The best restaurants, bars and cafes in Phrom Phong

Swanky retail arena Emquartier has brought a slice of summer to its alfresco space, revealing the embodiment of a breezy beach club in a restaurant/bar that offers everything from tropical-inspired libations to casual eats. Escape is another addition to the beach club-inspired hangouts that have been cropping up in the city (the Ploenchit neighborhood has its own version on the fifth floor of Central Embassy). Wallpaper depicting pretty fronds dominate the foyer and greets guests as soon as they step out of the elevator. The main al fresco space has thatched-roof umbrellas, sofa beds and wood-heavy furniture, transporting urbanites to a posh “beachside” paradise. An oval-shaped, whitewashed cocktail bar acts as a focal point, connecting a small beer corner with a little paella kiosk. As in April 2018, the main menu is still a work in progress, but already shows a propensity for casual, fuss-free Western fare injected with a few Thai tweaks. Start off with the sweet and spicy fried chicken wings sprinkled with feta cheese and dried chili (B250) or the Nicoise salad with smoked salmon, baby potatoes and quail eggs (B390) before moving on to heavier fare like spaghetti aglio e olio with spicy Isaan sausage (B390), or succulent Angus beef sliders (B450). Expect more hearty proteins and a wider selection of Mediterranean-style tapas to make their way into the menu soon. Drinks-wise, the cocktail menu is as beach-friendly as it gets, listing down refreshing classics like mojito...

The Freakshake, a milkshake of skyscraper proportions, has come to Bangkok, courtesy of newly opened Australian café Patissez. This intense, creamy concoction features thick slush, chunky cake bits, an overload of whipped cream and candy-colored toppings. Originally created by Pâtissez in 2015, this sinful and monstrous treat has spawned copies worldwide. Now, after expanding to Kuala Lumpur and Singapore, Pâtissez has set foot in Bangkok with the aim of reclaiming credit for its trademark product. Tucked on the ground floor of new lifestyle and residential complex Parc39, Patissez features rustic wooden furniture, indoor plants and a giant floor-to-ceiling glass window that allows plenty of natural light to filter in. The Freakshake (B230) is offered in five different flavors. Chocolate fiends will fall in love with the Pretzella, a Nutella-flavored milkshake topped with lots of whipped cream and pretzels. Only available in Bangkok is a Thai milk tea-inspired version that comes with ganache of white chocolate and a hint of coconut.  The café also serves all-day brunch dishes such as pork belly burger (pork pieces roasted with maple syrup, crispy taro and spicy mango salad, B380) and barbecued pork ribs served with crispy taro and mashed potatoes (B420). Plans are in motion to carry the Freakshake concept over to made-to-order birthday cakes. 

The space recently vacated by Thai fusion eatery Baa Ga Din has been taken over by Le Cochon Blanc, Sukhumvit’s new “pig” on the block. Instead of vibrant hues and quirky Thai pop culture motifs, the restaurant gives way to the darkly cool interiors curated by co-partner Frederic Meyer (the man behind the cutting-edge designs of Issaya Siamese Club and Pizza Massilia). Black paint, chandeliers and wall-mounted taxidermy are evocative of a Greyhound restaurant—but a tad bit more luxurious. Flamingo-patterned wallpaper provides a vivid contrast to the dramatically dark décor. The entrance is dominated by a gigantic open-flame grill helmed by Ba Gaa Din’s former chef Chandler Schultz who delves into his American roots and cooks up perfectly-grilled meats like smoked barbecued pork ribs (B580 for half/B870 for full) and dry-aged Angus strip loin (B1,000/350 grams). House-made barbecue sauce, infused with pineapple, green chili and spicy Isan-style dipping sauce, is reminiscent of the flavors of Baa Ga Din. Also on the menu are smoked salmon from Scotland served with lemon cream and small blinis (B490), meaty crab cakes served with smoked remoulade sauce (B490) and a salad of duck ham with Belgian endive, fennel and mandarin, and drizzled with brown butter vinaigrette. Legendary sausage master Emmanuel Chavassieux from France produces sausage exclusively for Le Cochon Blanc. Chef Arisara “Paper” Chongphanitkul from the Issaya Group churns out superb desserts like a signature...

Banh Mi Bo, as its name suggests, specializes in banh mi or Vietnamese sandwiches. The venue offers a decent list of fillings, but the stars of the show are the BBQ pork and lemongrass chicken. All banh mi are served with cucumber, carrots, coriander and fresh chili.

Chef Thitid Tassanakajohn does it again with another venture following Le Du and Baan. With the help of American chef Chandler Schultz, Thitid creates simple yet fabulous plates inspired by the sidewalk fare of Bangkok. Baa Ga Din is where you find everyday comfort food with a sophisticated twist. Try the dry-aged beef tartare with sweet cucumber gel, spicy mustard and salty tamarind sauce. Pair it with the grilled corn salad, a zesty dish that combines corn and mango with kaffir lime emulsion. A full-range bar offers herb-inspired drinks such as Wake Up in Bangkok, a gin-based cocktail with passion fruit, raspberry, ginger powder and absinthe.

Have you seen One for the Road, that Nattawut “Baz” Poonpiriya big dick energy-driven tearjerker about two friends recounting their bittersweet memories with their ex-girlfriends? If not, then stream it on Netflix ASAP. If you have and liked it, then you may want to check out this new bar called OFTR. Run by director Baz and his friends, OFTR Bar (on the ground floor of the same building where cinema-inspired café FICS is located) replicates the bar set-up from the film’s final scene. The bar’s doorway is designed like a New York subway entrance, while the space itself resembles a dive bar in the Big Apple—dim lighting, a wide wooden counter bar, and faux leather couches. The echoing clinks and clanks from glasses and shakers add to the intimate vibe. Baz collaborated with Mahaniyom Cocktail Bar's co-founder Ronnaporn “Neung” Kanivichaporn to create 10 signature cocktails that realize the ones you see in the film, such as Alice’s Dance (B360), Noona’s Tears (B360) and After the Rain (B360). There’s also a special concoction called WKW (B420), a tribute to legendary filmmaker—and One for the Road’s producer—Wong Kar-wai. The drink reworks the classic negroni by combining whisky with cherry wine and chrysanthemum Campari. When the clock is about to strike midnight, the barkeeps go around and offer guests “one for the road”. If you say yes, get ready to chug down a pint of beer with a shot of whiskey (B380 each) for that one last hit before heading home.

Now this one’s for purists. Yondaime Kikukawa is the place where the chef still personally grills every eel over imported binchotan charcoal, and you can taste this precision in every bite. What makes this spot truly special is that the eel is imported but kept fresh in a pond right behind the restaurant before being prepared. The skin is blistered just right, with no trace of sogginess. You get to choose between eel with or without sauce. The experience is crisp, fatty fish with a clean, smoky depth. This place also does something most others don’t, eel liver. If you’ve never tried it, it’s a revelation, slightly chewy, no fishiness, glazed in a sweet reduction. The unagi here is also noticeably large; it’s fresh, not frozen, and you can tell. The HELIX SKY DINING, The EmQuartier, 5A03, 6/F, 693 Sukhumvit Rd, Khlong Tan Nuea, Watthana. 092-563-6222. Open daily 10am-10pm.

Everyone loves Sanries and its bold and sophisticated coffee selection. The latest outpost of this Singapore-born chain features Japanese-themed decor (light wood and minimalist details) and an array of delicious comfort fare. Do check it out. 

Adhoc Bangkok puts a modern Thai, farm-to-fork lens on fine dining, guided by chef Pop Pitchakorn Ramabut’s seasonal approach to regional flavours and direct-from-farmer sourcing. The nine-course tasting menu is built around clean, punchy Thai profiles and precise technique, moving from banana prawn with coconut milk, pineapple, ginger and Hua Hin caviar to clam with Thai basil, garlic and chilli paste, then W. Tawee Farm pork served with quail egg, house-made chilli sauce and a bun. Seafood keeps the momentum going with giant trevally dressed in smoked dry fish, longan, local seaweed and som-sa granita, followed by blue crab in golek and bamboo shoot coconut curry with cashews and cha-om oil. Heartier courses include Cherry Valley dry-aged duck with fresh rice noodles and nam tok sauce, plus a ‘samrub’ sequence that runs from crispy shrimp rice crust and coconut soup with shiitake and tapioca dumplings to Thai wagyu with green curry and young coconut. Dessert lands on Thai comfort: egg custard with palm sugar ice cream, pumpkin, sweet potato and thongmuan. Optional pairings include kombucha, Thai craft beer and wine. Nine-course tasting menu from B3,900. AdHoc Bangkok, Soi Phrom Si 1, Khlong Tan Nuea. Monday-Thursday 5pm-10.30pm, Fri 5pm-11pm, Sat 12pm-2.30pm and 5pm-11pm, Sun 12pm-2.30pm and 5pm-10.30pm

Originally a queue-forming phenomenon in Hat Yai, Charlotte Doughnut now has two Bangkok branches – and the Sukhumvit 33 location makes a strong case for being even better than the original with an interior that channels all the vibes of a Parisian side street, complete with all green, white and gold lettering. The doughnuts are made fresh daily and the range is generous.  You simply can’t go wrong with a clean classic glaze or fluffy puff cream that delivers filling in every bite, while fruit-forward options are a hit among those who prefer something brighter. The space is elegant and doughy-soft, making it an easy choice for a proper sit-down binge. Charlotte Doughnut. Sukhumvit Soi 33, Watthana. 9am-9pm

Sugar Ray was a mainstay in Ekkamai’s nightlife scene for a reason—its creative cocktails and rustic-meets-minimalist speakeasy vibe drew both eclectic hipsters and cocktail connoisseurs to the second floor of Baan Ekkamai. The bar, however, has just gone through a complete makeover, and it includes a new address on Sukhumvit Soi 24. Tucked within new restaurant complex Octo Seafood Bar (we won’t spoil the fun by telling you where the entrance is, but we will say that you have to hunt down a chap that looks as if he’s dressed for Comic Con in the medieval times), the new Sugar Ray is now a sleeker and more dapper version of its former self. Dressed in fine black marble and leather, the dimly lit space now features ample bar seating, which was conspicuously absent in its former digs. In true Sugar Ray fashion, the guys behind the bar are still up for conversation, mostly on cocktails or the bar’s selection of fine whiskey. Head mixologist Vipop Jinaphan and his team have come up with a short list of signature drinks that cater to all kinds of flavor-profile preferences. Un Poco Loco (B420) is a fruity and sour drink that packs a punch with a mix of tequila that's sous-vide with saffron, Amaro, mango, yogurt, lime, salt and bitter. East Coast Boulevard (B420) is a twist on the good old Boulevardier, infusing Bengalese spiced tea into Campari and the smooth blending of rye whiskey, sweet vermouth, Punt e Mes, and chocolate and grapefruit bitters. Local flavor shines in Born...

If you’re tired of overpriced mall food, this food cart parked near the entrance of luxury mall Emporium offers the perfect solution. There is only one thing on the menu: Hainanese-style chicken rice that got all the components right. The fragrant rice is packed with garlicky flavors, while the boiled chicken is juicy and tender. A fried option is also on the offer and the chicken is served crispy and not too greasy. For parties of two or more, a slightly peppery-sweet soup with whole chicken bone is served. Here’s the tricky part—trying to nab a seat is like a game of musical chairs. The minute you spot an empty chair, seize it as fast as you can. Otherwise, the remaining alternative is to take your place in the notoriously long queue for take-away orders—or eat while standing.

This bar in Phrom Phong is all about music and everything in between. Drumsticks adorn the walls, instruments are set here and there, and you can enjoy live DJ and percussion performances every night.  Come here for cool vibes and music-inspired drinks by head barman Pisit "Jeng" Yooyencharoen.

What is it?: A fusion vegan bistro, serving plant-based versions of familiar favourite comfort foods from around the globe.  Why we love it: Vistro was good when it opened in 2019, and it is even better now. The menu knows no boundaries so expect to see dishes from every continent, re-interpreted to plant-based perfection. It says something about the restaurant that the kitchen is almost as extensive as the seating area, which remains informal and inviting for a meal at any time of day. The non-alcoholic drinks menu ranges through kombucha, cold-pressed juices, lattes, smoothies and coconut milk-based shakes. Food-wise, try chili bao bao in soft buns with sweetly glazed meat substitute filling, or vegan crab croquettes that are super creamy in a fried bread crumb case with spicy mayonnaise. For noodle lovers, damn good dan dan combines substitute meatballs with mushrooms, red pepper and dark green bak choy, adding vibrant colours to a mildly spicy soup. In total there is a wide selection of noodles, bowls, wraps, tacos, salads, yum cha items, and cakes that include their famous chocolatey raw Snickers bar with plenty of vegan goodness inside. Time Out tip: Sunday brunch at Vistro is a great way to eat with friends sharing a selection of plates while discussing the various issues of the week. But do not be shy about coming alone, as there is counter top seating to pull up a stool to and scroll, read, or gaze down onto the street below.

An old wooden door welcomes you into a classic setting in which wooden tones and brown décor are complemented by warm gold accents. Vintage photos adorn the walls, adding to the nostalgic charm. As night falls, the atmosphere transforms with the glow of red lighting creating a more intimate experience. The cocktail menu offers both classic and signature creations, each inspired by the owners’ personalities and passions. Hendrix’s Garden reflects one owner’s love for music, blending pandan syrup and smoked rosemary for an aromatic twist. Biomimicry brings a refreshing edge with pickled lime, wasabi and celery topped with tonic and finished with an oba leaf garnish. For a playful touch, the S10 Shake takes inspiration from the iconic milkshake scene in Pulp Fiction (1994), serving up a nostalgic yet inventive sip.  5/F, Sukhumvit Soi 24, Khlong Tan, Khlong Toei. 02-550-6820. Open daily from 6pm-midnight. 

Sometimes, a good drink and the right music can transform an ordinary moment into something special. For those looking to unwind with a favourite beverage while enjoying the sounds of music, a vinyl bar run by a Japanese enthusiast of vinyl culture offers the ideal setting. The bar’s aim is to provide a true Listening Bar experience, where you can immerse yourself in the soothing rhythms of jazzy vinyl grooves. A key feature of the bar is its dedication to sound quality with the use of vintage audio equipment. The wooden decor enhances acoustics, absorbing sound and reducing echoes to create a cosy, intimate setting. The music, played through classic equipment once used in cinemas, adds to the bar’s nostalgic charm. You can unwind and savour organic ingredients in your drinks. 4th Floor, Cannabis Culture Club, 635, Khlong Tan, Khlong Toei, Bangkok 10110 095-978-9196  

When you think of a department store like Emporium, you might expect a cookie-cutter cafe or just another polished retail space but this new corner is anything but typical. They’ve transformed the old parking lot into a creative hub where craft, design and community come together. Think of it as a little village of ideas: there’s Sauce Coffee, serving up aromatic brews made with beans from Gem Forest Coffee. Right next to it is Colorama, a cheerful eatery that turns every plate into a rainbow of vegetables, proving that healthy can be both colourful and crave-worthy. You’ll also find a curated selection of tableware, with certain handcrafted pieces made exclusively for this space. And perhaps the most unexpected twist –  the parking ramp has been reimagined as an open art zone, lined with creative installations and cosy corners where you can sit back, relax and take it all in. Address: 3/F, Emporium, 622 Sukhumvit Rd, Khlong Tan, Khlong Toei. 022-691-240. Open Daily 10am-8pm 

The bar door opens onto a Parisian dream, a cafe-bar that feels plucked straight from a European film. Inside, elegance whispers from every corner, subtle lighting and dark wood turning the space into something intimate yet cinematic. The venue splits into two moods: a dining area at the front, soft with daylight, perfect for brunch or dinner, coffee or mocktails served with effortless style. At the back, the Club zone hums differently, a DJ weaving chill beats while live jazz sneaks in on certain nights, turning the room into a slow, playful dance of sound and shadow. Every corner is made for lingering, for stories shared over cocktails that taste as intriguing as the space itself, moments that somehow feel cinematic even before the first sip. Address: 3/F, Staybridge Suites Bangkok Sukhumvit, an IHG Hotel, 3 Sukhumvit 24 Alley, Khlong Tan, Khlong Toei, Krung Thep Maha Nakhon. Open Tue-Sun, 6pm-1am. Closed Mon.

Odtomato, at first glance, seems like just another eatery churning out casual East-meets-West fusion fare in a clean, minimalist setting. But this sleek Sukhumvit restaurant takes it up a notch by offering hearty modern Australian dishes made with top-quality ingredients.  Owed by Gavin Vongkusolkit (who’s also behind Kuppadeli café and Glowfish co-working space), Odtomato is dominated by masculine elements such as dark wood and teal-colored furniture. A cocktail bar at the front welcomes guests to the restaurant and serves tipples created by Australian bar master Nick Braun. The menu reveals creative Mod-Oz creations such as a refreshing green gazpacho made with cucumber, green grapes and avocado (B350), and a baked cauliflower and broccoli salad served with a drizzling of Dijon mustard (B275). Heavier plates include Beef Wellington (B1,550) made with premium beef from a farm in Hokkaido. Don’t miss the indulgent sticky date pudding (B225), created following a secret recipe from Gavin’s family. Keeping up with its name (pretty much a combination of “Od”, Gavin’s nickname and “tomato”), the eatery serves plump and fresh tomatoes as a complimentary overture prior to the meal. Odtomato has a great selection of wine, but you can also opt for for one of the cocktails such as the frothy and floral Blossom (vodka, raspberry and elderflower, B355), or the headier Cobbler (B385), which mixes three kinds of sherry (Fino, Palo Cortado and Ximénes) with rum and house-made pineapple...

Later that night, I wondered – was I being dramatic for wanting to go back again tomorrow? But when the memory of the Pork Kim-cheese Toastie resurfaces, I know I’m not. Homemade kimchi, melty cheese, and thick-cut sourdough (baked in-house by Sarnies) come together in a perfect storm of flavour. It's crunchy, tangy, savoury – dreamy, even.  This space is what happens when two rule-breakers decide to rewrite the clean-eating script. Pimp My Salad and Sarnies. One built its name on bowls that are vibrant, nutrient-dense and full of personality; the other is known for turning the everyday cafe experience into something bold and unapologetically flavorful. The space itself is bathed in natural light all day long. Ideal for catch-ups over brunch or those spontaneous candid IG stories. But back to the food: Nutty Acai Bowl is the real post-toast finisher. Sure, acai is known as a superfood, but this bowl is also super tasty. Topped with a chunky raw brownie that’s 100% plant-based, gluten-free and dairy-free. Zero guilt, zero sugar spikes – just whole, thoughtful ingredients. And if you're not in the mood for toast or smoothie bowls, don’t skip Hula-Hula Tuna. Chilli miso ponzu gives it this bold, spicy depth right from the first bite. It’s layered but not overwhelming – savoury, tangy, a little sweet. Their house-made kimchi adds a nice kick. It's a masterclass in clean eating with intent: every element feels considered, from texture to taste to how it makes you feel...