Bangkok Supper Club

"Sired by Noho’s legendary Fish Cheeks, this restaurant cultivates a supper club atmosphere out of the 60s, and rolls out many impressive dishes, some unexpected, in artistic presentations. In the past, we’ve enjoyed dishes like the fried rice with hog jowl, served in a bronze salver; or the crisp, flattened, and deboned branzino, accompanied by a zippy herbal relish. The cocktails are head-turners too: Get one with a branded ice cube." - Robert Sietsema, Eater Staff

"A restaurant in West Village known for its desserts, particularly the coconut dessert with chiffon cake, pandan custard, and salted whipped cream served in a young coconut." - Eater Staff

"A fine dining restaurant in New York inspired by late night Bangkok dining, featuring a complex cocktail menu crafted by award-winning mixologist Suwincha 'Chacha' Singsuwan." - The MICHELIN Guide

"This is the type of place you're going to want to tackle with a larger group who's game to try anything. Paying homage to Bangkok's lively late night street food scene, there's fittingly an excellent and daring cocktail menu on which you'll see such terms as “banana vermouth,” “fat-washed truffle oil,” and “cream cheese float”—the latter for a drink called the Beets ‘n’ Cream. Beets rear their head once more in the B&B, where they are infused with moonshine. But it's not all about the alcohol, not even close—line your stomach with deep fried octopus, slow-cooked beef tongue in lemongrass stock, and poached lobster in brown butter. —CH"

"Bangkok Supper Club opened on an obscure stretch of Hudson Street just south of the Meatpacking District, descended from the hit Thai restaurant Fish Cheeks. This place is far different: It’s more laid back and serene and the menu is more innovative, featuring succulent hog jowl fried rice and a whole branzino, flattened and crisp, that must be tasted to be believed." - Robert Sietsema