bank @banckok

un thaïlandais

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Stir-fried Canadian lobster with fresh egg noodle, white soy sauce, curry paste gravy and rich pork stock. The Thai-meet-Chinese dish is inspired from the lobster noodle dish popular among Thai tourists at the Chinese restaurants in London's Bayswater area.
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Stir-fried Canadian lobster with fresh egg noodle, white soy sauce, curry paste gravy and rich pork stock. The Thai-meet-Chinese dish is inspired from the lobster noodle dish popular among Thai tourists at the Chinese restaurants in London's Bayswater area.

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Cold brew with brandy and berry syrup by @punphasin . #bangkok #coffee
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Cold brew with brandy and berry syrup by @punphasin . #bangkok #coffee

Thai basil, vanilla smoked with scented candle, salted egg and tamarind macarons. #macaron #verythai #dessert
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Thai basil, vanilla smoked with scented candle, salted egg and tamarind macarons. #macaron #verythai #dessert

The most overwhelming setting for a bar in Bangkok. #cocktail #bar #bangkok
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The most overwhelming setting for a bar in Bangkok. #cocktail #bar #bangkok

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Vive la France - Happy Bastille Day. #giffard
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Vive la France - Happy Bastille Day. #giffard

Seared squid with asparagus and capsicum sauce. #parkhyatt #parkhyattbangkok #bangkok #thailand
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Seared squid with asparagus and capsicum sauce. #parkhyatt #parkhyattbangkok #bangkok #thailand

Paper Plane - the modern classic creation of the New York bartender Sam Ross - gives the bourbon-based cocktail a good name by balancing it with Aperol and Amaro Nonino. This variation of Vesper injects a dash of grappa for a more well-rounded finish to get you ready for the night.
  • Comments 4

Paper Plane - the modern classic creation of the New York bartender Sam Ross - gives the bourbon-based cocktail a good name by balancing it with Aperol and Amaro Nonino. This variation of Vesper injects a dash of grappa for a more well-rounded finish to get you ready for the night.

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Let's light up the night. #parkhyattbangkok #parkhyatt #bangkok #thailand #bar
  • Comments 3

Let's light up the night. #parkhyattbangkok #parkhyatt #bangkok #thailand #bar

Maid in Cuba - the modern classic creation by Bacardi Legacy 2014 winner Tom Walker of the world's famous American Bar at The Savoy Hotel in London. This simple, daiquiri-looking cocktail mixes refreshing ingredients like white rum, lime, mint and cucumber with a hint of absinthe that complements the refreshing note of cucumber. A must try!
  • Comments 2

Maid in Cuba - the modern classic creation by Bacardi Legacy 2014 winner Tom Walker of the world's famous American Bar at The Savoy Hotel in London. This simple, daiquiri-looking cocktail mixes refreshing ingredients like white rum, lime, mint and cucumber with a hint of absinthe that complements the refreshing note of cucumber. A must try!

Pandan - a savory, full-bodied gin-based cocktail with vegetal flavor from matcha balanced by coconut and pandan water with a sweet hint from palm nectar. Simply amazing!
  • Comments 4

Pandan - a savory, full-bodied gin-based cocktail with vegetal flavor from matcha balanced by coconut and pandan water with a sweet hint from palm nectar. Simply amazing!

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Earthbeet - a negroni with a savory flavor from Backstage Cocktail Bar. Here gin is infused with vegetable like beetroot for earthy vegetal note.
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Earthbeet - a negroni with a savory flavor from Backstage Cocktail Bar. Here gin is infused with vegetable like beetroot for earthy vegetal note.

Last night, we bid farewell to Hideyuki Saito, the head barman of Bronx Liquid Parlor. Butter has always been one of his outstanding creations.  This Sazerac-liked tipple was butter-washed for texture and aroma and served with house-made financier and buttered fig.
  • Comments 1

Last night, we bid farewell to Hideyuki Saito, the head barman of Bronx Liquid Parlor. Butter has always been one of his outstanding creations. This Sazerac-liked tipple was butter-washed for texture and aroma and served with house-made financier and buttered fig.

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