ADHOC Bangkok reimagines Thai cuisine through seasonal discovery and modern craftsmanship.

OVERVIEW

ADHOC Bangkok is a modern Thai tasting menu restaurant dedicated to exploring Thai cuisine through seasonality, regional ingredients, and contemporary craftsmanship.

Each menu is thoughtfully developed around ingredients sourced from farmers, fishermen, and artisan producers across Thailand, reflecting the country's diverse culinary landscape. Seasonal ingredients, research, and experiences gathered through travel continue to shape the menu, allowing it to evolve naturally over time while remaining rooted in Thai flavours.

Every menu evolves with the seasons, shaped by the ingredients available at that time and the team's continued exploration of Thailand's ingredients, producers, and culinary traditions.

AMBIENCE

Designed as an intimate contemporary dining space, ADHOC Bangkok combines clean architectural lines with warm natural materials to create a calm and welcoming atmosphere.

The interior is intentionally understated, allowing the focus to remain on the dining experience. Soft lighting, handcrafted details, and an open kitchen encourage a closer connection between guests and the culinary team. Every element has been carefully considered to create an environment that feels relaxed, personal, and distinctly modern while quietly reflecting the spirit of Thai hospitality.

MUST TRY

Sang Wa Pla
Duck Namtok
Panang Curry

FOOD

ADHOC Bangkok offers a seasonal modern Thai tasting menu featuring a progression of dishes inspired by Thailand's regional cuisines and ingredients.

Highlights from the current menu include Sang Wa Pla, featuring aged giant trevally cured with Thai herbs, with seaweed, longan and caviar, finished with a delicate dry fish and seville orange granita dressing.

Another signature course is our Thai Boat Noodles, reimagined with 14-day dry-aged Cherry Valley duck, fresh rice noodles, braised bamboo shoots, and a rich aromatic broth inspired by the traditional Guay Tiew Nam Tok.

The main course presents Braised Thai Wagyu Panang Curry, served as part of a traditional Thai samrub with carefully selected seasonal vegetables and fruits, celebrating the balance and variety of Thai dining.

The menu changes seasonally to showcase the best ingredients available throughout the year.

PRICING

THB 3,90++ per person

ABOUT CHEF

Chef Pop (Pitchakorn Ramabut) is the Head Chef and Co-owner of ADHOC Bangkok. Born into a family with roots in both Northern and Southern Thailand, her passion for Thai cuisine began at home, inspired by the cooking traditions of her grandmothers. She later built her professional career through hands-on experience in leading restaurants and continuous exploration of Thailand's regional ingredients and culinary heritage.