How to Get Into Bangkok Supper Club

Resy: When do reservations drop on Resy?

Saesue: Thirty days in advance at midnight.

How soon do they usually fill up?

Because we just opened, they fill up pretty quickly, pretty much within hours or a day.

Are you using Resy’s Notify feature right now?

Yes! Right now, on our Notify list for tonight, we have about 1,400 covers waiting.

Wow. And do you save anything for walk-ins?

We do, yes. We make sure to save 25% of the restaurant for walk-ins, and the bar also is completely reserved for walk-ins.

How many seats are at the bar? In the restaurant?

The bar has 11 seats. Including the bar, we have about 70 seats total in the space.

Can you tell me a little bit about the table layout?

We have a long rectangular space. It’s the dining room, and then an open kitchen in the back. We have banquette seating, and we have individual tables. The largest group we can usually seat is around eight because of the way it’s set up. With the banquettes, it’s not like we can really push tables together. It’s a lot of two-tops, four-tops, and tables for five.

If you were going to come in, where would you want to sit? What’s the best seat in the house, to you?

I always love the bar. I want to see everything. Our bar is kind of in the front middle of the restaurant, so you can really see the whole entire dining room.

What’s your best piece of advice for someone hoping to get a table?

Definitely come in on the day-of if you don’t have a reservation. Again, we save literally 25% of the seats for walk-ins, and it’s definitely worked out for us when people come in earlier. We’ll do our best to seat you.

Let’s talk a little bit about you and your background.

I opened Fish Cheeks seven years ago. This concept came about around two years ago. I’d known the chef [Max Wittawat] for a long time, and he was here [in New York] from Bangkok. We were talking, and I told him that if he was interested in opening a restaurant, I’d love to be a part of it. A couple months later, he reached out, and I said “OK, great, let’s do it together.”

How does this differ from Fish Cheeks?

We were younger then. We didn’t have a lot of capital to work with, and we didn’t have investors. It was just us. We tried to make do with what we had, and I’m very proud of what we achieved with Fish Cheeks. I think that with Bangkok Supper Club, with all of our experiences combined, we know more what we want to do and we have a better understanding of how everything works. We were able to elevate the space, and elevate the experience of guests a little more.

Even the Resy system took some time to figure out. It took me a bit to understand what the best kind of seating would be to maximize our seatings at the restaurant, and give the guests the best experience we could.

With both Fish Cheeks and Bangkok, I never wanted them to be restaurants that you couldn’t get in to. It’s still very much a neighborhood place. We will save spots for neighbors that just walk past and ask to get a table. Because we’ve made those tables available, we want them to come, and we usually have something.

Was Fish Cheeks this busy when it opened, or is this a new experience for you?

We were really lucky with this restaurant and with Fish Cheeks. When we first opened both we were busy right off the bat. That being said, I don’t know if it was because of a lack of experience or because we were doing things by ourselves that made us feel so busy then. This time around, of course, it’s busy, but we’re pretty put together.

Can you take me through the menu a little bit?

Chef makes a lot of comfort-food type dishes and elevates and twists them in his own way. There’s this dish called yum khai dao, which is a very simple egg salad. Usually it’s fried eggs, celery, and tomatoes, but he made it his own by using three different types of eggs. He fries up duck eggs, so the center is really nice and runny. Then he cures chicken egg yolks and shaves them over the top; it looks like cheese. And then he has trout roe with lemongrass. It’s super delicious.

We have a charcoal grill, and our chicken at Bangkok, the gai yang, which is a grilled chicken, is also delicious. It’s super juicy. It comes with nam jim jaew sauce, which consists of tamarind and fish sauce with chiles. It also comes with a grilled sticky rice patty that’s been dipped in egg.

Then, there’s the crispy pork jowl. It’s rice and pork crackling. The deep-fried pork jowl is on top with fresh lettuce and chives. When you mix it all up together it’s super addicting.

Amazing. Is there anything else that you think is a must-order?

The branzino is an underrated dish because it’s just a grilled fish. I think anything off the charcoal grill is delicious, though. It just gives it a very different texture and aroma. Chef lightly cures the skin of the fish with some salt, and butterflies it. The salt draws the moisture out of the skin, but the meat of the fish goes onto the charcoal grill. Once it comes out, the skin is super crispy, and the meat part is very flaky and soft. It’s delicious.

What else would you love for people to know about Bangkok Supper Club before they come in?

We want people to know that it’s not impossible to get a reservation. You can also email us, and if we have any availability, we will try our best to help you.

I do recommend walking in, too. Sometimes the list is long, but people drop off. On a daily basis, I have people saying “Wow, this is so fast, I can’t believe I got a table.”

Bangkok Supper Club is open daily from 5:30 to 10 p.m. Reservations can be made on Resy, but emailed inquiries can be directed to [email protected].

Ellie Plass is a freelance writer based in Brooklyn. Follow her on Instagram and X (formerly Twitter). Follow Resy, too.