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Cocktails in Chinatown: Asia Today

Asia Today

The bar focuses on creating cocktails made with lesser-known ingredients, including bai hor wor (an indigenous herb from the Pga K’nyau community in northern Thailand), bai hoo seur (an aromatic plant that’s used in larb) and thirteen types of honey sourced from different regions in the country.

The bai hoo seur makes its way into a mix of Isaan rum, dry vermouth, bai hor wor syrup and cucumber bitters, resulting in a refreshing drink with a slightly herbal kick (B360).


Wild Honey Daiquiri blends two types of rum with two types of honey—the bar uses what’s in season so expect the drink to taste differently on each visit (B360).

For something with a savory touch, opt for Pickled Elephant Garlic, a Dirty Gibson-ish tipple that mixes vodka, rum, dry vermouth with the briny notes of pickled elephant garlic sourced from Chanthaburi (B360).

Address: 35 Maitri Chit Rd, Khwaeng Pom Prap, Khet Pom Prap Sattru Phai, Krung Thep Maha Nakhon 10100

Open: Tue-Sun 7pm-1am

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