Nostalgic Thai dishes reinterpreted with contemporary influences – amid industrial chic of riverside warehouse
August 19th, 2016
A repurposed riverside warehouse is the setting for one of Bangkok’s finest Thai restaurants – The Never Ending Summer. Created and owned by high-profile local architect Duangrit Bunnag and partner Naree Boonyakiat in late 2013, the restaurant has been widely acclaimed for its consummate renditions of classic Thai recipes. Recalling the partners’ nostalgia for family recipes representing the heritage of Thai cuisine, the chefs at The Never Ending Summer have elevated traditional rustic dishes with a contemporary culinary aesthetic to create tasteful and memorable dining experiences for guests. Located within the Jam Factory complex of refurbished industrial buildings on the west bank of Bangkok’s Chao Praya River, The Never Ending Summer draws an eclectic crowd with a strong following among the fashionable young Thai set, as well as clued-in travellers. Open daily from 11am – and busiest in the evenings – the restaurant is a short walk from Klong San Pier for river transport – or by road – it is nearby the Millenium Hilton.
Design Meticulously reimagined by the architect-owner, the repurposed warehouse retains its original form with raw brick and distressed concrete-rendered walls, polished concrete flooring, and the voluminous vaulted ceiling space. The pared-back contemporary decor coherently marries with the rustic chic aesthetic of the structure – with utilitarian teak timber furniture and glass-topped tables well-spaced across the open-plan floor. Across one end, the gleaming open kitchen is separated by a glass wall – providing diners with an unhindered view of the culinary team at work.
Cuisine Accomplished head chef Nakul Yeast Kavinrat heads up a team of local chefs ensuring authenticity in cooking techniques and flavour profiles. Using seasonally fresh Thai and regional ingredients, the menu entices with its variety of familiar and reinterpreted historic dishes that embody the essence of classic Thai cuisine. Standout dishes include Coconut milk spicy & sour soup with gourami and tamarind leaves; Red Curry with roasted “Four Seasons” duck and fruits; and Grilled Kurobuta pork collar. A concise drinks list includes Thai-inflected cocktails and mocktails, plus red and white wines curated to complement the bold cuisine flavours.
The Never Ending Summer opens daily from 11am serving lunch and dinner – reservations in the evenings are recommended.
