Giant racks of ribs, burgers, kebabs, nose-to-tail specials and more

100 Mahaseth

 

This partnership between chef Chalee Kader (Surface, Holy Moly) and Randy Noprapa (Fillets) has brought nose-to-tail dining back to Bangkok by serving uncompromised Isaan staples in a space that’s right at home on hipster Charoenkrung. Tuck into rice noodles with pig’s brain, a beautifully rich tom kee lek hang wua (ox tail braised in herb stock and cassia leaves) and some of the best pork crackling we’ve ever tasted. It all comes served alongside a buzzing, high-society crowd.

Click here to read the BK Restaurant Week menu and make your reservation

 

Aesop’s

 

Greek restaurant Aesop’s conjures an ouzo-fueled party atmosphere. This next-gen rebirth of a family-run restaurant from Sydney serves hearty Greek classics like eight-hour lamb shoulder, chicken souvlaki and moussaka (think beef lasagna with eggplant in place of pasta sheets) in a hall made for big, boisterous gatherings. After dinner, the place transforms into a dance floor where guests are encouraged to hurl crockery, as is Greek tradition, to a soundtrack of “Zorba’s Dance.”

Click here to read the BK Restaurant Week menu and make your reservation

 

 

The Beer Bridge

 

Reminiscent of a spacious beer cellar, the venue puts the focus on craft beer and booze-friendly bites, with simple yet thoughtful tapas dishes and comfort food: the Australian wagyu rib-eye steak and egg or fried chicken burgers. These are complemented by a stellar list of over 100 beers from all over the world, including American Deschutes Inversion IPA and the stronger, slightly bitter Belgian St Bernardus Abt 12.

Click here to read the BK Restaurant Week menu and make your reservation

 

Billy’s Smokehouse

 

You might know Billy Bautista from Osito Unique Spanish and La Monita. For his next venture, he's taking on barbecue. "It's totally American and totally different. We stay true to some traditions and mix things up when it makes a better dish," says California-raised Bautista, who's promising smoked beef brisket and short ribs cooked Texas style, coated only with salt and pepper and smoked for 20 hours using oak wood. There'll also be Kansas-style ribs, Mexican cornbread, smoked fish and even the occasional Japanese touch like smoked edamame. 

Click here to read the BK Restaurant Week menu and make your reservation

 

FooJohn

 

Step inside this old shop-house and you're transported to a retro Hong Kong diner like something out of In the Mood for Love—think warm lighting, carefully positioned mirrors, vintage mosaic tiles. Downstairs you'll find a hip bistro serving cold cuts and crepes alongside wine. Upstairs is a prohibition era-themed cocktail bar, where French spirits are spotlighted in classic cocktails based on The Savoy Cocktail Book (first published back in 1930), and a smokehouse that doles our decadent racks of ribs.  

Click here to read the BK Restaurant Week menu and make your reservation

 

Mallard

 

This farm-to-table Mediterranean restaurant sits among the ranks of bars and eateries on Sukhumvit Soi 49. Brace yourself for the maximalist decor, which we’ll call upscale hunting lodge for the many animal trophies and statues that crowd the glossy interior. Chef Mehmet Semet’s experience in Norway’s kitchens comes through a protein-heavy menu spotlighting dishes like a steak tartare topped with grated truffle and a to-share platter of grilled seafood  that has scallops, shrimp, clams, mussels and cuttlefish with the house-made cocktail sauce on the side.

Click here to read the BK Restaurant Week menu and make your reservation

 

 

Meatchop

 

Sala Daeng's carnivore heaven serves premium steak, tasty tapas bites and cocktails in a deli store concept. An open kitchen, patterned black tiling, pink walls and rattan chairs lend it a swanky yet fun feel. For serious grill dishes, prime cut steaks include Black Angus from Australia's Rangers Valley, oven-baked Chiang Rai chicken and Australian lamb chops. Smaller plates like the platter of jamon Iberico and serrano are perfect to nibble on while sipping on a classic cocktail. 

Click here to read the BK Restaurant Week menu and make your reservation

 

Mrs. Wu

 

Taking their cues from the hotpot boom that’s overwhelmed San Francisco’s Bay Area, chef-owners Randy Noprapa and Chalee Kader add to their burgeoning portfolios (together they’re responsible for Fillets, Surface and 100 Mahaseth) with this vibrant melting-pot of a restaurant. Your hotpot comes separated into three broths that are a real step up from the usual: a hearty pork bone stock bursting with peppercorn; a rich Japanese nabe–with red wine; and a herbaceous chicken turmeric soup. Add some thinly sliced pork and beef to the steaming pot and you’re in business. 

Click here to read the BK Restaurant Week menu and make your reservation

 

 


From September 14-29, BK Magazine and 60 of the city’s best restaurants will join forces to serve hundreds of special dinners at a knockout fixed price of B1,000++ per person (B1,170 total) for a minimum of three courses. General booking opens this Aug 20, though if you use a Citibank credit card you can start making bookings from Aug 11 and also get special dining perks at each venue. Make your reservations at www.bkrestaurantweek.com


CITIBANK
SPECIAL BENEFITS FOR CITIBANK CARD MEMBERS

Advance booking for Citi credit card members from Aug 11 
Extra dish or other perk when you pay with Citi credit cards

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JASCO

Since 1991, Jasco has been one of the most reliable and chosen vendors in the field of food service business. Today, our main clients include independent hotels, restaurants, national chains, healthcare, hospitality, and food service management.