According to legend, a big, bad Bangkok wolf once went on a minor reign of terror. First, he huffed and puffed and blew down a little piglet’s straw hut. With a craving for chaos yet unsatisfied, the greedy beast wet his lips and struck again, reducing a second pig’s castle to a pile of twigs and laughing all the way to Lad Phrao. But, boy, was he in for a surprise when he reached The Third Pig. A team of twenty built this brasserie with brick and mortar. They wouldn’t let him in, not by the hair on their chinny chin chins, and the hip urban nightspot withstood the wolf’s mighty wind.
A rustic re-envisioning of the timeless fairytale, The Third Pig occupies a former bank across the road from Jatujak Park. Open three months, this cosy-casual bar-restaurant with an electro soundtrack is already a major hit with locals, especially on the weekend, when reservations are practically a must. The interior resembles a home in the English countryside, complete with faux hearth, rusted furnishings, a gramophone and bubble TV, dried wildflowers, and pinecones in baskets. The chairs don’t match the tables—the chairs and tables don’t match the other chairs and tables. It’s an antique-store mish-mash that scores major points for creativity. And creativity drives The Third Pig.
Twenty friends, many having known each other since the first grade, teamed up to open the place. Some have backgrounds in advertising. One is a musician in DCNXTER. Another runs the successful Mixology in Chiang Mai. They’re bartenders, chefs, and designers. Together, they run a smooth ship. It’s all smiles on the floor and risk-taking with the menus.
Drinks centre on “Pignature” cocktails, each with a twee name, such as Miss Riding Hood and the Brick House Cobbler, a Christmas-like blend of berries and chocolate liqueur, which, for the record, comes with a Kit Kat bar as garnish (B260 each). Many have obvious pizzazz (infused smoke, the use of jelly, rare boozes in the mix) and all speak to the unique skillsets the partners put to perfect use.
The food speckles international standards with a Thai touch. Massaman lasagne (B250) adds carrots and potatoes to pasta. Pa-loh carbonara (B180) fuses the flavours of the five-spice stew with the Italian staple. Gang som mussels (B260) bring heat and sour notes to shellfish. It takes a certain breed of daring to serve this kind of fusion food, and no small amount of skill to pull it off so well.
Fairytales have never felt so adult, yet so fun, as they do at The Third Pig.
The Third Pig
Phahon Yothin 20 | 09 8965 4356 | facebook.com/The3rdPig | daily 5.30pm-12am