Bangkok is a city that never sleeps, at least in the food and beverage department. Blink and you’ll miss another new restaurant opening or a drink launch. Guru By Bangkok Post is making sure that even if you blink, you don’t miss out on the new taste tinglers that are worth mentioning, in Bangkok and beyond.
K by Vicky Cheng
K by Vicky Cheng at The Empire Tower is offering diners one of Asia’s most sought-after seasonal ingredients: hairy crab.
Native to the lakes and estuaries of eastern China, the shellfish is a popular autumnal delicacy, prized for the sweetness of its meat, its creamy golden roe and a natural umami flavour, which sets it apart from other crabs. Hairy crabs are also highly nutritious; rich in protein, calcium, iron and zinc, they can help to maintain bone health and build a strong immune system.
The culinary maestros at K by Vicky Cheng have hand-selected the finest hairy crabs from Yangcheng Lake in Suzhou, Jiangsu province, which is famed for its clear, mineral-rich waters that produce some of the world’s best hairy crabs.
Diners can choose from two traditional styles: Steamed hairy crab or Drunken hairy crab, which is cooked in the chef’s own blend of vegetable broth, Chinese spices, Wu Chia Pi Chiew wine, Shaoxing wine and Chinese wine pickle.
The hairy crab promotion is available from Nov 1 to Dec 31, with female crabs available throughout November and male crabs served in December.
Summer Palace
Summer Palace at InterContinental Bangkok presents a special menu starring hairy crab as the key ingredient. Available throughout November and until mid-December, the menu brings the authentic flavours of Hong Kong to Bangkok.
Steamed, braised or stir-fried, hairy crab takes the spotlight in a choice of dishes that include Steamed Boston lobster with egg white and hairy crab roe sauce, Steamed xiao long bao with pork and hairy crab roe, Braised bird’s nest with scallop and hairy crab roe, and Steamed stuffed fish maw with shrimp paste and hairy crab roe.
The Hairy Crab menu is available at Summer Palace from Nov 1 to Dec 14.
Chivas Regal Crystalgold
Luxury Scotch whisky brand, Chivas Regal recently launched the ‘Chivas Regal Crystalgold’.
Crafted from a bespoke blend and refined through a pioneering filtration process, Chivas Regal Crystalgold pairs the mixability and versatility of a clear spirit with the depth of flavour and craftsmanship of a dark, oak-aged spirit. At the heart of the launch is Chivas Regal global brand ambassador and Scuderia Ferrari driver, Charles Leclerc, who along with the brand has created the ‘Crystalgold Spritz’. Comprising a blend of citrus, elderflower and mint, elevated with Champagne and Chivas Regal Crystalgold, the drink is a modern twist on a timeless favourite.
In Thailand, Chivas Regal Crystalgold will be available across leading bars, nightclubs, convenience stores and premier department stores nationwide.
Rossini’s x Penfolds x Carrara
Until December, Rossini’s at Sheraton Grande Sukhumvit unveils a dining collaboration that unites two icons of excellence: the buttery indulgence of Carrara Wagyu MB 6/7 and the timeless prestige of Penfolds Wines.
Sourced from Australia and celebrated for its luxurious marbling, Carrara Wagyu MB 6/7 represents one of the highest grades of beef available. Each cut promises exquisite tenderness, rich juiciness, and a melt-in-the-mouth experience, crafted into Rossini’s signature steak selection – tenderloin, ribeye, striploin and tomahawk.
To complement the Wagyu journey, Rossini’s presents a curated selection of Penfolds’ most acclaimed vintages, ranging from the approachable elegance of Max’s Cabernet Sauvignon to the legendary Grange Shiraz.
Sarnies and Friends x Newyear
Sarnies and Friends has teamed up with Bangkok-based illustrator Newyear for a two-month takeover that puts pets at the heart of the experience.
Led by Wednesday, the artist’s dachshund stepping in as ‘chef’, the collaboration transforms the café into a playful world where furry friends and their humans can dine, celebrate and explore together. Until Nov 30, the space will be transformed with Newyear’s iconic designed decorations and installations, turning Sarnies and Friends into a lively space for all pet lovers.
A curated line-up of pet-friendly weekend activities will make the takeover more than just a dining experience, offering reasons to return and discover something new each visit. Guests can also shop an exclusive range of merchandise and browse a mini pet grocer featuring a selection of pet-forward brands.
On the menu, expect playful creations made for people and pets. Leading the collab, is the Newyear x Sarnies and Friends Happy Meal, a limited set that includes a main, dessert, drink and a collectible Happy Meal Toy available in three exclusive designs. Highlights for people range from savoury bites like Miso caramel fries and the ‘Wednesday’ pizza Dog to sweet treats like Newyear pancakes, paired with drinks such as the White Coffee Lemonade. For furry friends, the line-up features treats including Wednesday dookies and a pet-friendly Ice cream sundae made with banana and coconut ice cream, liver sauce and rainbow coconut sprinkles.
Liana Bangkok
Liana Bangkok is a new contemporary French fine dining restaurant offering a seasonal menu in harmony with the European seasonal change.
The restaurant is by two chefs with diverse backgrounds but a shared passion for cooking: Thai-born Warat Areerom, also known as head chef Bic, and his Korean wife, pastry chef Soohyun Lee. They draw inspiration from nature to craft Liana’s distinctive offerings, blending seasonal ingredients and modern French technique with cultural influences from both chefs.
Chef Bic, being Thai, showcases his versatility with local ingredients, adapting them into seasonal menus that evolve throughout the year. Chef Lee, drawing on her Korean background, elevates the dining experience with delicate desserts that surprise and delight. In the creative process of developing new menus, chef Bic envisions the mood of each seasonal offering, selecting colours and standout ingredients from the market. More than 90% of fruits and vegetables are sourced directly from local farmers, while seafood is selected from southern Thailand.
Inspired by the liana vine found in tropical rainforests, the dining room boasts a curved wall that echoes its free-flowing form, complemented by lighting that mimics sunlight filtering through a canopy. At the heart of the space, stone and wood converge in a kitchen counter, symbolising the elements of the forest and strengthening the connection to nature.
Barbù
Barbù has opened its doors, inviting guests to unwind in style with a rooftop experience that fuses bold Mediterranean flavours and panoramic 360° views.
Inspired by the culinary traditions of Italy, Greece and Spain, Barbù redefines rooftop dining with a relaxed yet vibrant spirit. At the heart of Barbù is an open kitchen, where chefs transform the freshest seasonal ingredients into Mediterranean-inspired dishes designed for sharing. From rustic pasta to flame-grilled seafood and mezze-style plates, every bite is a taste of coastal Europe, elevated by Pattaya’s breezy rooftop setting.
The bar at Barbù is more than just a place for drinks-it’s a stage for creativity. Led by the ‘Barbùtender’s Choice’, the mixologists craft bespoke cocktails that complement the cuisine and capture the essence of the Mediterranean lifestyle. The restaurant also offers private cabanas for those who want to lounge, sip and dine in style.
Tahona Bangkok
Tahona Bangkok at the InterContinental Bangkok Sukhumvit reinterprets local roots through contemporary flavours and celebrates the idea of ‘food with roots, yet open to the world’, blending creativity, culture, and a respect for local ingredients into every experience.
The name ‘Tahona’ takes inspiration from the traditional stone wheel used to crush agave, a symbol of transformation. It reflects the restaurant’s philosophy of bridging the old and the new, where ingredients, technique, and culture evolve into something timeless.
The space, designed by Toron Architecture, draws from the beauty of earthen textures and local wisdom, creating an atmosphere that feels raw, grounded, and powerful, yet warm and welcoming. At the heart of Tahona lies the philosophy ‘Flavors Rooted In Tradition’. Every dish tells a story of origin, of season, of memory, reinterpreted through a contemporary lens. The seasonal menu highlights the best ingredients from across Thailand and beyond, embracing simplicity that has been refined through thoughtful craftsmanship.
‘For us, cooking isn’t just about flavour. It’s about connection between people, ingredients and place. Each dish is a way of telling the story of local heritage in a contemporary language,’ says head chef Thanathip Piyakamperm.
Nuea Mek
Sloane’s Group has opened Nuea Mek, a new northern Thai-inspired eatery in BLOQyard community.
Developed from the family recipes of Sloane’s Group’s 130-strong team, many of whom hail from northern Thailand, Nuea Mek offers a tribute to the diverse flavours of the region, while also taking inspiration from across the country.
‘From the beginning, Nuea Mek has been a true team effort,’ says Joe Sloane, founder of Sloane’s Group. ‘We were inspired by what we saw happening behind the scenes, with the Scarletta team making noodles using pasta equipment for lunch or our butchery team crafting naem while fermenting pepperoni. We knew we had something both fun and unique on our hands.’
After months of in-house development, tastings and input from chefs and sales staff to the drivers and accounts team, the Nuea Mek menu and retail product line are ready to be enjoyed.
Nuea Mek features premium meats sourced from trusted local farming partners. Signature dishes include the traditional Sai oua, Dry-aged Wagyu grilled over coals and a variety of northern-style delicacies. Vegetarian diners will also find plenty of options on the menu.
Sri’s Room
The Sri Trat Group begins a new chapter with the launch of Sri’s Room at Siam Paragon.
Sri’s Room is an intimate, nostalgia-infused dining space that reimagines Bangkok in the 70s and 80s, through the whimsical eyes of the fictional muse Sri Trat. ‘I was 19 when I first left home. A curious girl with a suitcase full of dreams, I boarded the train, eager to see the flavours and colours of my country. That journey became Burapa, my story as a girl traveling the length of Thailand, chasing the thrill of discovery.
‘Years later, at 27, I found myself in Bangkok. A countryside girl in a big city, I rented a small Sino-Portuguese building tucked into a bustling street. On the ground floor, I opened a tailoring shop, carefully stitching dresses for my new customers. But it was in the back room, behind the sewing machines, where my real joy came alive: cooking.
I would prepare the dishes of my childhood, flavours that carried me back to Trat, to my mother’s kitchen. Customers who came for tailoring often stayed for food. Some even brought me ingredients; a handful of herbs, a jar of shrimp paste, a bundle of vegetables so I could cook for them on their next visit. It was an exchange of stories, of flavours, of kindness. That small shop became more than a business; it became a room full of memories,’ according to Sri Trat.
The design concept reimagines Sri Trat’s Bangkok tailoring shop with interiors that weave together reclaimed textures, Sino-Portuguese charm, and vintage flourishes. The menu has more than 70 à la carte dishes. For a more exclusive experience, Sri’s Table, located on the second floor of the restaurant, also presents a seasonal chef’s menu.
The bar programme features seven signature cocktails, each inspired by the music of the 1970s and 1980s. These are paired with live entertainment, from bands to singers.
W Bangkok
“W Does Brunch At The Kitchen Table” gets a refreshing twist in collaboration with Aperol, starting from Nov 1. Enjoy a leisurely three-hour brunch where the culinary team crafts a spread of dishes designed to delight every palate. Elevate your experience with refreshing cocktail menu, live DJs, setting the perfect vibe and adding an extra layer of excitement to your day.
Indulge in a lavish buffet showcasing a diverse selection of culinary delights from fresh seafood and carvings to signature items like house-smoked brisket and BBQ pork ribs, complemented by a variety of delectable side dishes. Revel in an assortment of cold cuts and cheeses, and savour premium sushi, sashimi and more.
The real headliner? A line-up of spirited pours that keep the energy flowing. The curated drink menu features favourites such as Aperol Spritz, Skyy Vodka Espresso Martini, Bloody Mary and Campari Americano, alongside innovative creations like the Thai Tea-inspired Boba Punch and an exclusive range of Gin and Tonic infused with floral and herbal essences. “W Does Brunch” every first and third Saturday of the month.
Ginza Shabu-Shabu Koubai
Already celebrated in Tokyo with flagship locations at Ginza Six and Tokyo Solamachi, Koubai makes its Thailand debut at Dusit Central Park.
Koubai is known for offering one of Japan’s culinary treasures, the Koseigyu Kumamoto Akaushi Beef, also known as the ‘phantom wagyu’. At Koubai, the Akaushi is sourced from Kosei Ranch in Aso City, Kumamoto, where the cattle graze on natural pastures. Akaushi is known for its marbling, deep umami and clean finish, and has a GI certification from the Japanese government.
Prepared in the traditional Japanese style of shabu-shabu, thinly sliced beef is swished through a hot kombu dashi just below boiling point, allowing the full aroma and clean flavour to emerge while retaining its tenderness. Diners can also enjoy other Japanese specialties, such as sukiyaki and beef sushi, all crafted to showcase the true taste of Kumamoto’s prized Akaushi beef.
Helming the kitchen is chef Masaji Iwahashi, who has honed his expertise, specialiszing in kaiseki. He has worked with the Umenohana group for 25 years and will be offering an exceptional dining experience with shabu and sukiyaki.
Chy Bar
Bangkok’s newest hidden rooftop bar is a riverside sanctuary inspired by the soft glow of the moonlight.
Chy Bar at Away Bangkok Riverside Kene Hotel on Charoen Nakhon 35 presents a world of calm and understated elegance, where signature cocktails, crafted bites and gentle lights create a truly unforgettable riverside evening. The bar is inspired by the soft glow of fireflies and offers a view that glimmers under the night sky.
To celebrate the opening, enjoy a 30% discount on all drinks and light bites from Oct 31 till Nov 30.