New delivery options around Bangkok


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We reached out to many of our contacts, who have or will soon operate under normal circumstances. Below we hope you will find something that adds a bit of color to your week. Please give it a go!



Brooklyn-style and hand made dough – 18 Soi 63 Ekkamai Parklane mall Tel : 02 060 8822 the website here


Launched Frenchie Pizza, in essence flatbreads flambé with unusual toppings like Swiss Raclette, Sai Oua, Spicy N’Duja or Krapaow Gai – at Siri House Soi Somkid, Ploenchit Tel 094 868 2639 IG quincebangkok


Mike is a guy you will hear more about this year. A Thai who ventured out to cook in the US and Scandinavia; has a passion for fine wines, and will soon open a wine bar with wood fire in Sukhumvit Soi 23. For now his creation includes flat breads for delivery, and during the week, he will also supply you with Swedish meatballs or something Korean if he’s up to. Please check out his Instagram profile



A 6-seater chef dining booked out until April. Foodies and industry people flock here, and comes recommended, but we aren’t sure if they deliver. One to look out for. IG haawmbkk


Not new, but their delivery options have become a major part of the restaurant. One plate dishes in a few minutes. Tel 02 655 8995 or website

Delivering hot bowls of pho noodle broth. Beef and chicken pho with an aromatic broth slowly simmered over charcoal, run by the guys at 100 Mahaseth. Call 022350023 IG 100mahaseth


What an experience to venture to this street and zone near Hualampong Station. The owners created a larger space with the extension, but the vibe and food is still amazing. Tel 098 882 3251 IG charmgangcurryshop



The coastal Indian by Chef Hari is closer to SEA flavors, than what we are normally used to from the sub-continent. Tel 02 004 7174 Email and website



The restaurant, gourmet seafood and grocer continues to offer delicacies including oysters, however for a quick bite, check out their burgers. Tel 099-078-3444 Email: and website

  • Lazy Monday Kefta Burgers.  Mix beef and lamb, Moroccan Onion, Tomato Salad, Harissa Spicy Mayo and Halloumi. 
  •  Fish : Served with Tartar Sauce and Fries. Includes : Cod Tempura, Tomato Salad, Tartar Sauce with Homemade Burger Buns. 
  • Lazy Monday Beef Burger served with BBQ Sauce and Fries. It includes Australian grass beef, Appenzeller cheese, Salad, Crispy Bacon with Homemade Burger Buns. 


Famed Charoengkrung drinking and fine snacking haunt offers

Katsu Sando @ 250B Panko-crusted chicken thigh, tonkatsu sauce, served on milk toast
Mentaiko Pasta 250B is angel hair pasta with cream sauce, mentaiko, and scallions

Tel: 021036598 Email and website


Normally reserved for fine dining set menu, Chef Jay also makes tasty rice meals with quality French ingredients for delivery. Indulging moment would be their Wagyu burger topped with a sliver of foie gras. Tel 02 002 5253 or IG stagebkk


Steaks and burgers in Soi Yenakart; Argentinean meats carefully grilled over open fire. Tel 02 005 6627 or IG donasado.bkk



Nightlife queen and buzzing venue next to Sing Sing offers a set for enjoyment at home. Tel is 02-662-4478 IG & FB @gigibangkok and the website

Value Set for 2 people @1,000 – 1 Antipasti  – 1 Pasta  – 1 Pizza  – 1 Dessert 
Value Set for 4/5 people @2,000 – 2 Antipasti  – 2 Pasta  – 3 Pizza  – 2 Dessert


The “next door” restaurants offers both casual new American and fine dining by Chef Dan Bark, who just picked up another Michelin star for his second outlet in Bangkok. They now have a take away menu plus a smashing non alcohol beverage pairing. Tel 083 783 4867 and IG cadence_restaurant



Wine lovers of course know About Eatery, and their fresh pasta is slowly becoming talk of the town. Tel 092 907 2191 Email: Website and IG: abouteatery

AND NEW OPENINGS, try out when you are near by…

WORKSHOP (Yenakart)

Clement Hernandez isn’t a new face in town. The Cahors born Chef cooks a variety of classic French dishes in a nicely designed surroundings. Outdoor courtyard and private dining room also available. You will recognize the service team who are Bangkok veterans. Tel 06 2519 0055 and IG workshopyenakart

CHIM CHIM (National Stadium)

Located in the Siam @ Siam Hotel, the newly decorated outlet serves comfort food selected from key global cities. Spacious, calming for all day. Tel 02 217 3000 IG chimchimbangkok

MICKEY’S DINER (Ploenchit)
American Diner serving all the classics from all day breakfast, biscuits & gravy, hot cakes, patty melts, to chicken and waffles. Call 020505158 IG mickeysdinerbkk

Christmas Wine Market Dec 12th 2020


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Tomorrow will be a great opportunity to enjoy the afternoon with friends. Come to Quaint in Sukhumvit Soi 61 between 4-7pm, and taste 48 wines from four leading suppliers. You can also snack on Amantee bread plus cheese and cold cuts provided by Premium Food.

Ticket prices are thb 1,500 at the door. Wines are offered at specials, please come to shop for the festive season.

To book please email or call 086 986 2525

Wine events in Bangkok Nov 2020


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To garner diner’s attention, Bangkok chefs and purveyors have created an array of tempting events and activities to explore before we head into December. Please peruse and contact the venues for further details.


Kicking off a Guest-Chef Series that proposes to explore the possibilities of cooking with fire through monthly collaborations with some of the city’s most spirited chefs. The aim is to offer “elemental, fundamental and delicious” food using the best available ingredients and putting them through the test of fire to highlight their finest attributes, from seasonal organic vegetables to local and imported meat and seafood. “Episode One” of the PRIMAL INSTINCT series has guest-chef Chet ADKINS, chef/owner of Jua and Little Market. Dinner will be served à la carte in addition to the regular menu. The theme of “Episode One” will be “Kushiyaki Mash-Up”: a reinterpretation of classic Kushiyaki dishes (Japanese skewer/grill), putting twists from both Chet and Quince’s chef Steve into the mix.

Siri House is located in Soi Somkid, next Central Chidlom. To inquire or book please email . Tel 094 868 2639


Join Prin, Chet and Chalee at JUA, as they skip the turkey, and instead give thanks to glorious Thai Wagyu!

Featuring Thai jasmine wagyu sourced from the fine folks at Arun Supa Farm in Khon Kaen, chefs Chalee Kader (100 Mahaseth) and Prin Polsuk (Samrub for Thai) team up with Chet Adkins to bring you 12 delicious courses showcasing a variety of prime and secondary cuts from this truly gorgeous animal. Seats are thb 3000++. Jua is located off Charoenkrung Rd and near the Royal Orchid Sheraton Hotel. To book please call 02 103-6598


We collaborate again Chef Patrick, this time with “Iberia Feria” featuring wonderful selection of 4 tapas, followed by a scrumptious “cocido madrileno” deconstructed into 3 hearty courses, all accompanied by handpicked wine labels from Spanish top soil’s. Limited seats available, sit down at 7pm. Riedel Wine Bar is located within Gaysorn on Rachaprasong. To book please call Tel 02 656 1133.


Chef Jeriko digs deep into his repertoire and pulls out sublime traditional French recipes for a spotlight on the fine wines of Burgundy. This 5-course pairing menu including turbot and pigeon and wines from the Yonne down to the Cote d’Or, with highlights being Meursault and Auxey Duresses from the early 1990s. The menu is priced at thb 4,290. Sit down is 7pm. Cocotte is located between Sukhumvit Soi 31 and 49. For bookings please contact or call Tel 092 664 6777


Bangkok’s first Natural Wine Week takes place end of November in various venues spread across the city. During this week wine lovers can venture to participating venues and try 5 wines by the glass and more by bottle.There will also be several natural wine masterclass covering a bevy of subjects. Come on board, and we look forward to see you About Eatery, Kangkao, Naturalista, MUST Wine Bar, Marchwood, Cloud Wine Commons, Terroir Expression, Soul Food Mahanakorn, 100 Mahaseth, Funky Lam Kitchen, Jua, Appia, Broccoli Revolution, Siri House and few more.

For all details please visit event page on Facebook link here .

Amber Wines x Issan Tapas, Mahaseth Ekamai on Oct 21st 2020


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Welcome to the new era of Issan cuisine. While somtam and grilled chicken are still a favorite, what Thai chefs are dishing out at Mahaseth or DAG (Warehouse 30) is pushing the envelope beyond any expectations.

On Wed Oct 21st, we team up with Chef Chalee Kader, who prepares the below menu, served shared, and priced at thb 1,300++ per person. Diners can choose from a list of 5 amber wines – ranging from a short maceration period to over 6 months – and learn to explore the nuances of these phenomenal category. In addition, we will also serve Okro’s Wines from Georgia, a light red from Saperavi Budeshuri and short skin contact from the Mtsvane grape. Red wine lovers will not be left dry, as we will bring one in line with the theme here.

To book please email or call 02 235 0023.

Loire Valley dinner at Riedel Wine Bar & Cellar on 25 Aug 2020


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We have always been admiring the nuanced wines from the Loire Valley. The whites at times elegant and crisp, then also deep and mineral, or with sweetness only found elsewhere in Germany. For the reds its Cabernet Franc, ranging from the casual bistro wine to wines that compete neck-to-neck with the most famous names from Bordeaux when mature.

There is a whole world of greatness out there to explore, but this time we will showcase the classics with recipes provided from the estates in the wine pairing.

The menu is priced at thb 2,500++. Individual tables can be booked with sit down at 7.30pm. Please call 02 656 1133 or email:

Don Asado, Bangkok


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We have only ventured into this one-year old Argentinian grill recently. Set up by gourmand friends, who brought in an Argentinean chef as partner, to run the daily show.

Casual, high quality cuts, and well executed dishes. What’s not too like!

Here is the latest menu, which surely will make your mouth salivate!

Opened for dinner from Tuesday through Sunday; the brunch is offered on weekends. To book please call 02 005 6627

237, 1 Yen Akat 2 Alley, Chong Nonsi, Yan Nawa, Bangkok 10120

Wine Lab at Cloud Wine Keller


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The idea behind the wine lab is to allow wine drinkers to taste through an array of styles and form their own opinion about the taste and aroma profile of each bottle.

In this exercise, there are 12 classically-styled wines from our portfolio – a mix of white, rose, red, sparkling and sweet – from the Old and New World. Some will be young, a few with several years in bottle, and also a couple mature wines.

Our team has created a tasting sheet to record your notes, which can be later compared to our own interpretation. A glossary with many important wine terms will be used as an aid.

The tasting and discussion will take around 90 minutes, and after this activity, you will be more comfortable to select wine styles of your preferences, while we can be informed about your palate, and hopefully service you better.

To book please:

Email or

contact us via LINE cloudwinecommons

The available slots will be between Wednesday and Monday from 4pm to 9pm; starting this July 1.

Set at thb 1,000 per person, with thb 500 used to credit for your future purchase. We can allow maximum 8 persons per group.

Cloud Wine Keller is located in Baan Suanplu, Suan Plu Soi 2. Click here for map

A fabulous braised chicken dish


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Here we begin with the original version from Mark Bittman’s instructions:

bittman chicken

Ingredient list:

Chicken breast, tomatoes, lemons, capers, olives, olive oil and basil


  • Heat oven to 220 C. Combine 2 or 3 chopped tomatoes, the juice of 1/2 lemon, 1 teaspoon capers and a handful of olives.
  • Lightly grease the pan with olive oil, then put the chicken in the pan and pour the tomato mixture over it.
  • Roast for 10 to 15 minutes, or until just cooked through.
  • Garnish: Chopped basil.


But suggest you extend the cooking and ingredients a little further with our adapted version

  1. Organic chicken leg and thigh (one piece per person)
  2. green olives (2-3 per piece  per portion)
  3. capers (1 table spoon per portion)
  4. cherry tomatoes (3-4 per piece per portion)
  5. chicken stock (one pack for 2-3 persons)
  6. lemon (1 piece) use half for 2-3 portions
  7. white wine (1/2 to 1 cup)
  8. sea salt
  9. pepper
  10. extra virgin olive oil


  1. Rub chicken with lots of olive oil, season with sea salt and pepper
  2. chop the capers
  3. chop the olives
  4. slice the cherry tomato without halving them
  5. Squeeze lemon juice into small bowl
  6.  Utensils you will need include a deep pan with lid or better cask iron casserole, dutch oven; you will need a thong, spatula, large spoon

Step 1

  1. Heat the pan to high heat; (ideally use one that is deep with a lid or use a cask iron casserole, dutch oven; hot is when a few drops of water sizzles quickly)
  2. Place the morsels skin-side down; it takes 3-4 minutes to brown (crispy), move gently so that the skin does not stick to pan (ref video here)
  3. Turn the morsels and move gentle for another 3-4 minutes
  4. (if you more pieces than the pan can fit; remove the first batch to rest and start again)

Step 2

  1. with the chicken in the pan, pour the stock, add the olives, capers and tomatoes
  2. reduce heat to simmer
  3. add 0.5 to 1 cup white wine
  4. make sure the liquid covers half of the thighs, not covering the skin
  5. season with lemon juice
  6. Close the lid almost entirely
  7. This slow braising will take roughly 45 min depending the size of the morsels
  8. If the liquid is evaporating you have two options. Either add more stock if the sauce needs more intensity or add pure water
  9. Check on liquids every once in a while and move the morsels around a little with a spoon
  10. Towards the end of cooking time, you can poke a sharp knife into thickest part of the leg, next to the bone and see if any blood is coming out; if the liquid is clear, the chicken is fully cooked. (Below photo is pan roasted in the oven; Bittman’s version)

bake chicken

Side dish

We enjoy eating this with any kind of salad and also sweet potatoes. Some grown here will do just fine, otherwise pick from Japan or the US.

  1. Poke the entire sweet potato with a fork
  2. Place in oven for 45-60 min at 180C
  3. When almost done the sugars on the skin start to caramelize
  4. Ready when sharp knife pokes in all the way
  5. Slice in half

sweet patoto

Delivery tips for shut down in Bangkok


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Below is a previously shared list, with a few more additions. However, due to business and government decisions it is changing day-by-day; please call to check on their operations time. Probably also a good idea to visit BK Magazine


  • Bolan Thai Set Thonglor @ thb 1,500 Tel 02 260 2962
  • Err Rustic Thai sets starting Thb 220 up Tel 02-622-2292
  • Le Du’s favorite River Prawn Set THB 900 Silom ; Tel 092 919 9969  from 3 pm. Pick up time 5:30-9:30 pm
  • Mayrai Pad Thai Tha Tien 12pm-10pm except Tue Email
  • Baan on Wireless Email ; Lunch 1130am-230pm and dinner 530pm to 930pm
  • Kua Kling Pak Sod Tel 02 259 5189
  • Funky Lam Kitchen, Thonglor, Loatian Isaan Tel 02 050 0469 dinner only
  • Charm Kaeng Curry in Charoenkrung Wed through Sun Tel 081-822-0182
  • Soulfood Mahanakorn Lunch & Dinner Tel 02 714 7708
  • Rongros in Tha Tien offers “rosduan” delivery call Tel 096 946 1785
  • 100 Mahaseth in Charoengkrung Tel 02 235 0023
  • DAG , lots of meaty, home ferments at Warehouse 30 ; Tel 087 363 2629
  • 80/20 use LINE ID @8020bkk or call 099-118-2200‬
  • Krok by Chefs of 80/20 Tel 098 940 3406
  • Taan at Siam @ Siam Tel 065 328 7374
  • Sumrub for Thai set menu and few smoked meats dishes Wed-Sun Tel 5-6pm for delivery. Email


  • Broken Eggs, Spanish Tapas Tel 02 047 7811
  • Appia Roman Trattoria sets for 1-2-3 person, etc Sukhumvit Soi call 02 261 2056
  • Peppina Pizza, Salads, etc Sukhumvit Soi 31 via foodpanda
  • Quince at Siri House, Ploenchit call 094 868 2639
  • Luka Pan Road, Silom Tel 02 637 8558
  • Eat Me Silom 3-course prix fixe @ 990 Tel 02 238 0931
  • Smoking Pug (Ribs, burgers) Langsuan Tel 083 029 7598
  • Bunker New American Sathorn Tel 092 563 9991
  • Mikeller by Dan Bark Ekamai Tel 083 783 1393
  • About Eatery Asoke Tel 092 907 2191
  • Thaan Grill Sukhumvit Soi 31 Tel 086 303 1211
  • Roast all day & coffee Sala Daeng call Tel 091 018 8355
  • Kuppa all day dining & coffee Tel 02 663 0495
  • H Dining all day & coffee Thonglor Tel 02 058 2699
  • Foodie Collection has multiple concepts visit website


  • Ms Maria & Mrs Singh, Gaggan’s new venture with Gaby Tel 091 698 6688
  • Haoma from 3pm onwards Biryanis and Curries 093 125 0699
  • Punjab Grill Tel 02 645 4952


  • Isakaya and bento box Tel 02 103 6598 contact the team at Jua

Sushi Masato delivery


  • Freshly roasted coffee from Left Hand Roaster website
  • Greek Yogurt by Lykke order via LINE @lykke
  • A variety of quick meal providers at Commons Sala Daeng; visit website
  • Amantee Bakery Tel 081-814-0920
  • El Mercado grocery Tel 02 117 3799 and website
  • Bolan CSA Community Supported Agriculture basket thb 800 Tel 02 260 2962
  • Greens Garden farm from Chiang Mai 1-2 day for delivery Tel 063 786 3434
  • Premium Food for meats, dry pasta, condiments, cheese and cold cuts please Email
  • Paleo Robbie, primal grocery
  • Sloane’s new website for the fresh meats and condiments
  • Accidental Butcher has great cuts including flank, flat iron steak and hangar steak visit here
  • Vivin for local artisan products, including cheese, cold cuts, condiments etc visit website

The fabulous 2017 Chablis by Thomas Pico


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The face of a man who works tirelessly in the vineyard. Thomas also just returned from a market visit to Japan, and headed straight to the Les Penitentes tasting, an off-fair in Angers during the St Jean de Greniers and Salon de la Loire.


After the meager allocation of the 2015 and 2016 vintages, and supplemented by the delicious Vin de France from Limoux, which is now discontinued, we are now fully stocked with the superb 2017 vintage Chablis. This wine is a blend of sites all in Courgis, a small village in the Chablis appellation with 250 inhabitants. The other well known family and producer are Alice & Olivier de Moor, which whom Thomas share similar philosophies, and also learned from.

pattes loup bottle Cr 64 bottle

William Kelly describes it: “..wafts from the glass with aromas of fresh apple, white flowers and marzipan, followed by a medium to full-bodied, broad and satiny palate that’s racy but enveloping, with superb cut and definition despite its comparatively broad shoulders and textural profile.” RP 92 p

While this is not classic, the style is still very much Chablis, from hand harvest and natural ferment and low sulphur at bottling. It is the kind of wine that carries itself very well with modern haute cuisine found around the world, where chefs focus on the purity of ingredients, reducing butter, and giving each dish an acid lick.

Maison Sota appears to be Japanese Chalet that is set in a narrow side street of the 11th arrondissement. Currently, the lower floor is empty, leavings guests guessing what will happen in the future – a dance hall?

The produce is selected from a top supplier in one of France’s departements. Chef Atsumi’s classical training and Japanese perfectionism is seen and tasted across the small and large menu set at Euro 95 / 140. I have rarely tasted sweetbread and pigeon of this quality and cooking.

3 rue Saint-Hubert
75011 Paris

Tel: +33 (0)1 43 38 61 95 Email: