Calabur is a cafe by day. After five it transforms into something very different.
Thananon “Bank” Vatcharasuksilp is determined to keep the space’s two identities separate. He runs the cafe with three friends, but he’s not a breakfast person, so Natee “Max” Laorungrueang is in charge of coffee (from Five Senses).
The breakfast menu has eggs benedict with a wasabi hollandaise; garlic-infused avocado on toast with onsen eggs and a spicy tomato relish; and an egg pudding sprinkled with bacon bits and served with sourdough or steamed rice.
At night time, candles replace the greenery, and a clever blackboard system shifts to simultaneously hide beans and brewing paraphernalia, and reveal the cocktail menu and spirits.
Vatcharasuksilp runs a dinner menu full of drinking food and Asian-inspired cocktails. Despite a few unique flavours – such as the Thai-style namtok salmon with angel-hair pasta and roasted rice powder; or a zesty, wasabi-infused tuna tartar with fried rice-paper cups – the size of the kitchen dictates a relatively simple approach based on sous-vide followed by flame torching.
Dishes are small, on average, and lighter on flavour, making them easy matches for Sakura with Yakult, plum wine and orange juice, or Baladin Wayan, an Italian pale ale.
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