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Restaurants and Cafe's on Sukhumvit Soi 31
In the chic Phrom Phong neighborhood, Soi Sukhumvit 31 (or as some of us know by Soi Sawatdi) is a sub-area laden with many of Bangkok's crowd-pleasing eateries and cafes of all sorts. Let's explore the city's small - but gold - hub of best eats and drinks.
Appia Restaurant
Following the success of his first restaurant, Soul Food Mahanakorn, former American food writer, Jarrett Wrisley collaborated with Roman chef, Paolo Vitaletti, to open an Italian restaurant named Appia. Named for and inspired by the ancient road which connected Rome to the southern part of Italy, Appia combines original Roman food with southern Italian recipes. Interesting, right? Both the handmade pasta and the gnocchi (Italian-style dumplings made from potatoes and flour) are musts. The porchetta is also recommended, a mouthwatering roast pork sliced and served in the traditional Italian style. For lighter fare, try the zucchini salad with parmesan or A Caprese in Puglia, a dish that combines burrata, crispy bread and oven-dried tomatoes. My Mother’s Tiramisu nicely rounds things off. 20/4 Soi Sukhumvit 31 Sukhumvit Road Bangkok. Website: http://www.appia-bangkok.com/
Harvest
Begin your meal with the heirloom tomato salad, drizzled with balsamic dressing and topped with bruschetta and mozzarella cheese. From there, move on to the main course – explore the Carabineros Gambas, the baked rigatoni (a hearty pasta dish with pork sausage, mushroom and tomato sauce) or the grilled Iberico pork Secreto (medium rare pork imported from Spain). Light tipplers can try the Passion of Steel (watermelon, vanilla vodka and Italian spirits). But those in search of something stronger can go for the sexy Good Pear Hunting with Poire Williams and Cointreau. Address: Chapter 31 Sukhumvit Soi 31 Bangkok
Thaan Charcoil Cooking
We won’t blame you if you associate the eatery with the popular aromatherapy brand. This Thaan derives its name from the Thai word for charcoal; basic logic would lead you to surmise that the restaurant specializes in charcoal-grilled meat and not diffuser-inspired dishes. Tucked within the Sukhumvit Soi 31, Thaan looks rather nondescript from the outside. Step inside to discover a welcoming space that connects a rather busy open kitchen to an intimate dining room that’s lit up only with the small electric lamps sitting on each table. There's no shortage of steak restaurants in Bangkok. You’ve got the big chain eateries that charge you exorbitant prices for below-standard beef; and you have the hotel dining rooms that do serve excellent steak dishes, but in rather uptight environs. There is a dearth of choices, however, when it comes to steakhouses that deliver an amazing dining experience but in a more casual setting. Steakhouse newbie Thaan fills in the void. We won’t blame you if you associate the eatery with the popular aromatherapy brand. This Thaan derives its name from the Thai word for charcoal; basic logic would lead you to surmise that the restaurant specializes in charcoal-grilled meat and not diffuser-inspired dishes. Tucked within the Sukhumvit Soi 31, Thaan looks rather nondescript from the outside.
Step inside to discover a welcoming space that connects a rather busy open kitchen to an intimate dining room that’s lit up only with the small electric lamps sitting on each table. The restaurant is a proud owner of a Josper grill, one of those trendy, top-tier oven-and-charcoal-grill hybrids that’s praised for giving meat more aroma, a smoky flavor and crusts on the right side of charred. The steak selection includes imported beef mostly from Australia, as well as local himawari-gyu beef, which is fed on a mix of sunflower seeds, corn and sake kasu (leftover bits from the sake-making process). The owners also pay great attention to the produce it uses, only picking the freshest ingredients, so expect the menu to change each day depending on what’s in season or what’s available in the market. Aside from steaks, Thaan also delivers an amazing suer rong hai (grilled beef brisket, THB 300) and Argentinian beef tongue (B350). Non-beef options include a fusion dish that douses scallops, sea urchin and mikan dai (a type of sea bream) in nori beurre blanc sauce (THB 1,500). Big groups will probably benefit the most from the Oh My Super!!!, a dish of heftily portioned, truffleinfused fried rice with slices of hanger steak (THB 1,350 for small and THB 2,500 for large). Address: 68/6 Soi Sukhumvit 31 Bangkok
Simple Natural Kitchen
This kitchen serves fresh flavourful contemporary dishes that are truly simple and natural. Using organic and pesticide-free ingredients, they are a part of the Thai Green Market Group for the use of clean sustainable cooking with fresh local produce. Eggs benedict with hollandaise sauce, vegetarian frittata and kraprao quinoa are some of the hearty dishes they are known for. Address: 235/5 Soi Sawatdi, Sukhumvit 31 Road Klongtun-nue, Wattana Bangkok Website: http://www.facebook.com/simplegrocers
Mensho Tokyo
The unique taste of this Tokyo import was created by Tomoharu Shono, who introduced ramen under the concept of “farm to bowl”. Ingredients are sourced from local farmers while specialty items are flown in from Japan. What’s in each bowl? Fresh, handmade noodles, sous vide or fire-roasted meats and a hot milky broth. Address: 571 RSU Tower (Room G-03, G Floor) Klongton Nua Watthana Bangkok Website: https://www.facebook.com/menshotokyobkk
Himali Cha Cha
Founded in 1979, this famous Indian joint is now run by second-generation owner, Kovit Sarcar. Himali Cha Cha & Son has proven its success with three branches – the original branch is situated on Charoen Krung Road. The menu highlights popular Indian dishes such as tandoori chicken (charcoal-grilled marinated chicken with yogurt and herbs), naan bread, Chicken Kashmiri and lamb curry. Website: http://www.himalichacha.com/
Haomi
A backyard farm-slash-fine-dining experience right in the heart of Sukhumvit It’s been a few years since the farm-to-table food craze flourished in Bangkok. Some restaurants that jumped on this hype aged like milk and later on failed to stand the test of time, but not Haoma. This Indian fine-dining eatery by Chef Deepanker “DK” Khosla has aged like fine wine. The prolific chef hasn’t stopped pushing the boundaries of the culinary sphere, always utilizing innovative cooking techniques to bring back lost authentic flavors of Indian cuisine, at the same time maintaining sustainable practices by using home-grown produce from his own backyard. Since the start of the pandemic, Chef DK and his crew have been busy with feeding low-income families and the vulnerable with their #NoOneHungry campaign. But this hasn”t stopped them from cooking up something new. Haoma is now ready to welcome back discerning diners who are aching for another taste of the Neo-Indian signature that made us fall in love with the restaurant in the first place. Heritage, Roots, and Culture is the latest tasting menu series by Haoma. The whole series consists of three different sets - a 10-course plant-based menu (THB 2,990), a 10-course meat-based menu (THB 2,990), and a 7-course non-vegetarian menu (THB 2,390).
We tried the new 10-course meat-based Neo-Indian set and were, unsurprisingly, very impressed. The meal took us on a journey to India, with each dish representing the culinary cultures of the subcontinent’s many regions and telling a captivating story with an environmental message. Chef DK also pairs a home-grown herb with each course to add more layers to the entire gustatory experience. The first course, Dishaa, comprises four unique bites inspired by snacks from different parts of India and using over 20 sorts of spices. These morsels, which include mushroom galauti kebab, rawa dhola, pomegranate puchka, and melon paniyaram, awaken the senses and better prepare you for the ensuing ride. Up next is the Mattar & Daal Kachori, a curry and bread dish disguised as a crisp topped with mashed lentils and green pea curry bubbles. We were completely speechless with how amazing it looked and tasted. Another intriguing course is the Reappearing Duck, a dish of deep-fried chicken wrapped in a chaat masala batter and accompanied by a turmeric curry mousse shaped as a duck. But the Marnasann Sagar was easily our hands-down favorite. Meant to address the issue of marine creatures dying in oceans polluted with oil spills and wastes, it features Phuket lobster surrounded by a black lobster bisque. Herbs and chili oil add more flavors to the dish.
#NoOneHungry is another course that gives diners more than just a palatal pleasure. This main dish is a more refined version of the actual meal that the Haoma team makes for its campaign of the same name. It consists of lamb (or chicken) biryani rice topped with a spicy Kashmir chili yogurt, and a peanut and pepper curry. To end the meal, we were served two different desserts: Double Ka Meetha and Melody. The first one is a citrusy palate cleanser, while the latter is a semi-sweet dish of burnt milk and pistachios. All three tasting menus also come with a biodynamic wine-pairing option for B2,990. Haoma also has a new à la carte menu. Website: https://www.haoma.dk/
In the chic Phrom Phong neighborhood, Soi Sukhumvit 31 (or as some of us know by Soi Sawatdi) is a sub-area laden with many of Bangkok's crowd-pleasing eateries and cafes of all sorts. Let's explore the city's small - but gold - hub of best eats and drinks.
Appia Restaurant
Following the success of his first restaurant, Soul Food Mahanakorn, former American food writer, Jarrett Wrisley collaborated with Roman chef, Paolo Vitaletti, to open an Italian restaurant named Appia. Named for and inspired by the ancient road which connected Rome to the southern part of Italy, Appia combines original Roman food with southern Italian recipes. Interesting, right? Both the handmade pasta and the gnocchi (Italian-style dumplings made from potatoes and flour) are musts. The porchetta is also recommended, a mouthwatering roast pork sliced and served in the traditional Italian style. For lighter fare, try the zucchini salad with parmesan or A Caprese in Puglia, a dish that combines burrata, crispy bread and oven-dried tomatoes. My Mother’s Tiramisu nicely rounds things off. 20/4 Soi Sukhumvit 31 Sukhumvit Road Bangkok. Website: http://www.appia-bangkok.com/
Harvest
Begin your meal with the heirloom tomato salad, drizzled with balsamic dressing and topped with bruschetta and mozzarella cheese. From there, move on to the main course – explore the Carabineros Gambas, the baked rigatoni (a hearty pasta dish with pork sausage, mushroom and tomato sauce) or the grilled Iberico pork Secreto (medium rare pork imported from Spain). Light tipplers can try the Passion of Steel (watermelon, vanilla vodka and Italian spirits). But those in search of something stronger can go for the sexy Good Pear Hunting with Poire Williams and Cointreau. Address: Chapter 31 Sukhumvit Soi 31 Bangkok
Thaan Charcoil Cooking
We won’t blame you if you associate the eatery with the popular aromatherapy brand. This Thaan derives its name from the Thai word for charcoal; basic logic would lead you to surmise that the restaurant specializes in charcoal-grilled meat and not diffuser-inspired dishes. Tucked within the Sukhumvit Soi 31, Thaan looks rather nondescript from the outside. Step inside to discover a welcoming space that connects a rather busy open kitchen to an intimate dining room that’s lit up only with the small electric lamps sitting on each table. There's no shortage of steak restaurants in Bangkok. You’ve got the big chain eateries that charge you exorbitant prices for below-standard beef; and you have the hotel dining rooms that do serve excellent steak dishes, but in rather uptight environs. There is a dearth of choices, however, when it comes to steakhouses that deliver an amazing dining experience but in a more casual setting. Steakhouse newbie Thaan fills in the void. We won’t blame you if you associate the eatery with the popular aromatherapy brand. This Thaan derives its name from the Thai word for charcoal; basic logic would lead you to surmise that the restaurant specializes in charcoal-grilled meat and not diffuser-inspired dishes. Tucked within the Sukhumvit Soi 31, Thaan looks rather nondescript from the outside.
Step inside to discover a welcoming space that connects a rather busy open kitchen to an intimate dining room that’s lit up only with the small electric lamps sitting on each table. The restaurant is a proud owner of a Josper grill, one of those trendy, top-tier oven-and-charcoal-grill hybrids that’s praised for giving meat more aroma, a smoky flavor and crusts on the right side of charred. The steak selection includes imported beef mostly from Australia, as well as local himawari-gyu beef, which is fed on a mix of sunflower seeds, corn and sake kasu (leftover bits from the sake-making process). The owners also pay great attention to the produce it uses, only picking the freshest ingredients, so expect the menu to change each day depending on what’s in season or what’s available in the market. Aside from steaks, Thaan also delivers an amazing suer rong hai (grilled beef brisket, THB 300) and Argentinian beef tongue (B350). Non-beef options include a fusion dish that douses scallops, sea urchin and mikan dai (a type of sea bream) in nori beurre blanc sauce (THB 1,500). Big groups will probably benefit the most from the Oh My Super!!!, a dish of heftily portioned, truffleinfused fried rice with slices of hanger steak (THB 1,350 for small and THB 2,500 for large). Address: 68/6 Soi Sukhumvit 31 Bangkok
Simple Natural Kitchen
This kitchen serves fresh flavourful contemporary dishes that are truly simple and natural. Using organic and pesticide-free ingredients, they are a part of the Thai Green Market Group for the use of clean sustainable cooking with fresh local produce. Eggs benedict with hollandaise sauce, vegetarian frittata and kraprao quinoa are some of the hearty dishes they are known for. Address: 235/5 Soi Sawatdi, Sukhumvit 31 Road Klongtun-nue, Wattana Bangkok Website: http://www.facebook.com/simplegrocers
Mensho Tokyo
The unique taste of this Tokyo import was created by Tomoharu Shono, who introduced ramen under the concept of “farm to bowl”. Ingredients are sourced from local farmers while specialty items are flown in from Japan. What’s in each bowl? Fresh, handmade noodles, sous vide or fire-roasted meats and a hot milky broth. Address: 571 RSU Tower (Room G-03, G Floor) Klongton Nua Watthana Bangkok Website: https://www.facebook.com/menshotokyobkk
Himali Cha Cha
Founded in 1979, this famous Indian joint is now run by second-generation owner, Kovit Sarcar. Himali Cha Cha & Son has proven its success with three branches – the original branch is situated on Charoen Krung Road. The menu highlights popular Indian dishes such as tandoori chicken (charcoal-grilled marinated chicken with yogurt and herbs), naan bread, Chicken Kashmiri and lamb curry. Website: http://www.himalichacha.com/
Haomi
A backyard farm-slash-fine-dining experience right in the heart of Sukhumvit It’s been a few years since the farm-to-table food craze flourished in Bangkok. Some restaurants that jumped on this hype aged like milk and later on failed to stand the test of time, but not Haoma. This Indian fine-dining eatery by Chef Deepanker “DK” Khosla has aged like fine wine. The prolific chef hasn’t stopped pushing the boundaries of the culinary sphere, always utilizing innovative cooking techniques to bring back lost authentic flavors of Indian cuisine, at the same time maintaining sustainable practices by using home-grown produce from his own backyard. Since the start of the pandemic, Chef DK and his crew have been busy with feeding low-income families and the vulnerable with their #NoOneHungry campaign. But this hasn”t stopped them from cooking up something new. Haoma is now ready to welcome back discerning diners who are aching for another taste of the Neo-Indian signature that made us fall in love with the restaurant in the first place. Heritage, Roots, and Culture is the latest tasting menu series by Haoma. The whole series consists of three different sets - a 10-course plant-based menu (THB 2,990), a 10-course meat-based menu (THB 2,990), and a 7-course non-vegetarian menu (THB 2,390).
We tried the new 10-course meat-based Neo-Indian set and were, unsurprisingly, very impressed. The meal took us on a journey to India, with each dish representing the culinary cultures of the subcontinent’s many regions and telling a captivating story with an environmental message. Chef DK also pairs a home-grown herb with each course to add more layers to the entire gustatory experience. The first course, Dishaa, comprises four unique bites inspired by snacks from different parts of India and using over 20 sorts of spices. These morsels, which include mushroom galauti kebab, rawa dhola, pomegranate puchka, and melon paniyaram, awaken the senses and better prepare you for the ensuing ride. Up next is the Mattar & Daal Kachori, a curry and bread dish disguised as a crisp topped with mashed lentils and green pea curry bubbles. We were completely speechless with how amazing it looked and tasted. Another intriguing course is the Reappearing Duck, a dish of deep-fried chicken wrapped in a chaat masala batter and accompanied by a turmeric curry mousse shaped as a duck. But the Marnasann Sagar was easily our hands-down favorite. Meant to address the issue of marine creatures dying in oceans polluted with oil spills and wastes, it features Phuket lobster surrounded by a black lobster bisque. Herbs and chili oil add more flavors to the dish.
#NoOneHungry is another course that gives diners more than just a palatal pleasure. This main dish is a more refined version of the actual meal that the Haoma team makes for its campaign of the same name. It consists of lamb (or chicken) biryani rice topped with a spicy Kashmir chili yogurt, and a peanut and pepper curry. To end the meal, we were served two different desserts: Double Ka Meetha and Melody. The first one is a citrusy palate cleanser, while the latter is a semi-sweet dish of burnt milk and pistachios. All three tasting menus also come with a biodynamic wine-pairing option for B2,990. Haoma also has a new à la carte menu. Website: https://www.haoma.dk/
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