Bored of eating the same thing twice? Fear no more, here's a list of restaurants and bars that have shuffled things up to make sure you're never bored or short of choices while dining out.
Aqua Bar
Hidden within Parichart Court, at the iconic Anantara Siam Bangkok Hotel, Aqua Bar marks its 20th anniversary with a transformation that feels both deeply rooted and strikingly imaginative.
At the centre of this new chapter is Quill The Duck, Aqua Bar’s new emblem, a nod to the days when ducks once wandered Parichart Court and its small ponds. More than a character, Quill embodies the bar’s spirit of curiosity, storytelling, and escape, anchoring Aqua Bar’s evolution in a sense of place while inviting guests into something quietly magical.
Bringing this vision to life is an experimental, mixology-driven drinks programme created by mixologist Ryan Dela Vega. Drawing inspiration from nature, memory and atmosphere, Dela Vega approached each cocktail as a story layering unexpected flavours, textures and techniques to evoke emotion as much as taste.
Structured around eight distinct “potions of the garden", Aqua Bar’s new menu unfolds as a sensory journey inspired by nature’s quiet transformations from morning mist to midnight stillness. Each section captures a different mood and moment, expressed through layered flavours, refined techniques and thoughtful presentation.
Lighter, fruit-forward creations such as Pomelo’s Embrace and Guava Lullaby evoke the softness of early hours and sunlit gardens, while later chapters of the menu deepen into more contemplative, complex expressions designed for the evening.
Igniv Bangkok
As winter recedes and nature begins its gentle revival, Igniv Bangkok introduces its new Spring Menu, available until May 31. Inspired by the sense of renewal that follows the cooler months, this season’s menu brings the feeling of springtime to the table, expressed through vibrant greens, aromatic herbs, and fresh flavours that mirror the greenery unfolding outdoors.
Ingredients in the Spring Menu showcase both regional treasures and seasonal produce. Makwaen, the mala of Thailand, lends its distinctive spiciness and numb sensation, while fresh green pepper adds gentle heat. Earthy sunchoke introduces a subtle nuttiness, complemented by the floral notes of coffee blossom. Fruits such as Salak (snake fruit) and Maprang (mango plum) bring tangy liveliness and tropical sweetness, adding contrast and lift.
Among the standout dishes are Pea – asparagus, a refined expression of spring’s green abundance; Lamb – harissa – green pepper, where aromatic spice meets tender richness; and a Soufflé crafted with Lampang chocolate, offering depth and elegance in every spoonful. The dessert Maprang – coconut provides a refreshing pairing of creamy indulgence with the fruit’s tangy sweetness.
Zuma Bangkok
Zuma Bangkok lauches its new spring menu available until early June. The new menu is inspired by the balance and freshness of springtime ingredients, showcasing Zuma’s signature approach to contemporary Japanese cuisine.
The seasonal journey begins with Sliced madai with pickled lotus and yuzu ponzu dressing, which offers delicate flavors and a bright, refreshing acidity. The Hamachi and ume boshi tempura masterfully balances a crisp, delicate exterior with a subtle, tangy depth.
The menu continues with Grilled green peppers with yuzu goma mayonnaise, otherwise known as Padron peppers, delivering a smoky, citrus-forward bite. For a more indulgent highlight, the Tuna and crispy asparagus maki with caviar combines crisp textures with a rich, refined finish.
Whether seated by the open robata grill, in the main dining restaurant or enjoying the breeze on the terrace, Zuma has a great vibe, especially on weekend nights.
Tropic City
You've heard the news. Tropic City is shutting shop on Charoen Krung at the end of April. They are, however, going out with a bang — they have launched a new cocktail menu.
The "Tropicology Volume 2" showcases a refreshingly new medley of modern tropical potions for every mood and palate, set to transport you with every sip. A tropical fantasy and escape, whether it be to the islands of Thailand or the archipelago in Sweden, paradise can be found anywhere across the globe.
The menu consists of three sections of new recipes and fan-favourites such as Modern Potions, which includes six of the latest concoctions, followed by six of Tropic City Classics, with the addition of what started it all — Tiki. There are six Tiki originals alongside contemporary creations.
Elements, inspired by Ciel Bleu
Elements, inspired by Ciel Bleu at The Okura Prestige Bangkok unveils its latest Guestronomic chapter. The new “Spring Guestronomic Journey” offers a masterclass in precision, where the refined principles of French cuisine are seamlessly infused with a Japanese soul.
The journey begins with the Baigai sea snail and kohlrabi, a composition brought to life by a vibrant green gazpacho and the lift of chimichurri. This is followed by Foie gras terrine with sakura leaf where the richness of the terrine is balanced by the natural sweetness of Amela tomato and the celebrated Amaou strawberry.
Technical skill is further displayed in the Hotaru ika squid, a complex layer of textures featuring Kaluga caviar, Iberico pork feet, and the nuanced sweetness of Awaji onion and corn. The crescendo offers guests a choice of terrestrial excellence, featuring either the sophisticated Toledo’s Venison from Torrecaza Farm or the Miyazaki Wagyu A4 from Arita Farm. These centerpiece dishes are framed by thoughtful accents like black bushukan lemon and egoma mustard, leading into a final act of sweet refinement.
With the choice of a textured Koshihikari riz au kait or the citrus-forward Dekopon orange with fig leaf ice cream, the experience concludes on a note of balanced elegance. Three tasting journeys remain with a nine-course Mizu experience, six-course Chikyu experience and four-course Ku-Ki.
Greenhouse Restaurant
Greenhouse Restaurant at Avani Sukhumvit Bangkok has introduced four special duck dishes to its "All You Can Eat Dim Sum", available until May 31.
Adding new depth to the menu are four comforting dishes inspired by Hong Kong cuisine: Hong Kong-style Peking duck, Pandan egg noodles with roasted duck, Roasted duck rice and Braised duck in clay pot.
Alongside the new highlights, explore an extensive selection featuring more than 30 varieties of handcrafted dim sum, including favourites such as Hong Kong barbequed pork, Hong Kong crispy pork belly, Peking duck, Crab shumai and Sichuan mala soup. The feast continues with more than 30 Thai and international dishes, offering options such as Spicy salmon salad with apple and corn, Stir-fried soft shell crab with chilli and garlic, Crispy prawn with shallot and tamarind sauce, Fish and chips, Classic Caesar salad, and the ever-popular Phad thai goong.
