BK Magazine 617 November 27, 2015 by BK Magazine

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it's free! Will they make the cut?

BK MAGAZINE NO. 617 FRIDAY, NOVEMBER 27, 2015. www.bkmagazine.com

Hot Plates The best new restaurant openings of 2015 Cover_617_Nov27_15.indd 1

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ADVERTORIAL

Hugo’s Huge Flavors Hugo Bar & Eatery is an Ekkamai hot spot serving casual bistro classics in a charming retro industrial dining room. Hugo takes its name from Martin Scorsese’s award winning 2011 adventure Hugo. Set in the 1930s, the movie tells the story of a Parisian boy responsible for maintaining the clock in Gare Montparnasse railway station, and a convincing likeness of that very same oversized, beaux-arts clock face takes pride of place in Hugo’s dining room. Elsewhere, the space calls upon industrial iron latticework and rich leathers to create an environment that’s both moody and relaxing. Singaporean head chef Raymond Lian (who previously worked for Dean & Deluca, Singapore Airlines’s private lounge and Swissotel) heads the kitchen, rolling out comforting favorites. The menu features familiar names from various cuisines, ranging from appetizers like Spanish gambas al ajillo (sauteed shrimps in garlic oil, B225), Mediterranean calamari fritti (fried squid, B215), French pate de foie de poulet (chicken liver pate, B195) and Italian bruschetta (baguette slices with tomato in olive oil, B115) to mains like British bangers and mash (B475) and the Bangkok favorite krapao nuea (stir-fried basil with beef, B245). Though focusing on comfort food, Chef Raymond doesn’t overlook the details to make his dishes stand out. For the simple, beautifully tender duck confit (B365), he uses a balsamic-based sauce to cut through the fattiness of the meat, while the signature Hugo wagyu burger (B345) features a patty made from hand-minced wagyu beef to give it that coarse, meaty texture, encased in a house-made brioche bun. Even French

toast (B285) is given his own take, with the brioche dipped in crushed corn flakes and fried in clarified butter before being served with salted caramel and vanilla ice cream. The result? Crispy and aromatic toast, balanced by the slightly salty caramel, sweet ice cream and some berries for sharpness. Drinks are taken equally seriously, from the water (exclusively Evian for still and Badoit for sparkling) through to the cocktails created by Suchada “Fahbeer” Sopajaree, one of the finalists from 2014 Diageo World Class bartender competition. Many of her signature drinks are inspired by little anecdotes from Hugo the movie, from Papa George (gin, pineapple juice, elderflower liqueur, red berry tea, tonic) to Vue Vue Hugo (vodka, orange blossom, rose water, served with grape jelly Champagne, both B350). Elsewhere on the menu, she exhibits creativity and flair in artistically-inspired creations like the Vincent Van Gogh-referencing Date in Starry Night (Bianco vermouth, gin, lime juice, mint jelly served in a one-ear cup with paint brush and absinthe, B280) and Andy Warhol-influenced Pop Up Man’s (housemade vanilla ice cream, mint syrup, lemon juice, B150). Both drinks also incorporate the fine-bubbled Badoit sparkling water over fizzier offerings. Thanks to its chilled vibe and a semi-outdoor space, Hugo is just the place for gatherings of friends and family who don’t want to compromise on food and drink.

39 Ekkamai Soi 12, 02-713-1292.Open daily 11am-1am

evian & BADOIT, Premiumness from France for your venues & guests

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page 3 06 cover story

The New Top Tables

News Quiz

16 fashion

18 home

Layer Up

On a Plate

24 blends

26 bites

Never Drink Alone

Plus Plus

34 BK Now

28 bites

Hot Tix

Take the Stairs

Who's in charge? Managing Director Andrew Hiransomboon Editor in Chief / Product Director Grégoire Glachant Managing Editor Oliver Irvine Deputy Editor Carl Dixon Features Associate Monruedee Jansuttipan Senior Staff Writers Vasachol Quadri, Lily Kittisrikangwan Staff Writer Pinnyada Tanitnon Junior Content Coordinator Nontaya Kumyat Junior Writers Natcha Sanguankiattichai, Bonnie Sananvatananont Production Supervisor Komkrit Klinkaeo Art Director Dechart Sangsawang Senior Graphic Designer Panita Thiraphapong Graphic Designers Chantich Kongchanmitkul, Peeraya Sirathanisa Junior Graphic Designers Wariya Whangwaewklang, Parida Ritthiron

Where to find us!

The Asia City Media Group

Advertising Director Wanida Akeapichai Sales Manager Tipkritta Chiraporncharas, Orajira Sukkasem Senior Sales Associates Tassanee Mahamad, Onwara Sittirug, Waranuch Thaneerat, Nattaya Bovornsettanon, Orakarn Laohakanjanasiri, Amarit Jinaya Junior Sales Associates Kittiya Darachai, Sirada Tilaganont Regional Marketing Manager Pavida Chitprasertsuk Marketing Executive Walaipan Anotaiyuenyong Marketing Service Associate Chochat Masrat IT Manager Takrit Jitjaroen Distribution Manager Suda Angsuputiphant

Administrator Yaovaluck Srisermsri Accountant Manita Bangmoung Contributors Rob Brezsny, Kathy MacLeod Interns Thaparit Lomsucka Cover Panita Thiraphapong

Group Directors Chief Executive Officer Gretchen Worth gworth@asia-city.co.th Group Digital Director Greg Duncan duncann@asia-city.com.sg

Finance Manager Supaporn Bangmoung Assistant Finance Manager Anchalee Limkhamduang Senior Accountant Maneeya Kanthongdang

Bangkok Asia City Publishing (Thailand) Ltd. 9/F, Sathorn Nakorn Tower 100 North Sathorn Rd., Silom, Bangrak, Bangkok 10500 Tel: 02-624-9696 Fax: 02-237-5656 Email: bkmagazine@asia-city.co.th

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BK “Asia City Living” Magazine is edited by Andrew Hiransomboon and published 51 times a year, every Friday of each month by Asia City Publishing (Thailand) Ltd. Copyright ©2015 Asia City Publishing (Thailand) Ltd. The titles “BK Magazine,” “BK ‘Asia City Living’ Magazine” and their associated logos or devices, and the content of BK “Asia City Living” Magazine are the property of Asia City Publishing (Thailand) Ltd. Reproduction in whole or in part without permission is strictly prohibited. Article reprints are available for B50 each. The magazine may not be distributed without the express written consent of Asia City Publishing (Thailand) Ltd. Contact the Advertising Department for ad rates and specifications. All advertising must comply with the Publisher’s terms of business, copies of which are available upon request. Printed by Comform Co.,Ltd. 212 Moo 13 Krungthepkreetha Rd., Saphansoong, Bangkok 10250

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1. Why did chief economic strategist Somkid Jatusripitak travel to Japan this month? a. He’s planning to open a tea-house on Ekkamai and wanted to try this amazing strain of umami-tasting gyokuro he’d read about in Lucky Peach. b. Because Bangkok is buying so much Kobe that there’s a surplus of Thai-French he needs to shift. c. It was Japan Adult Expo 2015 week in Tokyo, and he’s a massive Nami Hoshino fan. d. To dodge being questioned about what a good job he’s doing with the economy. 2. Why did Fahai TV station get taken off the air? a. The level of production was so bad it was making even the programs on Peace TV look good. b. The owner’s second cousin once went to dinner with Thaksin’s niece. c. The viewing figures are so low that the government didn’t think anyone would notice. d. Pol Gen Sereepisut Temeeyaves allegedly used it to air seditious speeches about the army. Which no one can actually prove, since no one has ever watched Fahai TV. 3. What threw Bangkok’s cultured middle class into a frenzy earlier this month? a. News that Japanese popsanova queen Lisa Ono’s performance at River Jazz Festival has been canceled. b. News that parliament was to debate spending B500 million a year on TCDC’s collection of 32,000 coffee table books. c. News that the Bark Yard wasn’t actually a park, but rather a lawn, a cafe and a couple of shoe shops. d. News that there is over 300 calories in Dean & DeLuca’s Iced Matcha Red Bean Latte. 4. What threatens to discredit the army’s fight against corruption? a. The unqualified exoneration of themselves by themselves in the Rajabhakti Park project. b. The announcement that the public don’t get to see the account keeping in the Rajabhakti Park project. c. Gen Udomdej’s earlier assertions that there had been kickbacks in the Rajabhakti Park project. d. Nothing. Thailand is way too hot to go to parks. 5. Why did the junta turn over those Chinese dissidents to the PDRC? a. We opened so many branches of Din Tai Fung it was starting to look like we’re siding with Formosa. b. The politburo was not amused by the new Chairman by Chef Man. c. Beijing promised the generals their weight in Hong Bao lava buns. d. Nothing amuses Thai generals more than when the UNHCR condemns them “in the strongest possible terms.” latest news and trends

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@bkmagazine BK Magazine Friday, November 27, 2015

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upfront HOT OR NOT

Hot: Wedding season Not: Winter Season Weddings. Winter. One is designed to keep Bangkok’s slightly pixelated photo backdrop makers in business. The other is a fiction created by BK Magazine so we have a weather pattern to write about once rainy season’s over. And it’s now that time of year when both come together in perfect harmony. Only, while our inbox is already filling up with pink envelopes begging for B1,000 each, we’re still to feel even a trace of that illusive winter breeze.

Hot: Old chefs

Not: Overseas chefs

This time last year, when we were compiling our list of the city’s best new restaurants, it was like a Michelin who’s-who of big names rolling into town and bringing their B10,000 tasting menus with them. Perhaps it’s the minimum-two-more-years of military regime we’ve got to look forward to, or maybe the fact our economy has been doing a swan dive for the past six months, but Bangkok just hasn’t been as appealing to the outside world in 2015. No wonder most of this year’s new openings come from guys who had restaurants here already (see page 6).

Hot: Tipping

Not: Service charge

Where do you think that 10 percent on top of your food bill goes? In the pocket of that lovely waiter who didn’t know what prosciutto was? Think again, buddy—only about half of it does, if they’re lucky (see page 26). While some of us here at BK have so little faith in this city’s businessmen that they were happy to find any of it makes its way to the staff, the rest of us can’t help feeling that “replacing broken plates” and “paying for electricity” doesn’t count as service. So fess up after that meal!

Hot: Crazy bar names Not: Crazy shop names Finally, tourists who think our use of their language is hilarious have something to Instagram other than It’s Happen to be a Closet’s logo. This month alone we’ve welcomed two new bars with names straight from the this’ll-go-viralin-a-week playbook. I Hate Pigeons (see page 20) and Let the Boy Die (see page 24) both sound so unforgettable that we only had to Google them twice to finish this paragraph. Good job, guys.

THAT’S WHAT SHE SAID

INTERVIEW It seems you can’t walk into a hot new Bangkok cafe or bar these days without being confronted by a stuffed pink flamingo, ostrich or grizzly bear. To get better acquianted with the resurging interior trend, we met up with Sawinee Tiengpoonpak, 29, who has been a taxidermist for six years, to find out what it’s like to work with dead animals on a daily basis. What drew you to taxidermy? I am such an animal lover. At home, I have dogs, cats, hedgehogs and parrots. One day, my beloved parrot passed away. So, of course, I didn’t want to bury him or leave him behind somewhere. That was when I was studying at Kasetsart University, and my senior suggested I take a class named museum collections, which also taught aspects of animal preservation. I finished the class, and luckily the teacher realized how much I was fond of animals, so he introduced me to taxidermy. Where do you source your animals? I would never kill an animal—that is my promise. I get dogs and cats from their owners. Others come from zoos and farms: cows, buffalos, alpacas, monkeys, raccoons, foxes, even a giraffe. I also get many owls and monitor lizards along the road. I always travel prepared with bin bags and an ice box. Most clients are businesspeople who would like to display these animals at their office. Others hear about me from

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veterinary hospitals such as Kaset Animal Hospital and Kasetsart University Veterinary Teaching Hospital in Kamphaeng Saen.

How much do you charge?

What’s the most exotic animal you have worked on?

Have you had any memorable clients?

A few years ago, the owner of a huge fishing vessel in Pattani brough me a three-meter oarfish. To find an oarfish this long is really rare. Even the Department of Fisheries only has a 30-centimeter one in its possession. I’ll probably never see another one in my entire life. Apart from that, there’s been a one-eyed dog and a two-headed cow, which lived only seven days. Of course, it was covered in powder from the people who worshipped it before it came to me.

There was once this old couple riding a pick-up truck who asked me to preserve their dead dog, but they didn’t have any money. They told me their children had left them a long time ago, so the dog was all they had. In the end, I did the job for free.

Which is the most difficult job you’ve ever done? Actually, all jobs are difficult in their own way, whether the animal is big or small. For example, working on the giraffe consumed a lot of time, but a thumb-sized bird requires a lot of concentration to detail, too.

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It depends on the job. A little bird starts at around B1,000; a giraffe is closer to B70,000.

Does working with dead animals make you contemplate life? I’m glad I can help people in their time of grieving. Humans and animals are the same in many ways. Doing this job helps me overcome my fear of death, as I come faceto-face with it every day. Interview by Theerada Moonsiri

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by Kathy MacLeod kathymacleod.blogspot.com

BK Magazine Friday, November 27, 2015

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cover story M Krab

Hot Plates The best new restaurant openings of 2015… and a sneak preview of who might make it into Top Tables 2016.

Arno’s The buzz: People are calling it the best steak in town—and that means there’s a three-week wait to eat here. Part of a new wave of Bangkok butcher-slash-restaurants, this one comes from a French butcher and chef, Arnaud Carre, and his two Thai partners, Supanit Chaiyawat and Siripong Luengvarinkul. Carre buys whole carcasses and dry-ages them for at least 45 days, so he offers every cut you could wish for with no extra charge for cooking and eating in.

Babette's

In the plate: Here’s how it works: pick your cut at the counter, tell the chef how you want it prepared and then sit back and wait for your grilled meat. Prices start at B1,200/kg for T-bone, tomahawk and strip steak, and B1,500/ kg for ribeye. To go with the beef (plus lamb chops, pork chops, chicken and some seafood), Carre also curates a list of French wines including a 2012 Ackerman Pouilly-Fume from Loire (B1,190) and a 2012 Bertrand Stehelin Gigondas from Rhone (B1,390). As a spirit lover himself, there’s plenty of stronger drinks behind the bar, including Beluga vodka at B400/shot. The verdict: The dry-aged beef at this supercheap price says it all. Would we be willing to endure another three-week wait for a table? Probably. 2080/2 Narathiwas Soi 20, 02-678-8340. Open TueSun noon-11pm.

Baan

Arno's

Baan The buzz: Thitid Tassanakajohn (owner/chef of Le Du) branched out from cooking modern, inventive Thai food to do something completely different: home-style cooking, using recipes from his and his girlfriend’s families.

Bangkok Bold

In the plate: Thitid retreats from the modernist cuisine he learned in New York in favor of simple dishes with real Thai flavors like tom kha gai (coconut curry soup with chicken, B220) and somtam Thai (B120), as well as creative signature dishes like the kai palo tom sap (spicy five-spice egg soup, B280). The clipboard menu tells all about the origins of the local produce: eggs from Udomchai Farm, beef from Company B and pork from Sloane’s.

The verdict: Comfort food, casual vibes. The place also looks chic and grownup, and maybe it's high time Thai food be eaten in such settings. 139/5 Wireless Rd., 02-655-8995. Open Wed-Sun 11am-2:30pm, 5:30-10:30pm; Mon 11am-2:30pm, 5:30-10:30pm. MRT Lumphini

Babette’s The buzz: Hotel Muse replaced Thai restaurant Su Tha Ros with an Art Deco-referencing steakhouse, led by NZ chef Michael Owen (previously head of the restaurants at Melbourne’s St. Kilda Sea Baths complex). In the plate: This is a steakhouse of the old school, focused on cuts from Australia (try the grain-fed Sher wagyu, from B1,950/200g tenderloin), Japan and the US, alongside other timeworn recipes like lobster thermidor (B2,900). The verdict: Decent steak with an impressive view. 19/F, Hotel Muse Bangkok Langsuan, 55/555 Lang Suan Rd., 02-630-4000. Open daily 6pm-1am. BTS Chit Lom

Bangkok Bold The buzz: Chef Supanut “Ann” Kanarak (previously head of Four Season’s Spice Market) has partnered with Chortip “Nhoi” Ouypornchaisakul (of the defunct Parata Diamond) and Waraphan Chanthong (who formerly worked at Nahm) to open a cooking studio which doubles as a chef’s table for six to ten people. In the plate: At B890 net, the chefs cook up seven courses of delicious traditional Thai food spanning amuse bouche, appetizers, three dishes to eat with rice and two desserts. Sophisticated Thai techniques are showcased in the mee grob (crispy noodles) and nam prik platoo (minced mackerel chili paste), for which the mackerel is grilled and stir-fried for extra flavor. The verdict: They don’t aim at fancy but rather delectable, traditional food with solid techniques and fun local ingredients. At B890, this is one very reasonable chef’s table. 503 Phra Sumen Rd., 098-829-4310. Open daily 9am-10:45pm

BK Magazine Friday, November 27, 2015

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cover story Crab and Claw

Iron Chef’s Table

The buzz: Since its opening night, Crab and Claw has been one of the most-talked-about restaurants in Emquartier, with photos of lobsters, lobster rolls and bibs lighting up social media. It's a collaboration between Hawaiian chef Colin Stevens (former executive chef of Centara Karon Resort and All Seasons Naiharn Phuket) and restaurateur Ployparn Markawat (The Local and Naj), and specializes in the kind of seafood dishes you’d usually enjoy sitting by the shore in Maine, USA.

The buzz: The first restaurant officially affiliated with the Iron Chef TV program sees celebrity chefs offer up various cuisines to the public.

In the plate: Live lobsters are imported daily from Maine in limited quantities and presented in a range of styles: steamed and served with drawn butter, grilled with garlic and butter (both B1,900 for 700-800g; B2,800 for 1,000-1,300g), baked in organic uni (sea urchin) butter, topped with more uni and flying fish roe (B2,300 for 700-800g; B3,200 for 1,000-1,300g) and in a fresh chilled lobster roll (B950). Other picks include the pasta uni-ara (squid ink pasta with cheese, uni butter, uni sauce and fresh uni, B480) and New England clam chowder (B220). The verdict: Yes, it’s in a mall, it’s noisy, the service is patchy, but we quite enjoy the bustling nature of the place. While Crab and Claw doesn’t come cheap, it does set the bar high for premium seafood that’s fresh, organic and sustainable. 7/F, The Helix Quartier, Emquartier, Sukhumvit Rd., 095-564-5422. Open daily 10am-10pm. BTS Phrom Phong

The Dining Room The buzz: Located on the left wing of The House on Sathorn, the beautiful mansion just next to W Hotel, The Dining Room is designed for an intimate meal with only 40 seats, almost half of which sit at the long, wooden counter facing the kitchen. Turkish chef Fatih Tutak heads the kitchen, dishing out fun, Asian-inspired dishes. In the plate: Hunting (B790) is symbolic of a European hunting day, with duck breast lying on splashes of red pomegranate sauce and burnt onion powder as gunpowder. The Red Parfait (B750) is equally stylish: foie gras torchon wrapped with beetroot jelly, served with brioche and aged balsamic vinegar. As for sweets, On My Way to Silom (B350) is inspired by a local grilled banana stall not far from the chef’s residence. The verdict: While keeping its style very strong, W’s The House on Sathorn is not a bit short on substance. the House on Sathorn, 106 Sathorn Rd., 02-3444000. Open daily noon-2:30pm, 6-10:30pm. BTS Chong Nonsi

Err The buzz: This project by chef-couple Duangporn Songvisava and Dylan Jones drops the formalities of their flagship Thai restaurant, Bo.lan, in favor of Thai-style tapas. Expect the same attention to sustainable and seasonal Thai produce. In the plate: The small plates highlight good ingredients and slow-food techniques aimed at lessening the restaurant’s environmental impact: chicken satay with brioche (B195), naem (Northern-style garlic and sticky rice cured pork, B195) and Chicken Movie (deep-fried whole-chicken skin with homemade Sriracha sauce, B150). The verdict: If you still haven’t checked out Bo.lan (#10 in our Top Tables 2015) for fear of fine-dining haughtiness (and prices), here’s a much more relaxed setting to try Bo and Dylan’s creations. 394/35 Maharaj Rd., 02-622-2291. Open Tue-Sun 11am-midnight

In the plate: Like on the show, dishes are categorized around eight ingredients: lobster/prawn, wagyu beef, bluefin tuna, foie gras, black grouper, pork, duck and eggs. Chef Prasopchok “Art” Trakulphat helms the kitchen, hence why his dishes dominate the oversized menu, along with many from chef Ian Kittichai. Still, there are contributions from other Iron Chefs, including Thai chef Chumpol Jangprai’s long srong (lobster or prawn with Chinese morning glory and curried peanut sauce, B1,900). Dessert chef Thanunya “Gai” Kaikaew's funkily-presented sweets include the orange-shaped Grand Marnier parfait (B390), balanced out by caviar and wrapped in yuzu jelly. The verdict: This is one of the fanciest in Thailand, and there’s a whole lot of technique on display. It's a rare treat to actually judge the celebrity chefs for yourselves. 1/F, The Taste, Thonglor Soi 11, 092-768-7723. Open daily 11am-2pm, 5pm-midnight

Err

Kom-Ba-Wa The buzz: Restaurateur Fred Meyer (Issaya Siamese Club, Namsaah Bottling Trust, Pizza Massilia) jumped onto the Suan Phlu bandwagon in his signature, tastefully kitsch style. Though KomBa-Wa deals in the same kind of fancy Japanese import ingredients taking over Bangkok dining, here they’re used in a way that dares to be different, with dainty, European-influenced plating matching with authentic yet creative flavors. In the plate: On top of premium sushi like scallops (B790) and sea urchin (B960), appetizers include the "Rosebeef" (Black Angus with yuzu ponzu dressing, B390) and black cod miso gyoza with chili soy sauce (B410). Main dishes showcase even more of the chef’s creativity. The squid ink ramen with fresh Maine lobster and Japanese sea urchin sauce (B1,850) is not to be missed, boasting a surprising yet satisfying pasta-like quality, and neither is the flavor-packed 60-day aged Tajima wagyu steak served with ponzu jelly (B1,750). The verdict: We love Kom-Ba-Wa. Not only does it add something new, but does so with creative, grown-up flair—with flavors on the plate to match.

Kom-Ba-Wa

39/19 Soi Suanphlu, Sathorn Rd., 02-679-3775. Open daily 11:30am-2pm, 6pm-1am. BTS Sala Daeng

Le Boeuf The buzz: This steak-frite-specializing restaurant from the mind behind Crepes & Co. lifts its entire concept from Le Relais de Venise L’Entrecote, a 50-year-old Parisian restaurant where the wait for steak in a classic “Cafe de Paris” green sauce served with bottomless fries can take more than an hour.

Iron Chef’s Table

Le Boeuf

In the plate: Perrot claims he’s got the original green sauce recipe from the Cafe de Paris in Geneva, which popularized L’Entrecote’s sauce some 20 years before the Parisian restaurant opened. What tastes like a potent mix of dijon mustard and garlic laced with an unholy amount of butter makes for a powerful accompaniment to the entrecote steak, also served with a walnut green salad and unlimited fries (B680). Unlike other famous L’Entrecote restaurants, you’ll also find lamb (B720) and salmon (B880) for the beefweary. Finish up with your choice of 12 classic bistro desserts veering towards the heavy and chocolate-y. The verdict: Don’t go expecting the most tender beef in town, but powerful flavors and those deliciously crisp, never-ending French fries make this a great contender for best affordable steak in town. Mayfair, Bangkok - Marriott Executive Apartments, 60 Langsuan Rd., 093- 971-8081. Open Mon-Fri 11:30am-11pm; Sat-Sun 11am-11pm.

Crab and Claw

The Dining Room

BK Magazine Friday, November 27, 2015

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ADVERTORIAL

OPEN YOUR WORLD TO AN EXTRAORDINARY NEW YEAR EXPERIENCE AT THE HEINEKEN® SPACE Winter means beer season. There’s nothing that can beat the great outdoors for drinking, and this is the time of year when beer gardens pop up all over town. This year, one of Bangkok’s leading brewing companies, Heineken®, has already got started with The Heineken® Space at the prime location of CentralWorld.

Futuristic space The Heineken® Space at CentralWorld offers a classy white environment rolling out extra-cold draught beer, tasty dishes and live music from Thailand’s big-name bands. Elsewhere in the city, Heineken® will be introducing four more spots along the BTS and MRT lines, including The Esplanade Ratchadapisek (through Dec 31), Parc Paragon at Siam Paragon (Dec 23-Jan 2) and, the newbie, Quartier Garden at Emquartier (Dec 1-31).

Tasty food and drinks The highlight for this year is draught Heineken® Extra Cold, a beer that’s served at the optimal temperature of below zero degrees. For something fancier, the brand also offers four special Hoptails (that’s beer cocktails) which you can only find at this year’s Heineken® beer park. Don’t miss the Orange Sunrise (Heineken® mixed with gin, Aperol, orange juice and bitters) and Man of the World (Heineken® mixed with coffee liqueur, hazelnut liqueur, amaretto and coke). There’s also a list of drink-friendly dishes that spans from Thai deep-fried chicken wings and raw shrimp in spicy dressing to international favorites like bacon spaghetti and mixed sausage plates.

Everyone’s favorite music Music takes center stage at The Heineken® Space, too. The lineup for this year features all the big names, including Stamp on Dec 3 followed by pop duo Lipta on Dec 8 and pop-rockers Musketeers on Dec 22. Away from CentralWorld, you can catch the likes of Watcharawalee (Dec 7) and Scrubb (Dec 10) at The Emquatier while Jetset’er (Dec 23) and Mild (Dec 31) will be performing at Parc Paragon.

Advance booking technology To make sure you grab a prime seat this year, it’s easy to book a table through www.heineken.com/HeinekenSpace. So log on now and get ready for a unique experience this festive season with Heineken®.

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cover story M Krub The buzz: This glamorous Mahanakhon Cube opening serves a modernized take on Chinese cuisine. The private dining experience sees the food plated up the French way, as individual courses for each diner. Tables must be reserved at least one day in advance, with prices from B2,800 for six courses to 8,000 for 10 courses at lunch, and B8,000-12,000 at dinner. In the plate: Some dishes go beyond typical Chinese ingredients, as in the sauteed Pacific scallop on deep-fried, finely-sliced bread with mango mayonnaise and caviar. Others stick closer to home, such as the delectable chrysanthemum tofu in almond syrup, in which the chef showcases his knife skills by finely cutting the tofu into hair-like strips. Desserts are largely French-influenced but with Chinese flavors.

Marcel

Mikaku

Mizu

The verdict: We’ve seen attempts to serve elevated Thai cuisine in Western-style arrangements, but that hasn’t been the case with Chinese food. And there’s certainly no lack of class or artistry here. 2/F, Mahanakhon Cube, 96 Narathiwas Rd., 02-0198105. Open daily 11:30am-2:30pm, 6-10pm. BTS Chong Nonsi

Marcel The buzz: A French-Thai couple with more than 10 years’ experience operating a fine-dining restaurant in Paris operate this casual Sathorn bistro which blurs the line between restaurant and bar.

Theo Mio

In the plate: Though you can happily stop by just for a drink, the food here is taken way more seriously than bar snacks. Expect easy yet delicious French dishes like the egg parmesan (B280), a poached egg served with bell pepper cream, mushroom and parmesan foam, which has us asking for more and more baguette to soak up the flavor; and salmon wasabi pea puree, cauliflower and baby carrots served with raw fennel salad (B580).

M Krub

In the plate: Randall dishes out comforting Italian fares. Among all the classics spanning from appetizers, salads, pizza to meat dishes, don’t miss Randall’s signature cappelletti di vitello (cappelletti pasta stuffed with slow-cooked veal and topped with porcini mushroom, butter and parsley sauce, B420) which won Best Dish at the Tatler Food awards last year.

The verdict: Without a big Michelin-star chef backing it, Marcel amassed a dedicated following of its own. Sathorn Soi 10, Open Tue-Fri 6pm-midnight; Sat-Sun 11:30am-midnight. BTS Chong Nonsi

The verdict: Simple food at the finest level.

Mikaku The buzz: Gion’s longstanding teppanyaki (iron griddle cooking) specialist, known for its expert selection and preparation of premium beef, has branched out of Kyoto for the first time. And the third-generation owner, Kenji Mita, chose to open this three-counter outlet right on Thonglor. In the plate: Though the prices are not cheap (starting at B3,500/100g set), this might very well be some of the most special teppanyaki beef in town. There are four set menus on offer, each differing in how the beef is cooked: steak (tenderloin or sirloin) at your preferred level of doneness, melt-in-your-mouth oilyaki (3-5mm thinly sliced tenderloin, served piece by piece), shabu-yaki (grilled super-thin sirloin) and sukiyaki (soft-boiled super-thin sirloin). The sets are served along with an appetizer, soup of the day, green salad, garlic fried rice, Japanese pickles, clear soup and dessert. The verdict: This teppanyaki place lives up to its 80-year-old name, steep prices and big reputation. 2/F, above Maison Eric Kayser, 103/1 Thonglor Between Soi 3-5, 02-712-9080. Open daily 5-11pm; Sat-Sun noon-2pm. BTS Thong Lo

G/F, InterContinental Bangkok, 973 Ploenchit Rd., 02-656-0444. Open daily 10am-11pm. BTS Chit Lom Seed

Upstairs at Mikkeller

Mizu by Sankyodai

Seed

The buzz: Mizu aims to be right up there with the top sushi restaurants in town, such as the Michelin-affiliated Ginza Sushi Ichi or the equally impressive Sushi Hinata. Everything from the beautiful crockery and traditional sushiya uniforms to the splendid fish knives seem to gently whisper, “We’re using only the best stuff, here.”

The buzz: Water Library bistros tend to go for 1900s-30s big city airs, making Seed's faux-barn looks a surprising departure. The food, too, is more rustic than their other ventures—another big change for their star fine-dining chef, Singaporean Haikal Johari.

In the plate: The end results are on par with the hypnotic knife-work and service: rice at the perfect sourness and temperature, chunks of raw fish impeccably carved, slices of bitter cucumber leaves and sea grapes thrown in where cheaper places might use chopped chives. But stick to the omakase sets (B2,000 for three courses/nine pieces of sushi or B3,500 for five courses/12 pieces) if you want the young Thai chef’s full attention. The verdict: On our last visit, the chef said, “There are maybe 9-10 restaurants at our level in Bangkok.” That’s not entirely false, but Mizu still needs to become more consistent at delivering on its ambitions. 2/F, Charn Issara Tower, 942/43 Rama 4 Rd., 02-6326660. Open Mon-Sat 11:30am-2:30pm, 5-10pm. BTS Ekkamai

The buzz: Taking over the former spot of Grossi Trattoria & Wine Bar, Theo Mio is the first outpost outside of the UK for British celebrity chef Theo Randall, who runs his eponymous restaurant at InterContinental London Park Lane and also stars in BBC Two’s culinary competition The Chef’s Protege.

Upstairs at Mikkeller The buzz: Craft beer house Mikkeller has opened up its second floor to fine dining. The kitchen is helmed by Korean-born chef Dan Bark, who previously worked as a sous chef at Chicago’s Grace, a bona-fide three-Michelin-star restaurant currently touted as one of the most expensive in America.

In the plate: Prettily-presented, French-inspired dishes with some Asian touches. This might seem a step down for the kitchen team previously behind the exclusive Water Library Thonglor, but there’s no lack of expertise in the generously-portioned salads, soups, pastas, fish and meat dishes. The Salmon Belly (B320) sees salmon mousse sit atop salmon apple tartare served with savory white wine ice cream; while Thai flavors lead in the whole sea crab spaghetti (B1,390, for 2-3 people): peppery, mildly spicy and reminiscent of pu ob woonsen (crab casserole with glass noodles).

In the plate: As you might expect, Upstairs steers well clear of pub grub (though that’s still available downstairs). Diners pay B4,900/person and enjoy whatever the chef cooks in a nine-course tasting menu paired with beers. Bark describes his food as progressive American, meaning a mixand-match approach to techniques and ingredients unbound by geography. Though not too crazily presented, the food plays around with different flavors and textures, with the occasional fancy flourish in the form of cream, foam, faux caviar and siphoning. Each dinner comes paired with six generously-poured craft beers, mostly from the Mikkeller brewery.

The verdict: Being Water Library, it can’t help being a bit pricy and delicate. But it's super yummy.

The verdict: The delicate food, unlikely location and amazing beers make this an experience unlike any other in town.

104 Sukhumvit Soi 39, 099-283-6363. Open Tue-Sun 6pm-midnight. BTS Phrom Phong

26 Ekkamai Soi 10, 02-381-9891, Open Fri-Sat 6:3010:30pm. BTS Ekkamai

BK Magazine Friday, November 27, 2015

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escapes ESCAPE ROUTES By Pinnyada Tanitnon

KHAO YAI

Water World Set across a whopping 20,800 sq meters, The Scenical World (www.scenicalworld.com) is a new lifestyle mall and theme park that’s being touted as the biggest water park in Isaan. It’s home to 12 different slides, plus a lazy river and wave pool. The theme park side of things is divided into two sections: the Life Park, which consists of roller coasters and bumper cars, as well as thrillers such as the Super Pendulum and GX Swing; and the Midwest Carnival, with more kid-friendly, carousel-type rides. Tickets for adults are B1,250 for the theme park and B850 for the water park.

PHUKET

Southern Comfort Located in a new community mall in Thalang, Pinana (www.fb.com/pinanaphuket) boasts the requisite industrial decor we’re accustomed to in Bangkok cafes, but backs it up with a menu focused on local ingredients. That means you can expect to see lots of cashew nut and pineapple-based desserts to go with the coffee brewed from Northern-sourced and Southern-roasted beans. The owner also recommends the pecan brownies (B65, for a giant slice), apple and mango crumbles, a style of Danish pastry with a crunchy top (B40 for a small, B60 for a large), and locally-churned ice cream in flavors ranging from kluay tak (sundried bananas) to lychee and kati anchan (cordorfan pea flower).

NAKORN RATCHASIMA

Farm Hands

Accessible to the public only for a few days each year, the Jim Thompson Farm (www.jimthompsonfarm.com) in Nakorn Ratchasima will open its doors this Dec 5-Jan 10, 2016. Established in 1988 to provide the Northern locals with a steady and reliable supply of raw materials for silk production, the farm lets you stroll through a pumpkin patch and various plantations, ranging from orchard nurseries to hydroponic vegetable gardens. You can also shop for organic goods at their market. During this period, the farm is open daily from 9am-5pm. Purchase your tickets in advance through Thaiticketmajor for B150 on weekdays or B180 on weekends, as prices at the door hike up to B180 and B220, respectively.

SINGAPORE

Drink This Our sister publication, SG Magazine, has just released their Best Bars guide, highlighting the top places to drink in Singapore. The island city may be small and corporate in nature, but it’s a great place to party. And if you thought Bangkok’s nightlife scene was trend-driven, there’s still plenty worth traveling for. Aside from the swanky rooftops and World’s 50 Best Bars-approved venues (Manhattan and 28 Hong Kong Street), more intimate openings include a new microbrewery in Changi Village, and another bar that’s all about tequila, rum and, the spirit du jour, mezcal. Download the full PDF at ow.ly/UPwWf.

Download our free guide to the best new openings in Phuket, Chiang Mai, Krabi, Samui and more. bit.ly/wherehotspots2015 Have some cool rooms? Email your news and promotions to travel@asia-city.co.th

BK Magazine Friday, November 27, 2015

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ADVERTORIAL

KrungsriJapanese Gourmet Dining Deals Joushitsu Sushi Situated in a quiet soi, Joushitsu Sushi stakes its claim as a “high-class Japanese restaurant” thanks to its imported ingredients. The understated atmosphere features lots of beige tones and a dominant sushi bar. Try the Joushitsu Sushi set with choices like engawa (flounder’s fin), scallop and uni (sea urchin). Also, drop by for the lunch sets or some a la carte dishes like unagi don (bowl of rice topped with grilled eel with soy sauce).

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avenue FASHION

Go Pop Hot on the heels of Milin’s 1960s-inspired Swinging Darling collection for fall/winter 2015, designer Milin Yuvacharuskul introduces the second collection for sister brand Mimi. Mimi Musume takes its inspiration from the all-girl J-pop band Morning Musume in fun and girly pieces that stick to Milin’s extremely sexy identity while adding a bit more attitude. Aimed at mixing and matching, all items come in a pale palette with extra details like mesh, woven fabrics, prints and Japanese bows (obi). Try mixing the Chou floral top (B2,450) with the Shiomi checked shorts (B2,850) and platform shoes. 3/F, Siam Center, Rama 1 Rd., 02-658-1134. BTS Siam

FASHION

Concrete Jungle Local men’s swimwear label Timo has teamed up with up-and-coming printmaker Minchaya Chayosumrit, founder of the print studio The Archivist, to roll out a special capsule collection dubbed The OCD. The collection sees one of Minchaya’s original urban-inspired artworks, 20,000 Dots & Lines: Concrete Piles, adorn trunks, tote bags and collectable postcards. The highlight is, of course, the trunks (B3,500) in a classic vintage color combination of beige, brown and chocolate with yellow mustard lace, which pairs stylishly with the caramel canvas travel bag with leather handle (B3,500). Available only at The Selected, 3/F, Siam Center, Rama 1 Rd., 02-658-1000. BTS Siam. www.timotrunks.com

HOME

Clean Space Fresh from the Thai Talents zone of the latest BIG +BIH 2015, new home decor brand Zappeaze specializes in storage for rooms of all shapes and sizes. Designer Sutah Schonrungroj’s latest collection is all about convertible furniture that makes the most of your space, ranging from the Ninfee rounded low table (available in pastel colors, Price TBA) that doubles as both side table and small storage unit, and the Orizzontale horizontal white storage rack (Price TBA). They don’t have their own showroom yet, but you can check the full catalog and order online at www.fb.com/zappeaze.

WELLNESS

Fly Now Asoke’s one-year-old yoga and Pilates studio The Balance has branched out to office-worker central Sathorn. Daily classes start from 9am with basic fly and advanced options, while the serious Pilates schedule is categorized by specific body part. Prices start from B700 for a yoga fly drop-in class and 4,900/10 classes (valid for three months). Pilates starts from B800 drop-in and B6,500/10 classes (valid for three months). Workaholics, take note: the latest class starts at 8:30pm, on Mon, Wed and Fri. 21/F, Sathorn Nakorn Tower, 100 Sathorn Rd., 091-642-2641. Open daily 9:30am-9:30pm. BTS Chong Nonsi. www.fb.com/thebalancesathorn

BK Magazine Friday, November 27, 2015

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ADVERTORIAL

Think Before You Travel The Thailand Convention and Exhibition Bureau (TCEB) has been working to promote sustainable practices in Thailand’s MICE (Meetings, Incentives, Conventions and Exhibitions) industry. Here, they show you how to cut down on your carbon footprint when traveling to events.

Bangkok is now reaching its busiest

slowed to 16km/hour, causing wasted

month of the year for events. That

gas energy valued at more than B10

means more people commuting to

billion per year. But an eco-friendly

and from venues, increasing the city’s

commuting culture is not out of reach.

already-vast carbon footprint. A 2013

For every event we need to attend this

study by the Office of Transport and

season, each of us can make simple

Traffic Policy and Planning (OTP)

transportation choices which result in

found that traffic in Bangkok has

a better future for Bangkok.

Bangkok’s traffic problem in numbers

Carpooling

Cycling

If you plan to drive, then make that time in traffic fly by with

As more of us take to two wheels, Bangkok is shaking off

some company. Sharing a car with other event attendees

its reputation as an unfriendly place for cyclists. Many

not only cuts down the amount of traffic on the road, but

convention centers and malls have their own bike parking,

also gets you special privileges at certain event venues, like

the best example being Queen Sirikit National Convention

at CentralWorld, where they have a Carpool Parking Zone

Center (QSNCC), which is well equipped with locking bars

in Basement 1 exclusively for cars with four or more people

and all-day security. Other convenient venues for cyclists

in them.

include Bangkok Art & Culture Centre (BACC), Siam Center,

8.6 million The number of registered cars in Bangkok

Crystal Design Center and Fortune Town.

5.1 million The number of those which are privately owned

2 hours The

average

time

Bangkokian

spends

commuting by car per day

BTS and MRT Lines Smart MICE organizers will always choose a venue that can easily be accessed by either the BTS or MRT, and there’s no easier form of mass transportation in the city, not only saving you time but also money.

16 km/h Hop on a minivan

The average speed a car in Bangkok travels (and

If an event is happening outside the city center and traveling

along Sukhumvit, Phaholyothin, Ratchadapisek

by van is your only option, check up on whether you can

and Ladprao that speed is even lower)

take a minivan there. For example, services between Muang

126.2 million liters

Thong Thani and Victory Monument run regularly.

The amount of gasoline we used every day in 2014. And for every one of those liters, just under half a kilo of carbon dioxide was released into the

Pick the Right Venue for Your Event

atmosphere.

1,381 billion baht The total cost of the fuel we burned in 2014

If you’re a MICE organizer, you have a duty to choose a venue which not only offers you the best facilities, but which offers easy public transport links in order to cut down

Source: Ministry of Energy, Office of Transport and

on energy usage. It can even help your event run more

Traffic Policy and Planning (OTP), BlueSkyModel

smoothly, with participants arriving on time rather than getting stuck in traffic.

To get more information, please visit www.micecapabilities.com

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avenue FASHION

Under Cover

SHOES

Five boots and platforms for the winter

From capes to kimonos, here are our four favorite layered looks for the cooler months. By Vasachol Quadri

Bomber Jacket Good for: A sporty and young-atheart look Bomber jackets are hot on the women’s streetwear scene, especially this winter season, when they make up Playhound’s signature look. Stick to a basic crop top and mix it with either skinny jeans or sweatpants depending how formal you want to go. Sneakers work for both looks but if you prefer black loafers then make sure to match them with just skinny jeans.

Co m b i n e d a n k l e boots, Zara, B2,490

Black sequin cape blazer by Lavish Alice, Topshop, B4,490

Blue jacket, Playhound, B5,595

Poem F/W 2015

Capes

Ankle boots wedges, Zalora, B1,249

Good for: A smart casual look Playhound F/W 2015

Velvet embroidered bomber jacket, Topshop, B4,490

Black and white plain jacket, Playhound, B5,590

Short cape with faux leather detail, Zara, B4,490

Capes sit between formal blazers and casual kimonos. They’re also so easy to match with either boyish pants or a girly bell skirt. Try mixing a plaincolor cape with a crop top and bell skirt, or ethnic, earth-tone colors with black skinny pants. But make sure to pick a light fabric—Bangkok don’t need no wool, ladies.

Suede ankle boots with fringe detail, Pull & Bear, B2,990

Blazers Good for: A classy formal look The blazer is a must-have for all working women these days, regardless of season, and you should have more than one for different looks. For something classic, choose a slightly loose-fitting plain blazer to quickly smarten yourself up on T-shirt and jeans days. Tip for this season: blazers with a bathrobe-inspired tie belt are hot.

Ethnic prints kimono with fringe, Pull&Bear, Price TBA

Kimonos

Patent ankle boots, H&M, B1,799 See-through kimono with fringe, H&M, B1,399

Good for: An urban-boho look Shaka F/W 2015

Striped jacket, Shaka, price TBA

Jacket with belt, Asava, B16,500

The ethnic and bohemian trends have moved on from festival chic to a more formal vibe. Pick a black see-through, mesh or knit kimono to match with skinny pants and a sleeveless crop top for the formal side, or go for a long kimono in floral/ ethnic prints paired with skinny jean for an arty add-on.

Sretsis F/W 2015

Block heel ankle booties, Charles & Keith, B2,850

Essentials Playhound. 3/F, Siam Center, Rama 1 Rd., 02-252-3861. BTS Siam

Zara and H&M. 1/F, Siam Paragon, Rama 1 Rd., 02-690-1000. BTS Siam

Poem. 2/F, The Emquartier, Shukhumvit Rd., 02-269-1000. BTS Phrom Phong

Sretsis. 2/F, Central Embassy, 1031 Ploenchit Rd., 02-160-5874. BTS Phloen Chit

Topshop. G/F, CentralWorld, Ratchadamri Rd., 02-613-1660. BTS Siam/Chit Lom

Pull & Bear. 2/F, CentralWorld, Ratchadamri Rd., 02-658-6525. BTS Siam/Chit Lom

Shaka. 1/F, Ei8ht Thonglor, Thonglor Soi 8, 02-714-9351. BTS Thong Lo

Charles & Keith. 1/F, Siam Paragon, Rama 1 Rd., 02-610-7744. BTS Siam Zalora. Shop at Zalora.com

BK Magazine Friday, November 27, 2015

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Keep Calm and Eat Pies

Lanin Ceramics Handmade

Kitchenwares.addict

Pewâ&#x20AC;&#x2122;s

Have a Nice Meal

HOME

Table Refresh Expecting guests this festive season? Check out these seven new local online shops for cute kitchenware. By Vasachol Quadri

Have a Nice Meal

Simple to Simple

Handpicked ceramic plates, mugs and dining sets, plus the occasional baking utensil.

Wooden accessories for use both in the kitchen and at the table, mostly in super-bright colors.

Highlight: Ceramic plates in white marble pattern (from B300) and festive ceramic baking tray (B330)

Highlight: Tea cups from B170, rectangular trays B150, all the way up to bento boxes at B590. We also like the gift boxes like the one with 11 different kitchen utensils at B1,200/set.

Shop at: fb.com/haveanicemeal

Pewâ&#x20AC;&#x2122;s

Shop at: fb.com/simpletosimple

Wooden cutting boards in various shapes, sizes and colors.

A Lot of Wood

Highlight: Rectangular walnut wood cutting board (B1,100) and square walnut wood cutting board with handle (B1,000).

Kitchenwares.addict

Manly wooden cutting boards, serving boards and uniquely designed bowls. They offer wholesale and customized pieces, too. Highlight: Mango wood cutting or serving board (B1,100) and mango wood tray (B500). Shop at: www.fb.com/alotofwoodth

Japanese zakka-style hand-painted ceramic wares, most notably plates and coffee mugs.

Lanin Ceramics Handmade

Highlight: Blue coffee mug with saucer (B200/set) and tea cup (B90)

Cutesy handmade ceramics featuring lots of birds, cats and whales

Shop at: fb.com/Kitchenwares.addict

Highlight: The black dotted fish plate (B550) and cat tea cup (B350)

Shop at: fb.com/pewsbangkok

Keep Calm and Eat Pies

Have a Nice Meal

Simple to Simple

Shop at: fb.com/laninceramics

More ceramic tableware, along with classy European-style porcelain pieces and aluminum utensils. Highlight: Plates from B180 and the mermaid aluminum spoon at B159 Shop at: IG: @keepcalmandeatpies

A Lot of Wood

BK Magazine Friday, November 27, 2015

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bites & blends

BAR

Stool Pigeon The bizarrely named I Hate Pigeons brings the craft beer craze to expat-heavy Sathorn Soi 1. Taking over a once-abandoned shop-house barely stumbling distance from the notorious nightspot Wong’s, the bar goes for a considerably younger and artier vibe than you typically find in the area: bare cement, all-black furniture, minimalist wall murals and lots of trippy visuals. Here, they categorize brews according to mouthfeel, helpful for those new to the game. Hoppy picks include Lervig’s Hoppy Joe (B265) and Brewdog’s Punk IPA (B265), while full-bodied brews span Rogue’s Dead Guy Ale (B265) to Lervig Konrads Stout (B295). Fruity options include Chapeau Peche and Brother’s cider, while other crisp and refreshing bottles include Deschutes’ Chainbreaker (B265). Basic cocktails and whiskey by the bottle are also available; try the Improved Whiskey (B380), an Old Fashioned-style drink made with bourbon and a significant amount of absinthe. Drinking snacks include cabbage dip (B40) and cheese platters served with olives and crackers (Provolone, B120/30g or fourme d’ambert, B130/30g). The bar opens from 8-11pm on Monday, too, but only as a grab-and-go bottle shop (15-percent off too!). Upstairs will eventually be a vintage clothing shop. 34/2 Sathorn Soi 1, 097-234-8067. MRT Lumphini

GUEST CHEF

NEWS

SERVICE

Jade Dreams

Off the Market

Sweet Switch

San Pellegrino and Acqua Panna mineral waters are bringing in prominent international chefs as part of the monthly Fine Dining Lovers series. This month saw Russian chef Vladimir Mukhin from Moscow’s White Rabbit (#23 in World’s 50 Best Restaurants 2015) team up with Fatih Tutak at The Dining Room for a nine-course Russian dinner. This December, they partner up with Mei Jiang to welcome chef Tam Kwok Fung, the master behind the two-Michelin-starred Jade Dragon in Macau. Known for cooking Cantonese food with modern techniques and innovative presentation, the chef will collaborate with resident chef Jackie Ho to present signature dishes such as Jade Dragon dumplings and deep-fried Fine de Claire in a six-course dinner on Dec 2-3. Priced at B6,888 per person, inclusive of wine. The Peninsula, 333 Charoennakorn Rd., 02-861-2888. Free Ferry from BTS Saphan Taksin

One of our favorite recurring markets, Spring Epicurean Market, is coming to an end after two years on the chilled-out lawn of Spring Summer Restaurant. With the sad news that the restaurant will close for good in January due to redevelopment, the final edition will be held on the night of Dec 13 (4-9pm), when a long communal table will be placed out on the lawn with lanterns lighting up the garden. Known for its chill, family-friendly atmosphere, the market’s regular vendors include well-known names like Sloane’s, Twist smoothies, Polpa, Amatissimo and Conkey’s Bakery. In related news, the market’s founders have just launched a website dedicated to profiling the city’s most interesting vendors and food-makers, ww.seedandtell.com. Spring Summer Restaurant, 199 Soi Promsri, Sukhumvit Soi 49 (opposite The Racquet Club), 02-392-2747

Upset about Let Them Eat Cake’s closure? Here’s some related news to perk you up. Chiang Mai’s longstanding Thai dessert establishment Wanlamun (of which Let Them Eat Cake is the offspring) has arrived in Bangkok with an online ordering service. For now, there’s no sit-down venue to enjoy delicious treats like kanom neaw (sticky rice cake with rice cracker and coconut syrup, B60), tua pap (steamed rice cake filled with mung beans, B70), kanom chan (layered rice cake, B60) and kanom sai sai (coconut milk pudding with coconut filling, B70), but you can order through www.fb.com/wanlamunbkk and pick up at its outlet on Soi Convent. 44/12 Soi Convent, Silom Rd. BTS Sala Daeng

BK Magazine Friday, November 27, 2015

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ADVERTORIAL

abcpoint PRESENTS

NATHAN EAST LIVE CHARITY CONCERT In celebration of His Majesty the King’s 88th birthday, Asset Bright [Public] Company Limited presents a charity concert featuring the world-renowned American jazz musician Nathan East. The artist will perform live at K-Bank Siam Pic-Ganesha Theater (Siam Square One, Rama 1 Rd., 02-257-2899. BTS Siam) on Dec 13, 7-10pm, with a portion of the proceeds to be donated to the Siriraj Foundation in support of their various causes. The concert will also feature special guest appearances from famous Thai singers Nantida Kaewbuasai, Pijika (Lookwa) Jittaputta and M.R. Jirakom Kitiyakara.

Best known as the bassist and vocalist of the jazz fusion band Fourplay, whose album X held the number one position on Billboard’s Best Contemporary Jazz Album Chart for several weeks back in 2006, Nathan East has also worked alongside huge names such as Eric Clapton, Elton John, Michael Jackson, Whitney Houston and Lionel Richie. Jazz lovers will know him for his hits “Easy Lover” and “If I Could Change the World,” which he produced in collaboration with Phil Collins and Eric Clapton respectively, while modern listeners may recognize his bass line from pop hits such as Daft Punk’s “Get Lucky” in 2014. Having recorded over 2,000 songs throughout his career, the jazz legend is considered one of the most-recorded bass musicians of all time. He has also received awards such as the Most Valuable Bass Player from International Rock Awards and Bassist of the Year from the National Smooth Jazz Awards. Tickets are available at Thaiticketmajor for B1,500-3,500. www.thaiticketmajor.com

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blends

Soulbar

Let the Boy Die

BARS

Bar Flies Welcome

Q&A

Seven drinking holes where you won’t feel weird showing up alone. By Vasachol Quadri

Let the Boy Die The place: Locally-brewed craft beers, crumbling walls, Game of Thrones-referencing name—this new Chinatown bar ticks plenty of boxes. Here, architectturned-brewer Pieak Pipattanaphon, who founded Golden Coins brewery, and Avi Yashaya, the guy behind the Brewtopia beer meetups, serve a small selection of Thai-made craft beers on tap. At the bar: Especially if home brewing banter is your thing, the friendly tapmasters will make you feel right at home. 542/ Luang Rd., 096-695-6281, 082-675-9673. Open daily 6pm-midnight

Q&A The place: This speakeasy-style bar comes courtesy of the local cocktail specialists behind many of the best drink menus in town (including the now-defunct Sugar Ray). It succeeds where many others fail to conjure the feeling of a secret drinking society. At the bar: The long, narrow space replicates a classic railway carriage dining car with a ‘20s New York vibe, with just 10 leather-upholstered seats lining the well-polished bar. The result? An intimate drinking atmosphere, where the barman can really match your mood. 235/13 Sukhumvit Soi 21, 02-664-1445. Open Mon-Sat 7pm-2am

Soulbar

The place: One of a slew of new openings breathing fresh life into Chinatown, this straightforward but stylish bar does just what you’d hope for. Live soul and funk bands fill the tiny front room nearly every night, often continuing the party after the shutters come down, and the

bar serves stiff drinks. It’s the twists that make it most memorable, though, like the bar stools hewed from industrial clutter sourced from around Talad Noi or the Summer Beer (mint chocolate kombucha and half a pint of draft beer, B160).

At the bar: We say, sidle up to the talkative barman and order something on the rocks with one of the ice balls. The bar serves some intriguing free snacks all night, too.

At the bar: Actually, forget the bar or finding a seat anywhere. When the band’s in full groove, you’re left with absolutely nowhere to move.

Hanakaruta

945 Charoenkrung Rd., 095-521-1541. Open Mon-Sat 8am-midnight. BTS Hua Lamphong

Smalls

The place: Run by David Jacobson, the founder of Q Bar and a bit of a nightlife legend, Smalls is a laidback, late-night bar split over three rickety levels of an old corner townhouse. Here, the owner’s prized collection of contemporary art pairs magically with the hands-off approach to restoration. Book in advance if you want to nab a seat with a view on the rooftop terrace. At the bar: We recommend you stay downstairs to knock back shots of absinthe (the house specialty, B350700) and mingle with a hard-drinking after-work crowd of expats and locals. Also be sure to visit on one of the monthly Vietnamese pho nights. 186/3 Suanphlu Soi 1, 095-585-1398. Open Wed-Mon 7pm-2am

Walden Cafe & Bar The place: Climb to the second floor of this shop-house right next to the antique store Lantern and you’ll find a very minimalist space with lots of wood accents and hanging light bulbs. The bar serves a long list of sake, shochu, umeshu, Japanese whiskey and single malts.

7/1 Sukhumvit Soi 31, 02-662-8087. Open 6:30pm-1am

The place: This Japanese izakaya stocks a wide selection of Japanese whiskey, and even more varieties of umeshu. These include homemade versions that the mixologist uses to craft personalized cocktails served with an ice ball that’s sculpted right before your eyes. At the bar: Despite the very long bar, the barman is pretty friendly and provides great entertainment—we recommend you prop up the bar. Sathorn Soi 10, 085-061-7318, 085-061-7318. Open Mon-Sat 5pm-2am

Hanakaruta

Wong’s The place: Wong’s is the kind of place you swear the morning after you’ll never go back to (the smoky hair, the pounding headache, the person lying next to you). You can forget dancing, too. At the bar: What bar? The place is so tiny everyone’s basically groping one another while trying to reach the serve-yourself fridge. Even if all of your friends refuse one more bottle of Singha, there’s high chance you’ll meet someone you know (for better or worse). Soi Sribumphen, Rama 4 Rd., 081-901-0235. Open daily 10pm-very late

Smalls

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ADVERTORIAL

Chopes Five-Star Perks

Make your reservation at the Siam Kempinski hotel’s three leading restaurants using the Chope app this December and you could receive amazing savings off your bill.

Brasserie Europa

Now’s the perfect time of year to head outdoors and enjoy alfresco Bangkok dining in comfort, and the terrace of Siam Kempinski’s Brasserie Europa is one of the most picturesque in town. From the perfect vantage point overlooking the hotel’s garden, tuck into everyone’s favorite European dishes, from earthy homemade tagliatelle with porcini ragout to Wiener Schnitzel. Too warm outside? The luxurious dining room with its soaring ceilings isn’t bad, either. Chope exclusive: Book & Dine from Dec 1, 2015—Mar 31, 2016 for 20% off a la carte dinner menu.*

Niche

Sra Bua

Chope exclusive: Book & Dine from Dec 1, 2015—Mar 31, 2016 for 20% off during lunch and dinner (food only).*

Instantly book a table with the Chope app. Please note Sra Bua does not offer any promotional discounts.

Sit back and enjoy a simple meal in a casual setting, whether it’s one of the best burgers in Bangkok (the chef grinds three different cuts of Black Angus beef to make the perfect patty), international favorites or Thai comfort food. The laidback atmosphere belies the luxurious hotel location, making it the perfect spot for a relaxed meal or simply a delicious sandwiches and freshly made smoothie.

Sra Bua is the Bangkokian sister of Copenhagen’s Kiin Kiin, which won a Michelin star thanks to its founding head chef Henrik Yde-Anderson. Enjoy a lunch or dinner of exquisite Thai-inspired dishes with a contemporary twist. A curry might come with the texture and temperature of ice cream, and bites of lobster can be locked into gelatinous pearls that melt in your mouth with a sip of tom yam broth.

Brought to you by Chope. Chope helps busy diners make instant reservations at Bangkok's best restaurants: 24 hours a day, 7 days a week. And it’s free! *Reservation is subject to availability, not valid during public holidays, festive period and special event menus. The privileges are valid from Dec 1, 2015—Mar 31, 2016. The privileges are not to be combined with other offers or promotions. All prices are subject to 10% service charge and prevailing government tax.

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bites

RESTAURANTS

Non-Plussed Where does that 10-percent service charge really go? Electricity, repairs, flowers... Some of it even goes to your waiter. By Natcha Sanguankiattichai

early every Bangkok restaurant, from the little guys up to the massive chains, charge you 10 percent on top of your bill for “service.” But where does that money go? After some digging (and a lot of cornered waiters), we believe most venues do distribute at least a portion of that surcharge to their staff. Considering the average base salary for restaurant wait staff is between B10,000-15,000, that’s a good thing. But it could be a whole lot better. It’s rare to find a place which gives the full 10 percent to staff: a majority of waiters and restaurant owners told us that roughly four percent will be divided between employees in both the front and back of house, with the rest being used for restaurant maintenance (broken dishes, replacing glasses) and utility costs (power and water). One steep-mark-up Japanese kaiseki restaurant we questioned admitted to only paying its kimono-wearing staff two out of the 10 percent they add to the bill, and that the rest (eight percent) goes to providing each staff member one meal per day as well as restaurant maintenance and even the delicate fresh flower displays. One of the waitresses also told us that personal tips are forcibly collected, and she is doubtful whether that money gets distributed among staff. We found an even worse situation in a Japanese dessert cafe with various mall branches, where none of the service fee

charged to diners goes to staff members. While they definitely charge an extra 10 percent on your bill for service, an HR officer, when questioned, said, “There’s no service charge here. We only give ‘incentives’ to staff if we can reach our monthly target sales.” On the fine dining side, a very big-name French chef guarantees each of his staff B9,000 a month in service charge. Though one waitress we spoke to wouldn’t say exactly how much she gets, she did say that what she receives in service charge usually eclipses her base salary. The staff at another French fine-dining place informed us that since the restaurant was new, they didn’t get a total cut of service money, but she was positive management would up the amount if the restaurant were breaking even. In large hotels, we found a similar approach. The waiter at one hotel’s Thai fine-dining restaurant said that over half of the money goes directly to staff. And we heard the same story at the restaurant spin-off of a well-known TV show which pinched all its waiters from the hotel industry. “Service charge is shared to everybody in the restaurant after maintenance costs are deducted, which vary every month,” they told us. At a large Thai restaurant chain, we were also told about six percent goes to staff: “There are costs we need to cover. I use my own calculation and give out four percent to the staff, take

“There are costs we need to cover. I use my own calculation and give out four percent to the staff.”

two for restaurant maintenance and keep two to pay out staff bonuses at the end of the year.” Six percent is better than two percent. But are we alone in thinking that diners expect the entirety of service charge to go to employees—not to the owner’s electricity bill? Some restaurateurs agree. “It’s the same as the fee you pay mechanics when they fix your car,” said one Thai chef-owner with a restaurant in the Old Town and who distributes all the charge to his staff. The owner of an Asoke brunch institution also executes the same policy, sharing the whole amount of service charge to every one of its staff members, including part-timers. “This is to help pay our staff fairly without having to up the food price,” he said, adding that service charge money should act as an incentive that encourages staff to do better. Even if the money goes to staff, service charge (and displaying prices without tax, a practice practically unique to the food and beverage industry) makes prices all the more confusing. There are still people in the business who are hesitant to charge their diners a compulsory service charge. One wine-and-dining chain which just began charging for service at its fourth branch said: “We didn’t have service charge because we were new to the scene and not confident enough to charge the same rate as five-star hotels.” But the days when “plus plus” was only to be expected at fancy hotels are now long gone. Legally, there’s no law or regulation governing how much a restaurant can charge for service, or how that money should be used. But after talking to this city’s restaurateurs and waiters, we were left quite certain that only about half of what we pay on top of our meals is going to the right people.

NEWS The return of Opposite Mess Hall Two months after its closure, Thonglor’s hipster-food pioneer Opposite Mess Hall is back.

Maggie Choo’s

Long story short: Chef Jess Barnes has severed ties with what was to be his new restaurant project, Daisy Matthews (originally slated to launch this month), and reanimated the Opposite name for a three-month pop-up at Silom’s Maggie Choo’s. You may remember OMH’s “classic and trashy Chinese food” pop-up in the same place a couple months back. This time, though, you can expect familiar fair like his signature steamed bao (B150), served

here with roasted chicken, Sriracha slaw and peanuts, as well as wholesome dishes like the beets salad with whipped feta, mandarin, pistachio and sorrel (B300), and octopus carpaccio with ham jelly, squid ink, pickled okra and sesame seeds (B500). Barnes now says he is also looking for a permanent home for “Opposite 2.0.” Maggie Choo’s, Hotel Novotel Bangkok Fenix Silom, 320 Silom Rd., 091-772-2144. Open Mon-Thu 7:30pm-2am; Sun 7:30pm-2am; Fri-Sat 7:30pm-3am

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bites

OPEN DOOR

Upstairs Hipster beer bar Mikkeller welcomes chef-driven fine dining on its second floor. The buzz: Craft beer house Mikkeller has opened up the second floor of its Ekkamai home to fine dining. Korean-born chef Dan Bark helms the kitchen—he previously worked as a sous chef at Chicago’s Grace, a bona-fide three-Michelin-star restaurant currently touted as one of the most expensive in America. The decor: In contrast to the food, the dining room remains super simple: a few white melamine tables and Eames chairs. In one corner of the tiny space sits the open kitchen, where you can see the chef and his team running around whipping up the food, while six beer taps are placed in another corner. The food and drinks: Upstairs steers well clear of pub grub (though that’s still available downstairs). Diners pay B4,900/per-

son and enjoy whatever the chef cooks in a nine-course tasting menu paired with beers. Bark describes his food as progressive American, meaning a mix-and-match approach to techniques and ingredients unbound by geography. He plays around with different flavors and textures while encouraging diners to have a bit of everything in the dish altogether. Though not too crazily presented, the food still goes in for the occasional fancy flourish in the form of cream, foam, faux caviar and siphoning. One dish, called “Roots,” features beautifully plated, thinly-sliced carrot, radish, fennel and taro on truffle puree and a taro custard whose saltiness complements the fresh, crisp and naturally sweet vegetables. For another dish, simply called “Wagyu Beef,”

the chef pairs olive-fed Kagawa wagyu with three forms of broccoli (puree, charred and sliced in ribbons), black and white sesame paste and lime puree. Each dinner comes paired with six generously-poured craft beers, most of which come from the Mikkeller brewery. Why you should care: The delicate food, unlikely location and amazing beers make this an experience unlike any other in town. Natcha Sanguankiattichai

26 Ekkamai Soi 10, 02-381-9891. Open Fri-Sat 6:30-10:30pm.

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Jaywalk Cafe

TABLE TALK The Shrimp Lover

Storehouse Dining

NEW AND NOTED

Out of Storage

Here's a new low-key chef's table experience that won't break the bank. After traveling the world for some 20 years, Mor Apisitsareekul has returned to Bangkok to set up the home-style Storehouse Dining (2725/1-3 Rama 4 Rd., 086-384-3400). Limited to only 6-8 diners per night, there are two dining options: B1,500 for five courses and B1,900 for eight courses. Mor doesn't boast any fancy cooking credentials (bar a short stint in one of chef Ian Kittichai's kitchens) but turns out fusion dishes like duck balls with pickled plum sauce, pork ribs and abalone dumplings. Reservations required four days in advance—no corkage charge, though.

Holy Mess

Bangkok's Cajun-style seafood pioneer, The Shrimp Lover at Gateway Ekamai, has branched out to a second spot at Ratchada's Rod Fai Market, serving the same buckets of gloriously messy pour-on-the-table seafood. Holy Shrimp (Esplanade, 99

Ratchadaphisek Rd., 095-694-0060) lets you choose between two sets: holy shell (B369, New Zealand mussel, scallop and clam) and holy shrimp (B399, shrimp, New Zealand mussel, baby octopus, potato and corn). Both are served with your pick of melted butter, super garlic sauce, lemon pepper sauce or Thai seafood sauce.

Walk On

Popular Phra Athit coffee shop Jaywalk Cafe has opened a new, larger branch in central Bangkok (Coco Walk, 70 Phaya Thai Rd., 092-596-6022). The food and drinks stick mainly to the old favorites, with a couple of new pasta dishes such as penne chicken pasta with fresh pesto sauce (B170), and spaghetti with spicy soft shell crab (B195). As for sweets, one highlight is the strawberry cream cheese pancakes (B190) with local strawberries, to which you can add extra toppings such as Nutella (B30), fruit sauce (B30), gelato (B50) or whipped cream (B15). Aside from regular espresso and drip coffee, they offer hybrid drinks like iced salted caramel latte (B110). Theerada Moonsiri

Harvest Chapter 31, 24/1 Sukhumvit soi 31, 02-262-0762, 097235-8286 This down-to-earth Western-European restaurant looks like a vintage farmhouse and has an atmosphere akin to a relaxed family gathering. Cracks in the roughly rendered walls expose rugged brickwork, while wooden furniture and window frames are left unpolished. About a year after its opening, the Harvest team has decided to go in a different direction with new French chef Cyril Ichac. Its re-designed menu focuses more on generously-portioned sharing dishes like the Ocean Goodness (grilled whole Maine lobster, mussels, clams, scallops and oysters, B3,150). While you’ll still find old favorites like the grilled Iberico pork, char-grilled octopus and mussels, the menu features new mouthwatering names like Harvest pumpkin soup (B220), served in a carved whole roasted pumpkin. Exclusive privileges for Citibank credit cardmembers. Get free Semifreddo when spend 1,500 Baht or more / sales slip (Limit 1 dish /card /table /sales slip) Today - 31 Oct 16

To redeem your favorite dining vouchers, please visit www.citirewards.com. Simply click “Thailand” and then “Gift voucher”

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bites & blends market + Events

Champagne and Beyond This Dec 2, Pacific City Club and Wine Garage’s monthly wine workshop explores bubbly alternatives to Champagne. B500/person. Reservations can be made at 02-653-2450. Limited seats. Two Pacific Place, 142 Sukhumvit Rd., 02-653-2450

Chef Tam Kwak Fung

Chef Tam Kwok Fung at Mei Jiang This Dec 2-3, Mei Jiang welcomes chef Tam Kwok Fung, the master behind Macau’s two-Michelin-starred Jade Dragon, as part of the Fine Dining Lovers guest chef series. A six-course dinner is B6,888 per person inclusive of wine. The Peninsula, 333 Charoennakorn Rd., 02-861-2888. Free Ferry from BTS Saphan Taksin

Melt Ventures Oh Snap presents a food market with a global-warming awareness theme this Dec 2-4 from 4pm at Park Venture. Participating names include Seed, Roast, Smoked by Lady Brett, Yellow Spoon, All Six to Twelve and Chandon.

Advertise your business with us Another Story

Wine Talk Another Story’s monthly wine workshop on how to plan your festive wines. Dec 8 from 7:30-8:30pm. B1,000/person. Reserve your seat at anotherstory@ themall.co.th 5/F, Emquartier, Sukhumvit Rd. BTS Phrom Phongmri Rd., 02-254-1234. BTS Ratchadamri

starting from B6,000 Email sales@asia-city.co.th or call 026249601

Deals

Park Venture, Phloen Chit Rd. BTS Phloen Chit

Think. Eat. Save This Dec 3 from noon-2pm at Parc Paragon, The UN Environment Programme Asia Pacific and Aussie food rescue organization OzHarvest aim to build awareness of food waste by giving away free lunches by chefs from Bangkok favorites like Bo.lan and Nahm. Parc Paragon, 991 Rama 1 Rd., 02-690-1000. BTS Siam

Credit card/Debit card payment accepted

Hong Bao

Hong Bao Through the end of this year, the newest branch of Hong Bao offers a 20-percent discount on food. 5/F, Amari Watergate, Phetchaburi Rd., 02-653-9000

Whisgars

Vivin Van Thaiger The return of Vivin and Daniel Thaiger’s collaborative foie gras burgers. Nov 25 at Sathorn Square from 11am-2:30pm and Nov 28 at Whisgars Soi 23 from 3pm. You can book your burger through 084-549-0995.

Happy Hour From 4-6pm every day, Red Sky offers buy-one-get-one-free on drinks including cocktails, mocktails, juices and smoothies. 56/F, Centara Grand at CentralWorld, Ratchadamri Rd., 02-100-1234

New Venues

A Guide to Bangkok’s Best Restaurants

Sathorn Square building, Sathorn Rd., BTS Chong Nonsi Whisgars, 16 Sukhumvit Soi 23, 02-661-3220. BTS Asok

James Suckling in Bangkok On Nov 29-30, Grand Hyatt Erawan welcomes two wine events featuring renowned wine critic James Suckling. On Nov 29 from 7pm, he collaborates with chef Massimo Mentasti from Michelin-starred restaurant Villa Sparina for a live-cooking dinner paired with top Italian wines at The Residence. B10,000 per person. On Nov 30 from 6-8pm, The Grand Ballroom hosts wine tasting sessions featuring 75 wineries. B1,499/ person. 494 Ratchadamri Rd., 02-254-1234. BTS Ratchadamri

BKmagazine.com/TopTables Let The Boy Die

Let The Boy Die From locally-brewed craft beers to crumbling walls, this new Chinatown bar ticks plenty of boxes. 542 Luang Rd., 096-695-6281

Fat Beaver The dessert-focused online shop and pop-up specialist settles on a permanent location. 2/F, The Seasons, 899 Phahon Yothin Soi 1, 088-577-0502

Seven Suns Ekkamai’s new tea-house aims to make serious tea drinking more accessible. 1/F, Parklane, Sukhumvit Soi 63 (Ekkamai), 085-664-2616

THE EASIEST WAY TO BOOK YOUR FAVORITE RESTAURANTS 30

Find out more at www.chope.co/toptables

BK Magazine Friday, November 27, 2015

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Hot off the grill! Extensive BBQ feast - cooked to order! BBQ dinner sets start from only

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bites FOOD REVIEWS

Err HHHH Thai. 394/35 Maharaj Rd., 02-622-2291. Open Tue-Sun 11am-midnight. BBB-BBBB

When chef couple Duangporn Songvisava and Dylan Jones, who previously worked at David Thompson’s London Michelinstarred restaurant Nahm, opened Bo.lan in 2009, they beat the master to opening the first uncompromising fine-dining Thai restaurant in Bangkok. Today, Bo.lan stands for some of the best Thai food in town, some of the most expensive, and some of the most unyielding (no a la carte). With Err, you’re far enough from the mother branch’s Michelin-star aspirations to relax a little but you’re getting the same meticulous research and virtuoso execution as at Bo.lan. Best of both worlds? We think so. The menu spans a lot of crisp, fried, grilled, comforting, finger-food favorites like Isaan sausage (B220), Chiang Rai sausage (B195), a simple bowl of green mango macerated in fish sauce and chili powder (B65), or braised mussels in a clay pot (B280). All of this is excellent, if not quite “best in town.” In particular, we find the wok-fried dishes (the stir-morning glory, B165, the pad krapao, B380) lack

Check-in HHHH Thai. 19-7-8 Thetsabansongkroh Rd., Chatuchak, 081-828-8267. No corkage charge. Open daily 5pm-1am. BB. G

The Prachachuen area is not particularly renowned as a foodie destination, and Check-in doesn’t do anything to change that. Like the ever-popular neighborhood restaurant Beer Hima, this partially alfresco spot does make a fun destination for a night out—at least for the vibe, if not the offerings from the Thai-focused kitchen. Situated right on the main road of Thetsabansongkroh, this restaurant-cumbar’s star attraction is the welcoming openair terrace filled with mix ‘n’ match furniture and a projector for the big games. In short, it feels like the kind of place where the clientele is encouraged to drink as much as they eat, which might explain

Ratings

Price guide

PPPP Forget it PPPP Only if you’re in the neighborhood PPPP A pleasant dining experience PPPP Not to be missed

B BB BBB BBBB

BK pays for its meal and does not call ahead or sit with the chef.

that requisite smokey, quickly-seared quality. But there are a few dishes that knock it out of the ballpark. The pla som (garlic- and jasmine-rice-cured ocean fish, B260) has perfect texture (crispy outside, tender flakes inside) and fermentation (fresh, yet acidic). The whole chicken’s skin (B150) is a veritable tour de force, stitched together with a couple toothpicks in the shape of the absent chicken, and served on a little sieve with a homemade Sriracha sauce. And there are also a few very unusual dishes, like the delectable and beautiful “pak dong ruam” skewers (B65), which combine pickled garlic, turnip and mustard, or the freshly toasted watermelon seeds with kaffir lime leaves (B85). All of this comes in an adorable parade of tiffins, wooden bowls and rustic pottery, a fitting match for the decor’s nostalgic and whimsical mix of ‘50-60s Thai ads and kitchen accessories. While not hugely original (you could be at Phranakorn Nornlen Hotel or at half the shop-houses in Chiang Khan), it conjures a charming atmosphere ably supported by very attentive service. Markedly cheaper than Bo.lan, Err can still leave diners shellshocked with the flurry of little dishes adding up to a bill more like dinner in Thonglor than gab glaem in the Old Town. On our last visit, the clientele was exclusively tourists; and it’s definitely a fantastic place to bring out-of-town guests. As for us locals, while the whole package (those drinks!) is definitely special, we’d need even more fireworks to justify repeat treks in pursuit of Isaan sausage at fancy hotel prices. why there’s not a huge amount to recommend. Amid the self-proclaimed highlight dishes, the gai klook foon (deepfried chicken with roasted rice powder, B130) is truly addictive while the tom klong pla duk foo (spicy herbal soup with fluffy cat fish meat, B220) features sad and soggy clumps of pla duk meat floating amid a full-flavored broth. The steamed seabass with spicy lime sauce (B350) is well-cooked and heftily portioned, which is almost enough to forgive the overly sweet, untangy sauce. The stir-fried prawns with chili (B155) are another wishy washy selection, owing to a mild sauce that carries just a hint of saltiness. We’ll vouch for the yam tua pu (winged bean salad with bacon, B160), not for the crispy rashers of bacon but for the mildly acidic coconut sauce. Check-in’s kitchen is evidently at its best when keeping things simple (see also the deliciously sweet dessert por piah kluay [fried wrapped banana, B80]). For all its good drinking vibes, you can also expect a pretty basic run of local beers, jumbo cocktail jars and whiskey (Black Label at B1,799/bottle). Check-in is a decent, no-frills local drinking hole, but you should exercise caution when it comes to the food.

Under B500 B500-900 B900-1,500 B1,500 and up Price per person, including one drink, appetizer, main course, dessert, charges and tax.

Symbols

H Reservations recommended F Parking available E Dress requirements G Live music

Get the freshest dining news on BK bites & blends: www.bkmagazine.com/newsletters BK Magazine Friday, November 27, 2015

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now SAT Songkran Comes Early

FRI In the Mix

They’ve been named the World’s #1 DJs by DJ Mag and they’re heading this way. Dimitri Vegas and Like Mike will headline the biggest EDM-slash-water festival of the year, Waterzonic, this Nov 28. The massive party takes place at SCG Stadium (Muang Thong Thani, Nonthaburi, 02-5034050) and sees plenty of other big dance music names including Dannic, W&W, R3hab, Wiwek and Goldfish and Blank. Tickets are B2,500-2,800 at www.waterzonic.com

This Nov 27-29, The Mix Mash Festival debuts a one-of-a-kind fusion fair of food, music and art that’s bound to satisfy all sorts of cravings. Taking place opposite CentralWorld, (Ratchadamri Soi 2. BTS Siam) highlights include the debut art performance by Dancakes, the “World’s First Professional Pancake Artist”, an exclusive dinner by the UK’s Michelin-starred Casamia restaurant and a fantasy cotton candy-making show by Russia’s "Cotton Candy King". Tickets are B800-3,000 available at goo. gl/mZm4Ex.

SUN River Tripping SAT Mall Takeover

Head over to Asiatique the Riverfront (2194 Charoenkrung Rd., 02108-4488) this Nov 29 for the River Jazz Festival, a night of outdoor jazz music by the river from Lisa Ono, the woman who brought Brazilian bossa nova music to the Japanese scene. She’ll be supported by the jazz fusion group Spyro Gya, known for their hit songs "Morning Dance" and "Shaker Song”, plus other local artists. On top of that, expect food trucks such as Cactus, Forkers, Orn the Road and Deli Q to complete what seems like a pretty ideal night by the water. Tickets are B2,000-3,000 from Thaiticketmajor.

The fourth edition of the popular LOL Market (CentralWorld, Ratchadamri Rd., 02-635-1111. BTS Chit Lom) on Nov 28-29 returns with a focus on new collections launched by familiar fashion brands like The Garden, Lady Jane, Minx, Merry Wednesday, Peace Pollution, Vintage Peacock and Kimmame Shop. And to make life easier, they’ll all be accepting card payment.

TUE Trunk Show In this open-air exhibition dubbed The Elephant Parade, brightly decorated elephant statues hand-painted by international and local artists and celebrities, ranging from Duangrit Bunnag and Tony Jaa to DJ Hardwell, take over Siam Paragon (991 Rama 1 Rd., 02-690,1000. BTS Siam) from Dec 1-18. The herd of artwork is pretty cool, to say the least, and it’s all for a good cause as well—each piece will be up for a charity auction throughout the exhibition, with all proceeds going to the Golden Triangle Asian Elephant Foundation that aids elephant conservation projects across the country.

BK Magazine Friday, November 27, 2015

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now NIGHTLIFE

Black Butter Records

BLACK BUTTER RECORDS ASIA TOUR

The #1 DJ label according to DJ Mag heads to town to play house and underground bass tracks from My Nu Leng, Woz, Alex Adair, Applebottom and more. Through Nov 27, 10pm. Grease, Piman 49, 46/12-13 Sukhumvit Soi 49, 02-662-6120-1. B400 (includes one drink). PHATFUNK FEAT. CALIBRE, MARCUS INTALEX & MC DRS

Three big name DJ/producers from the UK's drum 'n' bass scene take over the stage, supported by DJs Azek, DeLorean and Instinct. Nov 27, 9pm. Glow, 96/4-5 Sukhumvit Soi 23, 02-261-3007, 02-261-4446. B550 (includes one drink). BTS Asoke/MRT Sukhumvit. NITE RIDE VOL. 11

A night of modern funk, boogie and disco from DJs Boogie G, Dangdut Banget, Lows and Karl Andy. Nov 27, 9pm. Studio Lam, Sukhumvit Soi 51, 02-261-6661. B100200. BTS Thong Lo. ROBIN DRIMALSKI

The special guest DJ from Berlin is joined by support from local DJs Dan Buri and Superstar Panda for a night

of house and techno music. Nov 27, 6pm. Live RCA Bangkok, RCA, Rama 9 Rd., 086-860-0808. Free. GET A ROOM

Underground house and techno beats from international DJs Dragon, Jaydubb and Agathe Casati. Nov 27, 10pm. Grease, Piman 49, 46/12-13 Sukhumvit Soi 49, 02-662-6120-1. Free. FUTURISTIC POLAR BEARS

The British EDM trio, known for their hit track "Back to Earth", make their Bangkok debut. Nov 27, 9pm. Route 66, RCA, Rama 9 Rd., 02-203-0936. Free. WAKE UP FT. STEVE BUG

The German DJ headlines the club's first electronic music festival, alongside a huge lineup including Sunju Hargun, David Chong, Fred Canal and Alex Fischer. Nov 28, 4pm. Live RCA Bangkok, RCA, Rama 9 Rd., 086860-0808. B400 at bit.ly/1MWil64. WATERZONIC

The biggest EDM-slash-water festival of the year, featuring beats from Dimitri Vegas and Like Mike, Dannic, W&W, Goldfish and Blank, and more.

Steve Bug

Nov 28, 4pm. SCG Stadium, Muang Thong Thani, Nonthaburi, 02-5034050. B2,500-2,800 from Thaiticketmajor. AROUND THE RIVER

An exclusive riverside party with plenty of food, drinks and music from DJs Koish, Tim Roemer, Messie Joe, Jamie James, Gamba and Valentino. Nov 28, 5pm. Mango Tree, Room 240, Yodpiman River Walk, Atsadang Rd., 02-110-0808. B250-580. DAS FLUFF @ OVERGROUND

The glam electro-punk duo from the UK showcase their self-proclaimed "edgy sleazy pop" tracks with support from local techno and house act Wasabi Bytes. Nov 28, 8pm. The Overground Bar & Cafe, 6/1 Sukhumvit Soi 22, 081-701-7664. B150 (includes one drink).

Elton John

WORLD BEAT

Enjoy a night of traditional and modern music from around the world with DJ Por Yai. Expect tunes from Africa, Asia, the Caribbean, North Africa, the Middle East and Europe. Nov 28, 9pm. Studio Lam, Sukhumvit Soi 51, 02-261-6661. Free. BTS Thong Lo. DOPE AS FUNK: MOVEMBER ROOFTOP EDITION

The party crew known for spinning old-school tunes celebrates the end of Movember with music from DJs Luck-E, Karl Andy, Tommy Nori and DeLorean, along with MC Unda. Nov 28, 10pm. Gramercy Park, 35/F, Fraser Suites, Sukhumvit Soi 11, 083542-1111. B300 (includes one drink). BTS Nana.

KIKO NAVARRO

FILTHYSOLID 4 YEAR ANNIVERSARY

The DJ team celebrates four years of club nights and performances with a night of underground bass, dubstep, trap and drum 'n' bass. Nov 28, 10pm. Grease, Piman 49, 46/12-13 Sukhumvit Soi 49, 02-662-6120-1. Free.

KOLOUR SUNDAYS 4 YEAR ANNIVERSARY

To celebrate four years of day-time partying and secret venues, the Kolour crew promises a huge riverside party. Location to be announced, visit on.fb.me/1MB2r1S to stay updated. Nov 29, 1pm. B450 at bit.ly/1Yg8y2R (includes 2 drinks before 4pm). HIGH VOLTAGE BEATZ

The teams from Bangkok Invaders DJ crew and Tha Beatlounge host a big party featuring music from DJs Spydamonkee, Jedie, Anan and Kenny V. Dec 2, 9pm. Demo, Thonglor Soi 10. Free. DARK GROOVE ALLIANCE

Every first Thursday of each month until next year is dedicated to deep melodic house, progressive and techno music from DJs Mody, Moca, Kani, A_Lien and Kanabis Stoned. Through Feb 5 2016, 9pm. Dickinson's Culture Cafe, 64 Pra Arthit Rd., 089-4978422. Free.

Eclectic international gigs

Obey the Brave

ELTON JOHN

The british singer-songwriter and pianist performs his all-time hits from across the 30 albums, including "Sorry Seems to be the Hardest Word" and "Candle in the Wind". Nov 29, 9pm. Impact Arena, Muang Thong Thani, 99 Popular Rd., 02-833-4455. B2,00-6,000 from Thaiticketmajor. B2M LIVE SHOW

Ben Chalatit and Mariam 5 perform their popular hits such as 'Ruedoo Tee Taek Tang', 'Yue', 'Kwarm Jing Nai Jai', 'Yood', 'Lom Hai Jai' and 'Tee Wang'. Nov 27, 9pm. Amari Watergate Bangkok,847 Petchaburi Rd., 02-653-9000. B1,250. MELLOW COLLIE AND THE INFINITE DARKNESS

Live performances from rock and folk bands Inspirative, Jinta and Jonas David and Honig. Nov 29, 4pm. 1979 Vinyls and Unknown Pleasures, 4/F, Black Amber, Sukhumvit Soi 55 (Thonglor). B150. BTS Thong Lo. OBEY THE BRAVE

The Canadian metal/hardcare band takes to the Bangkok stage as part of their Asian tour, with support from Taiwanese band Flesh Juicer. Dec 1, 7:30pm. Immortal Bar, 6 Soi Bun Chu Si, Din Daeng Rd., 086-707-1749. B800-900.

B700 (includes one Belvedere Vodka cocktail). BTS Chong Nonsi.

The DJ and producer from Mallorca brings his signature deep house, garage, Afrobeat and Latin disco tracks to the stage with support from DJs Maarten Goetheer and Alex Imix. Nov 28, 9pm. Vogue Lounge, 6/F, Mahanakhon Cube, Silom, Narathiwat Ratchanakarin Rd., 02-001-0697.

HIGHLIGHT

LIVE MUSIC

Futuristic Polar Bears

Battles

Perfume Genius

Winter festival season is taking over the hinterlands but there’s plenty to salivate over for those staying in town too. PERFUME GENIUS

GILLES PETERSON

Seattle native Mike Hadreas brings his confrontational, emotionally raw brand of indie-pop to town. Date: Dec 8, 8pm Venue: Bangkok City City Gallery, 13/3 Sathorn Soi 1, 083-087-2725. MRT Lumphini. Price: B1,200 (advance) at on.fb.me/1PLBJaY or B1,500 (on the door)

Join the cult British radio DJ for a genre-hopping night of jazz, hip-hop, soul, house, techno, drum 'n' bass, Afrobeat and everything in between. Date: Nov 28, 7pm Venue: Sing Sing Theater, Sukhumvit Soi 45, 097-2856888. BTS Phrom Phong. Price: B790 at bit.ly/1OcUWR.

ROSCIUS

BATTLES

This French-born producer's sound has been described as "world minimal disco” and is all about improvisation, featuring bells, organic keyboards, voice samples and various percussive instruments. Date: Dec 19 Venue: Dark Bar, 2/F, Ekamai Mall, Ekkamai Soi 10, 02381-9896. Price: B300 at on.fb.me/1HV25ky

The inventive US post-rock three-piece comes to town on the back of its third album, La Di Da Di. Support from Indonesia's Bottlesmoker and locals DXCNTR. Date: Dec 9 Venue: Live House, JJ Green, 110/46 Lad Phrao Soi 18, 086-331-5657-8. BTS Mo Chit. Price: B1,000 (advance) at bit.ly/1OOaazs or B1,500 (on the door)

BK Magazine Friday, November 27, 2015

BK Now_617_Nov27_15_NEW.indd 36

11/23/15 7:59 PM

ADVERTORIAL

BK MAGAZINE FRIDAY, MONTH 14, YYYY

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11/23/2558 BE 4:04 PM 11/23/15 8:16 PM

now ART

ART HIGHLIGHT

THE COLOURS OF THAILAND

MISGIVING PART 1

A collection of fine art pieces by nine selected Thai artists including Sippawit Polsing, Somsak Sammatochanon and Aumnuysak Srisuk. Dates: Dec 3-Jan 3 2016

A series of oil-on-canvas pieces by Rattapoom Piwpantamit, capturing thought-provoking images of life and death. Dates: Nov 27-Dec 26

Chomp, 63-65 Samsen Rd. Soi 1, 084098-8633

Number One Gallery, Room B-15, The Silom Galleria, Silom Soi 19, 081-684-6577

Kilombu Chapter 1

Don't Fall In Love With Me

Shared Moments

CHANGING SEASONS

THE EYE OF BANGKOK

Vietnamese artist Pham An Hai presents his latest abstract oil paintings inspired by landscapes, cityscapes and nature during the changing of seasons. Dates: Nov 28-Dec 31

Some 1,000 dramatic black and white photos capturing acts of rebellion and social activism on the streets of Bangkok by Wisamunmuang Sitthiket. Dates: Nov 28

This Nov 27-28, 38 of Bangkok's favorite art galleries and spaces will stay open until midnight (or later) to host a special series of exhibition openings, pop-up collaborations and artist appearances. Galleries’ Night will celebrate contemporary art under the theme of “light.” On Nov 27, gallery-hoppers visitors will be able to follow a specially curated art track taking in 19 galleries along the Silom BTS line, while on Nov 28 it's the turn of 19 art spaces along the Sukhumvit BTS line. Here’s a look at the highlight exhibitions. For the full list, visit www.fb.com/galleriesnight.

Thavibu Gallery, Room 433, 4/F, JTC Jewelry Trade Center, 919/1 Silom Rd., 02-266-5454

Rebel Art Space, 10/5 Sukhumvit Soi 67, 087-112-7774

Nov 27

Nov 28

"SHARED MOMENTS" BY INES EHRLICH

"KILOMBU: CHAPTER 1" BY CECE NOBRE

A selection of figurative acrylics on canvas capturing street scenes witnessed by the artist during her travels in Bangkok, Penang, Bali and Jerusalem. The series focuses on simple moments between two people in a long-term relationship such as a gentle touch, a glance or a comfortable silence.

This exhibition fills the entire warehouse with painted murals inspired by the island nation of Kilombu and the exotic culture of its tribes. There also promises to be a series of dance performances, martial arts competitions and interactive challenges for the opening ceremony at 6pm.

Nielson Hays Library and Gallery (195 Surawong Rd.)

Training Ground (36/2 Sukhumvit Soi 69. BTS Phra Khanong)

"IN YOUR FACE" BY VARIOUS ARTISTS

"KHAMPORSORN ART PROJECT" BY VARIOUS ARTISTS

Over 20 French and Thai artists present their socially engaging portraits around the themes of identity, gender and body image. The night also features a special fashion show from the internet sensation Thai Ban Fashionista, otherwise known as "Ma Deaw," at 10pm.

A charity exhibition to raise funds for Phra Dabos Southern Border Province School, featuring work from 89 artists whose pieces celebrate the special occasion of His Majesty the King's 88th Birthday Anniversary this year.

INTERNATIONAL DANCE FESTIVAL

HOF Art Space (W District, between Sukhumvit 69 and 71, Phra Alliance Française Bangkok (179 Wittayu Rd., Lumphini. MRT Khanong. BTS Phra Khanong) Lumphini)

Convergenze

In a celebration of contemporary dance, this year's festival brings 10 contemporary dance troupes from around the globe to the Bangkok stage alongside workshops and masterclasses. CONVERGENZE

"CONCRETE NATURE" BY MATTEO MESSERVY

"DONT FALL IN LOVE WITH ME" BY KOWIT WATTANARACH

Conceptual lighting design that turns the building's exterior into a representation of nature in order to symbolize how man-made technology and developments endager the beautiful and natural aspects of life.

A series of colorful portraits on the theme of love and its dangerous emotional games. There will also be a special performance at 8pm by Bangkok Lyrical Lunacy, the community of aspiring spoken word poets.

The French Embassy (35 Charoenkrung Soi 36)

Koi Art Gallery (245 Sukhumvit Soi 31. BTS Phrom Phong)

CLASSES & WORKSHOPS

Choreographer Federica Galimberti presents a performance that brings an urban and street dance style to tribal rhythms. Nov 27, 7pm. Bangkok Art and Culture Centre (BACC), 939 Rama 1 Rd., 02-214-6630-8. B600-1,800. BTS National Stadium.

ECHELON THAILAND

A two-day intensive networking conference to connect those in the start-up community of the Mekong region, with over 1,000 regional tech entrepreneurs, startup founders, investors and industry thought leaders invited. Through Nov 27, 8:30am. BITEC, 88 Bang Na-Trat Rd., 02-749-3939. B4,200 at bit.ly/1mMcnaM. BTS Bang Na.

RADIATED OVER KRONOS

A group of Japanese dancers lead by choreographer Anthony Hutchinson performs a piece that captures the effects of a radiated society of anarchy and self-censorship on today's youth. Nov 29, 2:30pm. Bangkok Art and Culture Centre (BACC).

ONE DAY AS A DESIGNER

9TH ELEMENT

The Odyssey Dance Theatre performs a piece inspired by stimulus from film, design and dance, exploring concepts of yin and yang and the conflicting yet harmonious energies between males and females. Nov 29, 7pm. Bangkok Art and Culture Centre (BACC).

Echelon

Three workshops on fashion, interior and graphic design led by Accademia Italiana Fashion and Design's lecturers, who are also industry professionals. Limited seats available, register at bit.ly/1QONQVR. Nov 28, 12:30pm. Jasmine City Building, 2 Sukhumvit Soi 23, 02-204-5888. Free.

All tickets are B600-1,800 available from Thaiticketmajor.com.

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