Sitting on level three of the Arbory crew's new HER building, Thai barbecue canteen BKK is celebrating punchy flavours cooked over flame and coal. Up here, a roomy, open-concept kitchen takes centre stage, with exposed brick played against warm orange neon and terracotta floors.
Enjoy the kitchen theatrics as you tuck into fire-driven fare centred around BKK's custom-built five-metre Zesti charcoal grill and oven; the offering driven by Executive Chef Nick Bennett and Head Chef Sungeun Mo. From barbecued meats to authentic curries, the menu pulls inspiration from across Thailand, with a few modern reinterpretations in the mix.
A strong snacking lineup features the likes of mushroom and glass noodle spring rolls, and oysters finished with coconut cream and nam prik pao (a roasted chilli sauce). There are grilled skewers aplenty, a sweet and crispy stir-fried beef dish, and multiple iterations of the classic laab — including one with barbecued pork jowl and khao khua (ground toasted rice). Meanwhile, a green curry stars jackfruit and green banana, and the tiramisu is reborn using rum, white chocolate and shaved ice.
The drinks offering's designed to complement the menu's gutsy flavours and heat, via fresh, interesting wines and tropical-leaning cocktails. Continue your Bangkok adventure with sips like the tequila-infused Lychee Spritz or a charred pineapple margarita.
An adaptation of the BKK menu is also available up on the HER Rooftop.
By Parker Blain
Images: Parker Blain
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