Revellers out on the town in Bangkok generally have to go to one place for good food, and another for good partying, or hit both places if they don't mind commuting a bit between venues.
But Bed Supperclub is one of a few places in town that get this equation right. The five-year-old ultra modern club and restaurant is widely known for its edgy innovative beverages and food. Bed's devoted patrons give the joint a big nod for its fabulous cocktails and drinks, as well as its cookery.
Bed Supperclub is popular for its supper-classy dinner set, but you don't have to go down there with such a huge appetite to enjoy Bed's full-course culinary. The club also serves these super-yummy snacks to go with your favourite drinks, anytime of the night.
Bed's Cravings menu is packed with savoury dishes crafted by Executive Chef Paul Hutt, whose innovative and energetic approach to cuisine has won him both industry awards and media acclaim. Though his style maintains contemporary edge, his years of extensive experiences including a stint at Hotel De La Paix in Siem Reap means he is equally adept at producing classical dishes with innovative twists. Take the most down-to-earth snack like nachos for example. Not only serving the dish with a handful of crispy corn taquitos and a scoop of mild guacamole foam, Chef Paul adds some luxuries like piquant micro salad with melting cheese on top (Bt290). The savoury condiments of shredded vinegared red onions and cubed carrot strangely and smoothly blend with rich, warm cheese and corn crisps. This crunchy and yummy dish goes with any kind of drinks.
That's not all there is for cheese lovers. Try melting mozzarella cheese with sugar roasted tomato sauce and warm French bread (Bt390). Slices of soft French bread are dipped into warm cheese or mildly sweet and sour tomato sauce. The sauce itself takes a day to make. First the tomatoes are roasted with sugar, left to dry for a day and heated until it simmers into a thick, red sauce. The cheese dip could get cold and stiff easily, especially in an air-conditioned room. Finish it before it gets cold, or ask the staff to reheat it for you.
Tasty plates with Oriental touches can also be had here. Vietnamese-style rice-paper rolls (Bt290) are filled with sesame tempura soft-shell crab. The roll wraps around a crispy deep fried soft-shell crab stick and green vegetables, chopped into mouthful-size bites and topped with radish-based dashi and a fresh kaiware bed. Another dish not to be missed is wok-seared tuna sashimi with chilled buckwheat noodles salad (Bt290). Thick, tender chunks of tuna are half cooked, topped on cold and mildly spiced buckwheat noodles. The fish is tender and almost melt in your mouth. Just make sure you dip it in the tasty sauce pool to tote up the flavour.
The chef's recommendation is the slow cooked beef short ribs with coriander corn salad (Bt390). The cushy, tender ribs are spiced and slowly cooked at strictly 63 degrees for exactly 24 hours in the sous vide style. Unlike cooking in a slow cooker, sous vide cooking uses airtight plastic bags placed in hot water well below boiling point to maintain the integrity of the ingredients.
There is more to love on the menu; house potato wedges with sumac lemon aioli, crispy onion rings with smoked chilli mayonnaise, ricotta and smoked chicken flour tortilla and chicken pine nut meatball sliders - all at Bt190.
26 Sukhumvit Soi 11 (BTS: Nana) Daily 7pm to 1am
(02) 651 3537