Table talk in Bangkok (November 1-15)

Thai childhood memories get the cocktail treatment on the forthcoming menu at F*nkytown by Sarnies, scheduled to launch on November 1. The house funk scale runs from level one for easy-going sips to level five for the adventurous, offering some guidance before things get weird. cha Thai for Days reworks home-brewed Thai tea across five cocktail styles, while beauty in a pot borrows from hotpot with mala spices, longan tea, clarified soy milk and rum. Feeling brave? forbidden funk combines durian, rice milk, sweet durian foam, jasmine rice syrup and local rice spirit. The kitchen joins in with century ceviche of hamachi, century egg and green mango, a hot honey chicken burger with tallow-fried chicken and Thai basil aioli, and bone marrow canelé served with umeshu jam and onion cream sauce. Childhood comfort food has never looked quite like this.

New menu scheduled from November 1. Daily, 5pm-midnight. F*nkytown by Sarnies, 39 Sukhumvit 37, Khlong Tan Nuea, Watthana. 063 845 1844

Australia’s Yo-Chi has landed at centralwOrld with its first Thai branch, billed as the brand’s largest in Southeast Asia. The self-service set-up offers10 frozen yoghurt and açaí flavours, followed by a toppings bar where restraint is entirely optional. Flavours include signature tart, salted butterscotch, mango, matcha, chocolate and coconut, with açaí as a fruity alternative. Fresh strawberries, signature cookie dough, mini Taiwanese mochi and a warm Nutella chocolate fountain share space with Thai milk tea jelly, mango, coconut chips and Pipo fruit jelly. Outdoor seating, a DJ booth and a mango disco ball made specially for Thailand give you reasons to linger after a shopping pit stop. Just remember that your masterpiece is priced by weight.

Daily, 10am-midnight. B73 per 100g. Yo-Chi, 2/F, Groove zone, centralwOrld, Ratchadamri Road

Pizza night gets a honeyed upgrade as Tipsy Tickles x Maru Maru Pizza lines up an evening built around Ruby Rockette and The Great Pretender, two new meads on the planned line-up. Thai honey and fruit are the focus, with drinks available by the glass or bottle and a complimentary tasting of four labels. Tipsy Tickles’ pairing guide suggests matches for the pizza menu, but there’s no homework: order à la carte, mix and match, and see which combination earns another slice.

November 5, 7pm-11pm. À la carte dining with a complimentary tasting of four labels. RSVP by Instagram DM to @tipsy.tickles and confirm the event and tasting offer when booking. Maru Maru Pizza, 14 Sukhumvit 67, Phra Khanong Nuea, Watthana

The name has roots: L’Osier means ‘willow’ in French and Mezzaluna means ‘half moon’ in Italian. The Willow & The Moon brings chef Olivier Chaignon of Tokyo’s three-Michelin-starred L’Osier to cook with Ryuki Kawasaki of Bangkok’s two-Michelin-starred Mezzaluna. The seven-course collaboration pairs French technique with Japanese ingredients,  including scallops with Ossetra caviar and finger lime, wild black abalone with aonori seaweed and sea urchin broth, blue lobster with chestnut and white truffle, and Niigata Murakami beef with smoked eel, gobo and sansho. Chaignon draws on more than two decades working in Japan, while Kawasaki brings a connection to his hometown of Niigata. A seven-glass pairing is available. At 65 floors above the Chao Phraya River, this is firmly special-occasion territory.

November 13-14, from 5.30pm. Seven-course menu B15,000++ per person; seven-glass pairing B9,500++ per person. Mezzaluna by lebua, 65/F, The Dome at lebua, 1055 Silom Road, Bang Rak. Reservations: 02 624 9999 or [email protected]

Dim sum after dark? Steam Room brings a supperclub to Sing Sing Theater, with Hong Kong’s Man Mo Dim Sum chef Nicolas Elalouf leading a menu that folds Thai flavours into the mix. There’s Songkhla Lake seabass in pla manao dim sum, a khao soi bao filled with free-range chicken and a larb moo summer roll with Kurobuta pork. French Peking duck dumplings use farm duck leg confit, while a vegetarian ratatouille version wraps up aubergine, courgette, peppers and tomato. The concept launched on October 28, with regular à la carte dinners scheduled from November. Settle in for dim sum and cocktails, then stay as the tables clear and the music takes over.

Regular service scheduled from November 4, Wednesday-Saturday from 8pm. À la carte. Confirm kitchen closing and last orders when booking. Sing Sing Theater, 45 Sukhumvit 45, Khlong Tan Nuea, Watthana. 063 225 1331

The food comes to you at Aman Brunch, Aman Nai Lert Bangkok’s new monthly Sunday brunch at Arva on the ninth floor. Bringing together dishes from Arva, Hiori and Sesui, it’s a format Aman bills as a first across its hotels and resorts worldwide. Dishes are prepared à la minute and served at your table, with seasonal trolleys and tableside presentations along the way. Start with a seafood platter, then choose Italian dishes including wild boar tortelli and lobster spaghettini, Japanese specialities such as Wagyu sukiyaki from Hiori and hand-prepared sushi from Sesui. Save room for executive pastry chef Florian Couteau’s desserts.

First Sunday of every month, 12pm-3.30pm. B4,500++ per person; B2,250++ for children aged six to 12. Additional beverage packages from B950++. Arva, 9/F, Aman Nai Lert Bangkok, Soi Somkid. Advance reservations required: 02 035 1111

At AKKEE in Pak Kret, the new seasonal set menu looks beyond ingredients to the people and knowledge behind Isan cooking. Samrub Mueang Nak Prach explores Ubon Ratchathani during rainy season, drawing on its rivers, rice fields and forests. River fish, rice-paddy herbs and wild mushrooms meet preservation techniques including fermentation, pickling and drying, showing how local cooks turn seasonal abundance into food that lasts. The current menu makes the connection tangible with dishes including Chi River fish soup with rice-paddy herb and stir-fried fermented pork with pickled white turmeric and herbs. At the launch, national artist and mor lam master Por Chalad Noi and Isan heritage artist Mae Mukda Mueang Nakhon joined the team for a bai sri su khwan blessing ceremony before an evening of food and mor lam. That was the launch programme; the seasonal menu is the reason to visit now. 

Listed until January 31 2027, at B3,850 per person. AKKEE, 42/99 Moo 7, Pak Kret Bypass Road, Bang Talat, Pak Kret, Nonthaburi. Reservations: 082 561 4691

Shake Shack heads seaside for its first seafood-focused collaboration in Thailand. Created with actor, chef and Talayjai founder JamyJamess, the Shake Shack x JamyJamess menu gives the New York burger chain a Thai seafood spin. Surfer Boy Shack pairs Angus beef with crispy shrimp, coriander, pickled red onion and Talayjai seafood mayo, while Talayjai Shrimp Shack puts shrimp front and centre. Sea & Fries adds tom yum seasoning, crispy shrimp chins and fried kaffir lime leaves. Coconut Shake combines fresh coconut, coconut milk and palm sugar. All four use seafood sourced in Thailand.

September 18-November 19. From B235. All Shake Shack locations in Thailand

Yaowarat has reached Thai Tien, sort of. From the team behind Ruay Mitr Khao Tom Kui, Mitr Street is a new six-storey Thai Chinese street-food restaurant built around fire, wok cooking and Old Town energy. Ruay Mitr favourites include pengyou fried beef, urak lawoi prawn sashimi in fish sauce, Talad Plu crispy chive cakes and Ruay Mitr mama hotpot, New dishes range from red charcoal-grilled chicken and creamy crab omelette to Maha Mitr crab fried rice with that all-important wok hei. Upstairs, ThaiKi Rooftop Bar serves Thai-Chinese inspired cocktails with views of Wat Pho and the Chao Phraya River. Live DJs play every Saturday and Sunday from 6pm to 9pm.

Open daily 11am-10pm. Mitr Street, 119 Soi Tha Suphan, Tha Tien, Phra Nakhon, Bangkok

Saneh Jaan is celebrating its tenth anniversary with a reimagined dining experience while also debuting Jaan Ranjuan, a cocktail and tea lounge conceived as an extension of the restaurant. Thai flavours remain central, appearing in cocktails, teas and small bites built around local herbs, fruits, flowers and spices. The more relaxed space works equally well for lingering after dinner or dropping in for a standalone drink. Having retained a Michelin Star for nine consecutive years, Saneh Jaan is already looking towards its next decade.

Jaan Ranjuan, Saneh Jaan, Bangkok