Occupying the spot vacated by hotdog and milkshake joint Bangers, Hunts doesn't drift too far from American fare but does add some distinct Asian twists.
Head chef Kittipat Chotipintu serves a short, rotating menu that spotlights appetizers like deep-fried mac and cheese with peanut and kimchi sauce (B165) and the quinoa bowl (B280) that's presented like Korean bibimbap with homemade kimchi.
Mains get meatier in the form of the Sa-Bai-Dee beef stew (B320), which is cooked in dark Beer Lao, and the mojito sauce-marinated roasted pork neck (B465).
His take on caramel cheesecake (B240) sees New York-style cheesecake baked on top of dense pancake batter, served with caramel, blueberry and chocolate sauce.
