Don’t let the simple name and décor fool you — Beer Hima (Chatuchak) is the go-to destination for Bangkokians craving bold Southern Thai flavors and seafood that packs a punch. Its rich, layered tastes have earned the restaurant a Bib Gourmand for seven consecutive years — MICHELIN Guide Thailand 2019-2025. Dishes like sour yellow curry with grouper and prawn stir-fried with shrimp paste and bitter beans are even better when shared with good drinks and great company.
READ FURTHER: 2 Days in Bangkok
Get to Know the Southern Thai Restaurant Beloved by Locals in Prachachuen
Beer Hima has been in business for over 30 years, earning a loyal following of families and companies who return to celebrate their special moments. The restaurant is renowned for its bold Southern Thai dishes made with high-quality ingredients. A private room is also available, accommodating up to 30 guests.Todsakorn “Beer” Kulabwan, the second-generation owner, is proudly carrying on the legacy of his mother, Koranit Kulabwan, ensuring Beer Hima continues to serve the same authentic, full-flavored Southern cuisine.
“Beer Hima has been part of the Chatuchak neighborhood for 31 years,” Beer says. “We spent the first year in Cement Thai Village, then moved to Pracha Chuen for another year before settling at our current location in 1994.
Back then, it was just a four-unit shophouse. We’ve since expanded into the current building — but the original units are still here. On busy days, when the main space is full, we use them for extra seating.”
Beer Hima was named after Mrs. Kulabwan’s favorite drink. (Beer Hima, which translates to “snow beer,” is a semi-frozen beer.) The icy beverage has been the restaurant’s signature drink since 1994 — and one of the many offerings that have charmed customers over the years. Its refreshing chill perfectly balances the heat of the restaurant’s bold, full-flavored Southern dishes.
“Beer Hima is probably the first place in Bangkok to serve uncompromised Southern heat. We’ve been committed to seafood and Southern curries since day one. Our recipes come from Nakhon Si Thammarat, where my father grew up.
It’s always been our intention not to adjust the flavors. If a dish is fiery, we serve it fiery. If it’s salty, that’s how it stays. Thirty years ago, Bangkokians didn’t fully understand authentic Southern flavors — but we didn’t budge. We wanted to share the true taste of the South.”
What to Order?
One of the must-try dishes is the Southern Thai Yellow Grouper Curry with Giant Catfish Eggs. The homemade curry paste stays true to its Nakhon Si Thammarat roots. Several types of chili are blended to create layers of flavor, aroma, and vibrant color. The giant catfish eggs are export-grade and arrive fresh from the port every morning — freshness guaranteed.“Our restaurant offers only the freshest ingredients. We have several fish tanks to prove it,” said Kulabwan. “We prepare seafood straight from the tanks — only after the orders are placed. We take great pride in the size and quality of our ingredients. Sometimes, demand from neighboring countries drives prices up, but we’re not afraid to pay more to maintain our standards.”
With seafood at the heart of its menu, freshness is non-negotiable at Beer Hima. The restaurant keeps no inventory — what comes in each morning is sold by day’s end. Some dishes even sell out before others.
The Stir-Fried Crab with Black Pepper Sauce is the most frequently reordered dish. Beer Hima insists on using only mud crab for its naturally sweeter taste, sourced directly from Surat Thani. The dish is brought to life with pepper from Yaowarat — a key ingredient that adds depth to this cherished family recipe.
Minister’s Crab Fried Rice
Known as Khao Pad Pu Rattha Montri, or “Minister’s Crab Fried Rice,” this standout dish is perfect for sharing. Though a longtime customer favorite, it officially joined the menu only about five years ago.
Made exclusively to order, it’s a dish that takes time — but delivers on flavor. Live blue swimming crab is steamed, then the meat is hand-picked for each plate. The result is noticeably sweeter than dishes made with pre-packed lump crab meat. Pair it with an ice-cold beverage to enhance the flavors.
Fried Giant River Prawns with Salt
Prawn lovers shouldn’t miss this one. Beer Hima sources its giant river prawns directly from Ayutthaya. Stir-fried using a secret family technique, the prawns come out with a firm, bouncy texture and an aromatic finish from the spices.
Food Tastes Better in the Company of Good Friends
Beer Hima’s regulars range from solo diners to families and groups of friends. The restaurant’s long-standing success comes from a winning combination: fresh ingredients, uncompromised Southern flavors, and generous, reasonably portioned dishes. Service also plays a key role — it’s the kind of place where guests return again and again, often bringing friends to share everything from casual meals to special celebrations.This extraordinary dining experience reflects the philosophy behind Lamiat, the spirit at the heart of Chang beverages. Rooted in attention to detail, craftsmanship, respect, and refinement, Lamiat deepens the connection between friends. Because truly great flavor — like great moments — is best enjoyed together.
