Bored of eating the same thing twice? Fear no more, here's a list of restaurants and bars that have shuffled things up to make sure you're never bored or short of choices while dining out.
Penthouse Bar + Grill
"The Ultimate Penthouse Experience", is a sensory journey that unfolds across three levels of Penthouse Bar + Grill, Park Hyatt Bangkok.
Designed for two, the curated journey features handcrafted cocktails served with panoramic rooftop views, a decadent beef tasting dinner at the Penthouse Grill and a bespoke whisky immersion at Southeast Asia’s first Johnnie Walker Depth of Blue flagship store. Enhancing the ambience, guests may also enjoy live jazz performances by at the Cocktail Bar from Wednesdays to Sundays.
The evening begins with sunset pre-dinner drinks on the rooftop terrace at Level 36, where guests enjoy two signature cocktails. The cocktails are Japanese-themed and are delicious, and highly Instagrammable. Alternatively, for those who prefer an indoor setting, the Cocktail Bar on Level 35 offers two cocktails in a refined escape curated by head mixologist Fabio Brugnolaro.
Dinner begins at the Penthouse Grill on Level 34, a premier Manhattan-designed steakhouse using Argentinian techniques on the Kopa Oven and Parrilla Grill. These methods infuse each dish with a distinctive smoky flavour enhancing the natural essence of the ingredients. Here, diners can savour a "Beef Tasting Experience" featuring three different cuts of beef and bone marrow, and two side dishes of choice and two expertly paired wines per person.
I would highly suggest getting the asparagus and creamed spinach as the sides, to add to the indulgence. Though an additional order of the French onion soup will go down a treat, as will the Chocolate lava dessert.
To end the evening, guests can tailor their night with two handcrafted cocktails at the Cocktail Bar on Level 35 or opt for the exclusive two-glass Johnnie Walker Depth of Blue Experience, an immersive whisky journey available only in Bangkok. Alba Santos, a Spanish singer, performs jazzy numbers from Wednesdays to Sundays.
Clara
After more than six years of tasting menus, Clara opens a new chapter.
Its cosy restaurant has introduced a new à la carte menu for the evenings. The Chef’s Journey tasting menu still remains at the heart of Clara, but now diners can also choose their own experience: one plate, a few favourites or a full table to share. The same obsession for ingredients, seasonality and detail.
Sala Lakorn
Anantara Riverside Bangkok has launched Episode II of "The Echo Of Thailand Symphony", an immersive theatrical experience that goes beyond performance to become a profound sensory journey into the soul of Siam, staged exclusively at Sala Lakorn, a premier theatrical dining destination.
A masterpiece of heritage, conducted by culture and curated by Manop Meejamrat (Kru Nai), a highly respected artist and recipient of the Silpathorn Award for Performing Arts, the production transforms the riverside into a living stage where Thai heritage meets contemporary performance. “The Echo Of Thailand Symphony” is a multi-sensory journey that reimagines Thai folklore through music, high-energy choreography, rhythmic intensity and immersive special effects.
The experience opens with a striking visual encounter as guests are welcomed by a performer in a bespoke Thai floral ensemble, which is a couture creation inspired by traditional blossoms and reinterpreted in textile form. This “living sculpture” sets the tone for an immersive evening where heritage artistry and contemporary theatre seamlessly converge. The production then unfolds in a powerful opening sequence, beginning with a dramatic sound explosion driven by energetic music, dynamic rhythms, and synchronised lighting that immediately captivates the audience.
The story is presented across five distinct narrative scenes: Symphony Of The Sky, a dreamlike welcome from the heavens; Echo Of The Inner Tide Present Legends Of The Naga And the Spirit Of Muay Thai; Rhythm Of The Fields, celebrating Thailand’s agricultural roots and culinary identity; Rhythm Of The Shadow Moon; and a grand finale, Celebration Of Life, concluding the journey with a vibrant celebration of Thai culture and spirit.
Alongside the immersive riverside theatrical performance, guests at Sala Lakorn are invited to enjoy a lavish international and BBQ buffet that celebrates both Thai culinary heritage and global flavours, featuring Thai and international specialties, live cooking stations and an indulgent dessert selection.
Luz Bangkok Tapas Bar
Suspended high above Bangkok’s emerging On Nut neighbourhood, Innside By Meliá Bangkok Sukhumvit’s awe-inspiring rooftop tapas bar has launched a new menu that pays homage to Spain’s bold regional flavours.
Crafted by the hotel’s Spanish chef de cuisine, Juan Ignacio Garcia Racionero, aka chef Nacho, the menu comprises San Sebastian-style pintxos and Basque-inspired dishes to Madrid street-food favourites, Andalusian seafood specialities and hearty rice and fideuà dishes synonymous with Spain’s eastern coastal regions.
Among the standout dishes are Steak tartar y gilda San Sebastian that pairs Wagyu tenderloin tartare with brown and white anchovies and Spanish pickles on ciabatta, and Tacos de rabo de toro, with braised oxtail, roasted piquillo peppers and smoked Idiazabal cheese are folded into homemade corn tacos.
Seafood dishes feature prominently, including Carpaccio de gamba roja, a delicate red prawn carpaccio finished with espelette pepper and extra virgin olive oil, and Lomo de corvina al pil pil de azafran y aji amarillo, showcasing croaker with a saffron-infused pil-pil sauce layered with yellow chilli and fish collagen. Other highlights include Pulpo frito served with mashed potato and paprika oil, black squid-ink fideuà with red prawns and octopus, and a seafood paella with clams, mussels and squid.
Desserts continue the Spanish influence with a burnt Basque chocolate cheesecake served with white chocolate ice cream, warm chocolate fondant with vanilla custard, and creamy rice pudding with confit strawberries. “This menu is very personal to me because it draws on the different regions and flavours I grew up with in Spain,” said Chef Nacho. “Spanish cuisine changes dramatically from one region to another, and I wanted the menu to encapsulate that diversity and match the energy of Luz’s, with dishes designed to be shared over cocktails and incredible views of Bangkok”.
Bangkok’78
Bangkok’78 at Sindhorn Midtown Hotel Bangkok is offering the spirit of the northern kingdom with "Journey To The North Of Thailand", a limited-time menu inspired by Lanna culinary traditions.
Crafted with locally sourced ingredients and authentic techniques, each dish captures the warmth and richness of Northern Thailand. Enjoy iconic favourites such as Khantoke set, Lanna set, Field crab bisque with steamed sticky rice, Northern Thai-style spicy minced pork salad and Northern Thai-style Hung lay pork belly curry with roti and many more.
Complete the journey with "Sip Of Lanna", three signature drinks created to pair with the menu. Twilight Over Doi Suthep offers a refreshing balance, Lanna Silk Spirit delivers smooth aromatic depth and Golden Rice Field brings comforting, earthy notes that enhance every dish. Available during lunch and dinner till June 30.
Ventisi Restaurant
Ventisi Restaurant at Centara Grand at CentralWorld will offer the “From Lotus Root To Lotus Blossom".
The hotel presents a thoughtful storytelling experience that begins beneath the water’s surface with the lotus root. Bringing this narrative to life through contemporary Thai cuisine while preserving the essence of traditional recipes and techniques, Ventisi introduces a special selection of dishes inspired by various parts of the lotus.
Signature creations include Thai steamed rice-skin dumplings with lotus root, Lotus root tempura, Spicy crispy crab meat with lotus root salad, Crispy crab meat and herbs in lotus leaf, Lotus Stem with steamed mackerel in coconut, Southern Thai sour soup with lotus, Stems and crispy red snapper, Chicken massaman curry with lotus seeds and Stir-fried lotus stem with yellow chilli.
One featured dish will be available daily within the international lunch buffet line, while guests may also enjoy the complete collection à la carte at Ventisi Restaurant. Guests will also be welcomed with refreshing lotus root beverages upon arrival, alongside opportunities to experience the intricate Thai art of lotus folding — a traditional craft that reflects the elegance and delicacy of Thai culture.
A Lotus Folding Workshop will take place on May 29 at Tea & Tipple. Each workshop session lasts 30 minutes and is free of charge. Advance registration is required.
Toma y Toma
Six months on from its November 2025 debut, Toma y Toma by the Sarnies Group continues to hit its stride.
Tucked within the same building as Sarnies Cantina and Carito’s, Toma y Toma forms part of a Latin American enclave to offer easy transitions from dinner downstairs to drinks upstairs. The bar, led by the F*nkytown team, bolstered by a new Happy Hour from Wednesdays to Sundays and a refreshed line-up centred around familiar Latin American flavours.
The menu is structured into cocktails, wine-based cocktails, and frozen slushes, spanning easy to bolder sips. Latin American flavours course through the menu, with highlights such as *Horchata Ramos, a tropical Ramos Fizz with rum, horchata cream, tamarind and pineapple. Banano Blanco is an aromatic Highball that builds Thai banana-infused mezcal, butterscotch, cucumber and carbonated coconut water; while Queso & Cola Sour is an unconventional variant of cheese rind-washed bourbon, mezcal and homemade cola.
Not forgetting a coffee number, Cartel Coffee comes spiked with tequila and whisky for soothing warmth with salted cream, while Rosa Americano offers a hibiscus-based quencher for an easy pre-meal aperitif. Onto spirit-forward tipples, Martini Clásico caters to Dirty Martini lovers with its piquant jalapeño brine, as Negroni drinkers may gravitate towards Dulce Rosita for a floral stir of butter-washed mezcal and jasmine tea-infused Campari. For something smashable, wine-based cocktails such as Sangria and Strawberry Rosé Spritz come in single serves or jugs.
Rounding out the menu is a frozen duo of Maracuyá Colada and Agua de Cola, where the former is a punch of tropical fruits, as the latter leans tangy and fizzy with homemade cola and roselle. Those looking to pair with their drinks can expect a selection of unfussy bites. Highlights include Tigre mussel croquetas, Cuttlefish tostadas and Truffle bikini sandwich.
Scarlett Wine Bar and Restaurant
Until June 30, "Crab Soirée: A Taste Of The Sea" will be offered at Scarlett Wine Bar and Restaurant.
"Crab Soirée: A Taste Of The Sea" is a relaxed, flavour-driven celebration of crabs, designed for easy enjoyment and big satisfaction. Built around fresh ingredients and bold, comforting flavours, the menu features six crab-focused dishes.
Expect Soft shell crab tempura with kanzuri condiment, green mango, pomelo salad; Crab bisque with crab salad and toast; Crab cavatelli with macadamia, lump blue swimmer crab meat, saffron cream and crab bisque; and Blue swimmer crab with Green asparagus, mustard seeds, mixed herbs, roasted nuts and celery emulsion; Tourteau crab farci; and King crab barbecue.
Tsu Japanese Restaurant
Tsu Japanese Restaurant at JW Marriott Hotel Bangkok introduces its new Handroll Sets, a sushi counter experience centred around freshly prepared temaki made to order and served directly to guests at the counter.
Available during both lunch and dinner, the new offering presents a selection of handrolls featuring premium seafood, Japanese rice, crisp nori and a variety of textures and flavours designed to be enjoyed immediately after preparation.
Available at the sushi bar counter, the Handroll Sets highlight the interactive nature of Japanese sushi dining, where each roll is prepared à la minute and served fresh for the ideal balance of warm rice, cool seafood, and crisp seaweed. The menu is offered in two options. The Four Rolls Set includes California, Spicy Salmon, Maguro Zuke Avocado and Unagi with cream cheese and yuzu kosho.
For guests looking for a more extensive selection, the Six Rolls Set includes California, Spicy Salmon, Bara Chirashi, Unagi with cream cheese and yuzu kosho, Hamachi and Madai, and Negitoro. Each handroll is individually assembled to showcase contrasting textures and flavours, from rich negitoro and marinated tuna to delicately sliced hamachi, freshwater eel, and salmon preparations accented with yuzu kosho, ikura, avocado and other toppings.
Sofitel Bangkok Sukhumvit
Sofitel Bangkok Sukhumvit has launched a unique twist on a classic gift — a delicate fruit-infused croissant.
For a second consecutive year, Sofitel unveils the limited edition collection of its signature elevated croissants, available in two hotels in Thailand and 36 properties worldwide for three months. The second limited-edition La Haute Croissanterie collection, Fruit Kiss, features 10 fruit-filled buttery croissants crafted by Sofitel’s master pastry chefs.
Made with market-fresh, sun-kissed fruit compotes, each creation lets the fruit speak for itself. At Sofitel Bangkok Sukhumvit, there will be eight fruit-infused croissants on offer. The flavours include: Coconut, Mango and Passion Fruit, Raspberry and Fig.
La Haute Croissanterie Fruit Kiss will be available from June to August at Sofitel Bangkok Sukhumvit, as part of Sofitel’s second limited-edition La Haute Croissanterie collection.
Yitong Chinese Restaurant and Sky Bar
Meliá Pattaya Hotel’s Yitong Chinese Restaurant and Sky Bar has unveiled an indulgent brunch paying homage to the humble dim sum.
The "Dim Sum Unlimited" is offered every Saturday and Sunday, and comes with steamed and deep-fried dim sum options, as well as soups, rice and noodle dishes, and desserts. Traditional Ha gaw, steamed shrimp balls, rice roll with shrimp, pork shumai, Xiao long bao pork dumplings, pork wontons with Mala spicy sauce, and Cantonese pork, BBQ pork and Chinese mushroom buns are among the steam dim sum options.
Deep-fried dim sum dishes range from taro and roasted pork dumplings, and shrimps wrapped in tofu sheet, to pan-fried turnip cake, vegetable spring rolls and green chives dumplings. Double-boiled pork ribs soup, "Yitong" fried rice with crab meat and Tang Yuan glutinous rice balls with caramelised ginger broth are among examples of soup, rice and noodle fare, and desserts.
Diners are greeted by a ribbon-like ceiling sculpture installation that makes for a compelling contemporary interpretation of calligraphy. Characterised by gold and black trimmings with pops of crimson to signal prosperity, the restaurant’s colour palette is magnified by the backdrop of floor-to-ceiling windows affording views of Pattaya’s beach and sky.
In addition to the main dining area with soft lighting, earthy tones and natural textures inspired by the landscapes of Chon Buri and northern Thailand to evoke calm and refinement, the sky bar’s chic rooftop space features greenery and affords panoramic views.
Igniv
Igniv Bangkok at The St. Regis Bangkok launches its new seasonal menu, available from May 27 to Aug 31.
Inspired by the vibrant note of sourness found throughout Thai cuisine, the new 19-dish SummerMenu captures the essence of a Thai summer through refreshing acidity, lively flavours and playful contrasts. The season draws inspiration from Thailand’s natural affinity for vibrant flavours, especially its acidity, freshness and bold seasoning. Highlight ingredients include fermented Thai plum, tamarind, Thai olive, kaffir lime, watermelon seeds and green papaya, creating layers of bright acidity balanced with gentle sweetness.
Among the highlights, Cornetto–mango–tamarind pairs the sweetness of ripe summer mango with the bold tang of tamarind, served with a crisp cornetto for texture and contrast. Scallop–Watermelon seeds–pomelo reimagines the nutty element traditionally found in dishes by using watermelon seeds in place of nuts, lending a lighter texture inspired by one of Thailand’s quintessential summer fruits. Trout–fermented Thai plum–chili showcases a fermented Thai pickled plum sauce that delivers a pronounced sourness softened by a lingering sweetness.
Swiss larb–waxy egg–Thai olive brings together the Alps and Northern Thailand, elevating traditional Swiss beef tartare with toasted rice, savoury Thai olives and a rich waxy eggyolk for a velvety finish. To finish the experience, guests will be invited to the Candy Store, where they can select their favourites to take home and enjoy with tea or coffee.
