After cutting ties with hip café Rocket to operate a bistro on their own, vibrant, multi-brand retail haunt Siwilai opens an even bigger flagship restaurant and bar on the same floor of Central Embassy.
Designed by Canada-based firm Yabu Pushelberg (which is also responsible for the interiors of Park Hyatt Bangkok), the massive beach club-inspired eatery is composed of five zones. The Eatery dining room is a trendy undertaking, dressed with blond wood-centric furniture, indigo-toned murals, and football and ping pong tables in isolated corners; Deli is a grab-and-go kiosk offering sandwiches and small bites; City Lounge, reminiscent of a social club at a beachfront luxury hotel, houses a sports bar; Terrace, the outdoor balcony, combines loungers and beach chairs with drapery to give an impression of a chic beach club set against the dramatic backdrop of Ploenchit skyscrapers; and Grill is the adjacent BBQ corner.
Blair Mathieson, the former executive chef of the Siwilai group—and the cool chef that made Thai congee hip at Siwilai Café—creates dishes that bring local produce to the fore. The main kitchen delivers Western grub that incorporates Thai elements, like grilled ocean trout served with southern-style turmeric curry with blue crab and rice noodles (B850) and panna cotta made from local mushrooms (B350). Deli churns out sandwiches and burgers (try the Angus burger with house-made Isaan dipping sauce, B350) that can also be purchased for take-away.
The bar list is a collaboration between Asok speakeasy Q&A and the Siwilai crew, led by mixologist Techin Wisedsri, and features two sets of cocktails menus. While the main dining area serves refreshing concoctions like Mango & Dill Caipirinha (B320), the secluded lounge, which has a slightly more masculine feel, takes drinks a little more seriously. Classic cocktails are served alongside drinks injected with a Siwilai twist—here, the Clover Club mixes Grey Goose La Poire with Mancino vermouth, a dash of lemon, egg white and grapefruit bitters (B390), while a version of the Fish House Punch, dubbed A.R.T. Punch, adds in rye whiskey, tamarind, Creole bitters and tonic (B390).