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G.O.D

Bangkok

New Entry

The bartenders behind G.O.D have previously built bars around the G&T, wild honey, and even vinegar made from leftover booze. Here, Niks Anuman-Rajadhon and Attaporn De-Silva go somewhere stranger. Visitors are greeted by a giant phallus – a fertility symbol known as a Palad Khik (rub it for luck) – a fitting prelude to a bar that trades in surprise, irreverence, and razor-sharp intent. Built from two abandoned shophouses fused together over a three-year transformation, G.O.D. (an acronym, they swear, for Genius On Drugs) looks like someone set the stage for an art-house exorcism. There's a stained-glass wall, red light bleeding across graffitied stone walls, and, on most nights, a live pianist hammering out brooding baroque compositions through restored Altec A6 cinema speakers.

The menu's logic is its own: split between oyster drinks, uni drinks, and a chapter called "excessive is necessary", where you find the 4 Cheezus that pairs pecorino distillate with Madeira wine, mozzarella water, gin and wild honey. Every drink is paired with a bite, somewhere between garnish and side-dish: Ikura bombs, ramen spheres, pandan cakes or truffle chicharrón, always to frame, contrast with, or extend what's in the glass. Blue cheese foam, minced meat vodka, banana vinegar, oyster juice – ingredients that could easily overwhelm – are handled with precision and control. Surreal? Yes. Sacrilegious? Might be. But everything is international and provocative in all the right ways. 

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