There are always exciting events happening every week in the city. Make sure you’re in the know of where’s hot, and what to do in Bangkok with our weekly events round-up. Here’s what to do in Bangkok this 5-11 March 2024
If you’re looking for good food, great drinks, and an obscene amount of pizza, boy, do we have the perfect series of events for you. With a lot of collaborations in town and many international talents flying in, it’s the time to broaden your culinary horizons and embark on boozy journeys. Bar-hop to your heart’s content, and book those tables.
[Hero and featured image credit: vesperbkk/Instagram]
What to do in Bangkok: 5-11 March 2024
David Ong of The Curator Coffee & Cocktails guest shift at Aqua Bar
5 March, 7-11pm
It’s a Filipino takeover, and it’s not even Christmas yet. The Curator Coffee & Cocktails is named the best bar in the Philippines as well as No. 34 on Asia’s 50 Best Bars 2023. Let Co-Founder David Ong show you why they’re perched so high on the list as he brings you a curated list of coffee cocktails perfect for a smooth, groovy night out on the town. Make sure you grab the bar seats for the best vibes.
You can find more information at Aqua Bar.
“Friends of Mia – Next Gen Series” with Chefs Top, Michelle, and Philipp at Mia
6 March, 5pm onwards
Mia Restaurant’s “Friends of Mia” showcases talents all over Thailand as they work together in one kitchen for one cohesive tasting menu. This time, taste the culinary prowess of Chef Philipp of the Michelin-starred Maison Dunand, Chef Michelle Goh, youngest female Malaysian chef to be honoured with a Michelin star, and Chef Pongcharn ‘Top’ Russell, the first Thai chef specialising in Western cuisine to be awarded a Michelin star. This tasting menu is sure to be a good time.
You can find more information at Mia Restaurant.
Ashin Yang of Book ing bar Taipei guest shift at Rabbit Hole
7 March, 8pm onwards
Flavours are a big deal at Book ing bar. Upon pushing the right book at a bookstore to reveal the bar behind the shelves, you’ll be greeted with a cocktail menu with specific flavour profiles under each entry. Let them show you how serious they are about good cocktails at Rabbit Hole, as they take over the bar stations in Bangkok for one night only.
You can find more information at Rabbit Hole.
Elevated Isan cuisine with Chef Num of Samuay & Son at Greenhouse Restaurant
8-9 March, 6.30pm onwards
Northeastern Thai cuisine is known for being laidback and chill, but Chef Num will be presenting it in an elevated way without sacrificing the burst of flavours we know and love Isan cuisine for. Highlights including the bamboo shoot soup with ant eggs and caviar, rice-field crab sauce and sticky rice served with grilled pork, and more. It’s five courses perfect for those looking to switch up their usual Thai fine dining nights and discover something a bit different.
You can find more information at Greenhouse Restaurant.
Chef Riley Sanders and Chef Jon Spearman four-hands pizzas at Pizzeria Mazzie
9 March, 6, 8pm
Ever had a pizza made by a Michelin-starred chef? Now’s your chance. Chef Riley of the Michelin-starred Canvas restaurant will be making his way down to Pizzeria Mazzie to join hands with Chef Jon for one evening. Both will present a very special a la carte menu with original pizza creations available for one night only. It’s perfect with some wine, and with some good company.
You can find more information at Pizzeria Mazzie.
Leopard Crust x Chef Brad Carter rooftop takeover at F*nkytown
10 March, 5-9pm
Pizza maker Feng Chen of Leopard Crust is beloved for her sourdough pizzas, blending Italian traditions with an array of cultural influences, paying homage to ingredients across the world. Chef Brad Carter of the Michelin-starred Carters, UK, has sustainability on his mind as he cranks out soul-soothing culinary inventions. Together, they’re serving up amazing dishes that will have your tastebuds dance with joy, from stracciatella and basil on a Romesco vodka sauce base, to XL pizzas topped with flame-grilled scallops in sea urchin butter. Citizens of F*nkytown recommend the rooftop seats for the best vibes.
You can find more information at F*nkytown.
“A Decade With Vesper” alumni reunion nights at Vesper
11-13 March, 8pm-midnight
Whether you’re one of the people of Vesper, or just getting your applications in, come down Soi Convent once again for a huge celebration as Vesper hits their 10th anniversary. For three days, they’re bringing in the former teams and bar managers that made Vesper the legendary place that they have become. Colin Tait, Palm Supawit, Federico Balzarini — all with be reacquainted with their team behind the bar once again for a series of guest shifts no one would dare forget.
You can find more information at Vesper.
Tao Zrafi guest shift at Opium Bar
11 March, 8pm onwards
Haven’t had enough of Netflix’s Drink Masters? The stylish sensation Tao Zrafi will be taking over the bar at Opium for one night only. Tao recently opened No School Tomorrow in Illinois, and he’ll be giving us a glimpse into his menu for this special event. For the best vibes, book the bar seats and watch the magic up close and personal.
You can find more information at Opium Bar.
Hong Kong pigeon limited-time menus at The Silk Road
Until 30 April, 11.30am-2.30pm; 6-10pm
As summer arrives, one ingredient we haven’t thought about is pigeon, but we are welcoming it with open arms. The Silk Road brings in that tender meatiness from Hong Kong, cooked to perfection with a variety of Cantonese techniques. Braised with Cordyceps fungus, wok-fried with black pepper sauce, smoked with Chinese leaves — ready to be served to your liking. The pigeon is also available as a four-course set menu perfect to try all the possibilities the Hong Kong pigeon is capable of.
You can find more information at The Silk Road.
Vichayuth Chantan
Digital Writer, Drinks and Dining
Writer by day and skinny legend by night, Vichayuth focuses on the hospitality industry of Thailand. You'll often find him at a bar finding new friends, discovering new drinks, and silently judging you from across the room.
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