With the intense competition in Bangkok’s dining scene, and the continual parade of new restaurants opening, the restaurant owner who comes up with a totally new concept is going to be ahead of the others. Assuming of course, that the idea is a good one.
This month we visited four new restaurants that we felt each offered a unique concept, placing the venues in a position that would arouse curiosity amongst the public, and win a devoted following.
Som Tam & Chardonnay is a name that is immediately arresting, and sure enough the owner of the Akyra Thonglor hotel, in which it is located, has come up with the concept of matching varieties of som tam dishes with a selection of chardonnay wines.
Am Dang Typhoon is another name that grabs the attention, and in the case of this Thai restaurant, housed in a beautiful old Rama V-era mansion, the attraction is a Hong Kong element to the menu, and especially the Hong Kong Typhoon Shelter Crab, made to a fishermen’s recipe from the typhoon shelter at Aberdeen harbour.
Klang Suan is another Thai restaurant, serving recipes not just from South Thailand but specifically from Chumphon province, which is where at least 80 percent of the ingredients also come from; not to mention the owner, whose recipes were those of his mother and grandmother.
We are all aware that there are plenty of hot-pot restaurants in Bangkok, but Ryunabe is a Cantonese premium hot-pot restaurant, owned by Hong Kong Chinese partners and using mostly Japanese ingredients, mainly from Hokkaido, where the partners had first opened their concept, with great success, and decided to bring it to Bangkok.
It is ideas like these that keep Bangkok’s scene buzzing!