Chef Annie Angkana grew up eating the food of Koh Phangan. Her mother's cooking. Her grandmother's evening meals. Every family gathering centered around ingredients from the island. Then she left. Washington DC. Bangkok. Years building a career far from home.
She came back with a clear purpose: to preserve what was already here before anyone else thought to protect it.
Angkana is the result. A restaurant where every single ingredient comes from Koh Phangan, where the menu changes because the island changes, and where a dish made from a giant squid found only in these waters, a GI-certified local coconut, and a centuries-old shrimp paste tells you more about this island than any tour ever could.
"If local people don't preserve and tell our own culinary stories, they could gradually disappear."
Come hungry. Leave knowing the island differently.
Escape Portal started at a dinner party. Someone mentioned, almost by accident, that May used to design escape rooms. That was the beginning of it.
A meeting the following week. A flight to Japan the month after. Construction starting in September 2025 on the 13th floor of a building so difficult to find, the founders decided to make the search part of the story.
Lily and May built something Bangkok has not seen before: a licensed 1920s Japanese temple experience where every puzzle serves the story, every detail has a reason, and the Japanese design team refused to allow a single wrong-era lightbulb.
Sixty minutes inside. You will be talking about it for longer than that.
Ready to step through?
Electric Sheep started with a rule. Every ingredient on the plate must come from Thailand. No olive oil from Spain. No capers from Italy. No imported flour, spirits, or wine.
Chefs Amerigo Tito Sesti and Yoan Martin spent years earning a Michelin Star before walking away from imported kitchens to build something entirely from what is here. The result is Mediterranean cuisine that tastes like nothing else in Bangkok, because it could only have been made in Bangkok.
Come in sceptical. Leave wanting to understand how they did it.
Ready to find your table?
Gelior Gelato started with a memory. Every city Kimmy has ever visited, what she remembers afterwards is the ice cream she had there. That instinct became a gelato place in Bangkok, built around the idea of fitting a whole life experience into one small scoop.
She and Tim spent over a decade in Japanese fine dining before choosing Bangkok as the city to open their first place together. The flavors show it. Thai jasmine rice. Salted egg yolk caramel shoyu. Lemongrass and cardamom sorbet. Around 12 in the case on any given day, two rotating out every week, all of them made fresh.
People walk in skeptical. They leave wanting more. That shift, Kimmy says, is the whole reward.
Ready to find your flavor?
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