"At Bangkok Supper Club in New York’s West Village, you’ll notice hints of influence from the team’s popular first restaurant, Fish Cheeks. The two restaurants both present the fresh, bright flavors of Thai cuisine across several regions. But while Fish Cheeks leans into Thai comfort foods like coconut crab curry and prawn karee (a scrambled egg stir-fry), Bangkok Supper Club will experiment with different ingredients and techniques—and the focus will be on a charcoal grill, the centerpiece of the restaurant’s kitchen. In preparation for opening, owner Jen Saesue and chef Max Wittawat went to Thailand last summer to seek inspiration. Saesue is a Bangkok native, while Wittawat spent years training under famed Thai chef Ian Kittichai. The duo traveled across Thailand to source products like palm sugar and shrimp paste that will be on the restaurant’s opening menu." - ByKate Kassin
