Verlan is a neo-bistro on Sukhumvit Soi 26, blending French technique with Thai ingredients in a modern glasshouse setting.

OVERVIEW

Tucked away on Sukhumvit Soi 26, Verlan brings a relaxed yet refined dining experience to the heart of Bangkok. This neo-bistro from Chefs Napol “Joe” Jantraget and Saki Hoshino – the duo behind Samlor and the Michelin-starred 80/20 – takes a more laid-back approach, spotlighting vibrant Thai ingredients through a French-inspired lens. The cooking leans on classic French technique while staying rooted in local produce, offering familiar bistro dishes with fresh, new flavours. A carefully curated wine list featuring artisanal wines and boutique champagnes rounds out the experience.

AMBIENCE

Verlan sits inside a modern, minimal two-story glasshouse surrounded by trees, giving the dining room an airy, spacious feel. The interiors stay clean and understated, built around wood, green accents, and a marble bar that anchors the room. Soft lighting by Infusion adds a gentle glow at night, giving the space a simple, polished look that stands out as you walk past.

MUST TRY

Verlan's Shrimp Cocktail, Roasted Duck Breast

FOOD

Verlan’s cuisine is rooted in French technique, shaped by Thai ingredients and accent, giving familiar bistro dishes a distinctly local character.

Popular Dishes:
Verlan's Shrimp Cocktail Seaweed wasabi sauce
Roasted Duck Breast
Chicken liver terrine
Red snapper miso beurre blanc

PRICING

THB 1,500++

ABOUT CHEFs

Napol “Joe” Jantraget
Born and raised in Bangkok, Chef Joe honed his skills in Toronto, training in classical techniques while developing a commitment to showcasing ingredients at their best. He co-founded 80/20, earning a Michelin star for his produce-driven approach and innovative take on flavors, followed by Samlor, NAWA, and Kwann—each reflecting his evolving philosophy. At Verlan, he brings his love for bistro classics, applying precision to intentionally sourced elements, creating dishes that are both refined and inviting.

Saki Hoshino
Nagoya-born and one of Bangkok’s most inventive pastry chefs, Chef Saki trained in Toronto before making her mark in Bangkok. Her work at 80/20 helped earn the restaurant a Michelin star and a reputation for desserts that are as stunning as they are deeply satisfying. She went on to refine her craft at Samlor, NAWA, and Kwann, constantly exploring new ways to play with contrast, texture, and depth. At Verlan, she brings that same curiosity to pastries, reworking the classics with seasonality, technique, and a playful edge—because desserts should leave a lasting impression, and she makes sure they do.