Bangkok Supper Club
Thai restaurant · West Village
641 Hudson St, New York, NY 10014
Highlights
Bold Bangkok street food with charcoal-grilled dishes & creative cocktails
Bold Bangkok street food with charcoal-grilled dishes & creative cocktails
"How Far In Advance Should You Book? Two weeks for a table at a reasonable time, or a week if you don’t care when you eat. Bangkok Supper Club has exited the hype circuit, and it only took about a year and a half. The sister restaurant of Fish Cheeks opened in the West Village 2023 and drew plenty of attention with its truffle cocktails, Hokkaido scallop ceviche, and Big Night Out energy. Now, reservations are plentiful, as long as you book at least a week out. Pro tip: It helps if you’re a party of four." - bryan kim
"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
"The team behind Fish Cheeks has a new Thai place in the West Village, inspired by Bangkok’s late-night food scene. The focus is on small plates, and dishes like rice-stuffed chicken wings, spicy beef tongue, and a whole branzino—all coming off a big charcoal grill in the open kitchen. Expect more of an upscale cocktail bar vibe, with a smoky, spicy cocktail program, than a casual BBQ spot." - bryan kim, neha talreja, willa moore
"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." - Eater Staff
"Stephanie Wu, editor-in-chief, highlights the desserts as standouts, especially a coconut dessert composed of chiffon cake, pandan custard, and salted whipped cream served in a young coconut; it’s subtly sweet, beautifully presented, and a great end to a flavor-packed meal that helped cool down the palate. — Stephanie Wu, editor-in-chief" - Eater Staff
