SMITH Bangkok Restaurant

The Concept

The name of the SMITH Bangkok is derived from the English word “Smith” meaning an expert craftsman of the highest standard. The restaurant aspires to do the same for the food that it serves. SMITH Bangkok is the creation of internationally reknown chefs – Chef Ian Kittichai, Chef Peter Pitakwong, and Chanond Purananda.
Together they have created a dining concept that incorporates nose to tail dining. By doing so, the star team hopes to be able to promote these sustainable practices while creating innovative cuisines that people would want. A noble goal.

The Venue

SMITH Bangkok is sleek rustic style restaurant set in a reclaimed 40-year-old warehouse in central Bangkok.
The ground floor dining outlet that includes both a dining room and 2 large outdoor terraces. There’s a shop on the upper level of the warehouse that features a professional Japanese knife and culinary utensils showroom. Upstairs is also where SMITH Bangkok has private dining area and becomes the chefs’ table-by-night.

Cuisine

The menu features unique signature nose-to-tail cuisine with exceptional ingredients and progressive cooking methods. Some of the highlights on the menu include delectable dishes such as Verjus Glaze Pork Belly with pickled stone fruit, spicy lentils, mint and coriander as well as a Spicy Mini Haggis with whisky and sweet potato. There is an extensive beverage menu including bespoke cocktails, wines and draft beers from around the world.

Having an event at the SMITH Bangkok would certainly imprint yourself on your guests! The problem is that they may want you to invite them to all your events from now on.