A Long-awaited Comeback of a Sustainable Cocktail Bar in Bangkok, wasteland Bangkok.

wasteland Bangkok's physical bar is back after five years as a sustainable initiative and pop-up. The remaining founders, Gov—Kitibordee Chortubtim and Tot—Dharath Hoonchamlong and their new team, can be found in the small alley of Pridi Banomyong 1. This sustainable cocktail bar in Bangkok is hard to locate for first-timers. To get there, guests should look for a small karaoke shop named Hinata. Right next to it is a narrow pathway that leads up the stairs to wasteland.

Originally opened during the pandemic in 2020, the bar faced significant challenges to stay afloat. In light of the understandable lockdown, with unreasonable regulations prohibiting bars from promoting alcohol sales online and delivery services' restrictions on transporting alcoholic beverages, the team decided to close the physical bar and shift their focus to selling sustainable, craft fizzy pop. Since shutting down its physical space in mid-2021, wasteland Bangkok has continued to thrive through various ventures, including product offerings, educational sessions, social innovation projects in collaboration with the government, and pop-up events with the creative community.

The backgrounds of the founding duo add a layer of intrigue and credibility to wasteland Bangkok's mission. Tot, who now serves as wasteland's General Manager, has built a strong reputation within the industry, earning recognition as a Gamechanging Producer in the esteemed 50 Next 2022 list, thanks to his profound expertise in sustainability practices.

Gov, celebrated as one of Thailand's preeminent bartenders, boasts an impressive array of accolades, including co-founding the now-legendary Backstage Cocktail Bar. He was awarded Diageo's World Class Bartender Thailand of the Year in 2019 and became the elit Vodka Art of Martini Thailand Champion 2018. As the Beverage Director, he is the creative mind behind wasteland Bangkok's menu, infusing it with his remarkable insights and artistry. Together, Gov and Tot are steering wasteland Bangkok not only back to life but towards a sustainable future, blending creativity with responsibility in every cocktail they serve.

The reopening menu is called World Wide Waste, presented in three sections, featuring seven cocktails from each section. All sections feature local, surplus, byproduct, closed-loop, and upcycled ingredients rich in stories, sustainability, and crafts. 

The World section celebrates classic cocktails renowned across the globe, each infused with a unique wasteland Bangkok twist.

Burnt Highball is an innovative take on the classic Highball, blending the rich, smoky notes of whisky with the earthy essence of roasted mulberry leaf. This refreshing concoction is finished with a splash of fizzy water and topped off by a delicate pandan foam, while a sprinkle of roasted mulberry leaf powder adds a visually appealing layer of texture and flavour.

Checkered Russian is a twist on not only one but two iconic cocktails—the White Russian and the Black Russian—into one delightful creation. This intriguing drink combines smooth vodka with the aromatic notes of coffee chaff paired with a creamy cascara yoghurt. The sweet complexity is rounded out by the addition of apricot. Coffee & strawberry jelly at the bottom of the glass adds a unique savouring experience, lending additional texture and bitter and berry notes to the drink.

Gimmegimlet reinvents the classic Gimlet with a refreshing twist, harmonising crisp gin with vibrant lime essence and a citrus stock that brings a burst of zesty flavour. Adorned with a whimsical light green pandan jelly, this drink features a pickled plum nestled at its heart, inviting a delightful contrast between sweet and tangy.

Finally, Odd Fashioned offers a sophisticated interpretation of the Old Fashioned, starring bold rye whiskey intertwined with the nutty depths of fino sherry. Infused with peanut skin, the cocktail is enriched by the lush notes of Brown Butter and subtly enhanced by chocolate bitters. A striking chocolate disk serves as the crowning garnish, elevating this cocktail into a luxurious indulgence.

The Wild section artfully narrates captivating stories through the use of lesser-known or often-forgotten ingredients, primarily sourced from the depths of nature and the intriguing practice of foraging. One striking example is the insect-based cocktail Ant-idote, an inventive blend that features rum as its base, complemented by the buttery and nutty notes of ant eggs, tangy Greek yoghurt, the tartness of green mango and bread flower's pandan, freshly cooked rice and young coconut notes. This cocktail is not just a drink; it's a visual delight, garnished with a delicate leaf cradling an ant queen, all elegantly wrapped in whimsical candy floss that adds a touch of sweetness and a playful presentation.

Similarly, the cocktail Debug pushes the boundaries of beverage creativity. It combines gin with the earthy essence of giant water bugs, showcasing wasteland Bangkok crème d'Yvette for a hint of floral complexity alongside Maraschino liqueur and the refreshing zing of lemon. A foaming agent gives it an effervescent finish, while a ladybird fondant serves as a charming garnish, transforming the drink into a delightful work of art.

Another fascinating bug-based concoction is the Silk Stoic, which stars tequila as the primary spirit, mingling it with silk pupae to introduce savoury, slightly fishy and earthy flavours. The cocktail achieves a creamy balance with the addition of almond cream and white crème de cacao, further enhanced by the creamy notes of soy milk. A hint of jasmine introduces a floral aroma, and wasteland Bangkok grenadine adds a striking colour, completing this unique beverage. To top it all off, the drink is garnished with more silk pupae, adding extra flavour and crunch.

Chilli & Chill features a robust blend of whisky intertwined with roasted chilli, ginger, and vanilla, creating a spicy yet warming sensation. The inclusion of chrysanthemum adds a floral elegance that softens the boldness of the whisky, while a hint of menthol introduces a refreshing coolness. This cocktail is topped with a velvety foam that enhances its visual allure and provides an exciting textural contrast, making each sip a delightful experience.

Piscococococoa is a unique cocktail that masterfully blends the aromatic essence of pisco with a rich, modified cacao juice, offering a delightful chocolate undertone. This refreshing drink is elevated by the intriguing herbal notes of absinthe and the smoothness of coconut, creating a tropical twist. Finished off with a splash of fizzy water, it provides a light effervescence that dances on the palate, and it's artfully topped with a creamy foam that adds an extra layer of texture.

Holy Haze is an enchanting concoction that features a base of vodka infused with the aromatic qualities of holy basil and the delicate taste of niam leaf. This blend is complemented by crisp mineral water, enhancing its refreshing character. Garnished with a sprig of fresh holy basil, it not only adds visual appeal but also intensifies the herbal notes, making it a perfect choice for those seeking a drink that is both unique and revitalising.

The Waste section emphasises innovative culinary practices by showcasing ingredients that would typically be considered waste in food production. This highlights a commitment to sustainability and the creative reuse of resources.

Field Trip features an intriguing blend of flavours, including aromatic rice wine, nutty roasted rice, and fake amazake made by byproducts from rice wine production, complemented by the fragrant notes of jasmine and effervescent fizzy water. The dish is elegantly garnished with a sprinkle of Roasted Rice, adding a delightful crunch and enhancing the overall sensory experience.

Dessert Island is a meticulously crafted clarified milk punch that harmoniously harmonises a medley of tropical and rich flavours. At its core, smooth rum intertwines with the unique essence of nipa palm leaf and the subtle sweetness of coconut flakes. The addition of tepache—fermented pineapple gives it a tangy depth—while the aromatic notes of tonka bean introduce a gentle warmth and complexity. Finished with sea salt to highlight the flavours, this delightful concoction is elegantly garnished with a delicate rice paper wafer dusted with wheat grass powder, adding an intriguing visual and textural contrast that invites curiosity.

Stock Market presents a robust and earthy flavour profile, incorporating smooth whisky paired with the umami-rich essence of black forest mushrooms and the subtle sweetness of pumpkin skin. The foundation of this dish is a rich vegetable stock seasoned with the distinguished heat of Kampot pepper, the briny taste of dried fish, and a zesty twist of lime. To elevate the dish further, it is artfully garnished with a dash of curd chilli, providing a burst of colour and an extra layer of complexity.

Tropickle showcases aged rum that brings depth and warmth, beautifully paired with the floral notes of ylang ylang. The inclusion of pineapple skin and passion fruit rind contributes a fresh, tropical essence, while crème de banane adds a smooth, creamy texture. This vibrant concoction is garnished with a betel nut wheel, offering a fragrant herbal note that perfectly complements the underlying sweetness.

Fossil Fuel offers a bold combination of flavours, featuring the smokiness of mezcal alongside the depth of whisky. Enhanced by the unique taste of crab shell, this dish incorporates fragrant chamomile and the exotic zing of white turmeric. The addition of roasted fish oil brings a savoury richness, culminating in a striking blue spirulina float on top. The dish is beautifully garnished with a crunchy fish tuile, which adds a textural contrast and a visual appeal that entices the palate.

For those eager to explore a variety of beverages without overindulging in alcohol, the bar features a unique tasting potion. This offering allows patrons to sample an array of drinks in smaller, manageable portions, perfect for those looking to savour diverse flavours while keeping their alcohol consumption in check.

The return of this sustainable bar in Bangkok has been met with great enthusiasm among its loyal fan base. After a hiatus, the beloved venue is once again serving as a vibrant hub for cocktail enthusiasts and social gatherers, rekindling the excitement and community spirit that its patrons have missed.

wasteland Bangkok

Hours: Daily, 18:00-00:00

Facebook: https://www.facebook.com/wastelandbkk

Instagram: https://www.instagram.com/wastelandbkk/?hl=en

Email: contact@wastelandbkk.com

Location: 3/19, Pridi Banomyong 1, Edison Alley, Bangkok 10110