Bangkok Supper Club
thai
Small Bites
Uni and Crab Tartletsourcing signal
Blue swimmer crab in Lon, lemongrass coconut relish, served in limestone tartlet topped with Hokkaido uni and Ossetra caviar
Foie Gras Duck Breast Wrap
Charcoal grilled duck breast and foie gras wrapped in betel leaf, stuffed with mieng kham and cashew nuts
Botan Ebi Toast
Toasted brioche, coconut chili cream, fresh sweet shrimp, smoked brown butter
Small Plates
Khao Mun Gai
Deboned deep fried chicken wings stuffed with aromatic ginger sticky rice and soy bean powder
Three-Egg Salad
Fried duck egg, cherry tomatoes, celery leaves, celery roots, garnished with grated cured egg yolk and trout roe
Goi
Northeastern thai beef tenderloin tartare, makrut lime leaves, shallots, mint, culantro, chili flakes, toasted rice powder served with rice crisps
Grilled Mushroom Salad
Little gem lettuce, king oyster, oyster mushrooms, chrysanthemum shoots and Thai basil, sprinkled with coconut chips, served with coconut cilantro dressing
Prawn Satay
Charcoal grilled tiger prawns, cilantro, pickled cucumber, shallot, red chilies, over curry cashew butter sauce
Hokkaido Scallop Cevichesourcing signal
Hokkaido scallop, pickled watermelon rind, diced watermelon, mint, garlic, topped with chili watermelon granita
Grilled Beef Tongue
Slow cooked beef tongue in galangal lemongrass stock, then charcoal grilled, served with culantro, shallot and Tamarind Jaew sauce
Octopus
Bangkok-Chinatown style of deep fried octopus served with fried onions, sea beans, and pickled garlic sauce
Chutoro Laab
Diced blue fin tuna belly tartare, northern Thai laab spice, fried shallot crispy garlic, trout roe and red endive
Large Plates
Pork Jowl
Deep fried pork cheeks served with savory garlic baked rice topped with spiced pork cracklings
Beef Cheeks Massaman Curry
12 hours braised beef cheeks, in Massaman curry, new potatoes and roasted shallots, topped with crushed cashews and served with Jasmine rice
Ba Jang Lobster
Poached lobster in brown butter, served over aromatic black pepper sticky rice with oyster mushrooms, Nasturtium leaves and garlic chips
Chilean Sea Bass Chakram Currysourcing signal
Pan seared wild caught Chilean Sea Bass over Chakram curry, red chili, topped with sea beans with a side of Jasmine rice
Whole Branzinosourcing signal
Dry aged Branzino with crispy skin, butterflied and grilled over charcoal, served with Nam Jim Seafood sauce
Bangkok Gai Yang
Charcoal grilled chicken thighs marinated with lemongrass and cilantro, served with Nam Jim Jaew sauce with a side of charred sticky rice patty
Crying Tiger
32 Oz Bone-in Ribeye grilled over charcoal, served with fresh Thai herb salad, char-roasted tomato mash and garlic chips
Menu as captured Sep 1, 2026 · source ↗
We hold 623 venues in New York, NY and could score 353 of them. Positions are counted against those 353.
v1.7.4 14.8/100 = sourcing 5.2/50 (named-farm 0 distinct, named-region 2 distinct, attribute 2 distinct [class=species-name x0.00, class=wild-capture x0.60], buzzword 0 distinct) + farm partners 0.0/20 (none scored) + registry 0.0/12 (none listed) + press 9.6/18.
seafood
Hokkaido uni
Named region“Bites Uni and Crab Tartlet หลนปูกระทงทอง Blue swimmer crab in Lon, lemongrass coconut relish, served in limestone tartlet topped with Hokkaido uni and Ossetra caviar. Foie Gras Duck Breast Wrap เมี่ยงคําเป็ดย่างตับห่าน Charcoal grilled duck breast and foie gras wrapped in”
on the menu · source ↗
Hokkaido scallop
Named region“Prawn Satay กุ้งสะเต๊ะ Charcoal grilled tiger prawns, cilantro, pickled cucumber, shallot, red chilies, over curry cashew butter sauce Hokkaido Scallop Ceviche หอยเชลล์แช่น้ําปลา Hokkaido scallop, pickled watermelon rind, diced watermelon, mint, garlic, topped with chili”
on the menu · source ↗
Chilean Sea Bass
Attribute“dishes, the menu delivers a “one-of-everything” experience featuring standout favorites like the Uni & Crab Tartlet, Pork Jowl, and Chilean Sea Bass Chakram Curry. Served at the intimate four-seat kitchen counter wrapped around the white-hot charcoal grill, this”
on the menu · quarantined-not-a-signal · source ↗
sourcing
Ossetra
Attribute“Crab Tartlet หลนปูกระทงทอง Blue swimmer crab in Lon, lemongrass coconut relish, served in limestone tartlet topped with Hokkaido uni and Ossetra caviar. Foie Gras Duck Breast Wrap เมี่ยงคําเป็ดย่างตับห่าน Charcoal grilled duck breast and foie gras wrapped in betel leaf,”
on the menu · source ↗
wild caught
Attribute“black pepper sticky rice with oyster mushrooms, Nasturtium leaves and garlic chips Chilean Sea Bass Chakram Curry แกงชะครามปลา Pan seared wild caught Chilean Sea Bass over Chakram curry, , red chili, topped with sea beans with a side of Jasmine rice Whole Branzino ปลาเผา Dry”
on the menu · source ↗
Dry aged
Attribute“wild caught Chilean Sea Bass over Chakram curry, , red chili, topped with sea beans with a side of Jasmine rice Whole Branzino ปลาเผา Dry aged Branzino with crispy skin, butterflied and grilled over charcoal, served with Nam Jim Seafood sauce Bangkok Gai Yang ไก่ย่าง”
on the menu · quarantined-not-a-signal · source ↗
See the week▾
| Sunday | 4pm – 10:30pm |
|---|---|
| Monday | 4pm – 10:30pm |
| Tuesday | 4pm – 10:30pm |
| Wednesday | 4pm – 10:30pm |
| Thursday | 4pm – 10:30pm |
| Friday | 4pm – 11pm |
| Saturday | 4pm – 11pm |
Hours checked Aug 24, 2026 · source ↗ · these hours were read from the page text rather than published schedule data, so we show the week instead of calling it open or closed · Always worth confirming with the restaurant.
Book on Resy ↗link checked Aug 24, 2026
Authority & awards
- MICHELIN Guide 2026: Selected ↗
MICHELIN Guide
Award
Lifestyle coverage
- Bar and Restaurant Openings in NYC This Fall - Thrillist ↗
Thrillist
National lifestyle“Bangkok Supper Club Address: 641 Hudson Street Opening date: September Street food takes center stage at this new restaurant from the team behind Fish Cheeks. Bangkok Supper Club’s menu is centered around a roaring charcoal grill, where Bangkok-born chef Max Wittawat will prepare dishes like fried sticky rice-stuffed chicken wings inspired by Hainanese chicken, spicy grilled be”