Take one step inside Bangkok Supper Club and you’re transported from New York City’s West Village to the buzzy late-night markets of Thailand’s capital. Jenn Saesue and Chat Suansilphong, the team behind Fish Cheeks, partnered with chef Max Wittawat to bring their take on the high-energy and deeply flavorful world of Bangkok street food to New York.

Rich flavors and the heat of charcoal grills define the menu at Bangkok Supper Club. Whether you choose the kitchen counter tasting menu or go a la carte, the cooking stays vibrant in every bite. The menu is divided into small and large plates, with standouts such as the Uni and Crab Tartlet, Pork Jowl, and Chilean Sea Bass Chakram Curry, dishes that show Wittawat’s command of both fundamentals and modern interpretations.

The energetic dining room blends nods to Bangkok’s night markets with touches of traditional American supper clubs, complete with cozy rounded booths, warm tones, and neon lights that invite you to linger and keep the party going.

The Chef

Chef Chat Suansilphong, co-owner of 55 Hospitality, is the chef behind Fish Cheeks, Bangkok Supper Club, and Bub’s Bakery, known for elevating Thai seafood and street food in New York City.

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The Chef

Jenn Saesue is the co-owner of 55 Hospitality and the force behind Fish Cheeks, Bangkok Supper Club, and Bub’s Bakery, defining modern Thai dining in New York City.

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