Showing 1 - 10 of 10
Sets to impress
Guru, Richard Mcleish, Published on 26/09/2014
» And Bo.lan has a new home. The dynamic culinary duo behind the original incarnation over on Sukhumvit Soi 26, Duangporn "Bo" Songvisava and Dylan Jones, have transplanted themselves to Soi 53 and spread out into a more spacious (and stylish) premises not far from the Thong Lor BTS. While they had plenty of renovations to do, Dylan assures us, it seems the place has been there for decades with an already settled feel. Again, it's a house set among a well-kept garden — this time with a pool — that colour the main view and light source of the moodily-lit house. It seems they are enjoying the bigger space, particularly in the kitchen apparently, again creating a transporting effect through the portal driveway entrance to the secluded surrounds. There's enough room for 60 diners (80 at a push), with two private rooms available. They are pushing the environmental aspects of the place, (which is still largely overlooked in this city of appearances), reducing waste, installing LED lights and recycling organic matter and grey water. They are also moving towards being carbon-zero and hope to achieve this by 2018, which by then the city should have a better handle on such issues (and the real definition of words such as "farmer's" and "organic"). During our mid-week afternoon sitting, many local Thong Lor ladies were lunching with their well-dressed mums, but things get decidedly more moody in the evenings with all the mood lighting and timber, and the crowd morphs accordingly. Tunes sound like reminiscent of a molam Paradise Bangkok party, right in line with the other sensory stimulus.
Gate Crasher
Guru, Richard Mcleish, Published on 05/09/2014
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Comfort to a “T”
Guru, Richard Mcleish, Published on 25/07/2014
» If you have made the leap of faith and moved down the nether regions of the Sukhumvit BTS line towards Bearing, your gamble is starting to pay off. The infrastructure of the area is kicking into gear, and T’s Cafe by Maison de Baguette is one such blossom, colouring in a new residential area that stood bare not long ago, and local residents must be wrapped. The space is a slither carved from an existing structure on a huge and semi-dormant family block of land. The dead-end soi gives it a neighbourhood and homely feel, with the friendly Japanese couple who own and run it already engaging the local community with leftovers and collaborations. Inside the smart conversion of the modest shoe-box-esque space, there’s enough room for around 15 diners. The interior is a calming spread of Ikea-esque neutrality, with light timbers, prerequisite industrial light fittings and cute patterned stools at the counter bench. The soothing soundtrack comes courtesy of a local jazz fan who willingly shared his collection. The crowd is majority Thai at this stage, but the Westerners will come.
Namsaah rah-rah
Guru, Richard Mcleish, Published on 04/07/2014
» Once again, Chef Ian Kittichai comes to the fore with a daring and contemporary new outing in Silom. As the country’s highest profile chef, he draws attention with whatever he does, and for good reason. This instalment is no exception, particularly with the calibre of the team on board. Situated in a 100-year-old house in the back of Silom, the restaurant makes full use of the space with its high ceilings, well-proportioned rooms full of traditional Thai colours, and on-point decor in every nook. What’s not to like? There’s even a generously over-sized bar downstairs with one of the city’s better bartenders behind it in Justin Dunne, formerly of Ku De Ta-ness and Bed among other things. It makes that part of the house for drinking, with upstairs for eating in a well-measured division. The only variable might be F&B, so let’s see?
Gate Crasher
Guru, Richard Mcleish, Published on 27/06/2014
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Hot dog!
Guru, Richard Mcleish, Published on 09/05/2014
» THE SET-UP: With the pizza and burger scene of the city a little saturated, perhaps it was only a matter of time that the hot dog race began in earnest. After success at Nana BTS station, Superdog has opened a dine-in location in Thong Lor to up the dog stakes just round the corner from rival Bangers. The cosy space has enough room for about 12 diners, who probably won’t hang around too long to notice the gaudy decor and direct lighting. (It ain’t called fast food for nothing). But the visitors are probably there for one thing. The hand-made dogs come courtesy of James, a Californian who spent enough time in New York to develop a serious affinity with the dog. Spend 10 minutes with the guy and you’ll soon know he is serious about his product.
Style for jam
Richard Mcleish, Published on 07/02/2014
» As Bangkokians become willing to brave unknown postcodes, new boroughs are emerging across the city from Sathon to Samsen. The latest spot to reach beyond the BTS is Never Ending Summer, landing firmly on the muddy banks of Thon Buri. And the reach is rewarded with extra space, charm and niche. From old warehouses (medicine, ice and battery factories), architect Duangrit Bunnag has fashioned The Jam Factory - the new home of his design office, a gallery, bookstore and Never Ending Summer - in an enclave of style for all the senses. An old ice factory, the restaurant affords 16 tables easily (70+ pax), all with a view of the open kitchen at the back and trimmed with industrial specks from decades past, artworks and rustic fittings. The result is a deep-pocketed architect's romp in a new restaurant motif for the city that seems ready for it and more.
Raising the bar
Guru, Richard Mcleish, Published on 24/01/2014
» Nested in Athenee Place near Phloenchit, the champagne-tinged lounge bar acts like a sun room annex for Athenee Tower that looms above. The glass walls and roof afford it the best of the afternoon light, and a cosy atmosphere in the evening. The slender room is adorned with a long bar (unsurprisingly) and is bookended by an outdoor section and service area from where the culinary goodness emerges. The story is that the existing bar was splashed with an orange colour, even before a certain champagne pairing had been considered, so it was an easy match that evolved naturally. The venue piggy-backs the success of coupled and famed French restaurant Le Beaulieu from praised haute cuisiner Chef Herve Frerard that was established in the same building just over a year ago. The crowd is made up of well-heeled locals and Le Beaulieu faithfuls. Leave your flip flops at home for this one.
Gate Crasher
Guru, Richard Mcleish, Published on 22/06/2012
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Gate crasher
Guru, Richard Mcleish, Published on 09/03/2012
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