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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.
Kisara
Kisara at Conrad Bangkok introduces a new Sunday brunch, bringing together the precision of Japanese craftsmanship, premium ingredients and the pleasure of sharing around the table.
On offer are Japanese favourites, from freshly prepared sushi and sashimi to signature appetisers, made-to-order Age-Sando and teppanyaki. The brunch begins with a selection served to the table, including Ponzu oyster, Ikura oroshi ae and Chicken karaage, before opening into a free-flow selection of appetisers to enjoy.
Kisara’s Age-Sando brings a contemporary take on Japanese comfort food, with crispy shokupan prepared to order. Savoury combinations include Potato purée & Wagyu beef and black truffle and egg, followed by sweet variations of Matcha and chocolate and strawberry cream.
"Wagyu Carving For Two" is roasted to order and carved at the table, accompanied by fried potato, miso-glazed seasonal vegetables, dashi Yorkshire pudding, red miso jus and wasabi cream. The "Kisara Kaisen Tower" presents a two-tier iced composition of chutoro, bluefin tuna, yellowtail, uni and ikura, alongside chilled Boston lobster, Japanese oyster, Hokkaido scallop, sweet shrimp, octopus and salmon, with its final presentation completed tableside with liquid nitrogen.
Also new at Kisara is the Nikkei Kaisei, a six-course culinary experience shaped by Japanese craftsmanship and the flavours of Peru.
The experience begins with Tiradito de cinco, featuring chu toro, hamachi, Hokkaido sweet shrimp, madai and scallop, dressed with Red Dragon tiradito sauce and kombu oil. Tomato chawanmushi follows, pairing delicate Japanese steamed egg custard with ají panca and sun-dried tomato, before Plato estacional Nikkei presents a seasonal trio inspired by the flavours and ingredients of both cultures.
Ruby's
Ruby's at Kimpton Maa-Lai Bangkok launches Volume 2 of its narrative cocktail menu with 13 new drinks, each based on a precious stone and each revealing new facets of the story the bar has been telling since 2024.
Ruby’s cocktail menu volume 2, "Transformation", continues the story of the bar’s fictional character and muse, Ruby, as she moves into a new chapter, experiences new emotions, creates new memories and slowly discovers who she is again. Volume 2 concerns what follows and takes the themes of recovery, self-discovery and transformation as its subject. Ingredients arrive as one thing and are infused, fat-washed, clarified and fermented into another.
Diamond: Tequila and mezcal are joined by sake, vermouth, rooibos and pear, then clarified with milk into something floral and light, with a trace of smoke from the mezcal. Named after The Cullinan, the largest rough diamond ever found. Jadeite: Japanese whisky and matcha liqueur with yuzu, lychee and a house-made wasabi cordial. Fire Opal: Tequila infused with tortilla, chilli liqueur steeped in Thai tea, white cacao and green bell pepper, habanero syrup and agave. Named for the Mexican stone that ancient Mesoamerican cultures knew as the Bird Of Paradise.
Sunstone: A savoury cocktail built on Rémy Martin 1738 cognac and Cocchi Americano Bianco with bacon, blue cheese, tomato shrub and Thai coriander, developed through infusion and fermentation over several weeks. Amethyst: Islay gin and Lanna vodka with açai, vanilla, butterfly pea and citrus. Reflecting growing demand for no- and low-alcohol drinking, the menu includes several low ABV and zero-proof options, which are developed with the same techniques.
Elements, inspired by Ciel Bleu
Elements, inspired by Ciel Bleu, at The Okura Prestige Bangkok has launched the “Autumn Guestronomic Dining Journey” experience.
Chef Gerard Villaret Horcajo's menu captures the essence of autumnal produce, combining fine artisanal ingredients from Japan and Europe into harmoniously balanced flavour profiles.
The multi-course experience begins with Toyama Bay himi kamburi’ served alongside Oscietra caviar, aromatic shungiku and a kabosu dashi. The journey continues with Tarabagani crab presented with Beluga hybrid caviar, roasted chestnuts and a touch of Crème fraiche ice cream. Honouring the tradition of artisanal breadmaking, the course is complemented by homemade Stone-milled yame tanaka flour and shiitake brioche served with French butter and smoked Ariake sea nori butter.
Japanese figs complemented by pecan praline, wild honey and ricotta ice cream, or Fukuoka persimmon with Cha-Am lemon custard, macadamia, and verbena ice cream completes the meal.
“Autumn is a season defined by depth, warmth, and rich harvests,” says chef Horcajo. “With the Autumn Guestronomic menu, our aim is to guide our guests through a sensory narrative where traditional French discipline meets Japanese seasonality. Every ingredient has been selected at its absolute peak to ensure an unforgettable bespoke dining experience.”
The Loft
The Loft at the Waldorf Astoria Bangkok has created a world where flora and fauna emerge among petals and foliage, reimagined through the art of mixology with its new cocktail menu, “The Floral Zoo".
The 14-flower cocktail collection draws inspiration from the vibrant and imaginative artwork of Artima Insra aka Atia, an emerging Thai artist. Nature is defined by contrasts that coexist in perfect harmony: strength and delicacy, instinct and beauty, and the raw and the refined. Atia’s "The Floral Zoo" transforms these contrasts into vibrant works of art, which are translated into cocktails, expressing their colours, forms and personalities through flavour, aroma and texture.
"The Floral Zoo began when we discovered many flowers with shapes that resemble animals, some of which even have names that rhyme with or reference those animals. I wanted to bring the uniqueness of these flowers to life through art, giving them their own personalities, and then pass the concept on to The Loft team to continue the creative process through a new collection of cocktails,” says Atia.
Butterfly Effect captures the exhilarating sensation of having “butterflies in your stomach", presented in a flower-shaped glass adorned with delicate butterflies. Butter-infused rum lends a rich and velvety character, balanced by dragon fruit cordial and airy yuzu foam. Night Shadow draws inspiration from a black bat hidden deep within a cave. Bumbu Rum, Mancino Chinato, black sesame syrup and peach bitters create a rich, complex and smooth profile, while a smoke bubble and cave-inspired glass decoration evoke mist, shadows and stalactites.
Green Whisker brings to life a playful green cat with flowing whiskers through a creative interpretation of the classic Whiskey Sour. Finished with soft green tea foam, the cocktail leaves a delicate “whisker” trace with every sip. Dolphoma is a playful meeting of a dolphin and the classic Paloma, reimagined with inspiration from the sea and a distinctly Thai twist. Finished with sea grapes, the cocktail delivers a delicate touch of salinity reminiscent of the freshness of the ocean.
Named after The Magnolias, the landmark development in which Waldorf Astoria Bangkok is located, The Magnolias expresses a distinctive sense of place through a refined White Negroni.
Côte by Mauro Colagreco
Côte by Mauro Colagreco at Capella Bangkok has launched the "Fall In Flavours", a limited-time menu available until Nov 8.
Inspired by the often-under-appreciated bounty of the forest, the six-course menu celebrates ingredients at their seasonal peak, bringing together the earthy and distinctive flavours of foraged roots, seasonal mushrooms, vibrant berries and wild game.
Chef Colagreco’s role as Unesco Goodwill Ambassador For Biodiversity, his commitment to the natural world extends beyond the kitchen and continues to shape his culinary philosophy. “My cooking has always begun with nature. At Mirazur, I learned to cook in harmony with nature and to understand how much an ingredient can express when enjoyed at the right moment. That respect for seasonality and biodiversity remains at the heart of everything we do today.”
Under the direction of chef Davide Garavaglia, the seasonal menu offers Seasonal mushrooms, foraged roots, vibrant berries and wild game, including rabbit, partridge and roe deer. Over six courses, earthy and delicate flavours meet richness and brightness, creating a natural progression that reflects the contrasts of the season.
Wasteland
Wasteland introduces "wasteland Nual", a savoury craft spirit inspired by Thai fragrance candles. The first sustainable spirit, added among product collections of "wasteland Provisions".
Wasteland Provisions was a collection of creations that aimed to be alternative products that are sustainable and impactful. It began with craftsodas, there are the three main flavours: Rose Lemonade, Cacao Cola and Mineral Lemonade, with other creations and collaborations over the years. Nual is Wasteland's first craft spirit.
Inspired by the botanicals of the Thai fragrance candle Tian Ob, which was an integral part in the cuisine and culture of people in central Thailand a few centuries ago. It scented desserts, savoury dishes, clothing, cosmetics, personal care and other products. Not just to recall the candle, but as a spirit that is one.
Wasteland Nual is a savoury craft spirit inspired by botanical of Thai fragrance candles, and the ingredients include Angelica root, Cacao husk blend, Chalood, Coriander seed, Jasmine, Juniper berry, Niam hom and Sugarcane. Crafted locally and sustainably, in partnership with Inchon Distillery.
Until Nov 30, Wasteland will celebrate the launch with a curated menu. There are two main sections: Classic Cocktails and Reclaimed Classics. Wasteland Nual can be purchased onsite as well.
The Siam Tea Room
The Siam Tea Room at Bangkok Marriott Marquis Queen’s Park is offering the “Flavors Of Lanna” until Nov 30.
A selection of six special menu items, crafted using time-honoured recipes and local ingredients, includes Larb kua noo or a salad of stir-fried minced pork with roasted dried spices and herbs, served with fresh local vegetables, or Khantoke noi, which is a selection of northern Thai bites.
Kua phak kood sai jin som or stir-fried fiddlehead fern with cured sour pork, tomatoes, garlic and chilli, and Tom som kai mueang or local chicken soup with a spicy and sour broth. Som poi leaves are rarely found on the menus of regular Thai restaurants and this would be a rare ingredient. Gaeng om jin wua is slow-braised beef in northern Thai curry broth, infused with fragrant spices, makweang pepper and fresh herbs.
New York Steakhouse
New York Steakhouse at JW Marriott Hotel Bangkok presents "Black Autumn Truffle", a limited-time à la carte menu featuring one of the season’s most prized ingredients, available from Nov 1 to Dec 31.
The menu brings together freshly sourced French black autumn truffles with premium beef, seafood, mushrooms and classic European preparations. Prized for their distinctive aroma and delicate, nutty flavour, black autumn truffles are particularly well-suited to ingredients such as beef, mushrooms, eggs and butter-based sauces. The restaurant's culinary team incorporates them into five dishes, using truffle-infused sauces and freshly shaved truffles to complement the main ingredients.
The selection begins with Tallawanta black Angus carpaccio, featuring thinly sliced premium Australian beef from Tallawanta Farm in north-west New South Wales. Truffle polenta with portobello mushroom combines creamy Parmesan polenta with pickled shimeji mushrooms and black truffle jus.
Seafood lovers can enjoy Grilled snow fish with truffle beurre blanc, featuring tender grilled snow fish accompanied by a classic French butter sauce infused with truffle.
Brasserie Palmier
Brasserie Palmier at the Four Seasons Hotel Bangkok at Chao Phraya River has launched a culinary journey with "A Taste Of Autumn: Seasonal Flavours From Alsace", a limited-time menu celebrating one of France's most distinctive gastronomic regions.
The promotion features four new dishes created by chef Quentin Meyer, with comforting autumn favourites including Seared wild boar, traditional Choucroute garnie and Mirabelle flambée. Chef Meyer will collaborate with sommelier Camille Wald to create wine pairings for each dish. Having grown up in Alsace, Wald brings a personal perspective to the menu, sharing her knowledge of the region's terroir, grape varieties, local traditions, and the stories behind the wines selected to complement each course.
