Upstairs at Mikkeller
Experimental / Thong Lor & Ekamai • $$$$
A perennially popular beer bar has this 20-seater restaurant on the second floor that goes well beyond what you'd expect to find. Run by an experienced but young chef who cut his teeth in Chicago, diners come for a 10-course set menu. The décor is decidedly minimalist, allowing the focus to remain on the open kitchen and artful dishes. The menu changes seasonally and has an accompanying beer pairing that includes brews from Denmark, New Zealand and the USA.
Book the 10 Course Tasting Menu with Tavolos
The buzz: Above a bro-heavy, chug-tastic craft beer bar, Korean-American chef Dan Bark (past employer: Chicago’s Grace) serves tasting menus that take on the most experimental end of fine dining. Perhaps the biggest surprise of all is how fantastically this dichotomy works.
The food: When you see “Longan” on the menu of a restaurant like Upstairs, you can be sure that the dish in question will be anything but that simple. And is so. Longan is turned into ice cream, served with a plum sorbet with mochi and pistachio and coated in toasted rice milk. “Seafood Bisque” sees a local river prawn served with tropical santol fruit, clams, Asian mushrooms, sage and tarragon. Every night, the menu consists of 10 such deceptively simple and fastidiously handled courses.Read full review on BK
- Opening hours
- Wednesday to Saturday 6pm - 10pm
- Ekkamai (BTS)
- 26 Ekkamai 10 Alley, Lane 2, Khwaeng Phra Khanong Nuea, Khet Watthana, Krung Thep Maha Nakhon 10110