Have breakfast, lunch, dinner or brunch at Tribeca Restobar’s all-day dining featuring treats that range from a granola and yoghurt parfait to bacon-infused old to fashioneds.
by Richard Mcleish
It was just 12 months ago that the brunch-scape of Bangkok lay barren, when choices outside hotels were few and far between. But the arrival of Tribeca Restobar (●Ground floor, Nihonmura Mall, 85 Thonglor Soi 13, Bangkok, 02 7129209, www.tribeca-restobar.com), in July 2012 encapsulated a shift in eating habits: a brunch revolution that is now in full swing, much to the delight of locals who have experienced the meal in brunch food capitals such as New York City and Las Vegas.
Tribeca Restobar is the brainchild (or shall we say foodchild) of brother and sister team Rishi and Shareen Arora, who have struck gold with their first culinary outing. After several visits to New York and an over-the-shoulder glance at Shareen’s cooking studies at Le Cordon Bleu Dusit Culinary School in Bangkok, Rishi had “found his calling,” he says. The two decided to bring a slice of New York to Bangkok, and they have been cramming in diners ever since.
The interior, courtesy of Whitespace design studio, captures the essence of the triangular area below Canal Street in Manhattan. A map of the district fills the entire northern wall of the rectangular space. White tiles, painted brick walls and wooden panels, along with three leather booths complete the loft ambience that is bathed in plenty of natural light during the day. The after-work and evening crowd enjoys a more muted ambience with the lights (housed in rustic copper fittings) turned down low and the glowing colors of the illuminated bar dictating the mood. There’s space enough for 50, including a group of 14 at a table on the mezzanine level, plus a smoking section outside.
The all-day menu embraces the full-calorie fervor at the core of New York comfort cuisine, covering all meals from breakfast to dinner (9 a.m. to midnight). The Granola & Yoghurt Parfait (THB 195++) features Greek yoghurt and homemade granola for a healthy start to the day. Brioche Pain Perdu (THB 240++) continues the sweet bent, propelled by caramelized bananas and walnuts. The Reuben (THB 240+) is the city’s best take on the classic sandwich with pastrami from local artisanal butcher Joe Sloane, in place of the traditional corned beef, and a Russian sauce to bind it all together.
Tribeca also works as a dessert destination, spearheaded by the signature New York cheesecake (THB 125++) among other offerings—all created with French flour and butter. The all-important coffee is a single-origin blend from Chiang Rai that is roasted locally. Bread and croissants are courtesy of famed local bakery Maison Jean Phillipe. Cocktails include classics with a twist, such as the Bacon-Infused Old Fashioned (THB 290++), served complete with a crispy strip of pork for a full-flavored effect. And the punters keep coming back, including local celeb couple Chakrit and Woonsen and hip-hoppers Thaitanium.
The success of Tribeca evidence of the maturing palate of a city that is only starting to realize its self-proclaimed status as a food capital of the world. But Rishi isn’t bothered by the competition. “It’s a good challenge to innovate and create different things constantly,” he says. With full flavors, a smart interior, and a commitment to innovation, Tribeca has overlaid a New York state of mind on the city, which has embraced it with open arms and appetites.
Open daily from 9 a.m. to midnight; kitchen closes Monday to Friday from 3:30 p.m. to 5:30 p.m.
