The story
Bangkok Supper Club, at 641 Hudson St. in New York City, serves inventive Thai cuisine built on the late-night food scene of Bangkok, and it earned a Wine Spectator Award of Excellence (2025). The room is in the West Village, and the menu is designed for sharing.
Chef Max Wittawat created the restaurant to celebrate the convivial meals that happen in Bangkok after work, after concerts, and during long nights out. The kitchen leans on Thai charcoal grill techniques, so much of the menu passes over a live flame. Dishes arrive in small and large plates meant to be passed around the table.
The Uni and Crab Tartlet pairs blue swimmer crab in lon with Hokkaido uni and Ossetra caviar. Pork Jowl, deep fried pork cheeks, comes over garlic baked rice with spiced pork cracklings. The Chilean Sea Bass Chakram Curry is pan seared and served with sea beans and jasmine rice. For a larger order, the Crying Tiger is a 32 oz bone-in ribeye grilled over charcoal.
A kitchen counter tasting seats only four guests each night, set around the white-hot charcoal grill. The two-hour menu follows the restaurant's most celebrated dishes and can be paired with wine. The cocktail list is equally inventive, with options like the Penicillin, made with rye, ginger liqueur, honey, and peated whisky, and the Mushroom, built on Michter's Bourbon and pandan.
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