Hungry For Modern Thai Food?
Well then, New York’s West Village has just the thing for you: the dish you see above is just one example of a terrific restaurant that turns Thai food on its head!
That’s my wife Alex and our friend Jordan as they enter “Bangkok Supper Club”, a restaurant in New York’s Greenwich Village, which offers a modern approach to Thai food! Here’s how the restaurant describes itself:
Bangkok Supper Club, a visionary creation by Chef Max Wittawat, draws its essence from the vibrant Late Night Bangkok Food Scene. This culinary concept celebrates the rich flavors and convivial gatherings that take place after work, social events, or concerts in the bustling city of Bangkok. The menu showcases delectable, shareable dishes, perfectly complemented by a selection of alcoholic beverages, fostering an enjoyable and relaxed fine dining experience with a delightful emphasis on Thai Charcoal grill techniques.
Let’s head in and see what the fuss is all about – and whether the hype is justified!
First up, let’s try their inventive drinks menu:
A special Martini got me started. Time to order a collection of small bites and plates – here is the menu:
Hard to read I know, but at the very top is the first option and greatest “small bite” of all time: a crab tartlet topped with Uni and Caviar!
Uni And Crab Tartlet!
This is an immediate classic: this Blue Crab tart is topped with Uni and Caviar! It’s one delicious bite – or is it?
My toughest decision was whether to try and eat it in a single bite…here’s how that went:
OK, this is the greatest single bite I’ve had – I love everything on that dish!
Now, on to the rest of the meal!
Here is the “Yum Khai Dao”, the star of which is the fried duck egg:
As the description on the menu notes, it’s a fried duck egg that is incredibly rich in flavor…and I won’t repeat all of the ingredients on the menu but every single dish here is packed with flavor and lots of herbs and spices, like this:
At the bottom of this very colorful plate are sliced sashimi grade Hokkaido scallops, underneath pickled watermelon rind, diced watermelon, mint and garlic, topped with chili watermelon granita.
Refreshingly delicious! Next up, Prawn Satay:
Large, meaty Prawns are a perfect finger food, especially when dredged through the curry chatter butter sauce!
And what about this “Lin Tang?”
You will re-think any hesitation you have about easting sliced charcoal-grilled beef tongue after eating this smoky, delicious dish!
Alex explains why Jordan loved this dish:
Time now for the larger plates:
How about some deep fried pork cheeks?
Pork Jowl fried rice is delicious, an incredible combination of flavors…every single dish delivers unique, full flavor. Here’s how you finish the dish at the table:
And what about these incredible beef cheeks served in a curry sauce with jasmine rice on the side:
Every dish was packed with flavor, and it’s a great idea to order food for the table, so you can all sample more!
Dig Into The Bangkok Gai Yang!
Next up were these charcoal-grilled, marinated chicken thighs with an incredible sauce – and they came with a charred sticky rice patty too:
And this Chilean Sea Bass Curry dish looked amazing and tasted even better!
What a table full of food! Let’s take a look at all of it again:
A side of green beans, peas and more delicious ingredients helps keep this feast light!
Bangkok Supper Club is always packed, and a difficult reservation – for a great reason!
Oh, and as we were leaving, this happened:
Yes, one of New York’s unpredictable flash rainstorms – for 10 minutes, everyone outside – like us – were drenched, then it was gone! A memorable way to end a great meal, as Bangkok Supper Club always delivers terrific food, one of our favorites in New York. The city is bursting with great restaurants – here is what is currently vying for best in the city:
Tatiana is not only one o fate most difficult reservations to get in New York, it always ends up in the top 2-3 meals in town.
You can see my full review here:
There are so many incredible bites in New York, like this: watch as I dig into some bone marrow – a real treat:
It’s just one reason to head to Minetta Tavern – check out my review here:
Our exploration of New York’s great restaurants is just beginning but we’ve already had some incredible adventures:
This one was truly “crab-tabular!”
Check this out!
Click here to see how many different preparations come from this crab at Wu’s Wonton King!
We also had a very memorable gospel choir brunch thanks to Chef Marcus Samuelsson’s terrific “Red Rooster” restaurant in Harlem…you can see what we ate and some more great performance as well by clicking on my story here:
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Categories: Bite Eat Swallow, Bite! Eat! Repeat!, Eat This!, Fine Dining, Food, Food Travel, Food Writing, Recipes, Restaurants, Travel, Uncategorized, World's Wildest Food
Bite! Eat! Repeat! 
wow!!! That place looks like fun. Great menu. I love octopus and tongue. But I still can’t it uni. The tartlet is a beautiful presentation!
Yes they are beautiful presentations – I LOVE Uni but know many don’t!
What fun! I adore little plates, you can sample so many treats!
Yes there were so many dishes we could sample! Thanks for commenting!
Can’t quite tell how ‘real’ Thai this is but would surely love to find out! Love the look of the tongue and the cheeks and could surely finish more than one of the uni tartlets 🙂 ! Just feel that the menu is far too large for me – can they really ‘do’ all that in an authentic way 🙂 ? Thanks for another ‘food bit’ from New York . . .
It’s absolutely real Thai in terms of flavors…the modern presentations I can understand! About the menu size, it’s a good point but the reviews have agreed that they really know how to deliver on flavor…thanks as always for the comment!
I love the presentations, very creative, though not a fan on tongue or jowls, but most I would go for!
Hi John, this all looks very appealing. I like most Thai food.
That place serves some unusual, and fancy-looking food, John. I would be happy to try it. The best Thai food I ever ate was in Singapore, in Clarke Quay. But that was in 2002 and the area may have changed completely now. https://en.wikipedia.org/wiki/Clarke_Quay
Best wishes, Pete.
Thanks for sharing that Pete!
John, you would love the variety of food in Singapore, I’m sure.