Bangkok Supper Club

The story

Crafted with passion, served with love

Bangkok Supper Club on Hudson Street is the West Village's answer to Bangkok's after-dark dining culture — that particular energy of convivial gatherings, bold flavors, and shared plates that unfolds after work, concerts, or a long night out in the Thai capital. Chef Max Wittawat channeled that spirit into a fine dining concept that is relaxed without being casual, inventive without losing its roots.

The Concept

The restaurant's identity is built around Thai charcoal grill techniques, which thread through the menu from start to finish. Smoke and fire are not garnishes here — they are the backbone of dishes like the Whole Branzino, dry-aged and butterflied over live coals, the Bangkok Gai Yang chicken thighs marinated in lemongrass and cilantro, and the Grilled Beef Tongue slow-cooked in galangal-lemongrass stock before hitting the charcoal. The result is Thai cuisine that feels both deeply traditional and sharply contemporary.

The Kitchen Counter Experience

For those who want the full picture, Bangkok Supper Club offers an exclusive four-seat kitchen counter tasting menu — a front-row position wrapped around the white-hot charcoal grill. Executive Chef Wittawat and his team move through the restaurant's most celebrated dishes: the Uni & Crab Tartlet (blue swimmer crab in Lon, topped with Hokkaido uni and Ossetra caviar), Pork Jowl with savory garlic baked rice and spiced pork cracklings, and the Chilean Sea Bass Chakram Curry. With only four seats per night, it is one of the more singular dining experiences available in New York City.

The Menu at Large

Beyond the counter, the broader menu covers considerable ground. Small plates include a Chutoro Laab — bluefin tuna belly tartare dressed in northern Thai laab spice — alongside a Hokkaido Scallop Ceviche finished with chili watermelon granita. Large plates bring the Beef Cheeks Massaman Curry, twelve-hour braised and served with jasmine rice, and a 32-oz bone-in Ribeye Crying Tiger grilled over charcoal with a fresh Thai herb salad. The cocktail list matches the kitchen's ambition, with drinks like the Brown Butter Lobster Daiquiri and a Fish Sauce martini riff that use fermentation, fat-washing, and Thai pantry ingredients with the same precision as the food.

Recognition

Wine Spectator recognized Bangkok Supper Club with its Award of Excellence in 2025, a fitting acknowledgment for a restaurant where the wine list is treated as a genuine companion to the food rather than an afterthought — with an optional wine pairing available for the tasting menu experience.

The team behind the restaurant — Chef Max Wittawat, Jenn Saesue, and Chaht Suansilphong — has built something that takes inventive Thai cuisine seriously on every level, from the sourcing to the glassware, without losing the warmth and shareability that define Bangkok's late-night table.