Charmgang
Thai restaurant · Talat Noi ·
Inventive Thai curries, scallops, and BBQ pork in a cool setting
Inventive Thai curries, scallops, and BBQ pork in a cool setting
"Booking ahead is essential at this perennially packed spot. If you do miss out on scoring a table, two new siblings—Charmkrung and Charmkok—by the same team have recently opened a few blocks away. They both serve a slightly more casual menu that pairs well with their extensive drink lists." - Atlas Obscura
"An easygoing Chinatown-edge restaurant run by three chef-owners who trained under David Thompson’s Nahm, drawing devoted crowds with intelligent, soulful takes on regional Thai curries and a relaxed, convivial vibe." - Chris Schalkx
"Tucked down gritty alleys in Yaowarat, this energetic spot blends traditional Thai flavors with modern techniques from a team of young chefs trained at Nahm. The retro-inspired interior and monthly-changing menu draw a trendy crowd; diners can choose a la carte or a tasting menu from about $40. Standout plates include barbecue smoked pork with young mango salad and a seared scallop on a crispy coconut-milk cake, but it’s the complex, nuanced curries—rooted in Thai heritage yet boldly reimagined—that consistently steal the show." - Ksenia Prints
"Charmgang is the perfect restaurant for groups in Bangkok. There’s enough room to spread out, the space has that signature cool kid energy (yes, there’s an open kitchen), and the cocktails—which often feature mekhong, a Thai spirit made from sugar cane and rice—are all really interesting and good. Not to mention they’ll happily add on an extra koji-aged picanha skewer or duck wafer—so everybody can get their own—without upcharging you. Definitely get those two dishes, along with some tender pork jowl salad with sour mango and any curry they have on the menu. photo credit: Carlo Mantuano photo credit: Carlo Mantuano photo credit: Carlo Mantuano Pause Unmute" - Carlo Mantuano
"In spite of its location in a dimly lit back alley, Charmgang (loosely translatable to “curry bowl”) has quietly gained a loyal following based on word of mouth over the past three years. Run by a trio of chefs who once worked under David Thompson at Michelin-starred Nahm, the menu — which changes every month — features Thai dishes that have been tweaked to evolve with the times. As a result, you get inventive appetizers like grilled scallop salad on rice crackers and an ever-evolving array of chile dips. Of course, the curries are reliably delicious." - Chawadee Nualkhair