Chef: Arnold Marcella
Cuisine: Modern American
Opening Hours: Daily 17:30 - 23:00
Seating: 10 seats per cooking station / chefs tables
Telephone : +66 2 234 7749

Bunker is a place where simplicity, quality, and attentive care come together to provide an enjoying dinning experience.

Flavors are inspired by the culinary landscape of modern day metropolitan American cities like LA, SF, and NYC. We dedicate and pride ourselves on sourcing ingredients of the highest quality and sustainability from both in and out of Thailand.

MUST TRY:  Wagyu short rib, which is a sticky, dense, smoky full-fat chunk of slow-cooked meat deserving of the word “marbled.” Get it to share these seven 1.5-inch-thick, melt-in your mouth slices of beef.

It was the hottest place in town when it opened back in March ‘16, and Bunker still feels like the right place to be. There’s an intimate spaciousness conjured by the brutalist concrete building’s many angles and alcoves, spread across three levels which all roll into one another.

A palette of mustard and marine softens the whole thing, while slabs of brilliantly polished stone and copper-toned mirrors give it a luxurious edge. –

Service is attentive and un-intrusive, and the quality cocktail list is devised by Diageo World Class 2015 finalist Natakorn Changrew.

The plates vary from small tapas style bites and appetizers to large format dishes. They support local organic vegetable growers and sourcing ingredients for the highest quality and sustainability in and outside Thailand.

Bunker serves immaculate cuisine, but it’s also a fashionable, intimate space with impeccable service – certainly among the best high-end restaurants in Bangkok. Prices are steep but Marcella’s food justifies it—fresh, simple, well-executed, original yet devoid of gimmicks.

118/2 Soi Suksa, Sathorn 12
Bangkok 10500 Thailand
Contact for reservations:
Phone: +66 2 234 7749