What’s On Bangkok - November Edition

From Louis Roederer Champagne Dinner to new cocktails and seasonal menus, November brings sparkling flavours and inspired dining.

Hero image:The Champagne Bar, Waldorf Astoria Bangkok; (Above) Louis Roederer Champagne Dinner

Louis Roederer Champagne Dinner
13 November 2025 | The Champagne Bar, Waldorf Astoria Bangkok
6 pm – 10 pm | THB 3,800++ per person

For one night only, The Champagne Bar atWaldorf Astoria Bangkokturns into a glittering stage for the House of Louis Roederer. The five-course dinner pairs the Maison’s most distinguished cuvées –Brut Collection 245, Brut Nature Blanc, Rosé, Cristal, and Blanc de Blancs – with a menu that’s equal parts finesse and flavour.

Highlights include Braised 2GR Wagyu Cheekwith tomato jam, La Famille Boutrais Oyster Regal with crème fraîche and apple-basil vinaigrette, and Truffle Parsnip Soup rich with pancetta and black truffle. Guests can choose between Australian Wagyu Tenderloin MBS6and Roasted Toothfish with Baeri Caviar, before ending on a Waldorf Astoria Red Velvet Delightwith lemon-Champagne sauce.

A night made for those who like their dinners with bubbles, views, and a little bit of history – the kind that began in 1876, when Cristal was first created for Tsar Alexander II.
For reservations: +66 (0)2 846 8888 | LINE@WaldorfAstoriaBKK|bkkwafb@waldorfastoria.com

1897 Lounge unveils a fruit-forward cocktail menu
Daily | 1897 Lounge, Siam Kempinski Hotel Bangkok
Live music: Fridays & Saturdays, 6 pm – 11 pm
From THB 290++ (zero-proof & crafted lemonades) | From THB 490++ (cocktails)

Siam Kempinski’s 1897 Lounge turns the Garden of Siam into a glass, debuting 13 new cocktails, zero-proof serves and crafted lemonades inspired by Thailand’s iconic tropical fruits. Expect refined techniques – from sous vide infusions to clarifying – that showcase clean flavours and a silky mouthfeel.

Sip your way around the regions with pours like River Kwai (local gin and mango from Ratchaburi), Pandan Garden(aromatic pandan from Samut Songkhram), Tropic Thunder (passion fruit from Chanthaburi with cacao from Chumphon), Autumn Dream (pear from Nakhon Sawan), Blind Bird (pisco with lemongrass from Nakhon Pathom) and Tiki Taka Sidecar (jackfruit from Nonthaburi).

Prefer it zero-proof? Try Waii (lemongrass from Nakhon Pathom), Nawa (jasmine green tea from Chiang Rai), Coldbrew Fizz (cold brew, lemon, orange) or Berry Breeze (cold brew with raspberry purée and pomegranate). Cold-pressed for bright, natural character.

Prices start from THB 290++ per glass for zero-proof and crafted lemonades; cocktails from THB 490++. The lounge also pours a thoughtful list of vintage spirits, with a resident pianist and singer setting the mood every Friday and Saturday.
Reservations & enquiries: +66 (0)2 162 9000 |dining.siambangkok@kempinski.com

Two Paths, One Passion
8 November 2025 | Siam Yacht Club, Royal Orchid Sheraton Riverside
THB 1,888++ per person | Optional wine pairing THB 1,000++ For one night only,Siam Yacht Club hosts a culinary duet between two of Bangkok’s most dynamic talents –Chef Natchayapong ‘Nu’ Homsombutchoti, Iron Chef Thailand challenger and creative lead at Siam Yacht Club, and Lady Butcher Nattida Noo-in, Thailand’s first Aussie Beef Master and a pioneer in the nation’s butchery scene. Their seven-course tasting menu weaves East and West into perfect harmony, beginning withSweet Pea Panna Cotta with King Craband unfolding throughFlame-Seared Australian Beef Rib Finger with Lemongrass,Bone Marrow Tom Yum, andConfit of Cod Fish with Onion-Coconut Foam. Each course is paired withpremium Australian wines, culminating in Pastry Chef Dechar Moungseetong’s poetic finale —Strawberry RhubarbwithChonburi Chocolate Cremeux, Tomato Sponge,andAlmond Streusel. Set against the Chao Phraya,Siam Yacht Club offers open-air terraces, crafted cocktails, and the unmistakable rhythm of Bangkok’s riverside spirit. Reservations:LINE OA @siamyachtclub

(Left) Winter menu atLe Du Kaan, (Centre)At Siam Yacth Club Chef Natchayapong ‘Nu’ Homsombutchoti, Iron Chef Thailand andLady Butcher Nattida Noo-in; (Right) Uno Mas new menu

Guest Bartender Series at ABar Rooftop
Through November | ABar Rooftop, Bangkok Marriott Marquis Queen’s Park
8.30 – 11.30 pm | Open daily from 5pm – 1am

November nights get a creative twist at ABar Rooftop, as it welcomes a line-up of visionary mixologists from Thailand, Indonesia, and Hong Kong. Expect handcrafted signatures, bold ideas, and the kind of sky-high energy that keeps Bangkok’s bar scene buzzing.

The series opens on 5 November with Tor Wipob of Last Call Bar and Ong Thanachot ofThe Photobooth– two names that have defined Thailand’s new mixology wave. Both decorated by Diageo World Class Thailand, Tor brings refined classics while Ong, the 2025 champion, fuses Japanese precision with rhythm and soul.

On 14 November, Andi Prasetia and Kirana Putri from Jakarta’s Unfinished Prjct. bring their sustainable flair to the rooftop. Expect inventive drinks crafted with upcycled and local ingredients.

The month rounds off on 20 November with Saan Dhakal and Max Morley of Hong Kong’s Courtroom,celebrated for their boundary-pushing storytelling cocktails inspired by art, heritage, and sustainability.
Reservations & enquiries: +66 (0)2 059 5555 |marriott.com/bkkqp

Bold Flavours, New Inspirations
UNO MAS,Centara Grand at CentralWorld| 54th Floor
Open daily from noon – 1 am

UNO MASturns up the heat with a new à la carte menu by Chef de Cuisine Borja Terry Borrego, whose Andalusian roots and Michelin-starred background infuse every plate with passion and precision. Drawing from Spain’s rich coastal and regional traditions, the new menu channels the warmth and vibrancy of Mediterranean dining. Expect Bravas UNO MAS, a fresh interpretation of the iconic patatas bravas; Pulpo a la Gallega, tender Galician-style octopus dusted with smoked paprika; and Gambas al Ajillo, sizzling garlic prawns cooked in olive oil and cayenne.

The new Tabla de Tapas offers a generous spread of Spanish favourites from croquettes and anchovy toast to grilled octopus, padrón peppers, and Ibérico de bellota ham. Larger dishes include Paella Valenciana with chicken and green beans, Caldoso de Bogavante (a rich lobster rice stew) and Lubina a la Parrilla, a whole sea bass grilled or fried to perfection. For a showpiece, there’s the Parrillada de Mariscos, a seafood platter of lobster, scallops, squid, prawns, and oysters, while Cochinillo a la Segoviana, the traditional suckling pig from Segovia, honours Spain’s culinary heritage.
Reservations: 02 100 6255 |diningcgcw@chr.co.th

Winter Menu in the Sky
Through November & December | Le Du Kaan, EA Rooftop at The Empire (56th floor)\**
Lunch 11.30 am – 2.30 pm | Dinner 5 – 10.30 pm

Le Du Kaanushers in the cool season with a menu that travels north and northeast, guided byChef Ton Thitid Tassanakajohn’ssignature storytelling and seasonal Thai produce. Savour four cold-weather comforts: Khao Jee Nam Prik (THB 390) – charcoal-grilled sticky rice balls, dipped in egg and finished golden, served with spicy grilled fish, chilli dip, sweet fish sauce, herbs and pickles; Mok Neur (THB 1,390) – Tajima beef cheek slowly cooked with curry paste, coconut milk, herbs and egg, wrapped and grilled in banana leaf; Tom Khing (THB 990) – marbled goby gently simmered with aged ginger, shiitake and onion for a soothing, aromatic broth; and Kanom Sai Sai (THB 390) – a refined finale of toasted coconut with palm sugar caramel, khanom kluea, tender khanom niew, coconut foam scented with Thai candle smoke, and a coconut sugar tuile.Reservations & enquiries: +66 (0)2 407 1654 |ea-reservations@marriotthotels.com

(Left) New cocktails at 1897 at Siam Kempinski;(Centre) Thanksgiving at Goji Kitchen; (Right) Charity dinner at basil by Master Chef Nooror Somany Steppe of Blue Elephant and Chef Manachai Konkangplu of basil

Once in a Lifetime: A Four-Hands Charity Dinner
13 November 2025 | basil, Sheraton Grande Sukhumvit, A Luxury Collection Hotel, Bangkok
From 6.30 pm | THB 5,000++ per person (inclusive of wine pairing)

One night that blends heritage, artistry, and heart brings togetherMaster Chef Nooror Somany Steppe of Blue Elephant and Chef Manachai Konkangplu of basil for a six-course charity dinner –Once in a Lifetime – supporting Operation Smile and Mercy Centre Klong Toey, under Marriott’s global Road to Giveinitiative.

Highlights include Raw Thai Wagyu Beef Salad with Wild Basil Leaves, Phetchabun Tamarind & French “Landes” Foie Gras and Chicken Wing, Southern Thai Blue Crab Curry, Sea Bass with Whisper of Love, and Klong Phai Free-Range Chicken Curry with Rice Noodles & Braised Beef Cheek in Green Curry Paste. The evening closes with Kanom Koh Mapraw Orn, a candle-scented coconut cream dessert that evokes the warmth of old Thai kitchens.Reservations: +66 (0)2 649 8888 | basil.bangkok@luxurycollection.com

The Honeybee Bloom & Buzz Afternoon Tea
Every Saturday & Sunday | Vertigo TOO, Banyan Tree Bangkok
1 – 4 pm | THB 1,690 net per set for two persons

Vertigo TOO, at the Banyan Tree Bangkok, has a new afternoon ritual that’s pure golden indulgence. Inspired by the floral sweetness of honey, The Honeybee Bloom & Buzz Afternoon Tea blends savoury finesse with delicate confections.

Expect Iberico ham on crispy grain bread with chestnut spread and wildflower honey gel, prawn tartlets brightened with mango-avocado salsa, smoked duck skewers glazed in longan honey, and honey butter chicken bao.

Sweet notes follow with lemon honey scones, strawberry lime mousse, and chocolate mousse with salted caramel and royaltine crunch. Lighter moments come with yoghurt honeycomb, matcha yuzu sponge with yuzu honey curd, and berries rose madeleines.
Add sparkle to your afternoon with a glass of sparkling wine (THB 1,990 net for two) or a bottle (THB 2,500 net).
For details and reservations, call +66 (0)2 679 1200 or email host-bangkok@banyantree.com

Sense of Matcha Afternoon Tea
Through November & December | Up & Above Restaurant and Bar, The Okura Prestige Bangkok\**
Baht 2,200++ per set for two persons

The Okura Prestige Bangkok tables Sense of Matcha Afternoon Tea, a celebration of Japanese artistry and English tea tradition. Up & Above Restaurant and Bar transforms into a sanctuary with a menu that reflects precision and calm. Begin with savoury creations such as deep-fried seaweed prawn cake with matcha mayo and mango gel, duck rillette rigatoni with matcha moss and orange peel gel, sweet miso and edamame mascarpone tartlet, and matcha yuzu, mango and snow crab.

The sweets bring Green Forest gateaux with genmaicha mousse and kinako, matcha tiramisu macaron with sudachi, hojicha namelaka with miso caramel, yuzu green velvet cake, kinako hojicha pudding, genmaicha pistachio chocolate tart, matcha honey yoghurt cake, and a classic chocolate bon bon. Freshly baked genmaicha scones with clotted cream and red bean koshian complete the ritual. Includes your choice of clear matcha or creamy matcha latte.
For reservations: +66 (0)2 687 9000 | upandabove@okurabangkok.com

Yuzu Safari 2025
22 November 2025 | The Apartment & Embassy Room La Marina, Park Hyatt Bangkok
4.30 – 9.30 pm | THB 6,700++ per person

Park Hyatt Bangkok’sannual Yuzu Safari returns for its 4th edition – this time in collaboration with the Masters of Food & Wine global series. What began as a dining celebration has evolved into a full-sensory exploration of Japan’s most captivating citrus, through workshops, tastings, and a six-course dinner.

The journey begins at The Apartment with immersive masterclasses intuna butchery and tasting with Chef Taku Ashino of Sushi Ashino Singapore, soba noodle making with Chef Wasan Janshimuang of Mitsumori of Tokyo, a Lemon Yuzu Shio Pan demonstration by Chef Rekha Limpichart, Japanese natural wine tasting with Namika Inoshita of Natan Wine, and a matcha tea and yuzu pairing with Jev from MTCH.

As the sun sets, The Pantry Canapé Hour unfolds with Bluefina sashimi dressed in yuzu condiments, artisanal cheeses from VIVIN, and canapés by each guest chef paired with Japanese beers, wines, and yuzu spritz cocktails. Highlights include a collaboration between Mitani Meat and Chef Kenichi Kanno of Sushi Masato, presenting live Tosa Akaushi wagyu nigiri from Kochi Prefecture.

The evening culminates in a six-course dinner at Embassy Room La Marina, by an all-star line-up:
Chef Taku Ashino (Sushi Ashino, Singapore)
Chef Kenichi Kanno (Sushi Masato)
Chef Wasan “Peaw” Janshimuang (Mitsumori of Tokyo)
Chef Andrew Martin (Fatboy Izakaya)
Chef Tim Butler (Eat Me)
Chef Honey Rae Zenang (Namsu)
Chef Alonso Luna Zárate (Ojo, The Standard Bangkok)
alongside the Park Hyatt Bangkok Culinary Team, led by Chef Daniel Masters.

Wine and sake pairings are curated by Koko Wine and Wine Garage, featuring artisanal Japanese wines from Natan and premium sake from BB+B, with Namika Inoshita in attendance to present her vintages.

A roving sake trolley, live demonstrations, and take-home keepsakes complete one of the city’s most anticipated culinary events – a day-to-night journey through the spirit of yuzu. Reservations: +66 (0)2 011 7431 | embassyroom.bkk@hyatt.com |bit.ly/yuzusafari2025

Thanksgiving Dinner at Goji Kitchen + Bar
*27 November 2025 | Bangkok Marriott Marquis Queen’s Park**
5.30 – 10 pm | THB 2,499++ per person*

Goji Kitchen + Bar brings the warmth of Thanksgiving to Bangkok with an all-American feast that celebrates togetherness, tradition, and plenty of good food. Expect festive favourites including pumpkin soup, whole roasted turkey, honey-glazed ham, and duck roulade, served with all the classic trimmings — from roasted butternut squash and green bean casserole to cranberry sauce and giblet gravy. The indulgence continues with seafood on ice, an oyster bar, sushi and sashimi, and live stations offering Hokkaido scallops with truffle, squid ink risotto, Australian lamb rack, and dry-aged prime rib of beef.

The journey spans continents, with homemade dim sum, wagyu beef noodles, and Mediterranean specialities from Malta and Croatia. For dessert, sweet traditions take centre stage with pumpkin and pecan pies, homemade ice creams, and international pastries. A night made for family and flavour, celebrated in Goji Kitchen + Bar’s lively marketplace setting on the ground floor of Bangkok Marriott Marquis Queen’s Park.
Reservations:+66 (0)2 059 5999 |restaurantreservations.bkkqp@marriotthotels.com| www.gojikitchenbangkok.com

Sarnies at The Lounge
Until 30 April 2026 | The St. Regis Bangkok; Daily from 7 am – 9 pm

The St. Regis Bangkok welcomes Sarnies, the cult-favourite Singapore-born roastery, for a six-month residency atThe Lounge, a collaboration where artisanal coffee culture meets timeless luxury. From morning catch-ups to evening wind-downs, guests can savourSarnies’ signature brews and handcrafted creations in the refined comfort of The Lounge. Highlights include the Crème Brûlée Honey Latte, Thai Coconut Latte, and coffee-inspired pastries such as the Espresso Banoffee Pain Suisse and Coffee Honey Medovik Cake. A dedicated drip coffee bar invites exploration ofSarnies’origins, from Thai and Myanmar beans to its signatureTiramisu Blend. Guests can also browse limited-edition merchandise or enjoy coffee-led cocktails created exclusively for the pop-up.

Discover the menu: stregisbangkok.co/stregisbangkoksarniesmenu