Nothing beats a home-cooked meal in the company of friends, even if the meal isn’t actually cooked at home. Foodies might remember Minibar Royale, the neo-industrial bistro built at the base of Citadines on Sukhumvit 23. Well, that restaurant has rebranded as Minibar Café and relocated to the fifth floor of the metropolitan Central Embassy. Unlike its previous incarnation, this new venue delivers elevated home-style cuisine in a much warmer atmosphere, providing comfort, class, and endless creativity.
Minibar Café is a modified version of the modern New York bistro. Its pleasant ambiance is staked on good food, laughter, conversation, and music, because these elements help make meals memorable. At the entrance, a fridge shares the day’s selection of fresh-baked goods and quality wines. From there, the restaurant splits into four zones: a cosy indoor dining area, an al fresco space for splendid views of the city, a private room, and, everyone’s favourite after-work hangout, a bar.
The partners behind the venture said they were each inspired by their travels, when they explored different cultures and picked up cooking tips from new friends. The international influence shows in the kitchen. The menu features a range of French, Italian, and, of course, Thai dishes, each suggested by one of the founders. The Sardine Tempura (B180), crunchy fried sardines served in the fish’s natural habitat, a tin can, tastes even better with a dish of papaya salsa placed beside it. For those who crave a local specialty, the chef recommends the colourful Saiburi Rice Salad (B200), a traditional southern rice salad with dried shrimp, a few herbs and vegetables, and a tangy seasoning made of shrimp paste. For a touch of heat, try the Deep-fried Sea Bass topped with Soy Paste and Chilli (B240), which is served with quinoa to soothe taste buds after the assault of spice. Other recommended dishes such as Ox tongue Stew (B320), Ribs de Brooklyn (B260) and a choice of tortizza.
No dinner would be complete without drinks and dessert. For a sweet nosh, pick out a piece of cake or try the tangy Grass Jelly & Tres Leches Granita (B80). If the night is still young, stick around and chat up the talented bartender. His knowledge of booze is extensive, and he’s happy to talk about the how the ingredients made inhouse, from syrup to soda to grenadine, set apart drinks like the Pandan Passion Smash with Pomegranate Syrup (B120) and the Honey Matoom Pop (B120). It’s classic dinner-table talk.
5F Central Embassy, 1031 Ploenchit Rd | 0 2160 5610
facebook.com/MinibarRoyale | 10am-10pm