Small Dinner Club

Loved it. Easily one of the better meals I’ve had this year. The menu was thoughtful and creative, with bold, deeply layered flavours that kept unfolding as you ate. Every dish had intensity and intention — savoury, punchy, satisfying. It was a fun, story-driven dinner that felt like a proper journey. A modern take on Thai food that was genuinely exciting to eat.

Head Chef Sareen and his team have created a truly magical food experience. The food communicates the iconic flavors of Thai cuisine in a wonderfully nuanced and imaginative way, whilst the storytelling took us on a journey to understand the roots of each dish taking our experience to the next level. SDC delivered so much more than a fine dining restaurant experience, the thought and attention to detail in each dish created a food lovers dream.

Had the most amazing culinary experience for NYE. I loved how the staff tells you the story around each dish, adding even more flavor to them. The flavors, textures, and aspects were manipulated with precision, and in such a creative way that plays with your senses, adding playfulness to the experience. Also loved how the soft lighting atmosphere and limited amount of seats, all around the counter, make it a very exclusive and bespoke experience. Would highly recommend for anyone looking for a unique and pleasurable food experience, and interested in learning about local Thai products/specialties from every region in true gastronomic fashion.

In another concept, perhaps this would have been a great meal. Tldr, Great ideas and personality in the menu, but held back in flavors. 2 of my favorites.. the chicken wing stuffed with quail egg and the icy raw fish salad thing. The chicken wing was cooked perfectly and had a very pleasant strong wine marinate which punched through. The raw fish salad, to me, was a very interesting take on the classic lo hei or yu sheng served during CNY in Msia and Sg. Even after finishing the dish, the familiar after taste of lime, pickled fruits and sesame seed remained. The prawn and duck were cooked perfectly but lacked in flavor. The sweetness of the prawns were not brought out by the other components, which were bland themselves. I had to taste each layer separately to know what they were. The duck was okay, but they said they wanted a salty duck with a sweet banana and pink guava combination. The duck needed much more seasoning. Doneness perfectly pink though, best part was the duck tongue. Great flavours. Other dishes such as the pasta made from green papaya came across as bland and too oily. The main ingredients green papaya and stink bean needed lots of flavor to accompany them. The final chilli dish which is actually chocolate mousse tasted flat too. Menu described it as a small bite to summarized my dinner… it sure did. Other desserts such as a rice waffle and ice cream made from all rice components was decent. I wished there was more fermented rice for the kick. The 2nd dessert made from sweet potato and coconut potato was also great. 3rd dessert of coriander granita with a sugar marinated quail egg yolk was ok when cold. But the smell from the quail egg yolk was overpowering in my mouth when I finished the dish and the temperature rose. As for service, great attentive sincere service. Until the billing. I was charged my home currency instead of the local currency Thai baht before being asked. Frequent travelers would know that the exchange rates horrendous for such transactions. They did rectify after I voiced out but it gave the meal a bad ending. The small piece of cake, supposedly for breakfast tomorrow, that I finished then, was the best of the night. Buttery, intense flavours. There were 2 groups of non Asians there which were raving about the food. Perhaps I’m not their target audience then.

A crime that Sareen and his crew don't have a Michelin star yet. Bangkok's best kept secret (...until it isn't!). Sareen has a magical and mindblowingly special way of approaching Thai food. Using local ingredients sourced from within Thailand, he takes you on a culinary journey that both tastes amazing and delights ALL your senses. You feel his passion for showcasing Thai food to the world - and one would feel lucky to experience this. I can't even put into words how much I enjoyed this meal. The only sentiment that could aptly capture this is that I have been to Michelin 2 and 3-star restaurants before, and I was no where near as delighted and exuberant about my experience than at Small Dinner Club. Hats off to Sareen and his amazing team. The photos and videos do NOT do this place justice. This is a meal that must be experienced to be believed.

Nothing else like this in Bangkok! I’d read about SDC and couldn’t wait to try. From the moment you push the button to enter, the experience is truly unique and perfectly crafted. The downstairs space transports you to somewhere totally new with amazing organic installations and pieces to admire while you are greeted by staff. On staff, super impressive, warm, knowledgeable but not stuffy or cold like a lot of fine dining. All of this is the backdrop to the best meal I’ve had in a long time. Perfectly paced and portioned, you are hit with a series of snacks to start, eaten with just your hands and that totally set the meal off to a great start - fun, delicious and intriguing. The dishes then move around through 12 or so different courses, peaking with a 2 part duck dish that is the perfect combination of taste, beautiful presentation and concept. That can be said for the whole menu really. This is an extremely well thought out restaurant experience where everything from the design of the restaurant, the plates and materials used, the ideas and the dishes themselves and the interesting and delicious drinks. Well done Chef and team behind this. Having eaten at fine dining places around the world, I put this right up there with the best but also totally different to the typical high end dining experience. Can’t wait to return.

A delightful dining experience that took me by surprise. It truly seems as though a skilled artist is crafting each dish just for you. Every dish was exceptional and thoughtfully prepared, incorporating unique ingredients that added an element of surprise. One aspect of our visit that felt somewhat out of place was the requirement to choose our wine while in the waiting room, rather than at our dining table. The reasoning behind this is unclear to me. By the way, if you are not a fan of cilantro then please do inform the chef in advance so they can make substitutions.

Good: - The lobby on the ground floor was beautiful and really set the mood for dinner. It felt classy and inviting, which made us excited for the meal ahead. - The service by the waitress was excellent. They were kind, attentive, and made us feel welcomed throughout the evening. Cons: - The food, unfortunately, didn’t meet expectations. The balance of ingredients and textures felt off, and some choices came across as repetitive. There were three dishes featuring ice or ice cream. While one would’ve been fine, seeing ice appear three times made the meal feel redundant. By the time we reached dessert, all my friends were still hungry. - The first dessert, a sweet potato with a moist texture, tasted good and gave us hope for something more substantial next. But the second dessert was melted chocolate with a similar texture.. - Then, they told us there is a final "surprise" dessert and we were so excited. the reveal was a single piece of deep-fried pig skin coated in chocolate. Chocolate again ….chocolate again.. I can see that the chef has good intentions and wants to push creative boundaries, which is commendable. However, at the price point of a Michelin-level restaurant, the portions, ingredients, and overall experience didn’t justify the cost. - The bathroom also had issues. The sink was broken, and water splashed everywhere. It was awkward to use, and I had to stand at an angle to avoid getting wet. For a fine-dining establishment, I expected better upkeep. - There was a spelling mistake on the menu: “suprising” instead of “surprising.” While minor, it came across as careless and felt out of place in a restaurant that charges premium prices.