2-3 Floor, Langsuan Balcony, Langsuan Soi 7, 02-684-5921. Open daily 7:30pm till late.

The buzz: An elegant, exclusive and intimate club paired with a fine-dining restaurant next door which bears the same name.

The décor: Monochromatic silver, black and white tones, slick LCD screens, metal floors—Monopoly abides to the trendy dictates of “less is more.” The only splash of color that sticks out, advantageously of course, is the bar alight with striking red and green flares. Besides a few comfy couches and some hi-tech bar stools (equipped with height adjustment latches!), there’s just enough space to mingle and dance.

The music: A resident DJ plays house, keeping it particularly chilled out on Saturdays. Guest DJs will also drop in regularly; roughly two new faces a month.

The crowd: 25 and up. The house-loving, Bed-going crowd, in equal parts farang and Thai.

The price: Whiskey B1,500-11,000 (Jim, Jack and JW Red, Black, Green, Gold and Blue Label), champagne B1,000-5,000 (Dom Perignon, Moet), cocktails B180-280 and beer B100-180. Free mixers with every bottle.

Why you’ll come back: After your tarte tatin at Monopoly (the restaurant), you can’t stand the idea of a buzz-kill car ride before uncorking a bottle of Dom Perignon with your hiso gang. Luckily, there is Monopoly, le club.

Located at the former Polly’s Bar in Langsuan, "Monopoly" is an exclusive venue that serves fine modern European cuisine with a definite bias towards Italy and Southern France. Walls panelled with wood, dim lighting, white marble floors and wide white leather chairs make up the small (and hence intimate) dining area. Upstairs, there’s a large private dining room that can seat as many as 12 diners—but you can get it for fewer than six people if you pay an additional charge. Ingredients are carefully selected (and many are imported) by Chef Jutamas Theantae. She worked in San Francisco, as well as at Chiang Mai’s Mandarin Oriental Dhara Dhevi, and she displays obvious familiarity with the foreign dishes on her menu. Starters include an assorted premium selection of cheese and cured meat and pan-fried foie gras cooked au torchon (tell them you don’t want it pan-fried to impress the chef). The yellow fin tuna with red wine reduction and pan-grilled red snapper fillet with braised white bean stew and garlic puree are the recommendations when it comes to mains. But the 700g Canadian lobster spaghetti with homemade tomato sauce is an intriguing pasta dish. A mere glass of sparkling wine or white/red wine might do the trick for some, but there’s also a long wine list. For dessert, you might want to try the dark chocolate terrine with crème anglaise and pistachios. Consider yourself warned, these delicacies entail a 5-star hotel restaurant bill—your date should be impressed! For this festive season, there’s also a Christmas dinner available but you’ll have to make a reservation.