Bunker

After the departure of chef Arnie Marcella, Sathorn hot spot Bunker has reopened with a new menu that’s been overseen by one of Thailand's most decorated chefs, Tim Butler of Eat Me.

Butler and chef Lorin Janita of Phang Nga 's Esenzi take Bunker’s season-driven cuisine in a decadent new direction. They serve feast-like food that, according to the pair, "chefs would cook for other chefs."

This translates to mountains of uni in the DIY uni nachos (B2,500/100g tray), Ohmi Wagyu nuggets with tonkatsu sauce and caviar (B1,400), and a whole pig’s head, deep-fried and served half or whole (B500/900) with dipping sauces.

Some Bunker signatures remain, like the addictive scallop “tots” with yuzu koshu and crispy rice (B375) and the smoked bacon bao (B160).

To drink, you can expect a new wine list and an updated array of cocktails curated by sommelier Andreas Pergher and Bunker's bar team.