The Ekkamai beer bar strays from the usual pub grub with a fancy tasting menu.
The buzz: Above a bro-heavy, chug-tastic craft beer bar, Korean-American chef Dan Bark (past employer: Chicago’s Grace) serves tasting menus that take on the most experimental end of fine dining. Perhaps the biggest surprise of all is how fantastically this dichotomy works.
The food: When you see “Longan” on the menu of a restaurant like Upstairs, you can be sure that the dish in question will be anything but that simple. And is so. Longan is turned into ice cream, served with a plum sorbet with mochi and pistachio and coated in toasted rice milk. “Seafood Bisque” sees a local river prawn served with tropical santol fruit, clams, Asian mushrooms, sage and tarragon. Every night, the menu consists of 10 such deceptively simple and fastidiously handled courses.
The vibe: The simplicity behind Upstairs’ dining room-slash-kitchen laboratory makes a refreshing change from the bare brick and cutesy, warm lighting plaguing Bangkok dining. Here, things have a serene sophistication—walls are a subtle, cool mint; lighting is bright yet inviting; tables are angled so that diners are not sitting back to back and can see the work taking place in the kitchen. The whole experience is more akin to a chef’s table than a regular restaurant.
|Address:||Upstairs Mikkeller, 26 Ekkamai Soi 10, Bangkok, Thailand|
|Open since:||November, 2015|
|Opening hours:||Wed-Sat 6-10pm|
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