From Chinese Family-Style Feasts to Nobu Bar on the 57th Floor: Five Bangkok Tables Worth Booking This Week
32 handmade dim sum items at Conrad, five-sense cocktails at Nobu on the 57th floor, a seasonal menu from three chefs at SOMA, a two-night Phuket pop-up at Carlito's, and ingredients flown in from Tokyo's Toyosu Market at KAYAKI—Bangkok's tables this week each carry their own story of origin.
Dining in Bangkok this week means tasting three completely different senses of place: the grandeur of a Hong Kong-style family feast, the fish-market logic of Tokyo's Toyosu, and the southern spice of old Phuket Town. Seen together, these five stories are more interesting than any one on its own—each restaurant is essentially transplanting a distant place, wholesale, onto a Bangkok table.
Liu, the Cantonese restaurant at Conrad Bangkok, is running a three-day Chinese family feast from now through August 12, helmed by chef Andy Fung. For moms who love dim sum, THB 1,388++ gets you 32 handmade pieces, including crispy fried crab claw pastries, Peking duck rolls, snowfish balls, and pumpkin sago dessert. The family set for four is THB 6,888++, featuring tiger prawns, fish maw soup, Peking duck, and char siu; and if the whole extended family shows up, the THB 16,888++ set opens with a hot-and-cold platter, followed by steamed coral trout and longevity noodles. Located on the third floor of Conrad Bangkok, 87/3 Wireless Rd, open daily 11:30am–2:30pm and 6pm–10pm, tel +66 2 690 9255.
Nobu Bangkok has taken its bar to the 57th floor of The Empire, claiming the title of the world's highest-altitude Nobu. The newly opened Nobu Bar debuts a "Sound & Sensation" cocktail menu, divided into five sensory themes—Ground, Awaken, Ember, Bloom, and Echo—each cocktail taking its own distinct path. Paired with DJ sets and the glittering city lights below, this is a place better suited to lingering and working through a few themed rounds than rushing in for a photo op. Located at 1 S Sathorn Rd, floors 57–58 and rooftop, open daily 11:30am–2pm and 5:30pm–midnight, tel +66 2 407 1654.
This time SOMA Bangkok brings together three chefs: head chef Pak Yamoo, executive chef Chalee Kader, and Weerawat "Num" Triyasenawat. Pak's sour curry features oil-poached golden threadfin bream, salmon roe, and crisp vegetables, built on his grandmother's recipe with his own tweaks. The signature fried beef brisket takes even more effort—salted for 48 hours, sous vide cooked, then cold-smoked with coconut husk and dried grass before being fried until crisp. Another dish built on a Sa Pla base pairs golden snapper with northern Thai herbal Sing La, while a seasonal pomegranate-yuzu granita closes out the meal. Located at Siam Patumwan House, 414 Phayathai Rd, open daily 11am–4pm and 5pm–11pm, tel +66 95 372 2644.
Thai-Latin restaurant Carlito's on Sukhumvit Soi 22 is bringing the whole crew from Phuket Old Town to Bangkok for two nights, August 28–29: Local Canteen takes over the kitchen for southern Thai fare, while celebrated cocktail bars Dibuk House and shhh. man the bar. On the menu is Local Canteen's signature khao-yum, herbed rice tossed with a family-recipe Thai anchovy paste, alongside Ko-Lae lamb marinated in southern Muslim curry, Phuket-style shrimp cakes, wagyu bavette grilled with southern tamarind chili sauce, and coconut milk rice balls in coconut soup. On the drinks side, four cocktails get a Latin twist: the Rusted Flower Fizz is built on Anong gin with smoked lemon leaf, honey osmanthus, and pink grapefruit tonic; the S-Tropicana pairs roasted coconut-infused Lilit spirit with khao-mak, budu mango, and mezcal, finished with a jasmine roasted rice foam—drinks courtesy of Lilit and Nakin. Located at 547-549 Sukhumvit Soi 22, open Wednesday to Sunday 5pm–11pm, tel +66 95 370 7699.
KAYAKI has opened its third branch at EmQuartier, bringing a "Toyosu" menu inspired by Tokyo's Toyosu Market. Beyond the restaurant's signature torched preparations, the menu introduces four new ingredients: raw oysters, live hokkigai clam, ray fish, and the rarely-seen white tuna—actually escolar, nicknamed "white tuna" for its rich, oily texture. The set also keeps KAYAKI's longtime favorites: Argentine red shrimp, chutoro scallion sushi, and tuna belly sukiyaki topped with raw egg yolk. The six-course Toyosu set is THB 1,390, with a choice of oyster or live hokkigai clam. The new location also adds family tables and couple seating, both designed without a central grill for a quieter dining experience. Located on the first floor of EmQuartier, 695 Sukhumvit Rd, open daily 11am–10pm, tel +66 65 956 9694.
