Showing 31 - 40 of 136
Gate Crasher
Life, Richard Mcleish, Published on 23/05/2014
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Gate Crasher
Guru, Richard Mcleish, Published on 16/05/2014
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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.
Book launch
Guru, Richard Mcleish, Published on 09/05/2014
» MARKET: There will be another Noise Market over the weekend (May 10-11). Slightly strange timing since it has started raining, but the show will go on. They’re promising an “Indie Craft Fair, Art, DIY, Workshop, Street Music Festival”, and there will be this and plenty more, judging from the last one which went down well. There are 40 bands on the line up to lay the soundtrack over the market, which has 40 official sellers. Venue is Museum Siam (4 Sanam Chai Road, fb.com/museumsiamfan), with a start time of 2pm. Free entry.
Gate Crasher
Guru, Richard Mcleish, Published on 02/05/2014
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Gate Crasher
Guru, Richard Mcleish, Published on 25/04/2014
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Urban Isan barn
Guru, Richard Mcleish, Published on 25/04/2014
» After an extended golden era of European dining in Bangkok, it seems that the city is ready to get back to doing what it should and does do best — be Thai. And a wave of new eateries are bringing authentic Thai cuisine back to Bangkok, in a modern setting and without the inflated Euro-centric price points. Opened in November, Z Cafe is a slick conversion of a shophouse into the obligatory industrial-chic interior complete with exposed brick wall sections, filament light bulbs and some handy use of plumbing in shelves. Downstairs houses enough room for around 30 diners that can look out onto the sub soi, which can get pretty colourful at night with the neighbouring entertainment venues of the area. Upstairs is a cosy space for another 30-35 diners — perfect for a private group(s), as was happening the night we visited. And the kitchen is on the third floor (sorry wait staff). The measured ambience is no fluke, however, as the place is associated with the Anna’s in Phuket and the Anna’s Cafe chain. The crowd is mainly Thai at this stage, with the area’s office workers embracing the Thai menu and the comfortable air-con interior. The cheesy pop soundtrack could do with a little refining, but with the mood set right, the rest is up to the kitchen.
Gate Crasher
Guru, Richard Mcleish, Published on 18/04/2014
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Gate Crasher
Guru, Richard Mcleish, Published on 11/04/2014
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Meet, meat and multi-task
Guru, Richard Mcleish, Published on 04/04/2014
» For a single fixed address, 661 Silom seems to have a few things on its mind. Gruesomeness of the “Meet and Meat” moniker aside, can it succeed at being a gastro bar and a steakhouse as well as a branded champagne lounge all at the same time? We were sceptical following such branding adventures as The Bar & The Restaurant and more recently (and closer to home) Le Bar by Le Beaulieu (same owners). But 661 Silom aims for a shelf a little higher, if this city is willing to reach that high. (Perhaps ask Ku De Ta?) This reincarnation of jazz bar Niu’s on Silom features enough room for 50 bar flies in the slightly confused split-space downstairs (Meet), which features an outdoor bar area that looks onto the leafy courtyard of the Baan Silom complex. Near the entrance and stairs, the Dom Perignon signature lounge seems doomed to lie eternally empty. Luckily the restaurant (Meat) upstairs is more moody and welcoming. It looks out over the trees and is subtly lit and decorated with cowhides to remind you why you’re there. The purse of the project comes courtesy of the team behind French fine-dining stalwart Le Beaulieu (Top Tables #1 in 2014), but are restaurants still simply about deep pockets and reputation?