Eighty Twenty

Eighty-Twenty 2.0 Enters the Fine-Dining Spotlight

"Born from Saki’s boredom and Joe’s ambition, this Bangkok spot began in late 2015 with a four-person team and the duo butchering meats at 3AM, quickly turning into a Monday-night sellout and earning a Michelin Plate in 2017. After a temporary closure to expand, it has reemerged as a fine-dining, seasonal tasting-menu restaurant—fulfilling a dream they’ve had since their student days in Canada. The original idea of 80% Thai ingredients from Talad Noy market and 20% creative, imported touches has evolved to roughly 95% Thai produce, with the “eighty–twenty” now guiding the cooking itself: about 80% of dishes executed with polish and 20% left for experimentation. Their cooking celebrates local ingredients with no rigid rules or recipes and embraces a pragmatic take on sustainability, while their openness to sharing techniques and knowledge with peers reflects a collaborative ethos. The tasting menu starts from 3,000 THB++ per person with optional wine pairings, and details are available at 8020bkk.com." - Colin Ho