Bangkok Supper Club

This spot with Chef Max Wittawat at the helm is very chic and on trend with a contemporary Thai menu pulling from family recipes while adding a touch of refinement. The product quality and execution are exacting, and even dishes that seem simple, as in the fiery scallop ceviche with watermelon chili granita, are impactful and play on dramatic contrasts. The deep-fried pork cheeks served sliced over savory garlic-baked rice are highly recommended. Loaded with flavor, each bite alternates between the sweet-tender pork and the savory-delicious rice. For dessert, cubes of a coconut chiffon cake topped with a pandan custard are nestled inside a young coconut. A creative cocktail menu showcases as much care as the food.