Published: March 26, 2026

Bangkok's Finest Jazz Bars to Enjoy Soulful Tunes

by: The Beat Asia

by: The Beat Asia

Published:
March 26, 2026

If you're a fan of smoky saxophone nights and a dash of nostalgia, you'll find that while we may not be in the roaring '20s, jazz remains a beloved classic in the city.

Bangkok's nightlife is renowned for its vibrant atmosphere, featuring countless rooftop bars, speakeasies, and nightclubs. The jazz scene is particularly thriving, offering an eclectic blend of upscale venues and cozy spots where live bands and modern jazz take center stage.

Whether you stumble upon a tucked-away bar on a lively street or are drawn in by the glow of neon lights, indulging in the soul-soothing sounds of live music is an exquisite way to spend your evening and let the rhythm sweep you away.

Here are some of the finest jazz bars in Bangkok to sip creative cocktails and listen to live jazz.

Crimson Room

The Crimson Room is a refined yet cabaret-style venue nestled in Lang Suan, where you can experience a touch of Gatsby glamour. Its opulent interiors boast plush red and gold accents, red velvet cushions, and large chandeliers, creating an intimate and inviting atmosphere perfect for a night out. The cocktail menu is theatrically inspired and features an eclectic mix of ingredients from around the globe.

Among the noteworthy drinks are the "Market Crash" (THB460), inspired by North America, and "The Apricot Sachmo" (THB490). Explore South American flavors with "Bond’s On The Beach" (THB460), sip on the European-inspired "Rouge Noir Martini" (THB550), or try the Asian-inspired "Tokyo Slippers" (THB460). Classic cocktails like "Crimson Bee’s Knees" (THB440) and "20th Century" (THB440) are also available, along with a carefully curated selection of Perfect Gin and Tonics.

The Crimson Room features exciting live bands every night, starting at 8:30 PM, playing a mix of smooth jazz, soul, electronic pop, and funk. To ensure a spot, it’s highly recommended to make a reservation in advance through Nightify before your visit.

Location: Crimson Room, Velaa Sindhorn Village, 87 Lang Suan Rd, Lumphini, Pathum Wan, Bangkok 10330

Operating Hours: Daily, from 6 PM to 12 AM

Smalls

Tucked away in Soi Suan Phlu, Smalls is a snazzy multi-level hotspot that features incredible jazz music, attracting both locals and expats alike. The space boasts a laid-back vibe adorned with intriguing contemporary art pieces, highlighted by the impressive collection of owner David Jacobsen.

Whether you're looking to relax after a long day or enjoy a night out with friends, Smalls is a popular choice, especially for its inviting rooftop seating — making it a standout in Bangkok's jazz scene.

When it comes to drinks, Smalls is renowned for its absinthe-based cocktails and classic cocktails, with signature drinks starting at THB320. Be sure to try the bold “A Walk Among The Fairies,” a delightful mix of cachaça, absinthe, cherry liqueur, and cranberry. For a refreshing twist, the "G&TEA," crafted with three distinct gins and infused with lemon ginger tea, and their classic mojitos are highly recommended.

Pair these creative concoctions with engaging conversations and explore their late-night dining menu, offering French bistro staples like gourmet burgers and artisanal pizzas, all while soaking in the vibrant musical ambiance. Don't miss their live jazz performances, which generally start in the evening, with sets often starting at 9 PM or 9:45 PM.

Location: Smalls Jazz Bar Bangkok, 186/3-4 Suan Phlu 1 Alley, Thung Maha Mek, Sathon, Bangkok 10120

Operating Hours: Mondays, Wednesdays to Sundays, from 6 PM to 2 AM; Closed on Tuesdays

The Bamboo Bar

Nestled within the Mandarin Oriental Bangkok, The Bamboo Bar is an old soul, a delightful blend of sophistication and charm, making it one of the oldest jazz venues in the city. Since opening in 1953, it has drawn jazz enthusiasts from around the globe and is regarded as one of Bangkok's first jazz bars. The bar exudes a timeless ambiance reminiscent of the 1950s, with interiors featuring woven chairs, marble tables, and wooden walls that tell a story in every corner.

The Bamboo Bar recently introduced its new "Evolution" menu, which draws inspiration from the natural progression of bamboo and incorporates local ingredients. This exciting menu reflects the bar's ethos and includes an extensive selection of classic cocktails that adapt and evolve over time. Guests can indulge in signature drinks such as the "Guava Lemongrass Highball" (THB650), "Som Saa Thaijito" (THB540), and "The Bamboo Daiquiri" (THB610), adding a splash of bold flavors to your experience. It's the perfect spot to enjoy a jazz night along the picturesque Chao Phraya River.

As you sip these inventive cocktails, enjoy the live band, featuring a jazz vocalist taking the stage from Monday to Thursday, 8 PM to 11:45 PM, and on Fridays and Saturdays from 8 PM to 12:45 AM. On Sundays, a pianist performs from 9 PM to 11:45 PM.

Location: The Bamboo Bar, Mandarin Oriental Bangkok, 48 Oriental Ave, Khwaeng Bang Rak, Bang Rak, Bangkok 10500

Operating Hours: Daily, from 5 PM to 1 AM

Firefly Bar

Think, a sanctuary of soft jazz, golden lights, and imaginative cocktails — a place where the rhythm elevates your mood in a refined yet playful atmosphere. Welcome to Firefly Bar, nestled within the Sindhorn Kempinski Hotel Bangkok, a venue that truly embodies the whimsy of its name, offering an enchanting ambiance paired with a mystical menu. The space is adorned with dark wood walls and warm amber luminescence, characterized by intimate decor, lush moss-green paneling, and charming black-and-white tiled floors, all contributing to an air of elegance. The terrace garden adds another layer of intimacy, making it an ideal spot to revel in the jazzy vibes of the night. Not to mention, Firefly Bar is also proudly featured on Asia’s 50 Best Bars list.

The menu at Firefly Bar showcases modern mixology with a classic twist. Each signature drink transports you on a global expedition, showcasing flavors from Thailand to Europe and South America. Indulge in a refreshing concoction like "The River Flow" (THB470), savor the timeless "Thai Old Fashion" (THB520), or delight in the "Mexican Firefly" (THB525), a tart and invigorating option. For those with a taste for the adventurous, the "Turkish Delight" (THB570) offers a complex blend of pistachio and mezcal. If you're curious about their new offerings, don't miss the “Bamboo Negroni,” which is pure cocktail artistry, the “Akevitt,” known for its nutty and bittersweet flavor, or “Like That Ya!” where tequila melds with Thai chili, layered with silky Thai tea foam. In addition to their cocktails, Casa Del Habano cigar parlor offers fine wines and premium spirits.

Immerse yourself in timeless melodies with live jazz every day from 8 PM to 11 PM. Expect the unexpected with exciting one-night takeovers featuring celebrated jazz musicians, ensuring every visit to Firefly Bar is a unique one.

Location: Firefly Bar, Sindhorn Kempinski Hotel Bangkok, 80 Soi Ton Son, Lumphini, Pathum Wan, Bangkok 10330

Operating Hours: Mondays, Wednesdays to Sundays, from 5 PM to 1 AM; Closed on Tuesdays

Brown Sugar Jazz Pub

Nestled discreetly near Soi Nana in the vibrant heart of Chinatown, Brown Sugar Jazz Pub has been a cherished establishment since 1985, celebrated for its exceptional local jazz that has sustained a devotion to the genre for over four decades. This rustic yet cozy venue has journeyed through a few locations — from Sarasin Langsuan and Phrasumen Road to its current home on Nana — yet it has retained its quintessential old-school charm, making it the perfect spot for a casual night out.

In addition to jazz, music lovers can revel in an eclectic mix of genres, including blues, soul, and funk. The live performances start with acoustic sets at 8 PM, transitioning to dynamic full-band shows at 10 PM. With a weekly lineup that often surprises, be sure to check their page for updates — expect to be entertained by talented artists such as Ton Surasak, Jack Therovers, Cinnamon Soul, Motherfunky, and a host of others bringing their unique flair to the stage.

The drinks menu features classic and signature cocktails, along with a selection of beers, including interesting options like Hitachino Espresso Stout. Be sure to indulge in their signature concoctions, such as the "So Co Brownsugar" and the whimsically designed "Nana Lady," which blends kombucha and gin beautifully. For those who prefer the classics, Mojitos and Gin & Tonics are also on offer. As you enjoy your drinks, you can savor a mix of international cuisines, including Thai, American, and Italian dishes, with options like pepperoni pizza, tacos, and Tom Yum spaghetti.

Location: Brown Sugar Jazz Pub, 18 Soi Nana (Chinatown), Pom Prap Sattru Phai, Bangkok 10100

Operating Hours: Tuesdays to Thursdays, Sundays, from 5 PM to 1 AM; Fridays to Saturdays, from 5 PM to 2 AM; Closed on Mondays

The Saxophone Pub

Another iconic venue to enjoy jazz is The Saxophone Pub, located near Victory Monument. Founded in 1987, this eclectic pub radiates an electric energy, setting the vibe with their soulful live jazz music. If you’re in search of a place steeped in history, look no further; The Saxophone Pub embodies a classic yet laid-back atmosphere, adorned with charming interiors that invite you to linger.

The bar offers a variety of cocktails, including Margaritas, Casa Blancas, Long Islands, Mai Tais, and their signature "Saxophone Dropper." For those with a taste for fine beverages, there's a curated selection of wines and spirits to enjoy. The pub serves delicious Thai cuisine, with must-try dishes such as stir-fried German pork knuckle with chili and salt, crispy oyster omelet, and steamed fish curry in young coconut.

The Saxophone Pub is alive with excitement, hosting vintage shows throughout the year alongside regular Monday nights where you can catch the Mr. Saxman & Takeshi Band and the eclectic Chai Blues ft. Nurse on a regular basis, too. With an ever-evolving schedule, it's pretty much a delightful surprise for jazz aficionados. Live performances occur every day, featuring a rotation of performers across various genres, including jazz and reggae, from 7:30 PM until 1:30 AM.

Location: The Saxophone Pub, Victory Corner, 3, 8 Ratchawithi 11 Alley, Thanon Phaya Thai, Ratchathewi, Bangkok 10400

Operating Hours: Daily, from 6 PM to 2 AM

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Bangkok/ Delish/ Reviews

Published: March 18, 2026

Delish Eats: Honeyful Cafe’s Newly Renovated Store and Exciting New Menu

by: The Beat Asia

Published:
March 18, 2026

Restaurant Story

Honeyful Cafe is a delightful honey-centric establishment that specializes in monofloral honey and honey-infused drinks, desserts, and dishes. The owner, Nuttawan “Yui” Supapong, is dedicated to highlighting the benefits of honey by providing quality varieties sourced locally within Thailand and internationally from Australia and New Zealand, ensuring that they complement delicious meals. Yui’s dedication to ethical sourcing from conscientious beekeepers around the globe ensures that every drop of honey not only delights the palate but also enriches your dining experience with wholesome, healthy fare.

In June 2025, the cafe underwent a fresh makeover of its flagship store, incorporating hexagonal interiors that resemble a real honeycomb, including unique window frames and ceiling edges. Additionally, a new breakfast menu was introduced.

Honey is known for its medicinal properties and serves as a traditional remedy. It is also a versatile condiment in both sweet and savory dishes, featuring as a key or subtle ingredient in various beverages and meals. Each variety, drawn from distinct origins and different bees, brings its own personality to the table. With gut-friendly properties and heart health benefits, honey stands as a sophisticated alternative to conventional sugars.

Honeyful Cafe is the perfect spot to enjoy a healthy breakfast or brunch, artfully incorporating artisanal honey in creative ways within a cozy and bright atmosphere. Every drink and dish here incorporates honey as an essential ingredient.

Owner Story

Nuttawan “Yui” Supapong founded her establishment in 2019, driven by her passion for innovating Bangkok’s culinary scene. After graduating from UC Berkeley with a degree in chemical engineering and gaining experience through culinary school, Yui’s curiosity for gastronomy took root long before — in the culturally rich Bay Area, where she spent six formative years.

Her fascination with honey led her to research its chemical compounds, explore harvesting methods, and source the finest varieties. After extensive research and development, she finally opened her dream project, a space dedicated to honey. Recognizing the absence of a specialty honey shop in Bangkok, Yui created a honey-centric venue where this humble ingredient could take center stage.

To guarantee the utmost quality, Yui personally samples each varietal, ensuring the absence of pesticide residues and harmful chemicals that could undermine well-being.

"There aren't many professors in Thailand who conduct research on honey, local native bees, and bee behavior. So, we began working with one professor and were introduced to different suppliers who assisted us with our research program on how to harvest honey ethically. As a result, we have added several options for Thai honeys,” she suggested.

“Although these honeys are not cheaper than the ones we import from Australia, we want to continue encouraging local beekeepers and farmers to adopt this practice, as it is more sustainable for the environment," Yui informed.

Yui started incorporating honey into the menu in subtle ways. Initially, she focused on desserts, but after renovating last year, she decided to shift her focus more toward breakfast options.

“While I’m a dessert person, we would have honey in some form in the dessert. However, we never bake honey into cakes, as it doesn’t make sense. When exposed to high temperatures, honey loses its natural benefits and can prevent the cake from rising properly," she shared.

The new breakfast menu features healthy, honey-infused sweet and savory options such as Zesty Avocado with Fluffy Scrambled Eggs on Toast, Salmon Sourdough, pancakes, and Manuka Breakfast Bowls.

"My favorite item from the menu is the Manuka Breakfast Bowl, which is unique and hard to find elsewhere. It consists of pan-toasted oats, almond milk for a nutty flavor, manuka honey, and dried banana for added texture — a perfect mix of everything!” Yui expressed.

Yui suggested that while consumer behavior evolves over time, the classic pairing of honey with items such as pancakes, toast, and cereal remains a staple. She also emphasized techniques like fermentation, specifically by infusing honey with flavors such as yuzu and passion fruit, which adds a floral complexity and depth of flavor that can surpass that of fresh fruits. Additionally, Yui has personally sourced tea and carefully curated pairings with various desserts.

What’s the Vibe and Venue like

This elegantly designed cafe, with its honeycomb shape, is situated in Sukhumvit 24 within the Phrom Phong area at the Ariston Hotel.

The ambiance is intimate and cozy, making it a perfect spot for Instagram-worthy moments. Featuring light wood interiors complemented by honeycomb-inspired hexagonal tiles, the cafe exudes a rustic charm. Expansive floor-to-ceiling windows invite warm natural light, enhancing the inviting atmosphere, while the sleek and modern furniture provides a comfortable setting.

How Much Does It Cost

The menu is very budget-friendly. Drink prices range from THB135 to THB185, with add-ons available.

For food, both sweet and savory dishes range from THB140 to THB330 each.

What is the Menu About

The menu features a variety of items, including bubbly soda, fresh-brewed tea, cold brew coffee, and milk-based drinks, all of which can be infused with your choice of fresh-fruit-infused honey. Some must-try options include the new Matcha and Yuzu Honey Bubbly, the Honeyful Honey with Fresh-Pressed Almond Milk (THB185), and the Passion Fruit Honey (THB145), which provide a refreshing fruity taste.

For avocado lovers, the All-Day Avocado menu features enticing choices such as the Avocado Croissant Cup (THB290) and Avocado Scrambled Eggs on Toast (THB290).

Additionally, there are selections of Golden Pancakes topped with seasonal fruits and various types of honey. Highlights include the Fresh Blueberry Pancakes with Orange Blossom Honey (THB290), which can be topped with whipped cream cheese and lemon zest — a popular favorite among diners.

A standout item is the Manuka Breakfast Bowl (THB295), which comes in two variations and includes an assortment of fruits, with the option of almond milk or oat milk. The Frozen Fruit Basket (THB330) offers a guilt-free indulgence with a mixture of fruits, frozen yogurt, and sorbets. The menu also features light and refreshing breakfast options, such as Honey-infused Toast topped with ice cream (starting at THB260) and Yuzu Cheesecake (THB180 per slice).

Moreover, the café has a special selection of imported honey available for purchase in-store and online. Popular items include Orange Blossom Honey (THB790 for 330g) and the new Manuka Honey (THB550 for 140g).

What Did We Order

We started off by sipping the Iced Manuka Latte (THB175), which features medium roast coffee with milk and Manuka honey. This drink offers a unique caramel-like sweetness and aroma, combining the richness of the coffee with the smooth, sweet, and slightly caramel notes of Manuka honey. Additionally, there are options for almond milk and oat milk.

Next, we indulged in the Buttermilk Pancakes with Honeyful Honey Butter (THB290). These pancakes are the epitome of golden, fluffy, and moist perfection. The floral and woody notes in Honeyful Honey truly enhance the flavor of the pancakes, earning them extra golden points. Topped with strawberries and blueberries, this dish makes for a refreshing and delightful breakfast or brunch option.

For desserts, we indulged in Coco & Co. (THB240), which has finally made a comeback on the menu after a long absence. This dish is a modern take on the beloved Thai dessert "bua loi" (Thai rice balls in coconut milk) and features three different flavors of bua loi.

The sweet potato bua loi, infused with honey, has emerged as a crowd favorite for all the right reasons. Its delicate floral notes and lingering fragrance create an exquisite bite. In contrast, the tao bua loi filled with coconut blossom honey presents an unparalleled flavor experience. Its luxurious buttery finish, accentuated by the coconut aroma of the honey, delivers a delightful and chewy indulgence. The newest addition, the pumpkin bua loi filled with ginger honey, truly amazes with its intriguing combination. It’s like indulging in ginger candy in a velvety, liquid form.

You can easily substitute dairy milk with almond milk, fresh ginger tea, or even houjicha tea as the base for your soup. Whether you prefer it hot or cold, sweet or unsweetened, there are numerous ways to enjoy these options. Their house-made almond milk boasts a flavor profile reminiscent of coconut milk, yet it is notably lighter in consistency. A particular dish that has captured the admiration of international visitors is a contemporary local dessert, artfully showcasing an array of exquisite honey varieties.

What We Liked and What We Didn’t Like

The Iced Manuka Latte is a perfect choice for coffee lovers, as it balances bold espresso with the rich, earthy floral sweetness of Manuka honey. Its creamy texture and perfectly calibrated sweetness make it an excellent, healthier alternative.

The Buttermilk Pancakes with Honeyful Honey Butter are a delight, especially for those who enjoy a sweet brunch. The ooey-gooey comfort of these pancakes really warms the heart.

Giving the classic Thai-Chinese dessert, Bua Loi Nam King, a creative twist is a game-changer. Savor this sweet dish that offers a multitude of flavors in a healthier light. There are three different flavors, each surprising you with its unique taste. This dessert is quite a rare find, especially with the addition of coconut blossom honey.

While there are many creative dishes, the selection of savory options is somewhat limited.

What You Should Order

The Iced Manuka Latte is a must-try for all coffee lovers, and you won’t be disappointed. If you're in the mood for something a bit more adventurous, give Coco & Co. a whirl. Even if you don’t normally gravitate toward coconut, the flavor profile is sure to surprise and delight your taste buds. It’s the perfect choice for those seeking a refreshingly unique experience.

The Manuka Breakfast Bowl (THB295) is another fantastic breakfast option that is both humble and delicious. And if your palate craves something sweet, don't miss the Yuzu Cheesecake (THB180 per slice). This airy and fluffy dessert melds the bright notes of yuzu with the delicate sweetness of orange blossom honey.

For more information about Honeyful Cafe, visit their website, Instagram, or Facebook.

Location: Honeyful Cafe, Artison Hotel Bangkok, 19 Sukhumvit 24 Alley, Khlong Tan, Khlong Toei, Bangkok 10110

Operating Hours: Daily, from 8:30 AM to 5:30 PM

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Bangkok/ Delish/ Reviews

Published: March 16, 2026

Sip and Dine: Best Wine Bars in Bangkok Right Now

by: The Beat Asia

Published:
March 16, 2026

A sip of good wine, delicious food, and a pleasing ambiance are some of life's simple pleasures that can create a perfect evening.

Nestled between a watering hole and a restaurant is a wine bar where you can enjoy sharing plates, sipping fine wine, and engaging in interesting conversations. Whether you prefer red, white, or rosé, Bangkok's wine culture has been flourishing over the years. From naturally grown wines to imported selections, the scene now also includes trendy options like orange wine and vegan wine. If you’re looking for a night of drinks and stimulating conversations, especially as a wine connoisseur, a social drinker, or just someone wanting to unwind after work, this is the place for you. Choosing the right wine, understanding flavor profiles, and finding the best setting can be overwhelming with so many options available in the city.

To help you plan a perfect evening with your loved ones, friends, and family, we’ve rounded up some of the best wine bars in Bangkok.

Mod Kaew Wine Bar

Mod Kaew Wine Bar, located on Soi Sathorn 12, is a stylish and approachable destination that has played a key role in promoting Bangkok’s natural wine movement. This charming and inviting space features an impressive wine cellar boasting over 100 natural, low-intervention, and rare wines. Guests can find local Thai wines, as well as imported options from Spain and France, including many limited-edition bottles. Whether you're new to the world of wine or a seasoned connoisseur, the knowledgeable in-house sommeliers are ready to guide you in selecting the perfect glass or bottle to suit your palate.

In addition to its extensive wine offerings, Mod Kaew serves a variety of sharing plates that combine Latin American and Asian flavors, accompanied by live DJs to enhance the atmosphere. Standout dishes include the classic French bistro favorite, Beef Au Poivre, Mediterranean Seabass drizzled with Smoky Chili and Scallion Oils, Momo featuring Chorizo and White Shrimp, and the famous Chestdeeznut Cheesecake, elegantly adorned with Whiskey Whipped Cream.

Location: Mod Kaew Wine Bar, 142 Soi Sueksa Wittaya, Sathon Soi 12 Alley, Bang Rak, Bangkok 10500

Operating Hours: Daily, from 4 PM to 1 AM

Scarlett Wine Bar and Restaurant

Looking for wine with a view? Scarlett Wine Bar and Restaurant, located on the 37th floor of the Pullman Bangkok Hotel G, perfectly blends lively charm with an upscale ambiance. This Michelin-recommended rooftop bar serves French bistro-style cuisine while overlooking the stunning city skyline. Their extensive wine list, approved by Star Wine List, features over 150 labels available by the glass or bottle, alongside a selection of creative cocktails. The warm and romantic ambiance makes it an ideal spot for sunset drinks, dinner dates, or relaxed post-work gatherings, with inviting options both indoors and outdoors.

When dining at Scarlett, be sure to try their fondue selections, which feature indulgent cheeses from Savoy, Switzerland, and Auvergne-Rhône-Alpes. Some must-try dishes include the famous French Fine de Claire No. 4 oysters, Pâté de Campagne, juicy dry-aged beef like Australian Wagyu, and small plates such as Tasmanian Salmon Ceviche and Truffle Beef Tartare. To complement your wine, consider the cheese and charcuterie boards, featuring your choice from their impressive cheese counter, which offers 70 AOC-certified selections.

Location: Scarlett Wine Bar and Restaurant, 188 Si Lom Rd, Khwaeng Suriya Wong, Bang Rak, Bangkok 10500

Operating Hours: Mondays to Fridays, from 5 PM to 11:30 PM; Saturdays to Sundays, from 4 PM to 11:30 PM

The Bottleman Wine Bar

If you’re looking for a sleek, minimalist space, The Bottleman Wine Bar, inspired by the charm of Tokyo wine bars, is situated in the Wireless Building. This wine bar boasts an impressive selection of 150 to 170 wine labels, featuring over 30 distinct varieties sourced from all corners of the globe, including France, Spain, Italy, Argentina, and Japan. Whether you're a seasoned wine enthusiast or trying something new, you can explore options like Rosé wines, such as Chateau d’Esclans Rock Angel, and sparkling wines, like Folias de Baco Uivo pt Nat Branco 2021.

But the experience doesn’t stop at wine. The restaurant offers a delightful menu of Italian cuisine and comforting Western fare, all expertly paired with your beverage of choice. Some must-try dishes include The Bottleman’s Popcorn, Signature Baked Brie, Grilled Cauliflower Steak, Spicy Crispy Pork Pasta, and Burrata and Bijin Tomatoes. Enjoying these scrumptious dishes is made even more enjoyable by live saxophone music, which enhances the atmosphere of your dining experience.

Location: The Bottleman Wine Bar, 89/17 Witthayu Rd, Lumphini, Pathum Wan, Bangkok 10330

Operating Hours: Mondays to Saturdays, from 5 PM to 12 AM; Closed on Sundays

No Bar Wine Bar

Nestled in a charming alley within the serene Ari neighborhood, No Bar Wine Bar is a cozy wine bar that exudes a relaxed and inviting ambiance. It's a perfect haven for sipping exceptional wines with friends and indulging in engaging conversations. Here, the focus is solely on the art of wine — so leave your beer and cocktail cravings at the door. With over 400 labels from around the world, their selection includes organic, biodynamic, and natural wines, even unique varieties like orange wine and editions from Georgia and Serbia.

One of the bar’s main attractions is its ever-evolving menu, designed to keep you surprised each time you enter. The pop-up chefs are known for whipping up culinary surprises, with dishes such as Seared Tuna Drizzled with Chili Oil, Isaan Beef Tartare, and Sizzling Chicken Tacos that bring an explosion of flavors.

For wine recommendations, be sure to check out their new arrivals, like Milan Nestarec’s Solera Series, as well as special selections like Naboso, Opera Blanc 1790, and Fattoria Al Fiore’s Genchi 1900.

Location: No Bar Wine Bar, 128, 10 Soi Phahon Yothin 2, Samsen Nai, Phaya Thai, Bangkok 10400

Operating Hours: Wednesdays to Sundays, from 6 PM to 12 AM

L’Oliva Ristorante Italiano and Wine Bar

If you’re all about charming Italian restaurants, then L’Oliva Ristorante Italiano and Wine Bar is the place to be. Located on Soi Naphasap 2, this beautiful green space, adorned with an olive tree garden, serves authentic Italian cuisine and wine, making it an ideal spot for pre or post-dinner relaxation. As you step inside, you'll feel as though you've wandered into a quaint country house in the Italian countryside, a true sanctuary for wine aficionados. The list of Italian wines, that received the Star Wine List approval, includes some tempting choices from the Abruzzo region. Enjoy standout selections like Pecorino Dumi Colline Pescaresi for those with a penchant for white wines, or savor Tenuta Ulisse Montepulciano d'Abruzzo if red is more your style. For a communal experience, consider opting for the group wine pairing, which includes four glasses, or dive straight into a bottle.

While enjoying your favorite wine, consider ordering some highly recommended Italian dishes. L’Oliva’s signature Truffle Pizza is always a favorite, alongside their Grilled Octopus, Prosciutto e Burrata, and Cappellini with Crabmeat. Meat lovers can revel in the array of options, featuring succulent Australian Wagyu, tender lamb, and juicy pork chops. And for those with a sweet tooth, don’t miss out on their beloved Tiramisu and Panettone Fiasconaro from Sicily, along with a scoop of gelato to cap off your meal.

Location: L’Oliva Ristorante Italiano and Wine Bar, Soi 36 Subsoi 2, Khwaeng Khlong Tan, Khet Khlong Toei, Bangkok 10110

Operating Hours: Daily, from 11 AM to 11 PM

Swirl Cellar and Wine Bar

Can you imagine a wine playground? Swirl is an amusement park dedicated to the art of artisanal wines. With a carefully curated collection boasting over 1,000 exquisite selections from Germany, France, Italy, and Argentina, this is a perfect space for connoisseurs and casual sippers alike, all expertly managed by a boutique wine importer with over a decade of experience in the field.

Along with their exceptional wine offerings, Swirl has a diverse menu that includes comforting bowls of pasta, meaty sandwiches, and an array of cold cuts to complement your wine. Some of the highlighted dishes include Pumpkin and Pistachio Soup, Foie Gras Pici, Hotate (Scallop) Spaghetti, Matsutake Wagyu Spaghetti, and even Fideuà (Spanish pasta).

Swirl also hosts private wine tastings and wine nights, along with options for private dining that include personalized wine recommendations. Whether you're looking for a laid-back evening with friends or want to celebrate a special occasion, this quirky wine playground is the place to visit.

Location: Swirl Cellar and Wine Bar, Civic Park, Floor G, 63, Civic Park, Thong Lo 13 Alley, Khlong Tan Nuea, Watthana, Bangkok 10110

Operating Hours: Daily, from 2:30 PM to 11 PM

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Bangkok/ Delish/ Reviews

Published: March 06, 2026

Where to Find Halal-Friendly Restaurants in Bangkok

by: The Beat Asia

Photo by Al Saray

by: The Beat Asia

Published:
March 06, 2026

On the hunt for Halal-friendly eats in Bangkok? It’s the holy month of Ramadan and there couldn't be a better time to explore the culinary gems of the city. The Muslim community is the largest religious minority in Thailand, and Ramadan is widely celebrated here. Fortunately, finding Halal food in Bangkok is easier than you might think.

A great area to explore is Ratchathewi, which is centrally located and home to a mosque — serving as a hub for daily prayers and Taraweeh. This area is surrounded by a variety of Halal street food stalls and Thai-Muslim dishes. Additionally, Ramkhamhaeng transforms into a bustling "Ramadan City," featuring a market open specifically during the holy month, selling everything from traditional clothing to Halal street food like Murtabak, roti, and sweets.

Bangkok's vibrant food scene offers a diverse selection for both locals and travelers. Throughout the city, you’ll find many Halal-certified spots that display proper authentication and the Halal green logo, allowing you to enjoy your meals with confidence.

Whether you’re craving local street snacks, Lebanese fare, or even Japanese cuisine, Bangkok has got you covered with some seriously tasty Halal-friendly options.

Al Saray Sathorn

When it comes to Mediterranean and Indian cuisine, the combination at Al Saray is not to be missed. The restaurant features authentic Indian and Lebanese dishes, all of which are Halal-certified, including a variety of vegetarian options. In addition to classic fare, Al Saray presents innovative and creative interpretations of traditional dishes giving it a warm and homey feel to it.

Highlights from the menu include indulgent Cheesy Naan Bread paired with Butter Chicken, Lamb Shank Vindaloo, and a sumptuous mixed grilled platter, complemented by a tempting selection of Hummus. For dessert, the Gulab Jamun and Othmaliyeh Bil Ashta are perfect to sweeten up your evening.

Al Saray has three branches located in Silom, Soonvijai, and Sathorn.

Location: Al Saray Sathorn, 27 1 Phiphat 2, Si Lom, Bang Rak, Bangkok 10500

Operating Hours: Daily, from 11 AM to 11:30 PM

Beirut

For a flavorful Middle Eastern dining experience in the city, Beirut presents an impressive selection of dishes that have garnered a devoted following among gastronomes. They serve certified Halal meat, making Beirut a Halal-friendly option with a variety of grilled items and vegetarian selections.

For a truly indulgent meal, consider trying their Crispy Falafels along with Hummus, succulent Lamb Kebabs, Cheese or Lamb Samosas, and their delicious Shawarma — available in both chicken and beef varieties. A true highlight is the assortment of carefully crafted condiments served alongside, including garlic tahini, cilantro, and chili sauce, which elevate the flavors of each dish.

For dessert, satisfy your sweet tooth with their delightful Baklava and signature Muhalabia (Lebanese rice pudding). To accompany your meal, don’t miss out on their unbeatable Turkish coffee. Beirut has three locations: Ploenchit, Silom, and Sukhumvit 39.

Location: Beirut, Silom 64 building, ground floor, Suriya Wong, Bang Rak, Bangkok 10500

Operating Hours: Daily, from 11:30 AM to 11:30 PM

Charcoal Tandoor Fire Grill

For an authentic and hearty tandoori meal, Charcoal Tandoor Fire Grill offers some of the most traditional dishes in a fresh and stylish dining environment. Located within Fraser Suites Sukhumvit, this restaurant is 100% Halal-certified, including all spices, oils, and ingredients. It specializes in Indian Mughlai cuisine, featuring specialties like tandoor-grilled kebabs and lamb chops.

The menu is a true indulgence, featuring kebabs grilled in clay ovens and slow-cooked royal biryanis rich in layered flavors. Some must-try items include Murgh Angaar, which is boneless chicken marinated with flavorful spices and garlic, Anghaar Paslia which highlights New Zealand lamb chops, and a variety of biryanis such as Murgh Yakhni Biryani (chicken), Gosht Dum Biryani (lamb), and Hyderabadi Kacche Gosht Ki Biryani.

To complement your meal, there are expertly crafted mocktails that perfectly balance the flavors. It's an ideal place to enjoy a meal while celebrating with friends and family.

Location: Charcoal Tandoor Fire Grill, Fraser Suites Sukhumvit, 38/8 Sukhumvit Rd. Soi 11 5th Floor Khlong Toey Nua 8 Soi Sukhumvit 11, Khlong Toei Nuea, Watthana, Bangkok 10110

Operating Hours: Daily, from 12 PM to 3 PM, 6 PM to 12 AM

AYA Japanese Halal Restaurant

If you're in the mood for Japanese cuisine, be sure to visit AYA Japanese Halal Restaurant. This Muslim-owned establishment is Halal-certified and prides itself on using the freshest ingredients. During Ramadan, AYA offers six different Ramadan Sets for just THB529.

The menu is replete with an array of delectable options, including Bento Sets, Zaru Soba, Tonkatsu, sushi, curry, ramen, tempura, and more. Noteworthy highlights include the California Roll, Crunchy Tempura Roll, Salmon Yum, Takoyaki, and Beef Yakiniku Bento.

Sweeten up your evening with their sumptuous Crepe Cake, which is an ideal finale, and be sure to leave room for their renowned Sweet Buns, which come highly recommended.

Location: AYA Japanese Halal Restaurant, 686 A10 Phatanakarn 38, Suan Luang, Bangkok 10250

Operating Hours: Daily, from 11 AM to 9 PM. Closed on Wednesdays.

Sinthorn Steak House Halal & Premium Beef Buffet

For those who appreciate fine steaks, Sinthorn Steakhouse is the perfect place for you. This 100% Halal restaurant specializes in premium grilled meats, including exceptional Korean BBQ and shabu-shabu.

Their extensive menu features a diverse array of steaks and seafood, as well as international offerings that highlight Thai and Asian culinary traditions. Guests can choose between an indulgent All-You-Can-Eat buffet to satisfy their cravings or opt for carefully curated à la carte selections. Noteworthy specialties include Korean barbecue, expertly grilled seafood, and aromatic Lamb Biryani. Among their finest offerings is the high-quality Australian Tajima Wagyu New York Steak, which promises to delight discerning palates.

Location: Sinthorn Steak House, 263 1 Srinagarindra Rd, Hua Mak, Bang Kapi, Bangkok 10240

Operating Hours: Mondays to Thursdays, from 10 AM to 10 PM; Fridays to Sundays, from 10 AM to 10:30 PM

Yana Restaurant in MBK

Craving some local food? For a refined and authentic experience of Thai cuisine, Yana Restaurant presents a diverse selection of Halal-certified dishes that span both Thai and international flavors.

This esteemed Muslim-owned establishment, situated within the MBK Center, guarantees that all offerings adhere to Halal standards. Among the standout options are Khao Soi (Northern Thai Curry Noodle Soup with Beef), Thai Green Curry, and Thai Chicken Biryani, alongside distinctive selections such as the signature Yana Burger, Spicy Glass Noodle Salad, and Thai Curried Chicken with Young Coconut.

Location: Yana Restaurant, MBK Center, 5th Floor, A Zone, Bangkok, 5A - 05 444 Phaya Thai Road, MBK Center Building, 5th Floor, Room 5A-05, Wang Mai, Pathum Wan, Bangkok 10330

Operating Hours: Daily, from 10:30 AM to 9 PM

The Square Restaurant @ Novotel Bangkok Platinum Pratunam

For a refined dining experience, The Square stands out as a signature all-day dining restaurant within the Novotel hotel chain. It presents an exquisite selection of Thai and Western cuisine, complemented by international buffets and engaging live cooking stations.

The restaurant proudly offers a Halal-friendly menu featuring an array of sumptuous dishes. Among the highlights are Lamb Chops, Broccolini, Dal Makhani, Plain Naan, Seabass Kabsa, Vegetable Jalfrezi, Falafel, and Lamb Tagine.

Location: The Square Restaurant, 6th floor of Novotel Bangkok Platinum Pratunam, 220 Phetchaburi Rd, Khwaeng Thanon Phetchaburi, Khet Ratchathewi, Bangkok 10400

Operating Hours: Daily, from 11 AM to 10 PM

Fafu Grill Shabu Halal

For shabu-shabu lovers, Fafu Grill Shabu Halal is the ultimate destination for an authentic Chinese-style, all-you-can-eat buffet. This Halal-certified restaurant is perfect for breaking your fast and enjoying a sumptous meal at any time.

The menu boasts an impressive array of Halal-prepared ingredients, including various meats, fresh vegetables, and delectable soups suited for both grilling and shabu-shabu preparation. Guests can select from over 60 options, featuring premium beef, chicken, seafood, tofu, and an assortment of vibrant vegetables, alongside bold flavors and generous refill options. Notably, the restaurant offers an exceptional promotion, allowing guests to enjoy this culinary delight for just THB389 per person for 1.5 hours of shabu-shabu bliss.

Location: Fafu Grill Shabu Halal, Susco 126 Krungthep Kreetha Rd, Thap Chang, Saphan Sung, Bangkok 10250

Operating Hours: Daily, from 12 PM to 10 PM

Burg Republic

Love American-style smash burgers? Burg Republic churns out some mean beef and chicken burgers at this 100% Halal-certified restaurant. They use premium fresh-ground Halal patties and make their own brioche buns.

On the menu, you'll find mouthwatering options like The American Classic Burg and The Smashed Burger. For a truly meaty experience, try the Royale W’Cheese Burg, which features a juicy double-stacked beef patty topped with cheese and beef bacon. Additionally, do not overlook The Smashed on Fries, which comprises a smash burger patty served atop Parmesan potato fries and melted cheddar cheese. Their secret sauce is unique and will definitely keep you coming back for more. While the menu may be limited, each burger boasts its own distinct personality and flavor, making it well worth your visit.

Burg Republic has two locations in Bangkok: one in Ramkhamhaeng and another in Pracha-uthit.

Location: Burg Republic, Soi Ramkhamhaeng 24 Yaek 20, Hua Mak, Bang Kapi, Bangkok 10240

Operating Hours: Mondays to Fridays, from 12 PM to 8 PM; Saturdays to Sundays, from 12 PM to 9 PM

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Bangkok/ Delish/ Happenings

Published: March 03, 2026

Time to Set Sail! A 'One Piece' Pop-Up Café is Happening This Month

by: The Beat Asia

Photo by One Piece TH/Facebook

by: The Beat Asia

Published:
March 03, 2026

Calling all One Piece fans and nakama!

A “One Piece” pop-up café is docking in Thailand from Mar. 12 to Oct. 31, 2026, inviting fans to step into the world of the Straw Hats crew at ICONSIAM.

Official poster for the "One Piece" pop up cafe in Thailand — Photo from Facebook/One Piece Pop-up Thailand

Located at the Attraction Hall on the 6th floor of ICONSIAM, the pop-up will transform the entire hall into a pirate-themed space. Visitors can explore an immersive experience inspired by the iconic islands in “One Piece,” including themed photo zones, indulge in character-inspired dishes and drinks, and enjoy a stamp-collecting challenge that spans across 10 areas — where completing it may unlock a limited-edition premium reward available only at the event.

Plus, “One Piece” fans know that this isn’t the first time an event like this has happened in the city. In 2017, Gateway Ekkamai hosted the first-ever “One Piece” pop-up café in Bangkok. Two years later, fans celebrated the series’ 20th anniversary with the “One Piece” pop-up café at Siam Paragon.

And most recently in 2024, the “One Piece: The Great Era of Piracy” Exhibition Café took place at CentralWorld Live.

From colorful menus and collectible moments to all-around experiences celebrating the “One Piece” franchise, the café will surely turn all fans’ visit into a mini adventure out in the world. Whether you’re a longtime fan or a casual viewer, this is one stop that is worth adding to your “Grand Line” itinerary!

Oh, and if you havent’ yet caught news, the second season of Netflix’s live action “One Piece” series is coming back on Mar. 10, 2026. All hands on deck, Straw Hat crew!

For more information, follow One Piece Thailand on Facebook and Instagram, One Piece Pop-Up Thailand on Facebook, and Dex Experience on Instagram.

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Bangkok/ Delish/ People

Published: February 25, 2026

Yes, Chef! Chef Ton on Elevating Thai Cuisine and Achieving Milestones

by: The Beat Asia

Published:
February 25, 2026

Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings in international gourmand guides, mentions in magazines, Instagramability, and added allure. Yes, Chef! features the region’s chefs' stories of love and labour in kitchens, which has made some of our restaurants the next big thing in Asia.

A pioneer in this field, Chef Thitid "Ton" Tassanakajohn stands at the forefront of a culinary revolution, masterfully championing the use of locally sourced ingredients. As a distinguished chef and restaurateur, he has garnered acclaim for his ability to elevate Thai cuisine through his MICHELIN-starred establishments, Le Du and Nusara, both celebrated in Bangkok.

With an innovative approach that seamlessly marries traditional Thai flavors with modern culinary techniques, Chef Ton crafts dishes that are not only exquisite but also deeply personal, reflecting his profound connection to his heritage. Along with earning Michelin Stars for his restaurants and being featured in Asia's 50 Best Restaurants and the World's 50 Best Restaurants consistently, Chef Ton has appeared on "Top Chef Thailand," "Kitchen War Thailand," and the Netflix series, "Chefs Uncut."

Chef Ton's culinary journey began in a home filled with the warmth of homestyle dishes prepared by his mother and grandmother. This early influence fueled his passion for pursuing a full-time career in his national cuisine. His training years in New York provided him with a foundation in fine dining, where he gained experience at prestigious Three MICHELIN Star restaurants like Eleven Madison Park and Two MICHELIN-starred Jean-Georges. This experience fueled his desire to embark on his culinary journey by establishing his first restaurant, Le Du, in 2013, which served as a flagship for his passion for Modern Thai cuisine, emphasizing local and seasonal ingredients.

Today, Chef Ton is a prominent figure in the modern Thai dining scene. His One-MICHELIN-Star restaurant, Le Du, was ranked No. 30 on The World's 50 Best Restaurants list in 2025. Meanwhile, Nusara, which received its One MICHELIN Star in 2026, was ranked No. 6 on Asia’s Best Restaurants list for 2025 and was also named No. 35 on The World's 50 Best Restaurants list for 2025.

After the successful launch of his first Malaysian eatery, Sood, Chef Ton opened his second Malaysian venture and 27th outlet with As I Am, which officially opened on Feb. 2, 2026. This new fine dining destination offers a creative interpretation of Thai cuisine, thoughtfully curated as a 12-course tasting menu.

The Beat Asia had the opportunity to speak with Chef Ton as he shared insights into his culinary journey in Thailand, his aspirations for global expansion, and his dedication to elevating Thai cuisine on the international stage.

When did you realize you wanted to become a chef?

I think it was during my second year in college. Then, I got the chance to go to the U.S. during the summer for work and travel. Somehow, I got into a job in the kitchen. That was my first professional experience, [which lasted] around three to four months. That experience made me realize that I truly love working in the kitchen, handling all the ingredients and managing the rush.

What ignited your passion for cooking?

I've always enjoyed cooking. From a young age, it was a hobby of mine. I think growing up and watching my grandfather and grandmother cook for me every day was the highlight of my life, instilling in me a love for cooking from a young age.

However, being raised in a Thai-Chinese family, pursuing a career as a chef wasn’t the first choice in terms of career options. While I loved cooking, I didn't think of becoming a chef because back then, the expectations were to become a doctor, engineer, or banker.

Of course, I was growing up on that path. But I actually graduated in economics. I even worked at an investment bank for a month, but I quickly realized that this was not the life I wanted. That’s why I decided to go to the U.S. and become a chef. I enrolled at the Culinary Institute of America, graduated, and spent five years working in New York.

How did your training and background shape your career?

I learned many invaluable skills throughout my journey. Notably, [my time at] the Culinary Institute of America had a lot of impact. But perhaps the most important was when I worked in several MICHELIN-starred restaurants in New York.

This includes the prestigious Three MICHELIN Star restaurant, Eleven Madison Park, as well as Two MICHELIN Starred establishments like Jean-Georges and The Modern. These experiences have greatly shaped my career and contributed to who I am today. They have been very important in my development as a chef.

What was it like before opening Le Du and winning a MICHELIN Star? Can you share how you handle the pressure of maintaining the star and its impact on the team?

Every chef dreams of earning a MICHELIN star, and we certainly work hard to achieve that goal. When we won our first star eight years ago, we were very happy. However, along with that joy comes the stress of trying to maintain it as well.

Over the years, after having a MICHELIN star, I’ve come to realize that rather than worrying about the stress of keeping the star, we should focus on transforming that stress into motivation for our team to improve. Each year, we strive to challenge ourselves.

I’ve discovered that it’s much more enjoyable and meaningful to work on our self-improvement than to worry about whether we’ll receive the star again. That’s our current approach as a team: continuously striving to improve ourselves.

What is your core cooking philosophy, and how does it translate into your dishes?

My cooking philosophy is rooted in my experience at Le Du, the first restaurant I opened. I strongly believe in cooking locally and championing local ingredients. 13 years ago, [we were] one of the first Thai restaurants that emphasized this philosophy when we opened Le Du, when [back then] local ingredients weren't considered cool.

Today, it has become a trend, but we've believed in and have been following this philosophy for a long time. When it comes to Thai cooking, using Thai ingredients is essential. It has always been my call to source these ingredients correctly and elevate them to compete with imported options. I strongly believe that Thai ingredients are just as good as any ingredients in the world.

What global trends do you observe in Bangkok or within Thailand's dining scene generally?

I believe there is a current trend in the global dining industry wherein people are seeking more casual dining experiences. While traditional fine dining is still prevalent — and will always have its place in human culture — people are getting a bit tired of it.

Fine dining offers a way to enjoy good food, especially when celebrating special occasions, but there's a noticeable desire from diners for more casual, budget-friendly options. I think the food industry will have to adapt by introducing restaurants that focus on delivering this without compromising on quality. [For example,] my restaurant, Lawoi, is a casual, high-quality seafood restaurant.

What excites you most about your work? What challenges do you face?

The most exciting part of my job is creating new dishes and developing a fresh menu with my team. This is definitely a highlight for me. Every time we work together and taste the new dishes and flavors we try to create, it brings me a sense of excitement. Even after cooking for 20 years, the thrill of preparing new dishes still excites me, especially when we serve them in a restaurant.

I believe that one of the biggest challenges in this industry is building a strong team behind every restaurant. I always believe that a chef's work is never a one-man job; it’s always a team effort in the kitchen and in the restaurant. Therefore, creating and maintaining a talented group of individuals is important. We strive to build an environment where talent can grow and express itself creatively within the restaurant.

What is your go-to comfort food?

My go-to comfort food is street food, particularly Pork Tom Yum Noodles, which is my favorite dish. My go-to spot for noodles is Rung Rueang Tung Pork Noodle in Sukhumvit 26.

What's a dish you enjoy cooking at home for yourself or your family?

To be honest, I don’t usually cook at home. Since I work in restaurants and spend a lot of time in the kitchen, I prefer to relax and enjoy my time at home instead of cooking. But at home, I eat very simple, clean-flavored dishes, like stir-fried vegetables and omelettes. Sometimes, my wife does the cooking.

What is the most memorable meal you've ever had, and where did it take place?

The most memorable meal for me has to be at Noma, a Three MICHELIN Star restaurant in Copenhagen, Denmark. I’ve been there three times. It’s not just one particular dish that stands out; their creations are always unique. The flavors, presentation, and concepts they offer are unlike anything else. Noma will always have a special place in my memories.

During the recent MICHELIN Star Ceremony 2026, Le Du retained its One MICHELIN Star while Nusara was awarded One MICHELIN Star. How do you think this will impact Nusara in 2026?

We are very happy because we've been working hard for a long time. Earning a MICHELIN star is a promise I made to my grandma, and after five years, we finally achieved it.

It takes a lot of work and effort, but just like any restaurant, we strive to improve, and we're pushing even more to get maybe our second star. We try to have a better menu and enhance the experience for the guests — that’s our aim for 2026. So I think we can expect even a better version of Nusara this year.

Last year, you opened a new venture in Malaysia called SOOD by Chef Ton, which was recognized as MICHELIN Selected 2026. What's your inspiration behind SOOD?

I often visit Malaysia, particularly Penang, where SOOD is located. It’s a place that I always go to very often and where I have a lot of friends. I believed that opening a restaurant in Malaysia would be a great start for my new venture abroad. I think Thai food should be as authentic as it is in Thailand, no matter where it's served in the world.

That's why I'm excited to expand outside of Thailand; I don't believe that Thai dishes need to be altered to cater to local tastes, such as adjusting the spice level or sweetness. Instead, I feel Thai cuisine should be represented well everywhere. My goal is to set a new standard and maybe a new trend for the global Thai dining scene.

Could you share the why you decided to open your newest venture, 'As I Am,' in KL?

As I Am is located in the capital city of Kuala Lumpur, Malaysia. I consider it one of the most exciting cities in Asia, especially when compared to Bangkok. Kuala Lumpur is emerging as a food destination, which is why I decided to open As I Am. I believe the city is ready for this type of culinary experience, offering an authentic Thai fine dining experience.

How do you ensure exceptional quality while successfully managing restaurants in various countries?

I believe it all comes down to trusting people and having a reliable team in each of our restaurants.

Having spent 13 years in the restaurant industry, I’ve had the privilege of working with many talented chefs. All these chefs who once worked under my guidance are now growing in their own right. Whether I am considering a new dining venture in Thailand or exploring opportunities internationally, I always rely on the people I trust. That’s how we control the quality of things, and it also allows room for the younger generation to grow. That is very important to me.

How do you approach the use of local ingredients and sustainable practices across your ventures?

We usually strive to use 100% local ingredients at restaurants like Le Du and Nusara.

We work with all the small farmers and fishermen because I believe those who provide our food and ingredients should be treated well and enjoy a good quality of life. It’s essential and very important to me to fairly compensate farmers and laborers for their work.

While having a successful restaurant is essential, fostering a local tie with farmers and fishermen to help improve their living conditions is equally important. We have created a lot of networks that helped in supporting family businesses and can provide for their families and live a good life that I'm very proud of.

How important is seasonality to you, and how do you source your ingredients?

That is very important for us at Le Du. Many people assume that Thailand has no seasons and is always hot.

We are fortunate to have a wide variety of ingredients and the ability to grow almost everything here. If you look closely, you'll see that Thailand has beautiful seasons that bring forth exceptional products each month. I think our menu reflects this seasonal abundance as well. That's why, especially at Le Du, we change our menu frequently. We focus on what can be best grown in Thailand and present that on our plates for our customers.

After all your successful ventures, do you have any plans for further expansion?

I hope to open a few more restaurants in Bangkok this year. We are also planning to expand some locations in Phuket Town, which will be another significant project for us in Southern Thailand.

Also, we might have one more international location, but that is not confirmed yet. I also hope we can establish one Thai restaurant outside of Asia this year.

Chef Ton receiving the Gin Mare Hospitality Award in 2024 for Nusara — Photo from Website/Chef Ton Thitid

For more updates on Chef Ton, you can follow him on Instagram or check out his website. For updates and to learn more about his restaurants, you can visit their website or social media page: Le Du, Nusara, Sood, As I Am, Lahnyai, Samut, ThepNakorn, and Baan.

This interview has been edited for length and clarity.

Enjoyed this article? Check out our previous Yes Chef! profiles here.

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Bangkok/ Delish/ People

Published: February 20, 2026

Last Updated: February 25, 2026

Yes, Chef! Mathias and Thomas Sühring’s Culinary Triumph and Future Plans

by: The Beat Asia

by: The Beat Asia

Published:
February 20, 2026

Last Updated:
February 25, 2026

Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings on international gourmand guides, mentions in magazines, Instagrammability, and added hunger. Yes, Chef! features the region’s chefs’ stories of love and labour in kitchens that have made some of our restaurants the next big thing in Asia.

Some culinary journeys impress you, while others remain in your memory long after the experience. That’s Sühring for you.

For nearly a decade now, twin chefs Thomas and Mathias Sühring have been transforming German cuisine by infusing it with an international flair at their restaurant. This year, they etched their names in history by becoming Thailand's second establishment to receive Three MICHELIN Stars in Bangkok — a moment that truly fulfills a longstanding dream. Sühring is recognized for its unwavering consistency, sophistication, and profound artistry. This remarkable milestone not only celebrates the brothers’ culinary prowess but also signifies an important milestone in enhancing Thailand’s gastronomic landscape.

Nestled within the lush embrace of Yen Akat, Sühring graces a lovingly restored mid-century villa that radiates warmth and sophistication, effortlessly merging elegance with a homely charm. Inspired by the idyllic summers spent on their grandparents' farm in Germany, the Sühring brothers have woven their nostalgic memories into the very fabric of this restaurant, placing their grandmother’s cherished recipe book upon the table. They skillfully blend traditional techniques, such as fermentation, with a contemporary fine dining approach, creating a culinary tapestry that is both rich and innovative.

The quiet sophistication of Sühring is highlighted by natural wood, glass walls, soft lighting, and serene music, creating a soothing dining atmosphere. With avant-garde presentations, a focus on seasonal ingredients, and unique flavors, Sühring offers a one-of-a-kind experience, all complemented by impeccable service.

Since its opening in 2016, Sühring in Bangkok has established itself as a culinary beacon, first earning its inaugural Michelin star in the 2018 edition of The MICHELIN Guide Thailand. The following year, it was elevated to two Michelin stars, and most recently, after years of dedication and refinement, it has achieved the prestigious distinction of three Michelin stars in The MICHELIN Guide Thailand 2026. The journey undertaken by the Sühring brothers has been remarkably eventful, as they have cultivated a distinctive presence in a foreign landscape.

In addition to these accolades, including The Best Chef 2025 and a ranking of No. 22 on The World’s 50 Best Restaurants 2025 list, Sühring has also garnered recognition for having the Best Austrian Wine List at the Star Wine List of the Year Asia 2025. It has become a beloved destination for both local diners and international visitors. Their artful combination of traditional German cuisine with a contemporary twist keeps palates engaged, while their curated selection of German and Austrian wines further enhances the dining experience.

In an enlightening discussion with The Beat Asia, the Sühring brothers, Chefs Thomas and Mathias, conveyed their heartfelt gratitude for this milestone, reflected on the challenges of carving out a successful path as restaurateurs in a foreign land, and shared their visionary aspirations for the upcoming renovations at Sühring.

Congratulations on receiving three MICHELIN Stars at the MICHELIN Guide Thailand 2026 Ceremony! How has this recognition influenced your operational dynamics and strategic vision for the future of Sühring?

Mathias: It was like a very big day because we really didn't know that it was going to happen. So, yeah, [we're] super happy. Then, right after, the festive season came. We were actually opening almost every day, and so we didn’t really have time to reflect. Now, we’ve finally settled down a bit, [but] it's still unbelievable. I mean, [after] 10 years, it's a dream come true. Working so long in the industry, it's like you’ve reached the top kind of thing.

As for the restaurant now, I think it's getting a bit more international. We have more guests really traveling to eat, many more guests now coming from the U.S., Europe, Switzerland, Germany, and Australia — on top of Thai and Asian guests that make [up] 70% of our clientele. Slowly, it's shifting a bit towards more tourists and gourmet travelers coming in to visit the restaurant, so it's been very busy since we received the three MICHELIN stars.

Thomas: We were busy before as well, but now it's continuously busy during lunch and dinner hours, and adapting has been quite challenging for the whole team. But of course, we're happy we've been receiving so many guests and are doing what we've done best for 10 years now.

For future plans, we're planning to close the restaurant for two months in August and September. And we would like to update the dining room in front, [as well as] the reception, the winter garden, and the kitchen. We've been planning to invest more in wines. We will also build a wine cellar in the garden.

Now with three [MICHELIN] stars, you can really see that the client has changed. They're looking more into wine and beverage programs. It's actually quite nice to see that we don’t just promote Germany for its food in Asia or in the community here, but also things like wines and tableware. It makes us a little bit proud.

Could you share how you started your culinary journey in Thailand and how the concept of Sühring came about?

Thomas: We arrived in Thailand in 2008 when we got the opportunity to work for Lebua State Tower at Mezzaluna. They hired us, and it was our first step outside Europe and the first step to be in charge of a restaurant. We really enjoyed working there for seven years — exploring ourselves, exploring the community, and finding our way of cooking.

But then, after seven years, we felt like it had always been a dream to open our own restaurant. We thought, 'Why not try to open a restaurant in Thailand?' We found a beautiful place, and we liked the area here. It's a quiet, residential area with a lot of nature. We moved in, put all our money inside, and started constructing. While coming up with the concept, we felt like calling it our name. So it's personal, and also the cuisine is meant to be emotional and personal to us. That’s why we chose to showcase our heritage in Asia. A little bit more updated version, a little bit more sophisticated version — it comes over time.

When we opened 10 years ago, we started as a casual restaurant. Then, year by year, we got more creative, got better products, [and grew] with the team and with the community we had here, it was quite nice. So after 10 years, it's so amazing to reach our dream. We worked before in many restaurants with three MICHELIN stars. We could never imagine that we could get the honor of receiving three MICHELIN Stars one day in our own restaurant with our own name on the door.

Even after three months, we're still so busy with the restaurant, we still cannot believe it. It just feels unreal. Because we love what we're doing, we love to be in the restaurant every day, and we love to give the best possible experience to our customers. It drives us every day for like 12 to 14 hours…it's crazy.

Since opening in 2016, Sühring has been at the forefront of transforming traditional German home cooking. What are some of the ups and downs you’ve experienced on this decade-long journey?

Mathias: First of all, I think opening a restaurant in a foreign country is something very challenging. Of course, we were aware, but we weren't aware that it was going to be very hard. One of the most challenging times was when we had to finally open a restaurant. We had a new team, and you need to find a way with your team and everything — it takes time.

It's not easy to have a restaurant; it's not like you can do it in one day. You should also give it time to grow, and you have to do one step after the next step. It's basically like climbing a mountain. When we started the restaurant, it was more of a casual approach, but of course, [still led by our] background and experience from working at Mezzaluna. Over time, we got there, step by step, with the concept. Overall, it's been an amazing experience. Of course, the hours you're putting in, it's like giving time to both family, and it's sometimes not easy. Basically, we have two families, right? We have our family, our physical family, but also all our 50 to 60 staff members, who are also our family. So, yeah, it's very time-consuming, a lot of effort, but that's the passion we have and what we love to do.

Thomas: For the concept, we felt that it's unique. No one did [German cuisine] in that area of the world. Also in Germany, no one who has MICHELIN stars is doing German cuisine. It actually does not exist, I would say. So, to open a restaurant 10 years ago with that unique approach was also kind of challenging because we didn't know if it would work or not. We feel like showcasing our heritage when we started cooking German food and remembering the time we spent at home or our grandmother's home, where we used to stand at the stove and cook all the time.

It feels connected to us and emotional, and that's actually why we think the concept works, because you can give that emotional connection to the customers rather than just cooking. Let's say we cook Japanese, Italian, or Mexican food. Yes, we can do it, but there's no connection or belief. I remember when we started cooking the first menu before we opened, we felt really happy — to make our own bread, our own butter, to cook something we had eaten maybe 20 years ago and then never got to cook again. We felt it was the right approach. After 10 years, we are still open and now have three stars, meaning we did something right.

With an array of accolades, including Three MICHELIN Stars, The Best Chef 2025 Awards, and a ranking of No. 22 on The World's 50 Best Restaurants 2025 list, how do you sustain creative momentum? How do you balance innovation with the need for consistency and maintain motivation amidst the pressures of high expectations?

Thomas: I think the key point is consistency. It’s day in, day out — doing the same thing over and over again — and then the next day you try again, maybe improving a little bit. And that improvement is creativity again.

These are the foundations for creativity, and also for success. If you keep on these two things — day in, day out — and you celebrate the little progress, it brings you towards success.

Of course, it’s not easy. The restaurant business in itself is like, wow — it goes both ways. We also had a few things that didn’t work, because it’s not easy and it’s time-consuming. You have to have discipline, you have to be consistent every day, and you have to be a good leader for your staff — otherwise you’re just turning in circles.

Mathias: I think also there is the pressure of being in the World 50 Best Restaurants or having Three Michelin Stars and other accolades — of course, they're all beautiful, and we love to have them. But, I think the key to success here is the need to be creative constantly and the need to build a system within your restaurant or your business that works for you.

It means you need to have standard operating procedures and need to have time to talk to your team. You need to collaborate with your team so that you can be creative, and they can help you to be creative — whether it's in the kitchen, front of house, reservations, back of house, etc. You really need the constant community and discussion with your team to be creative in a busy restaurant. You have to find the time and have the system in place where people know exactly what to do, when to meet, and what to discuss.

Thomas: Of course, we have dreamt about these big awards all the time. But it was not at the forefront of our minds when we opened our restaurant. You have to put it at the back of your head. It's something nice, of course, but you just work — day in, day out — towards your business, your happiness, and being yourself. You have to be happy with it, you know? If you're going to work and you're not happy, then it makes no sense. So, I think it's very important also that your work is kind of your hobby.

To open a restaurant, the main point is that you love what you're doing — that's what my mother says. But also, the point is you want to feed people and give them an experience that they'll want to come back. If they leave with a smile on their face or they're enjoying themselves, or even recommending your restaurant to their friends — that's why we opened our restaurant. And the rest, such as whether the staff is happy working with you, comes over time.

What is the creative process like when designing a new dish for Sühring’s menu? Can you describe the preparations involved and any special techniques you use to curate each dish? Are there specific challenges you face in sourcing ingredients?

Mathias: I think sourcing ingredients is always challenging because we're going alongside the season. Firstly, you need to understand the season: when produce is available and the start and end of the season. That really gives you the way for your menu, and then you have to start being creative with the ingredients.

Also, we have to be creative with the ingredients as well to balance them out. Aside from both of us, of course, we've got very good team members who've been working with us for a long time now. They understand how we think, how certain things are done, etc. We call them a team for a reason because they're also creative. You cannot just snap your finger and say, 'Okay, today, we want to create this dish.' Sometimes, it's an experience you're having when you read a book or travel abroad, and you find something very interesting. It's something that made you think, there's a spark that you may have missed before. Maybe out of a small idea, it becomes bigger.

Also, for us, when we create a dish, it's not like the dish goes straight into the menu and is ready to be served to the guests immediately. It takes a couple of weeks until the dish is final and gets feedback. There's also the service part, how the dish is handled, and then it might get adjusted a little bit until we're thinking it's finally a dish that could be considered a signature. Some dishes have that potential, while other dishes are the result of the season.

How do you choose your signature dish?

Mathias: For us, a signature dish is definitely something unique that people will like, something you can only get in a restaurant. One dish we're having, we call it Enleta — the hazelnut waffle we had when we were growing up in the Eastern part of Berlin.

When the war broke out, the first thing we had when we were 12 years old, when we visited West Berlin at that time, was this waffle. [It's] a sweet little thing that we attach our emotion and memory to. We were thinking about the unification of Germany, how that was the first snack when we could finally get to the other part of the city, discovering how it is [in West Berlin], simply by having that waffle.

So it was very emotional, and we thought we could do something out of it. So we made this sweet confectionery into a savory dish. We paired it with vinegar, which is also quite unique. And that stands for us, basically. It's not just a unique dish, but it's personal to us. It's interesting, something to discover, very playful. So yeah, a real signature [dish] is just a lot of things coming together.

Could you provide insight into how you decide on the factors affecting overall dining experience beyond the F&B, such as the interior design, ambiance, and vibe?

Mathias: When we opened the restaurant, the core concept was and is still to invite your guests into your home. So in terms of interior, setup, and service, it should always be approached properly. Not a stiff approach, [rather] an approach where [it's as if] you invited someone to your home — warm, nice, and you can just have a good time.

That's the idea for everything we're doing here. Everything that you see here is built over 10 years: layout plans, food, service, wines, plates, music, uniform, interior design, etc. Actually, everything you see is chosen by us. Of course, it's [all] certified, but we want people to have a good time in our home.

I think that's why we were also very grateful when we were in a hotel, and we got the opportunity to work there for so long. All these things that we're thinking about, it's moving towards a complete experience which combines food with the ambiance, service, drinks, everything. So there's that one line that showcases your experience, who you are and what you're doing. That's the main thing that connects [everything] from front to back of house. You not only want to give your guests food, but an experience. If it resonates with them emotionally, people remember maybe one or two things four months after their visit. But if they remember something, that's already a good sign. If you go to a restaurant and six months later, you don't remember anything, [then] it's not that unique. So that's the approach for us — an experience rather than just good food or wine.

Thomas: As chefs, we grew up in the kitchen. But having a restaurant now, we truly understand all the various parts of the experience. From the guest perspective, food is important, but service is equally important.

For us, it's like 50/50. Maybe as chefs we can be a bit arrogant sometimes, so we really have to appreciate what the service team is doing. Most guests come for the first time for the food because they heard about it, but they will definitely come back for the service.

Food has to be good, of course. People will remember the food, but they will also remember the atmosphere, vibe, and how the service [team] took care of them. It should feel very natural. Service from the house is very important, the same as the kitchen.

Is there a specific dish and wine pairing that encapsulates the essence of the Sühring experience?

Thomas: On our menu, you can choose either the 8-course or the 5-course, and then we also have classics on the side that I recommend adding because some classics are here forever. They're kind of signature dishes.

First is the Spätzle, soft egg noodles. We're serving it most likely with truffles when they're in season, and it's a must-try. It's comfort food. It's not that sophisticated in terms of plating and stuff like that, but it's very yummy. And it represents the simplicity of German food — what can be done with easy ingredients combined together.

Secondly, we're also offering Lapskaus, which is corned beef from Northern Germany, and we're serving it with different kinds of caviar. Those are the things I would recommend. Otherwise, we change the menu four times a year; we go with the season.

For the wines, we have beautiful wine pairings. Like we mentioned, we've been importing German wines for 10 years. We work together to choose the wines carefully so they fit the menu. I would really recommend trying the pairings — they’re very unique, I would say, for this area, Bangkok or Asia.

What do you find to be the most rewarding and the most challenging aspects of your job?

Thomas: If you come to work and love what you do, it's rewarding enough. It's rewarding enough that people are coming to the restaurant and appreciate what you're doing; you don't need more. If you look back over the last 10 years, running a restaurant was always our dream. But the most challenging thing is actually running a restaurant. Handling staff, handling problems. Fixing things, hiring new people, or fixing human problems — it's all challenging with 60 staff.

Mathias: I think the most rewarding is being happy. But the most challenging is also balancing time for your own family and kids. You have to have a strong partner to support you through both things. That's why every morning we make sure to drive our kids to school, at least we're having that morning to just catch up, and enjoy the moment with the kids as well as bringing them to school and chit-chat. We have two days off, and this is the most time we spend with the family, but the other five days it's more like work and family. That's why we're also closed every Mondays and Tuesdays, because of the work-life balance and family. This is not only for us, but also the team so everybody can take proper rest.

Looking ahead, what future developments or innovations do you envision for Sühring?

Thomas: We would like to work on our wine programs more and possibly give a related experience to the guests. If they're interested, show them the wines and do some tasting in the wine cellar. I think it will be quite unique, something to enhance the experience. But we learn so much every day and we just like to improve ourselves, of course, which also improves the overall experience for the guests and for the team. It's a constant, everyday development.

Mathias: When we opened the restaurant, it's our money that went into everything. After 10 years, we feel it's a good time to upgrade what you can do better, to improve guest satisfaction. But it's not like everything was always beautifully set up on the first day and then nothing has changed since. It's always been gradually changing.

Now, we want to have a wine program. Presenting beautiful, aged German wines to enhance the experience. We're not that far ahead. We're still in our little bubble and love what we're doing; we just want to make it better every day.

For more information about Sühring, follow them on Instagram. For more information and reservations, you can also visit their website.

This interview has been edited for length and clarity.

Enjoyed this article? Check out our previous Yes Chef! profiles here.

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Bangkok/ Delish/ Reviews

Published: February 04, 2026

Delish Sips: ÆTHER, Bangkok’s New Experimental Rooftop Cocktail Lounge

by: The Beat Asia

by: The Beat Asia

Published:
February 04, 2026

Bar Story

Nestled high above Dusit Central Park on the 44th floor, sits ÆTHER — a 360-degree experimental rooftop cocktail lounge that is redefining the nightlife experience. Debuting in December 2025, this visually striking bar by the Watermelon Group embraces a minimalist ethos, marrying aesthetic elegance with functional design. The sculptural speaker towers set the stage for a seamless transition from the tranquil hues of sunset to the vibrant beat of late-night energy, crafting a cinematic escape with breathtaking panoramic vistas.

ÆTHER is more than just a bar; it's a sensory journey grounded in presence, emotion, and authentic connection. With its progressive mixology and a carefully curated house sound identity, it introduces a fresh approach to elevated nightlife in Bangkok. The venue's DNA thrives on originality, experimentation, and refinement, ensuring that every visit is a unique experience.

At the heart of this music-driven venture lies a commitment to creating a modern, personal, and emotionally engaging atmosphere that aligns with the rooftop’s rhythm and mood. Guests can indulge in a continuously evolving lineup of both international and locally-based DJs, all while savoring expertly crafted cocktails. Spearheaded by the Watermelon Group — known for their visionary establishments like Crimson Room, Rabbit Hole, and Luma — ÆTHER promises a truly unforgettable space for city dwellers to unwind in the city centre.

Bartender Story

The cocktail program at ÆTHER is led by Noppasate “Depp” Hirunwathit, who is also the acclaimed Head Bartender of Rabbit Hole. Depp's approach is anything but conventional; he embraces a futuristic philosophy that integrates advanced culinary techniques and bar technology. Utilizing methods such as centrifugation, distillation, precision heating, and flavor extraction, he creates cocktails that transform and evolve throughout the evening.

Every drink is meticulously crafted in-house, featuring a range of elements from ferments and distillates to milk washes and cordials. This thoughtful preparation reflects a dynamic experience, capturing the essence of the changing sky — from bright and vibrant to the rich, aromatic tones of dusk. The cocktails capture different altitudes and emotions, ultimately rising to new heights, which is beautifully represented in the menu.

ÆTHER’s menu is elegantly encapsulated by the mantra: the higher you ascend, the lighter you feel. It begins with GROUND STATE, where earth-driven flavors take center stage in the drinks. Imagine a harmonious blend of earthiness, smoke, and profound fermentation. Among the offerings are AWAKEN.ING, a dark, herbal, and creamy concoction, alongside enticing selections like GRAVITATION and RED CLAY.

As you progress to the TRANSCEND phase, the experience shifts from grounded warmth to a sense of clarity. Here, CITY FLORA — a vibrant, floral, and fruity cocktail — beautifully embodies this transformation, radiating brightness that beckons you to indulge. The 5:45 PM cocktail is a recommended delight to enjoy just before sunset, enhancing the moment.

Now, as you enter and reach EXOSPHERE.BEYOND, that’s when you feel the lightest with AETHERIA delivering an elegant, airy finish to the perfect night.

What’s the Vibe and Venue Like

ÆTHER Rooftop bar — Photo by The Beat Asia

ÆTHER is not your typical rooftop bar with just a view; it offers a deeper experience. As daylight gracefully yields to dusk, the city lights come alive, illuminating the night skyline in a mesmerizing display. With sweeping 360-degree vistas of Lumpini Park and the urban landscape, ÆTHER is the ideal retreat to unwind after a busy day or to enjoy pre- or post-dinner drinks. The sunsets here are nothing short of spectacular — a breathtaking sight.

While ÆTHER specializes in curated cocktails that showcase creativity and flavor, guests will also find a selection of timeless classics such as Margaritas, Piña Coladas, and wines.

The open-air space is designed with intimacy in mind, featuring cozy lounge corners where you can savor your drink in an atmosphere that is both minimalistic and futuristic. The soundscape is defined by house music infused with energetic techno beats, complemented by an impressive lineup of guest DJs. The sleek, extensive bar, coupled with built-in speaker towers and vibrant neon lights, crafts a unique experience that invites visitors to embrace the celestial ambiance that ÆTHER embodies.

How Much are the Drinks

The price of cocktails ranges from THB420 to THB460 per glass. Only drinks are served here, as there is no food menu.

What Drinks Did We Get

AWAKEN.ING

AWAKEN.ING (THB460) is a dark, herbal, and creamy cocktail that can be enjoyed in a variety of ways. As part of the GROUND STATE level, this enticing concoction blends distilled burdock, gin, café drip, artichoke liqueur, and burnt caramel bitters, creating a complex flavor profile.

Crowning this exquisite drink is a cream blue cheese float, reminiscent of a whimsical mini ice cream stick, which introduces a savory nuance that elevates the experience. Whether you choose to stir and sip or enjoy it slowly while taking a bite, there are no rules — have it the way you prefer. If you’re looking for a distinctive mix that truly awakens your senses, revealing layers of flavor with each sip, this is the drink for you.

LOW FOG

LOW FOG (THB440) is a sophisticated elixir that captivates with its ethereal appearance and silky smooth texture. This enchanting concoction blends the earthy richness of Pu-Erh tea with the vibrant notes of passionfruit whey, reposado tequila, fermented vetiver, and a hint of lemon. The rim is also delicately adorned with smoked salt.

A striking bittersweet flavor profile intertwined with umami nuances. LOW FOG falls under the GROUND STATE category, which means it not only appears foggy but also delivers a smoky flavor.

CITY FLORA

CITY FLORA (THB420) is a refined cocktail that beautifully embodies the essence of spring with its floral and fruity notes, complemented by stunning sunset hues. This enchanting drink blends the delicate flavors of ginger flower compote, Roku gin, mace, rhubarb, pandan syrup, and a hint of malic acid.

Ideal for those seeking a light and invigorating experience, CITY FLORA is sure to captivate the palate and is a crowd-pleaser for a reason.

O2

O2 ÆTHER Rooftop bar — Photo by The Beat Asia

If you’re a mezcal fan, O2 (THB460) is a must-try. It stands out for being mild and easy-going, with fresh, citrusy, and vibrant flavors. A subtle hint of peppermint awakens the palate, harmonizing beautifully with the rich notes of mezcal, lemon balm, yuzu, and the smooth richness of clarified milk. A well-balanced and invigorating drink that serves as a perfect transition from a heavier tequila-based cocktail to a lighter option.

AETHERIA

A spoonful of caviar or boba on your sparkling drink? Keep guessing. The allure of the ingredients harmoniously coming together is what makes this concoction truly interesting. AETHERIA (THB440) is a delicate and ethereal blend crafted from oolong tea, tartaric acid, anise, Bacardi Carta Blanca Rum, fig leaf, and CO2.

If your palate seeks a drink that is subtly elegant, airy, and infused with a whisper of floral notes, then AETHERIA is the quintessential choice to satisfy your cravings.

What We Liked and Didn’t Like

ÆTHER has a vibe that just instantly gives you euphoria. Its stunning 360-degree view enhances the experience for visitors, leaving them captivated and reluctant to leave. The concept and execution are truly impressive. All the drinks on the menu are thoughtfully curated, featuring meticulously selected ingredients.

Among the offerings, the CITY FLORA stands out, blending floral and tropical sweetness into a refreshing delight that perfectly kickstarts the evening. The AWAKEN.ING, with its visually striking presentation, commands attention with bold and adventurous flavors that leave a lasting impression. Meanwhile, AETHERIA may appear deceptively simple, yet it surprises with its playful and robust flavor profile that dances on the palate. While the drinks menu deserves praise, the interior, with features like built-in speakers and neon lights, creates a cinematic atmosphere.

It's important to note that ÆTHER serves drinks only; there is no food available. Thus, guests are advised not to arrive on an empty stomach. The addition of a curated selection of finger foods or snacks would be a valuable addition to the menu.

What You Should Order

Go for something wild and bold, like GRAVITATION (THB420), which gives an earthy, bitter-sweet umami flavor. This unique blend of wild mushrooms, pisco, soy sauce, maple sugar, Hinoki bitters, and Campari creates a fascinating concoction that will delight your taste buds.

If you prefer a sweeter and more floral option, CITY FLORA (THB420) is a refreshing choice that is citrusy and lightweight. Another great refreshing option is O2 (THB460), which artfully combines the invigorating flavors of peppermint and mezcal, resulting in a complex yet straightforward, zesty, and pungent taste. For a playful experience after your first drink, let AETHERIA (THB440) surprise you with its unexpected texture, making it a light yet elegantly strong drink.

For more information and to make reservations, visit here or call +66611745125.

Location: ÆTHER, 44th Floor, Dusit Central Park Offices, 946 Rama IV Rd, Si Lom, Bang Rak, Bangkok 10500

Opening Hours: Daily, from 5 PM until 2 AM

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Bangkok/ Delish/ People

Published: January 29, 2026

Yes, Chef! INDDEE's Chef Sachin Poojary on Attaining Two Michelin Stars

by: The Beat Asia

Published:
January 29, 2026

From kitchen dreams to Michelin Stars, the journey of INDDEE's Chef Sachin Poojary is a remarkable tale intertwined with passion and an insatiable curiosity for culinary excellence. From achievements including earning the One Knife (Excellent) award and being named Chef of the Year 2026 in Thailand, to culminating in the receipt of Two Michelin Stars this year — what an impressive array of milestones.

Hailing from Mumbai, India, Chef Sachin has cultivated a profound understanding of Indian cuisine, deeply rooted in traditional flavors and techniques, given his early exposure and intuitive grasp of the culinary arts. His extensive experience garnered from esteemed kitchens such as Mumbai's Taj Mahal Palace and Morimoto has refined his ability to seamlessly blend traditional Indian flavors with innovative global techniques, crafting a distinctive culinary experience.

At INDDEE, Chef Sachin curates tasting menus that delve into the rich tapestry of India's culinary heritage, offering dishes that not only reflect deep historical significance but also celebrate unique ingredient combinations. Each plate serves as a testament to his culinary mastery and passion for curating memorable dining experiences.

Chef Sachin Poojary INDDEE — Courtesy of Pol Divina

Nestled in a side alleyway, INDDEE stands as a cultured tribute where timeless charm elegantly merges with contemporary, bold flavors. Spanning over two floors of a century-old townhouse, the restaurant weaves a narrative through its various spaces — featuring a bustling live kitchen, an impressive wine cellar, exquisite dining rooms with intricate detailings, and a stunning glasshouse. The refined and tranquil ambiance of INDDEE invites diners to indulge in a culinary journey that showcases the vibrant regional influences and aromatic flavors of India, engaging the senses at every turn. Since its establishment in June 2023, INDDEE has rapidly ascended to prominence, earning a Michelin Star within months and garnering high praise for its consistency and innovation.

In an enlightening conversation with The Beat Asia, Chef Sachin Poojary delves into the art of maintaining excellence, delivering quality service, and nurturing a sense of curiosity among diners. He underscores the importance of staying true to his creative vision while continuously evolving his menu with innovative dishes. Rather than succumbing to fleeting trends, they prioritize impeccable hospitality and meticulous selection of high-quality ingredients. To enhance the dining experience, he carefully curates intriguing stories, fostering a spirit of curiosity and infusing an element of delight into each guest's culinary journey.

INDDEE Exterior — Courtesy of Pol Divina

What inspired you to pursue a career in the culinary arts?

I was introduced to professional kitchens at a very young age through my father, who worked at the Taj. Seeing the rhythm, the discipline, and the dynamics of the back-of-house fascinated me, and I knew early on that I wanted to be part of that world.

Do you remember your first experience in the kitchen? What was the first dish you ever cooked?

Reflecting on my first experience in the kitchen always brings a smile to my face. It was in 2000, during my industrial training at Tanjore — now known as LOYA — at the Taj Mahal Palace Hotel in Mumbai.

My first task was to clean and blanch 60 kgs of spinach. I had the privilege of learning from a talented Maharashtrian cook named Koli, who showed me the importance of technique in handling such large quantities. He taught me how to blanch the spinach with salt and baking soda to preserve its vibrant color and how to refresh it in ice water before pureeing it. That spinach puree became the base for my first à la carte dish: Palak Paneer.

Glasshouse INDDEE — Courtesy of Pol Divina

How did growing up in Mumbai and working at Wasabi by Morimoto shape your perspective on and influence your relationship with Indian cuisine? Has that perspective changed since moving to Thailand?

Growing up in Mumbai shaped my understanding of Indian cuisine in a very instinctive way. It is a city where food is everywhere, deeply regional, deeply emotional, and part of everyday life. That early exposure gave me a natural familiarity with traditional recipes, flavors, and techniques, without overthinking them. My formal training at the Taj’s Kitchen Management Program then gave structure to that knowledge. It grounded me in the fundamentals and exposed me to the vast depth of Indian cuisine, from classical preparations to regional nuances, all executed with rigor and respect.

My time at Wasabi by Morimoto at The Taj Mahal Palace, and later at Morimoto in New York, added a completely different lens. Japanese cuisine taught me discipline, precision, and restraint. It showed me how refinement comes from respecting ingredients, understanding their quality, and knowing when to do less rather than more. That experience reshaped my relationship with Indian cuisine. It gave me the tools to refine it, without losing its soul.

Moving to Thailand marked another shift. Being outside India forced me to look at my home cuisine from an outsider’s perspective and to translate it for a global palate. At INDDEE in Bangkok, I bring together my Indian roots and Japanese training to interpret very traditional recipes in a creatively simple way. The essence remains authentic, but the expression is more focused, more precise, and shaped by all my past experiences.

When INDDEE opened, it earned its first Michelin star within just a few months. This year, INDDEE achieved the prestigious Two Michelin Stars. What do you believe has been the key to your success? What hurdles or milestones have shaped your journey to this point?

From the beginning at INDDEE, we were very clear about what we wanted to express: a journey across India that is rooted in tradition, yet refined, creative, and relevant in a fine dining context. Our foundation was strong from day one, with the hardware we had, the ingredients we worked with, and the team we gathered, and all their skills and past experiences. Also, we had a clear path ahead, and we were dedicated to improving the experience as we went along from the start. The second star, I guess, came from this continuous refinement of every detail, staying disciplined, consistent, and never compromising on quality.

The hurdles? Sourcing authentic, high-quality spices from India. The soul of our cuisine depends on distinctive spices, herbs, and produce. We source them from GI-tagged Indian farms, but it requires continuous effort and maintaining close relationships with Indian suppliers. Staying creative and continuously evolving and coming up with new dishes and ideas while maintaining daily service and tasks is also a constantly demanding process. But the goals we reach along the way ground us and reassure us that the path we have chosen and the decisions we make are in the right direction.

Wine Cellar INDDEE — Courtesy of Pol Divina

As a reputable Two-Michelin-star restaurant, how do you maintain excellence, quality service, and a sense of curiosity among diners?

At INDDEE, we are focused on consistency and our own vision, not chasing trends. Getting the fundamentals right every day is one thing, from sourcing the best ingredients to introducing engaging techniques that also make the best out of the ingredients you work with.

Hospitality is another aspect. As much as we are a fine dining restaurant, we are a home, and we invite you to it. A lot of our guests value our attentive service and the warm, welcoming feeling. Curiosity, I’d say, comes from the journey itself. The stories we handpick for the journey are all interesting stories we tell at the table. We include some engagement along the way where guests can also shape their journey individually, and that adds to the fun of discovery.

Can you share the inspiration behind the ten-course menu at INDDEE?

The ten-course menu at INDDEE is a journey across India. It covers different regions and aspects of Indian cuisine, stories that describe its layers and influences that shaped its distinctive dishes.

The bites in the beginning are an ode to different street foods of India and different techniques. The whole menu is intended to make you feel like you’ve travelled India, hopefully with a taste for more.

Parsi Love Affair dish — Courtesy of Matylda Grzelak

The dish “Parsi Love Affair” was recognized as a favorite by Michelin inspectors in The Michelin Guide Thailand 2026. Could you tell us about the inspiration behind this dish?

Parsi Love Affair is a story of the Parsi community’s love for eggs. The Parsi cuisine reflects both Persian heritage and Indian influence, and central to their food culture is a love for eggs. They serve them often layered over vegetables, meats, or curries, and eat them every day, for comfort or to celebrate different occasions.

So, we took the Parsi classic, most famous egg recipe for Akuri — soft, spiced scrambled eggs — and transformed it into a delicate chawanmushi, the Japanese savoury custard. We stuffed it with raisins, macadamia nuts, and seared shimeji mushrooms. Then, we crown the custard with smoked sugar snap peas, carrot specks, slow-roasted tomato jus, smoked Japanese vinegar, and Oscietra caviar, which we earlier smoked in-house.

What are some of the milestones that you feel transformed your journey as a Chef?

Reflecting on my journey as a chef, there were several key milestones that have transformed my culinary path. My passion for cooking began in my childhood, influenced by my grandparents, who were event caterers in Mangalore. Each summer vacation, I would assist them in the kitchen when they cooked over a traditional wood fire. Additionally, my father’s 40-year tenure at the Taj Mahal Palace Hotel made me accompany him to the hotel every couple of months. I was mesmerized by the professional chefs at work and that whole environment, which led me to pursue a culinary career.

Growing up, I actively volunteered during local temple festivals and special occasions, helping the temple team prepare and serve meals. This hands-on experience reinforced my love for community and the joy of sharing food with others.

Then, a significant turning point in my career came in 2004 when I joined the prestigious Taj Mahal Palace Hotel's Chef Trainee Program and was posted at Wasabi by Morimoto, where I honed my skills. After two years of intensive training, I was honored to be recognized as the best chef trainee among a cohort of 24 talented chefs, and this landed me an opportunity to train at the Morimoto restaurant in New York City, which expanded my culinary horizons and built a solid foundation for the chef I am today.

Himalaya Dessert INDDEE — Courtesy of Matylda Grzelak

If you could name a favorite ingredient, what would it be?

It would be the Kashmiri morel. Locally known as Gucchi, due to their exceptional flavor profile, unique, meaty but delicate texture, and rarity associated with them being a wild, foraged ingredient.

What is your go-to comfort food?

Khichdi is my go-to comfort food. In our cuisine, it is a symbol of tradition. It evokes feelings of home, it’s nourishing — a simple pleasure.

What is next on your bucket list in terms of any culinary directions you're interested in exploring?

Northeast India!

To learn more about Chef Sachin Poojary, follow him on Instagram. For more information on INDDEE, check out their website and follow them on Instagram.

Enjoyed this article? Check out our previous Yes Chef! profiles here.

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What ignited your passion for cooking?

How did your training and background shape your career?

What was it like before opening Le Du and winning a MICHELIN Star? Can you share how you handle the pressure of maintaining the star and its impact on the team?

What is your core cooking philosophy, and how does it translate into your dishes?

What global trends do you observe in Bangkok or within Thailand's dining scene generally?

What excites you most about your work? What challenges do you face?

What is your go-to comfort food?

What's a dish you enjoy cooking at home for yourself or your family?

What is the most memorable meal you've ever had, and where did it take place?

During the recent MICHELIN Star Ceremony 2026, Le Du retained its One MICHELIN Star while Nusara was awarded One MICHELIN Star. How do you think this will impact Nusara in 2026?

Last year, you opened a new venture in Malaysia called SOOD by Chef Ton, which was recognized as MICHELIN Selected 2026. What's your inspiration behind SOOD?

Could you share the why you decided to open your newest venture, 'As I Am,' in KL?

How do you ensure exceptional quality while successfully managing restaurants in various countries?

How do you approach the use of local ingredients and sustainable practices across your ventures?

How important is seasonality to you, and how do you source your ingredients?

After all your successful ventures, do you have any plans for further expansion?

Yes, Chef! Mathias and Thomas Sühring’s Culinary Triumph and Future Plans

Congratulations on receiving three MICHELIN Stars at the MICHELIN Guide Thailand 2026 Ceremony! How has this recognition influenced your operational dynamics and strategic vision for the future of Sühring?

Could you share how you started your culinary journey in Thailand and how the concept of Sühring came about?

Since opening in 2016, Sühring has been at the forefront of transforming traditional German home cooking. What are some of the ups and downs you’ve experienced on this decade-long journey?

What is the creative process like when designing a new dish for Sühring’s menu? Can you describe the preparations involved and any special techniques you use to curate each dish? Are there specific challenges you face in sourcing ingredients?

How do you choose your signature dish?

Could you provide insight into how you decide on the factors affecting overall dining experience beyond the F&B, such as the interior design, ambiance, and vibe?

Is there a specific dish and wine pairing that encapsulates the essence of the Sühring experience?

What do you find to be the most rewarding and the most challenging aspects of your job?

Looking ahead, what future developments or innovations do you envision for Sühring?

Delish Sips: ÆTHER, Bangkok’s New Experimental Rooftop Cocktail Lounge

Bar Story

Bartender Story

What’s the Vibe and Venue Like

How Much are the Drinks

What Drinks Did We Get

AWAKEN.ING