Bunker Sathorn, New American Restaurant “Michelin Plate” Michelin Guide Bangkok

All you need to know about “Bunker”  from food concept, inspiration, culinary team, designs, signatures dishes and more! 

Bunker is New American restaurant in Bangkok for the social pleasure of dining out with friends and loved ones. New American cuisine takes themes and techniques from the multicultural, metropolitan cities of America and adds exotic ingredients from just about anywhere. Bunker is in appearance very much like its name, with a scorched concrete exterior that looks like it has just taken a direct hit, and a recessed doorway that leads into an interior of raw concrete beams and distressed concrete walls.  Bunker is a place of secure refuge from a harsh world outside, and once within you are amongst good friends and generous hospitality.

Story & Photo By Wanida Tardivel, Joy Luxury Society Asia 

The cuisine itself portrays the American culture: diverse, multicultural, inspired, and packed with fascinating flavors. Food in origin but which infuses Asian flavors and ingredients. Respect for the product is one of his rules, for although he may be using an ingredient in a new way, he stays true to the natural quality and essence.

The plates created in Bunker’s kitchen vary from small tapas style bites and appetizers to larger format dishes and a full tasting menu. We did try some of the dishes from existing menu and upcoming ones and there were tasty… really impressed.

“ Tots” Raw Scallops with Yazu Kosho on Crispy Rice

The tangy and freshness of spicy lime alike sauce gave a good kick and complimented the juicy scallops perfectly, eat with the crispy rice and you will definitely feel divined.

Wagyu Beef Tartare Crispy Sunchoke, Pickled Garlic and Toasted Rye Bread

Perfectly seasoned, full the softness of the wagyu beef went so well with a crispy and light texture of the crispy garlic and sunchoke.

Roasted leg of lamb Sautéed Endive Radish cake gooseberry “Agrodolce”, Fermented Chili Lamb Jus

Tender and perfectly cooked, the jus intensified the flavour of the lamb, the sweet and sour gooseberry sauce invited us to go for more bites.

Grilled Quail “Adoba” Inspired by the National dish of Philippines

The quail was grilled to medium to remain its tender and juiciness and served with wild rice and topped with the light yet flavorful sauce

Smoked Black Angus Beef Short Rib Slow Cooked Beef with Candied Sweet Potato and a Korean BBQ inspired Glaze

This is worth ordering to share, the short rib was melting and went really well with the korean bbq inspired glaze. The candied sweet potato gave the great comfort feeling to the dish making this a perfect platter to share for joyfulness.

S’more with Marshmallow, chocolate and caramelized popcorn.

American favorite dessert, this version of S’more came in a more sophisticated look and flavour. Dark rich chocolate mousse sit on a crunchy cracker base and topped with slightly burned marshmallow. The caramelized popcorn added a great texture and flavour to the dish.

Lime custard with Meringue

Inspired by the American’s favorite dessert, Lime Key Pie, this sweet dish gave a refreshing end of the meal from the crunchy meringue, indulging custard and a tangy touch of lime and passion fruit.

Do you want to know more about Bunker? The ground floor is the bar area, with a well stocked bar twinkling with glass, light, and brightly colored spirits. There is both table and counter seating. The low ceiling and rough concrete provide a secretive bunker-like setting, but the seating is comfortable and the warm lighting creates an appropriate atmosphere for getting together with friends and family.

Second floor – One level up the wooden staircase, on the second floor, is the main restaurant with a variety of table seating that provides both for intimate dining experiences and also large groups. A large window looks out to the street below.

At the open kitchen, there is a buzz of activity from Chef Arnie and his team as they prepare one dazzling dish after another in sync.

Third floor – A second flight of wooden steps leads to a more tucked-away dining area, smaller and more private. A door leads from here to an outside terrace that has tables and its own bar, and from which can be had a bird’s-eye view of Bangkok’s street life.

Background of Chef 

Arnie Marcella is a Filipino-American from New York, one of the most culturally diverse cities on Earth, Arnie Marcella is a graduate of the city’s Culinary Institute of America. Travelling to Italy, where he worked in Michelin-rated restaurants, Arnie absorbed the classical ways of food preparation. Back in New York, he progressed through a number of the city’s most illustrious Michelin-rated restaurants, developing as he did so a deep interest in the emerging sensation of New American cuisine. To his own experiences he adds a personal love (“addiction”, he calls it) of Japanese cuisine, and a fascination for immersing himself in local Thai markets.

Coming to Thailand and taking up residence in Bunker, Arnie has been able to add the tastes and techniques of Thai cuisine to his kitchen. A devotee of the local markets, he works with farmers, fishermen, and local artisanal producers to obtain the highest quality ingredients. Added to this are the carefully sourced fine foods from suppliers in Asia, Europe, Australia and the Americas. He is taking on old methods of cooking, heritage breeds, comfort recipes—and making them seem new again. He gained experienced from Graduate of the Culinary Institute of America, New York; Jean-Georges (3 Michelin stars); Marea (2 Michelin stars); Corton (2 Michelin stars); Alto (2 Michelin stars); The Elm (James Beard Award semifinalist); Aldea (1 Michelin star); Docle Stil Novo (1 Michelin star) and Ai Fiori (1 Michelin star)

The Drinks 

You will enjoy your time with friends after work here, drink list from smaller wine producers, the brewers of craft beers, the specialist distillers of spirits and liqueurs who are perhaps renowned for just one locally-based product or hard-to-get wines, beers and other beverages from all over the world.

Bunker recently awarded a “Michelin Plate” in the 2018 Michelin Guide to Bangkok, included in the Wallpaper UK Bangkok guide, and listed as one of the world’s “20 Most Underrated Restaurants” by CNN.

How to get there:  If you are walking from the Chong Nonsi BTS station, please use exit 1 and take the shortcut alleyway between The Infinity condominium and the Mahanakorn building through to Silom 9 road and then turn left. Walk passed the 7-Eleven on your left-hand side and go straight for another 200 meters, and  restaurant on the corner to the right.

Address: 118/2 Soi Suksa (North Sathorn 12) Bangkok 10500

Hours of operation: Everyday 5:30pm – 12am

Reservation: +66 92 563 9991 Email: reservation@bunkerbkk.com