Bangkok Supper Club NYC, a Little Bangkok in New York
- Chomp Magazine
- Jun 12
- 6 min read
Updated: Jun 14
One of the hotspots in New York is Bangkok Supper Club NYC, a Thai eatery on Hudson Street that has brought joy to local diners and visitors through Chef Max Wittawat's culinary offerings and beverages by Suwincha "Chacha" Singsuwan, a talented bartender who represented Thailand in the 2013 Bacardi Legacy Cocktail Competition and one of the key members building Thailand's modern cocktail bar community.
What sets Bangkok Supper Club NYC apart from other Thai restaurants in New York and outside the motherland of Thailand is the creativity of Chef Max and Chacha. Thai food is more than just Gaeng Keaw Waan—commonly known as Green Curry, Tom Kha Gai—a chicken in coconut soup, and Tom Yum Goong.
"Thai food in Thailand is deeply rooted in regional traditions, with ingredients sourced locally and flavours tailored to each area's palate." Said Chef Max, "In New York, we adapt certain elements to suit ingredient availability and local tastes, but I strive to preserve the integrity and balance of Thai flavours in every dish. It's about honouring the essence while embracing a new context.
At Bangkok Supper Club NYC, Chef Max and Chacha showcase the rich tapestry of Thai cuisine by highlighting essential ingredients like fragrant fish sauce and aromatic pandan. They employ these elements in innovative yet respectful ways—infusing the bright essence of pandan into signature cocktails that tantalise the senses and utilising high-quality fish sauce to elevate umami in exquisitely crafted dishes. Their mission is to honour the bold, layered flavours characteristic of Thai cooking while reimagining them in forms that feel fresh and inviting to the New York audience. Through their culinary and libation creations, they strive to spark curiosity and engagement while remaining true to the heart of Thai culinary traditions.
The vibrant late-night street food scene of Thailand has truly enchanted Chef Max. In the bustling streets, where every bite is a celebration of life and culture, the rich interplay of flavours and textures comes to life. This essence is beautifully captured at his Thai eatery in New York, where the spirit of Thailand's culinary traditions is brought to the forefront.
"What captivates me most about Thai street food is its energy—bold flavours, fast-paced cooking, and the way it brings people together late into the night. There's a raw honesty to it, and I try to capture that spirit in a more refined way at Bangkok Supper Club." Chef Max said.
There are numerous dishes that are truly worth savouring. One standout option is the Uni and Crab Tartlet, which features an aromatic blend of flavours—rich and sweet blue swimmer crab relish called lhon, perfectly balanced with salty notes. This culinary delight is elegantly presented in a delicate tartlet, crowned with luxurious Hokkaido uni and oscietra caviar, creating a symphony of umami in every bite.
Another exquisite offering is Foie Gras Duck Breast Wrap, inspired by the traditional Thai dish miang kham. This creation showcases succulent charcoal-grilled duck breast paired with velvety foie gras; all enveloped in the fragrant embrace of betel leaves. To add a delightful crunch, it is topped with roasted cashew nuts, elevating this dish to new heights of flavour and texture.
Yum Som O takes a refreshing twist on a classic recipe featuring a vibrant medley of citrus fruits. This dish combines the tangy sweetness of grapefruit, tangerine, and kumquat with a satisfying crunch from pistachios and the aromatic notes of kaffir lime leaves, resulting in a zesty salad that invigorates the palate.
For a hearty experience, Pork Jowl delivers with its deep-fried pork cheeks—crispy on the outside and tender within—served alongside garlic-baked rice. The dish is garnished with spiced pork cracklings, adding an irresistible crunchy layer that complements the richness of the pork.
Whole Branzino is a remarkable showcase of seafood, featuring a butterflied dry-aged branzino grilled to perfection over charcoal. This preparation imparts an exquisite smoky flavour, making it a delightful match for the accompanying tangy and spicy seafood sauce that adds an exciting kick to each bite.
For dessert, Pandan Coconut Sundae presents a feast for both the eyes and taste buds. This layered delight combines soft pandan chiffon cake, creamy pandan pudding, and tender young coconut meat, all harmoniously mingling with salted coconut whipped cream. Finished with a sprinkle of toasted coconut crumbs, it is elegantly served in a chilled coconut shell, offering a refreshing culmination to the meal.
It is impossible to discuss Bangkok Supper Club without highlighting Chacha, the visionary behind the restaurant's innovative drink menu. A prominent figure in both Thailand's and Asia's bar communities, she has garnered immense respect for her unique approach to mixology. After making her mark back home at renowned establishments like St. Regis Bangkok and the Watermelon Group—which owns the famous Rabbit Hole bar and the MICHELIN-starred restaurant Canvas Bangkok—Chacha took a bold step and relocated to the United States, where she continued to hone her craft.
Within less than two years at Bangkok Supper Club NYC, her exceptional talent was recognised with the prestigious 2024 MICHELIN Guide New York Exceptional Cocktails Award. This accolade not only underscores her skill but also adds to her impressive collection of awards, solidifying her status as a leading figure in the cocktail scene.
"This is my first MICHELIN recognition specifically for cocktails, which makes it especially meaningful", Chacha said, "While Canvas Bangkok received a MICHELIN Star for four consecutive years, being honoured in New York with the 2024 Exceptional Cocktails Award feels just as thrilling.
"We haven't heavily promoted our beverage programme at Bangkok Supper Club NYC, so the recognition feels even more rewarding." She continued, "The excitement of winning is similar to what I experienced back home, though it comes with the added pressure of maintaining high standards. Our team is constantly developing new ideas, and we hope this milestone encourages more travellers from Thailand to experience what we're creating in New York."
When visiting the vibrant Bangkok Supper Club in New York City, indulging in some of Chacha's exquisite drinks is an absolute must. One of the must-tries that shouldn't be missed is the Smokey Milk, a remarkable clarified milk punch. This delightful concoction marries the smoothness of sake with the aromatic notes of London dry gin, complemented by the sweet essence of pear cordial and the intriguing tang of fermented lychee. Each sip is a captivating journey, blending flavours and textures that are sure to leave a lasting impression.
Truffled Pandan is an exquisite cocktail that tantalises the senses. This unique drink starts with gin that has been luxuriously fat-washed with aromatic white truffle oil, imparting a rich, earthy depth. The base is enhanced with apple juice, infused with the subtle flavours of coffee and fresh thyme, creating a harmonious blend of sweetness and herbal complexity. To elevate the experience further, a silky pandan syrup is added, infusing the drink with its signature nutty, fragrant essence. Finally, a touch of lactic acid brings a refreshing tang, perfectly balancing the flavours and leaving a lingering impression of sophistication.
Mango Flame is a captivating blend that showcases the smoky allure of mezcal, harmoniously intertwined with the vibrant sweetness of ripe mango. This delightful concoction is elevated by the rich, natural essence of honey and the zesty brightness of fresh lemon juice; all harmonised with a splash of tonic water for a refreshing finish. Every sip promises a beautiful balance of flavours that dance on the palate, making it an irresistible choice for any occasion.
Guava Nam Jim is a vibrant and exhilarating drink that beautifully balances spice and herbaceous notes. This vibrant concoction features aged four-year-old rum, which adds a rich depth to the blend. The refreshing essence of ripe guava and zesty citrus harmonises perfectly, while a kick of chilli lends an exciting heat. Fresh coriander root introduces a fragrant earthiness, completing this invigorating drink with layers of taste that awaken the senses.
Fish Sauce is another clarified milk punch, masterfully combining the crispness of gin with the savoury depths of napa cabbage broth. This innovative cocktail features the umami richness of fish sauce, complemented by the subtle sweetness of fresh pear and vibrant citrus notes. Together, these ingredients create a harmonious blend that surprises and delights the palate, offering a refreshing yet complex tasting experience.
Umeshu is a delightful concoction that marries the sweet essence of strawberry-infused umeshu with the rich, complex notes of aged four-year-old rum. Finished with a subtle hint of absinthe, this captivating blend creates a tantalising experience for the palate, combining fruity sweetness, deep rum flavours, and a whisper of herbal depth.
Dining at Bangkok Supper Club NYC is more than just a meal; it's like being whisked away to Bangkok without ever leaving New York.
Bangkok Supper Club NYC
Hours: Daily, 11:00 - 23:00
Tel: +1 646 344 1733
Location: 641 Hudson St, New York, NY 10014, United States
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