Eat Me Restaurant

The story

Crafted with passion, served with love

A Bangkok Institution, Still Riding the Edge

Eat Me Restaurant began life in the late 1990s with all the grit you'd expect of a shoestring venture born from genuine conviction. Australian siblings Darren and Cherie Hausler — raised in South Australia's Barossa Valley and shaped by years in Melbourne, Sydney, London, and Tokyo — set out to create the kind of place they actually wanted to spend time in: good food, good wine, great people. More than 25 years later, that founding philosophy holds. Familiar, but original.

The restaurant occupies three levels on Soi Phiphat 2 off Convent Road in Silom, with dinner upstairs, a private dining room on the top floor, and a standalone bar at street level that earns its own destination status. Late-night dining runs seven days a week, with last orders at 1am and not a single chair put on a table while guests linger over a housemade chocolate vodka.

Chef Tim Butler and the Food

Head Chef Tim Butler — born in Maine, shaped by New York and Southern California — joined at the precise moment Eat Me was ready to evolve. His approach to the international menu is grounded in one priority above all else: ingredients. Each season's most flavour-forward produce takes centre stage, combined through years of intuition into dishes that are sustainably sourced, well-balanced, and genuinely unlike what you'll find elsewhere in Bangkok. The kitchen also offers a full vegan menu alongside the main dinner and after-dinner menus, and group menus for larger gatherings.

Sunday brunch — now a permanent weekly fixture running every Sunday from 11am to 5pm — brings the same ingredient-led sensibility to a more relaxed setting, with free-flow Prosecco and what the restaurant describes simply as "that perfectly relaxed Eat Me energy."

The Bar and the Wine List

Walking through the leafy entrance, the bar is the first thing that greets you, and it's easy to stay there. Mixologist Pop Direkrittkul's 'Sip Some Thai' cocktail list draws on ingredients like toasted rice, Thai anchovy, and shallot, meeting premium spirits in combinations that have kept Eat Me ahead of Bangkok's cocktail scene for years. Bespoke creations — shaken or stirred to order based on a guest's favourite flavours — sit alongside Eat Me originals spotlighting small-batch brewers and unsung distillers.

The wine program earned Eat Me a Wine Spectator Award of Excellence in 2025, recognition that reflects the same care applied to every other element of the experience. It's a list built for pairing with an international menu that moves through seasons and borders with equal confidence.

The Space and the Philosophy

Three levels, a bar worth the visit on its own, private dining for groups, outdoor seating, and a kitchen that takes last orders at 1am every night — Eat Me is structured to accommodate an evening however guests want to shape it. The through-line, across 25 years and every iteration of the menu, is what the Hauslers called honest hospitality from the start: the kind of restaurant you want to come back to.