This April, ANJU Korean Rooftop Restaurant & Bar reveals a refreshed menu crafted by the talented Head Chef YoungDae Shim. Staying true to the essence of traditional Korean culinary philosophy, the new offerings seamlessly incorporate a contemporary flair, elevating both à la carte dishes and beverages.
To capture the authentic essence of South Korean street food, ANJU uses a high-temperature charcoal oven, infusing meats, fish, and vegan dishes with irresistible tenderness and a smoky aroma. The new menu highlights an array of expertly grilled delicacies, designed to impress.
For those craving bold flavours, mala chilli garlic chicken – a vibrant dish featuring Sichuan green and red peppers – is not to be missed. Meanwhile, tBeef Oyster Blade Jeon, a popular Korean pancake, delights with its perfect balance of crispy edges and tender textures. Comfort seekers will enjoy rich kimchi fish cake udon soup or perilla oil cold soba buckwheat noodles paired with succulent slow-cooked pork.
ANJU also celebrates the communal spirit of Korean dining, encouraging families and friends to share their meals for a memorable experience. Hamachi gamtae ssam combines seaweed and kimchi with a subtle sweetness, ideal for sharing. Other standout dishes include kanimiso gimbap, featuring crispy nori, creamy crab paste, and vibrant ikura salmon roe topped with spicy Sriracha sesame aioli, along with sous-vide braised wagyu beef shank, served featuring a rich broth with enoki mushrooms.
For a sweet ending, Chef Shim’s creations include the cro-boong, a delightful mix of crispy almond croissants, kirimochi rice cake, and red beans, served with refreshing ice cream. For a more refined dessert, the to-ba-bing combines marinated tomato, basil ice cream, olive oil caviar, and ANJU’s signature chocolate, delivering a one-of-a-kind culinary experience.
To complement this fusion of tradition and innovation, ANJU debuts a trio of signature cocktails. Hallabong, with its bright citrus notes, is a refreshing treat, while Mugunghwa, inspired by vibrant Korean summer flowers, offers a burst of flavor. Chogroni, a Korean take on classic Negroni, rounds out the menu with a sophisticated twist.
31/F Sindhorn Midtown Hotel Bangkok, 02-796-8888. Open daily 5pm-2am.
For more information
Website: https://www.sindhornmidtown.com
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