F*nkytown, the Sarnies Group’s first cocktail bar concept, has launched a new menu featuring local and seasonal flavors. The menu celebrates famous Southeast Asian delicacies and focuses on sustainable practices. Group Beverage Manager Pae Ketumarn uses closed-loop techniques and responsibly sourced ingredients to create cocktails. The team uses various methods, such as fat washing, infusion, aeration, and emulsification, to achieve depth and complexity in their cocktails. This innovative approach allows cocktails that transcend conventional boundaries, showcasing the Sarnies Group’s commitment to sustainable practices.
One of the standout creations is the Durian Colada, a tropical delight that elevates the classic piña colada with a daring twist. This punch features Bacardi Carta Blanca rum, jasmine rice essence, coconut, pineapple, and a bold durian float, delivering a unique and adventurous flavor profile. For those seeking a unique flavor experience, the Tom Yum Highball is a must-try. This inventive cocktail blends the vibrant essence of traditional Tom Yum soup with Tanqueray 10 gin, elderflower, yuzu brine, coconut, and nam prik pao—a Thai chili jam enriched with shallots, garlic, shrimp paste, tamarind, fish sauce, and palm sugar—topped off with soda. The result is a refreshing and nuanced drink that embodies the inventive spirit of F*nkytown, offering a delightful twist on familiar Thai flavors.
The Tang Yuan features pistachio-infused rice milk, black sesame, osmanthus-infused shochu, and Horlicks, served hot or iced. Inspired by the traditional Chinese dessert of glutinous rice balls served in broth or syrup, this drink melds a blend of Asian and Western influences. It harmonizes the nutty richness of pistachio with the nostalgic warmth of Horlicks, alongside the aromatic notes of black sesame and osmanthus-infused shochu. The result is a captivating fusion of flavors that offers a modern twist on a beloved Asian dish, promising a uniquely memorable experience.
Central to F*nkytown’s approach is the Funk Level Scale— a distinctive feature that guides guests through the diverse range of flavors and textures offered. From subtle nuances to bold expressions, each cocktail is carefully calibrated to deliver a sensory journey that’s both exciting and immersive. This scale serves as a roadmap, allowing guests to explore F*nkytown’s eclectic repertoire with confidence and curiosity.
On the food front, the new menu showcases dishes that highlight F*nkytown’s commitment to quality and creativity. The Beef Tartare Cones is a modern, bite-size take on the classic French dish, featuring finely chopped Thai wagyu beef tartare stuffed in crispy cones and topped with a generous helping of caviar and smoked egg yolk. The Ox Cheek Crumpet features slow-cooked ox cheek, tonnato sauce—an Italian condiment made with anchovies, capers and canned tuna—pickles, and parmesan crumble, delivering rich and deep flavours that are both satisfying and sophisticated.
The Fried Chicken Claws bring a fun twist to classic comfort food. These crispy chicken claws are paired with Balinese raw sambal and secret chicken dust, creating a unique, flavourful dish. For the best experience, pair them with the Durian Colada. The creamy and tropical cocktail balances the spicy and crispy chicken, making for a delicious combination.
To round off the meal, F*nkytown offers sweets like the delightful Pumpkin Seed Ice Cream with wasabi matcha sponge and pumpkin seed praline or the rich and indulgent Lava Cheese Tart with comté, grana padano, gruyère, and coffee honey.
At F*nkytown, every item on the menu is crafted with care and passion, ensuring that each visit offers something new and exciting. The exceptional work and dedication of artisanal suppliers form the menu’s backbone.
F*nkytown has implemented a closed-loop system that repurposes ingredients, such as turning spent citrus peels into flavourful stocks and cordials. Ingredients, such as the teas used in the Long Island Thai tea and Dirty Mango, come from sustainable Sawanbondin Tea Farm in Chiang Rai. Meanwhile, the honey they used in the Blondie Sour and Penichillin comes from Supha Bee Farm, run by dedicated beekeepers in Chiang Mai. Additionally, the cacao nibs are from Siamaya Chocolate, which sources its cacao beans from Thailand and the surrounding areas. By prioritizing local and seasonal ingredients, F*nkytown celebrates Thailand’s culinary diversity, supports local producers, and reduces its carbon footprint.
F*nkytown is now open to the public and available for bookings online. Enter through Sarnies カフェ Sukhumvit and take the stairs until you see F*nkytown.
