowds. The key to this non-nonsense spot is to grab a seat at the serving bar before the dinner crowd really hits. On the menu, you’ll find plenty of side dishes to keep you going, but the key here is the sukiyaki, made with higher-end ingredients you might not find elsewhere on this street. Try the beef sukiyaki (B279) for the basic end of the spectrum, and it goes up from there with kurobuta and picanha, If you’re looking to splash out on something special, try the A5 Wagyu (B990).
02-215-0866, Open daily 5pm-midnight
We’d be remiss if we didn’t mention the line—it’s long. At dinner time, you’re going during peak hours, so you can walk up to the booth and put in your name and maybe walk around and grab a drink. You could be waiting for an hour or longer to try these noodles, but there are few in town that boast this pedigree. A Bib Gourmand pick from Michelin, this spot is famous for the Mama Noodles Tom Yum, by far the most popular dish at this tiny space. Still, there’s a full Thai-Chinese menu to explore, including crispy fried duck and duck rice. The key to getting in without too much fuss is to arrive when they open at 4pm.
064-118-5888, Open daily 4pm-midnight
SANEH LARB KOI
It’s a little dash of Northeastern cuisine smack dab in the middle of Bantadthong down Chulalongkorn Soi 20. The interior’s green walls are a bit stuck out of time. On the menu, you’ll find classic Thai favorites—and it’s pretty cheap (even though their prices have increased
in recent years). You can pick up any of their simple larb moo for B100, and their somtam and fiery nam tok are great additions. Their Crying Tiger, so named for the stripes on the grilled beef, is a favorite for newbies to this spot who might not be au fait with the cuisine.
Open Tue-Sun 5pm-midnight
Another Thai-Chinese space that hits the spot is Jae Keang. If you’re just turning off Rama I and you want to pop in for dinner, it’s conveniently located and can save you from the busy street crowds. This place has a very big menu and you can grab pretty much any classic Thai dish you want, but the duck stew is the star for us. If you like duck, this is the place to go to try everything from duck intestine to dark duck wing meat served in a clay pot. That said, everything from crab meat curry to kale with abalone in oyster sauce is on offer.
086-884-4352, Open daily 4pm-11:30pm
You can’t talk about neighborhood food without at least one Hong Kong spot. Ginger Bowl has a more upscale interior than a lot of places on Bantadthong, and there are quite a few pleasant surprises on their menu. Don’t fill up on the fried wontons, because you’ll want to fit in some of their signature Chinese fried shrimp noodle rolls. But, this place also has a line for their desserts, specifically their colourful and instagram-friendly sweet dumplings in milk, which looks like a dish for a kid that packs a fun punch for adults.
063-446-5641. Open daily noon-2:30pm, 4:3010:30pm
Hot pot ice cream? How does that work? Well, pretty easily, it turns out. The saccharine dessert cafe craze may have hit a peak some time ago, but the gimmicky ice cream hot pot scheme here is a hit. As you might have guessed, this is a clone of the Yotse Soi shop and is much improved from the original location—complete with chairs that aren’t plastic. And, yes, you can have your scoops served in a hot pot bowl steaming with dry ice.
092-082-5551. Open daily 5-11pm
JEH WAN
Found just outside the Chulalongkorn, follow the big pink sign for some local favorite and very cheap desserts. If you’re more suited to a chocolate frame of mind, check out their Cocoa Volcano with grass jelly in fresh milk. However, the more traditional boiled sweet potato with ginkgo and glutinous rice balls in coconut milk will give you more of the vibe of this place.
081-421-3761. Open Mon-Sat, 1:45-11:30pm
Scoops here start at just B55 and you can find some really great flavors, like caramelized peanut butter and sweet potato, but they also boast some pretty creative dishes. You might have seen this shop around elsewhere, including in their recently opened Huai Khwang branch. For a real treat, grab the caramel pudding with banoffee crumble.
Beer Pradith became this hot neighborhood’s favorite stop for beer earlier this year, serving up 24 taps of Thai craft beer sourced from all over the Kingdom. This joint places an emphasis on comfort so you can kick back and hang with friends without the stuffiness of high end breweries. Every Thursday-Saturday, the craft beer bar brings in a rotation of live music and DJs to keep things fresh—and don’t forget to check out their nachos.
084-125-5592, Open daily 5pm-late
Game, drink, listen to tunes—there aren’t many spots like this. Known for its massive collection of board games, this is not just a space to geek out (though it is definitely that). Walk in and you’ll find an inviting interior, plenty of booze, and both live music and DJs playing on their tiny stage. You might be tempted to reach for the Sangsom and a board game, but give their signature cocktails a try.
0956813034. Open daily 4:30pm-2am
If there is one bar to really check out on this street, it’s Find the Photobooth. Helmed by some of the biggest names in the Bangkok nightlife scene, including Ronnaporn Kanivichaporn and Chennarong Bhumichitr from Bangkok’s Mahaniyom, it’s as close to a speakeasy as
you can get. Keep your head on a swivel for a trendy looking shophouse with minty green walls and, as advertised, some photo booths to take before and after selfies. Though they like to switch up the menu quite often, our favorite on our last visit was the hearty Grasshopper, featuring creme de menthe, creme de cacao, and, yes, more cream.
080-078-9265. Open daily 7pm-1:30am
KODO BAR
Sometimes Bantadthong doesn’t look like the place for a cocktail bar, but you’d be wrong. They’re dark, sleek, and an ideal date spot if you’ve just spent your day trekking up and down the street looking for food. On our last visit, we can recommend the Midnight Storm and Sunrise Spirit. This space is pretty low on light and big on atmosphere, so go late when you’re in the mood.
02-215-3250, Open Tue-Sun 5pm-midnight
We’ve got our fancy speakeasy, cocktail bar, and beer bar. Now it’s time for some club vibes. That brings us to the Natzy Bar. It’s got a big space that shoves in a lot of live music and DJs. Sure, the club kids love Soi 11, but foodies party in Bantadthong because they’re too full to get in a cab. The crowds here are young, Thai, not too rowdy, and there is plenty of space to sit down for the show.
081-139-0089, Open daily 7pm-2am ●
The team behind Zao Larb launches Saole, a premium seafood resto with spice
Thonglor’s Isaan food specialists, Zao Larb, have recently merged with Zao Ekkamai to turn its old property into Saole, a high quality seafood joint that combines multicultural flavors and culinary techniques commonly found in mountainous and seaside communities. This all started when head chef Hanief Pittayasarn did a Zao pop up in Milan. There, he began to explore the European fish market with top-tier produce; it could get boring if you only season it with a rotation of olive oil, salt, and the odd splash of paprika. Returning home, the chef took over two decades of experience in the industry and injected his Thai-chinese identity into the menu. You’ll get creative use of Thai species, herbs, and fermentation techniques to lift the already stellar seafood produce.
Inddee dropped a new tasting menu this month that explores food from Kashmir to Kerala
Inddee opened with bang just last year, and they have gone from strength to strength. Making Top Tables 2023 after only being open for a few months and garnering their first Michelin star in under a year, they’re pumping out creative eats spanning India that aren’t afraid to get a little spicy. The crew at Inddee has released their new menu that’s taking Bangkok diners from Kashmir to Kerala. Featuring seven and nine courses (with another nine course veggie option), the idea is to give foodies a trip through the distinct flavors of India with elevated dishes. The nine course (B4,200) option expands on the seven course (B3,500), and each new dish features a story element, key ingredient, and its destination. This spot likes to put on a show, so get ready for some fun table service.
Viral Japanese hamburg steak from Hikiniku to Come finds first branch at Central World
Hikiniku to Come is a hot Japanese Hamburg steak spot with four different branches in Japan, Taiwan, South Korea, and Hong Kong, and now they’ve opened their first Thailand spot on the 7th floor of Central World. The team guarantees that the quality will stay on par to its original branch, using 100% ground beef patties, or hamburg, hand-shaped live and freshly charcoal grilled to each order. Their refillable Japanese rice is cooked new every few hours using a traditional Hagama pot that ensures the rice stays fluffy and steamy for each serving.Similar to the Japan headquarters, the layout of the Bangkok branch features a grilling station in the middle and counter seats arranged in a circle. Each station comes with a miniature grill securing the optimal heat.
Michelin-star chef Vicky Cheng opens his first overseas restaurant in Empire Tower
One of Hong Kong’s most talented Michelinstar chefs, Vicky Cheng, has launched his first overseas project, K by Vicky Cheng, at the new lifestyle space above Empire Tower in Sathorn, named EA (pronounced eh-ah). The new venue aims to blend the worlds of time-honored Chinese cuisine with some contemporary twists, like local Thai produce, under the concept “The Harvest of Kilin”. The style of food is actually inspired by Chinese mythology and a gentle, benevolent spirit named Kilin. On top of the fun twists on Chinese cuisine and traditions, you’ll also find a nice selection of imported Chinese teas and tea-infused beverages.
Brought to
Chef Ton’s latest sky-high restaurant is all about family-style eating with a bit of dinner theater
Chef Thitid “Ton” Tassanakajohn’s latest project, Le Du Kaan, sits atop the 56th floor of Empire Tower near Chong Nonsi BTS station and takes cues from his most famous restaurant, Le Du, by sourcing produce directly from farms and fishing communities across the four main regions of Thailand. This one is a bit different from your typical finedining set menu. Instead dishes are prepared family style and are meant to be shared across the table. The cocktails also take their cues from Thai flavors and ingredients. You can also sip on those up in a special open-air rooftop bar until the week hours. ●
212, Thonglor Soi 8, Sukhumvit Soi 55, 06-1387-3207. Open daily 11:30am11pm.
Kitaohji Ginza Thailand, nestled in Thonglor Soi 8, brings the refined elegance of Kaiseki dining to Bangkok. As the 12th branch of the renowned Kitaohji restaurant from Japan, it maintains a commitment to traditional recipes and seasonal ingredients. Designed by Japan’s Nomura Company, the restaurant evokes the charm of a Japanese house, featuring a serene bamboo garden and an intimate, artfully decorated interior. Led by Chef Hironobu Akiba, the menu highlights premium ingredients like Kuroge Wagyu beef, Hairy Crab, and Taraba King Crab. Diners can indulge in luxurious dishes like steamed Hokkaido Hairy Crab, Hon Maguro Otoro Sashimi, and A4 Black Wagyu Sirloin Steak, among others. Reservations are recommended to experience this luxurious take on Japanese cuisine.
The buzz: Set up not far away from Chinatown, Nothing Sacred is an experimental dining space by Grammy Award winning chef Alex Jarvis and his wife Nicole Scott. After a successful Asian-inspired restaurant pop-up in Canada, the pair toured Thailand for about two years, sourcing the ingredients, culinary techniques, and creative juices to finally launch Nothing Sacred. The borderless cuisine transcends the plate and pumps through the experimental music tailored to each course.
The vibe: Out front, the restaurant greets diners with a solid emerald green door and a single window that allows a peek into their grill station. It’s washed with warm lighting, idiosyncratic paintings, and a bunch of cat tokens from coasters to Doraemon figurines in reference to their logo.
The food: The 10 course tasting menu (B3,500) is focused on fermentation techniques and comes with its own tracks. Each dish is prepared and served with unique samples of chef Alex and Nicole’s favorite artists, recordings from the fields the food is grown, movies and commercials of their childhood, and more. We begin with banana topped with Santa Barbara uni, buckwheat, and roasted rice. This one has the texture of a custard—blending in the sweetness of the banana with the ocean
savory flavors of uni. On the other spectrum of palette openers, Nothing Sacred serves up a refreshing assortment of dry aged mackerel and freshwater clams ladled with the fragrant burnt coconut broth and sliced up sun dried tomatoes to get that pop of zestiness. Here, they try to use up all the ingredients down to the very bones. So dishes like their dumplings, for example, are stuffed with excess fish scraps. Unlike the previous dish, the fish fillings have a well done cook with the aromatic tarragon leaf on top.
The drinks: There’s a wine pairing courtesy of No Bar Wine Bar which goes for B1,600. Some easy to drink cocktails like the Persimmon Punch (B420), a peachy sweet and sour tipple to start the night with fragrant notes of rice from the sake base. And for non-alcoholic bevs, we recommend the unique bitter honey kombucha (B240) which subverts the extreme sour bite with subtle spice, oolong, and deep chocolate-y notes from cacao nibs. A sweeter option is the galangal kombucha which pairs baby snow chrysanthemum with jungle honey for a more floral fragrant sip.
Why we’d come back: Once everything runs smoothly on the first floor, the dynamic duo plans to turn the second into a dessert lounge with cocktails for the guest to sit back and enjoy. ●
183/9 Amnuay Songkhram Rd., 063 863 6997, Open 12-11pm
Launched in February, Chulaos Churos is an unassuming street food stop hosting Lao cuisine. The authentic flavors, high-quality ingredients, and wallet-friendly bill have all contributed to the word-of-mouth success and virality on social media. Last month, diners were still willing to queue up one or two hours to get a seat. BK joins the crowd to check out the hype.
The restaurant is usually busiest during weekends, so we tried our luck on a weekday. Visiting a little over an hour after the restaurant opened, we managed to hop in the queue and get in within 20 minutes. But if you’re running on a tight schedule, you can book in advance.
Chef Daeng, also the owner, used to be a head chef at Lao Dtom Lao. This spot brings out his Lao background—with his own mother in charge of the mortar and pestle station, grinding away at the papaya salads.
Chulaos Churos’ grilled meats and salad offerings are all over social media. So we went straight to the famous picanha beef (B180) which is fired on a charcoal grill to get that smoky aroma. The cook is medium rare so it still has some juicy and fatty bits that lend an addictive chewy quality. You can alternate the bites with some diced pickled daikon or dip it in the sweet-meetssavory jaew sauce.
Next up is the ox tongue (B180) which has been sous vide and cooked again with their signature charcoal grill. It’s soft and
delicate, similar to a rich liver pate. It’s served with jaew sauce but you can also ask for nam jim kom, a bitter sauce made of cow bile that matches up the gaminess really well.
For the salads, don’t miss the tum chulaos (B65) which slices their papaya in thin but generous sheets. The texture is crunchy and goes well with their house made pla ra, fermented fish sauce. The dish leads with saltiness and follows up with a bit of heat. For comparison, this sauce isn’t as intense as their Luang Prabang papaya salad.
As for a lighter and less spicy option, the strawberry salad (B150) is served with bouncy raw shrimp and drizzled with some sweet-and-tangy yum sauce. There’s also flakes of peanut and dried shrimp sprinkled on top. We ordered extra seasonal magosteen on top for that extra tartiness, this gives an overall flavor similar to the sweet fish sauce you’d usually dip with raw mango.
Their grilled meats and papaya salads are certainly worth the wait and are a good way to punctuate your night out. But for those who don’t want to traverse to the other side of town, Chuloas Churos recently announced on their Instagram an October project that’ll come to Siam with an emphasis on more parking space, seating, and aircon. ●
49/99 Sukhumvit 49 Rd., 064-985-9585. Open daily 11am-2:30pm, 5:30-10pm. There are also branches at Emquartier (G/F) and Central Embassy (5/F).
Kanori Hand Roll Bar, located in Sukhumvit Soi 49, Bangkok, brings a fresh twist to Japanese cuisine with its focus on hand rolls. This intimate restaurant prides itself on serving freshly made rolls right before your eyes, with all seating designed around a counter-bar setup, offering an omakase-style experience. The menu emphasizes fresh ingredients, with a range of a la carte and set options. Signature items like the Lobster Bomb are must-tries. Guests are encouraged to eat rolls immediately after serving to savor the crisp seaweed. Ideal for solo diners or small groups, Kanori Hand Roll Bar is a haven for sushi lovers. Limited seating means reservations are recommended. The restaurant is open Tuesday to Sunday for lunch and dinner services.
Exclusively for UOB Credit Cards
Get a complimentary ice cream valued THB 120 when spending THB 2,000 or more /sales slip (limit 1 serve /card /table /sales slip)
Messengerservice Bar moves to Chinatown with a grocery-themed cocktail menu
Messengerservice Bar opened up at its new location in Chinatown late last month, relocating from their Pattanakarn home. Found in the historic Baan Trok Tua Ngork, Messengerservice Bar, from the minds behind Bar Us, has been quick to garner plaudits for its creative (and usually themed) cocktails.
The new space is quite sleek and their new menu centers around, oddly enough, groceries, with drinks divided up into their ingredients. The ‘Calamansi + Jasmine’ for example is a margarita style cocktail mixing jasmine and orange liqueur with calamansi and kombucha.
The new menu “Delivered from the Grocery” is available now, and the bar is out of its soft opening phase, with door open from 6pm Tue-Sun.
Sci-fi inspired Electric Sheep is the hot new eatery at The Warehouse
There’s plenty of mileage in Blade Runner-chic these days—looking at you Arcadia Barcade—and a new spot at The Warehouse is bringing Chef Amerigo Tito Sesti and Chef Yoan Martin together for a sci-fi inspired eatery at The Warehouse.
Electric Sheep—a reference to Philip K. Dick’s “Do Androids Dream of Electric Sheep” which inspired the film “Blade Runner”—in Charoen Krung Talat Noi is aiming for a retro-futuristic design in neon, eerie lighting, and a “celluloid dreamscape” soft opening Oct 22.
The venture is a collaboration between Chef Amerigo Tito Sesti and Chef Yoan Martin, known for their work at Bangkok’s J’Aime, with a mix of Mediterranean and Thai.
The menu will use the pair’s ample experience in Mediterranean fare and mix it with local Thai products in an homage to the theme of future and present and a slamming together to cultures. The team, which garnered a Green Michelin Star, will use small producers and locally sourced goods to keep this sci-fi dystopia sustainable.
Spanning over 1,000 square meters, The Warehouse community space opened last year and has since opened quite a few hot venues such as Clutch Bar and has been the site of some interesting events like dance festivals and exhibitions. The multi-disciplinary is a community-driven space within a historical building where art, food, drinks, and music come together.
A pandemic project turned mainstay in Chaing Rai, Vinyl and Wine boasts chic sips, Eurasian bites, and live music to set the mood. With its fun concept, the bar has expanded to Emsphere’s fifth floor, joining the bevvy of nightlife spots in the rooftop zone. While lots of bars were closed during the pandemic, the owners were brewing the idea of creating their very own spot. Bringing their individual passions to the joint project, Bangkokian Patsakorn “Game” Siriket wanted to work his love for vinyl into the theme and Chiang Rai native Sarunya “Jaa” Chonjaroen introduced the wine element.
The two took inspiration from their favorite cuisines, including everything from Spanish to Italian and some Asian dishes. ●
The buzz: PrumPlum is a homonym of the Thai word for drizzling rain, and it’s this kind of weather that makes you want to cuddle up indoors with some comfort tipple. That’s exactly what PrumPlum is serving. The goto umeshu bar, which has previously made a name for itself in the streets of Sathorn, recently set up a second branch at Talat Noi, upgrading the atmosphere and keeping with their high quality Minabe-imported umeshu selection.
The vibe: Not unlike the Sathorn branch, the venue still has intimate flair but takes the elegance up a notch with ambient warm lighting and a counter bar area suitable for a romantic night out. You catch a poster of the Wong Kar-Wai film “In the Mood for Love” and rows of umeshu bottles lined against their shelves. There are also larger tables for a fun group hang.
The drinks: The experts at PrumPlum tell BK that each bottle is selected from Minabe, a town in Nagayama that’s the largest producer of ume and is known to genetically alter plums for the specific use in umeshu. If you’re quite green to the umeshu experience, they have a tasting set (B380) consisting of four umeshu bottles with distinct characteristics. The Plumeity white takes the high quality Nanko ume and ferments it with pure sake for a year. This one is quite light on the alcohol scale and shares a similar DNA with other kinds of white wine like a Chardonnay. It also has some fruity, melon, and honey notes. For
those who like their booze on the sweet side, the Plumeity Pink uses a special type of ume (a hybrid between momo peach and plum). The rosy hue is its natural color. Looking for something a bit stronger? The Plumeity Black which is a complex full body 19% alc sip has been aged in a wooden barrel for two years.
The food: The food menu got a huge boost. Compared to the original branch, they’ve added some filling main courses like the hamburg kare rice (B390) ladle with Japanese style apple flavor curry or the napolitan spaghetti (B225) complete with dried chili and fresh tomatoes. For something a little lighter, opt for the miso cream cheese platter (B160) which is exactly what the name suggests: tiny cubes of cream cheese marinated in miso which bodes surprisingly well with the different types of pickled veggies served alongside the dish. Another unique pairing is the Burmese tea leaf salad, or Lahpet Thoke (B120); the nutty flavors and spicy fresh chillies are neutralized with a couple of umeshu sips. If you want to end the meal on a sweet note, opt for the custard pudding (B80). The silky dessert is topped with some whipped cream and a single cherry.
Why we’d come back: Charoenkrung has its charms, especially at night. This spot is an escape from the weather and the streets. So you get a table with friends or a date, and learn a thing or two about the umeshu experience. ●
You never know when a storm or a last-minute hang is going to hit. BK has compiled a list of unique bags from Thai brands to suit everyone—whether you’re looking for accessories or an extra airport bag.
Maison G’s wearable artistic bags have been turning heads since Thanawat Saetan founded it back in 2018. Their “Bedy” Bag has become an influencer favorite and comes in a variety of trendy colors like the newly released Charli XCX “Brat” green or the baby blue gingham pattern for summer. Another can’t-miss item is the ammonite-shaped “Mollusca” bag which is available in cream, brown, black, and most recently, an eye-catching metallic silver.
In 2022, Pipatchara struck gold twice. First, when their leather macrame “mini amu” bag was spotted on Anne Hathaway, and second when their Infinitude Collection made of recycled orphan plastic garnered enough positive feedback to spawn a collection of adaptable clothing and handbags spotted on Thai international sensations like Butterbear and Lisa Blackpink.
Out of luggage space? Occur in Summer has the perfect fix for this situation. Their jumbosized “Occur Storage” fits everything from a 13-14 inch laptop to an A4 size folder. Inside you’ll find an elastic band to hold your gear in place, and there’s even an extra compartment to store your apple pencil. The taslan material they use is similar to what you find on windbreakers, giving it an extra durability while maintaining softness.
Last month, the Singaporean lifestyle brand Beyond the Vines arrived in Central World with their hit puffy bags. Thai brands have also jumped on this bandwagon. You might have caught Fill in the Bag’s fluffy “Pal” bag which comes with mini pockets and a compartment to store your notebook. Or you can opt for the basic-with-a-twist “Molly” mini bag that stands out with its solid color background and color blocking single stitch all over the bag. Their nylon material makes it easier to clean and serves as a much more practical choice for the rainy season.
With its sleek and simple silhouette, Pich’s Haus vegan leather bag is a great everyday item to have. If you’re constantly nicknamed the “mom friend” for an endless supply of emergency items, go for the large leather bag that fits up to a 16 inch laptop. The bag has a magnetic closing snap and easy-to-access top compartments to make sure your phone or essential items don’t get lost in its seemingly bottomless pit. The original colors are cream, black, and gray but they’ve just added a trendy cherry red to the selection.
A chic meeting point between fashion and functionality, Penne Culture’s items certainly come in clutch. The Y2K-esque “Maxine” handbag is made from premium matte nylon with multiple front pockets that’s not just for decoration. You can actually utilize all of it and adjust the strap in 3 different lengths. There’s also the slightly bigger option which uses a glowy type of nylon fabric for that extra photogenic sheen. For the workaholics out there, we recommend the ribbon laptop bag that not only comes with multiple storage section but gives your precious laptop the soft protection it needs.
Canvas beach totes, tweed crossbodies, water resistant clutches, Jira Studio checks all the boxes. We recommend the adjustable “Bay” crossbody bag which features three different sizes. A similar concept is implemented in their “Puff” bag. The top clasp can be detached and worn in three different styles for day-today or an elevated night out look. The black colorway for this edition has both a metallic silver and gold head snap so you can pick the one to match your jewelry collection.
From the Fujiko brothers’ “Doraemon” to Toriyama’s “Dragon Ball,” manga has taken the world by storm, spreading far beyond Japan to become cultural staples and blockbusters. Thai creator Adisak ‘Das’ Pongsampan’s “Before Becoming the Buddha” manga received the Bronze Award from the Japan International Awards 2023 and recently won the Seven Book Awards prize in 2024. Despite the popularity of digital comics, he’s still holding onto the love of physical comic books and decided to create his own publishing house to push himself onto the global scene. BK speaks with Das about his start as an illustrator at 12 and where the future of comic books is going.
When did you start drawing?
I started drawing for the first time at age seven. I read Doraemon, they were still infringing on copyright (in Thai) back then, and I loved it so much that I knew I wanted to be a comic book artist. I remember that I could barely find manga books to read, some were torn or missing, so I drew all the characters and scenes from memory. Thirty years ago comic books were pretty hard to buy because there were no companies translating into Thai versions. In the early 90s, when comic books started being licensed and Japan imposed conditions to support Thai artists, both NED and Vibulkij publishing began to publish Thai comics. They announced they were accepting comic illustrator applications, and I decided to give it a try and submitted my work when I was twelve. I received feedback a few times until, when I was fifteen, I wrote “Ronjuk the Troublemaker”, which caught the editor’s eye. They sent me a letter inviting me to become a full time illustrator. That was the start of my career, and I balanced between drawing and studying.
What is your opinion on digital comics? They seem to be getting popular. I used to draw online comics like ten years ago when they first became popular. I worked
on them for five years but felt like it wasn’t really my style, and I thought my skills were at their lowest too because I was used to drawing on paper. Reading on a screen makes artwork look small; readers scroll through so quickly, and there is big dialogue covering the details that seem so tiny. Lately, publishers barely hire new illustrators, and they have strict deadlines and require a lot of work. Sometimes, I don’t have enough time to fine-tune the work as much as I’d like. There’s hardly any rest. During covid, I started my own publishing house. I printed, sold, and did everything myself. It turned out to be much better than I expected. I connected directly with readers, and they could support me directly as well. After that, I wanted to challenge myself with big projects, like drawing “Before Becoming the Buddha” for instance.
What was the process behind “Before Becoming the Buddha”?
This story was very difficult actually. Few people write about it because it requires a lot of research. But when I was nine years old, I thought about drawing the Buddha after seeing sculptures at Buddhist temples. But, well, I wasn’t good at drawing back then, so I stopped. When I became an artist and kept reading and researching, I realized
the opportunity, including the inspiration from traveling abroad to see works such as the Gandhara Buddha statues in India. The statues have a Greco-Roman style that I find beautiful. This led me to study Tripitaka (the Pali Canon or the Buddhist texts) more deeply and start drawing. I couldn’t sketch anything in the beginning. I looked at references like images of Indian people’s faces, Buddha statues, and Western sculptures. It took over a year to come up with just one draft.
How did using references from Tripitaka make the comic different?
Well, when it comes to the life of the Buddha, the primary source has to be Tripitaka. Some stories that Thai people might have heard, such as the one about the god Indra playing a three-stringed lute to help the Bodhisattva to the Middle Way, aren’t actually in Tripitaka. But people tend to remember these stories from temple murals or interpret them differently, which eventually turn into legends passed down over time. This was a question I got asked a lot: Why are certain stories not included? So I decided to use Tripitaka as the main reference instead of relying on legends. Plus, people can verify it for themselves; the Tripitaka is available online. I even wore white robes and stayed at a temple to fully immerse myself in the peaceful atmosphere.
How did you feel when you received the Bronze Award from the Japan International Manga Awards?
At first, I thought about submitting to the Seven Book Awards, but I missed the deadline. Then I happened to see the competition in Japan, so I decided to send my work without any expectations. I had already given it my all. This award is on a global level, with entries from nearly every corner of the world. You could call it the Oscars of manga. To be honest, I don’t know why they chose me—maybe the cover caught their eye. The funny thing is, my work was only sixty pages long, while others were around two hundred pages. When I got the Bronze Award, I was satisfied, but the problem was that no one in Thailand knew about it. I had to promote myself and do everything on my own, as usual, until I gradually became known. If I had stayed quiet, no one would’ve known. You have to push yourself, you know.
Do you consider yourself a self-made success?
I don’t know if you’d call it ‘success’ because I already succeeded when I was 15. Everything after that has been about maintaining that dream—keeping what’s in my heart from changing. It’s been 30 years now, and I’m still
drawing. There have been ups and downs, but I’m still happy with the work. I think doing things on my own gives me complete freedom. If I’m not satisfied with a piece of work, I won’t publish it. But if I’m working with someone else, I have to rush to meet deadlines even when the work isn’t fully polished. Some people sell off their work and don’t own it, but I don’t want that.
How do you find inspiration?
I love reading books, but not online because it’s distracting and I don’t remember things as well. I enjoy visiting both Thai and foreign bookstores, which provide a lot of inspiration—not just from comics, but from all kinds of genres. Whether it’s about trees or architecture, I can incorporate everything into my work. When a book is on the shelf, I can immediately remember where the information I need is located—what page, which book, which section. I can just walk over and grab it right away. This pattern works much better than digital because it’s harder for me to visualize what I need. Traveling abroad helps a lot too; seeing artworks in different cities and museums can always give you something.
What do you think is the strong feature of Thai comics?
We can’t deny that in the 90s, we Thai artists were influenced by Japanese manga. Everyone started from there, and later they found their own style. However, in my opinion, we can’t fully adopt the Japanese model in Thailand. Submitting works for a Japanese publisher carries a certain level of respect, but it’s not quite the same here in Thailand. It might be because their industry is stronger and larger. Nowadays, I see younger generations are bringing a lot of Thai literature into their work, adapting it. They express Thai ways of life or Thai culture in manga-style comics. This didn’t exist before. The world has changed.
What are you working on now?
I do have a project, which is finishing the third volume of “Before Becoming the Buddha,” and I just published “Monster Steak” which I initially made for fun, but it received interest from the West with requests for an English version to be published as well. ●
