It took just six weeks for the owners of Saigon Sally to transform the space from a playful Vietnamese diner into BKK, a warm but polished Thai restaurant.
The big central bar remains, but the colourful mural is gone, replaced with textured white walls and backlit ’80s glass bricks. The Commune Group (also owners of Hanoi Hannah, Tokyo Tina and Neptune) enlisted Sean Judd as BKK’s head chef. He previously worked at Nahm (in Bangkok), Longrain and Chin Chin.
Almost all of Judd’s shareable dishes are medium sized, with the exception of two bigger plates – a coconut braised lamb shoulder with cucumber relish, and a whole crispy fish with nam jim talay (a chilli lime and sugar sauce). The crowd favourite dish is pork skewers with a condensed milk glaze. But also save room for dessert, which includes chilli sugar doughnuts with palm sugar custard.
Cocktails have names inspired by Bangkok International Airport – the restaurant itself is named for the airport code BKK – including the Boarding Pass with Belvedere, Esprit de Figues, watermelon juice and yuzu; and the Terminal 21 with Tromba tequila, raspberry puree, egg white and agave. Bottomless Brunch begins at midday every Sunday. Bottoms up.
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