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Restaurant

Choen

122, 124 Soi Pradu, Khwaeng Pom Prap, Khet Pom Prap Sattru Phai, Krung Thep Maha Nakhon 10100, Thailand

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Find Choen

122, 124 Soi Pradu, Khwaeng Pom Prap, Khet Pom Prap Sattru Phai, Krung Thep Maha Nakhon 10100, Thailand

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+66 63 893 3663
HoursMonday: Closed Tuesday: Closed Wednesday: 6:00 – 8:30 PM Thursday: 6:00 – 8:30 PM Friday: 6:00 – 8:30 PM Saturday: 6:00 – 8:30 PM Sunday: 6:00 – 8:30 PM

*Opening hours may differ during holidays.

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About Choen

Bangkok insiders quietly pass tips on Choen—a twelve-seat counter running on nothing but wood fire and charcoal. No gas burners, no induction stoves. Chef Mew works directly over glowing embers, swapping timber varieties across the seasons while coaxing wild harvests from across Thailand into a synchronized tasting menu. Courses hit the open counter with honest heat—grilled Surat Thani oysters, foraged ant larvae, and sharp, herb-packed pla. Guests eat side by side around the hearth, watching the cooks roast, explain native ingredients, and finish over wood-fired mud crab rice.

  • Native Foraged Sourcing: Multi-course menus showcase wild, native Thai harvests—including ant larvae and seasonal finds—introduced course by course by the chef.
  • Wood-Fired Hearth: Every dish is cooked over live wood and charcoal with zero gas or electricity, rotating wood varietals as the seasons shift.
  • Synchronized Counter Seating: Roughly a dozen counter seats wrap around the kitchen fire, where courses are plated and served to the entire room simultaneously.
RestaurantThaiRestaurant

What's On at Choen

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Dine at Choen

An elemental, open-fire journey through Thailand's wild terroir—reserve your counter seat before wider recognition takes hold.

  • Hyper-Regional Biodiversity

    Courses highlight rare, native ingredients foraged across Thailand's jungles, coasts, and regional pantries.

    It’s a journey through the country’s natural pantry, brought to life with incredible creativity and respect for tradition.

    andrew thomas

  • Uncompromising Live-Fire Gastronomy

    The kitchen crafts every dish strictly over seasonal wood and charcoal embers, eschewing modern gas and electricity.

    No gas or electricity is used in the cooking. Mostly wood with some charcoal.

    Charles Chen

  • Front-Row Hearthside Setting

    A single dining counter encircles the open kitchen, offering an immersive vantage point over the flames.

    Very intimate dining at a counter around the kitchen. Based around an open fire, and it reflects extremely well in the food.

    Alex Pang

  • Synchronized Chef's Counter

    An intimate 12-seat capacity ensures that every diner experiences each course synchronized and fresh from the grill.

    The restaurant seats 12 and they prepare and serve everyone at the same time

    John Q Smith

  • Enriching Culinary Revelations

    Intimidating indigenous harvests like ant larvae are presented with approachable context that educates and delights.

    I was introduced to so many new ingredients that I’d otherwise never would have had the opportunity to experience, and yet the overall experience wasn’t daunting or scary.

    J. L.

  • Mesmerizing Culinary Theater

    Diners are captivated by the raw craftsmanship and elemental heat unfolding directly across the counter.

    watching Chef present the seasonal ingredients up close and witnessing the mastery of fire-cooking firsthand was truly breathtaking.

    Summer Prize

Heirloom Thai flavors and regional delicacies crafted over open wood fire

  • Grilled Oyster

    The grilled oyster was my favourite.

    Enid Li

  • Mud Crab Rice

    And the Mud crab rice. So good

    Sunny Chan

  • Yum and Pla

    When it comes to Yum, Pla, and salads, Choen stands in a league of his own.

    Summer Prize

  • 10-Course Tasting Menu

    Absolutely loved our evening enjoying the 10 course Thai menu by Chef Mew.

    Kirsty Marrins

Beyond the menu

Thoughtful hospitality and culinary rituals that elevate dinner around the open hearth

  • Direct Ingredient Showcasing & Harvest Narratives

    Chef Mew introduces and presents rare seasonal and foraged ingredients directly at the counter, detailing how and where each item was harvested before demonstrating the hearth techniques used to prepare it.

  • Tailored Milestone Celebration Touches

    For milestone occasions such as honeymoons and birthdays, the team provides unexpected celebratory hospitality, including fresh floral arrangements and an extra dessert course.

  • Seasonally Rotated Firewood Varietals

    Rather than relying on generic fuel, the kitchen customizes and rotates the specific regional wood varieties it burns over the open hearth to complement each seasonal menu.

  • Synchronized Counter Seating Pacing

    With capacity limited to 11 to 12 counter seats surrounding the open hearth, all guests are served each course concurrently, creating a unified, dinner-theater tempo.

Before you head over

What to know before taking your seat at the live-fire hearth—book early to experience the synchronized tasting menu.

  • Arrive Promptly for Synchronized Service

    With roughly 11 to 12 seats circling the open kitchen hearth, the kitchen prepares and serves each course to the entire counter simultaneously. Running late can disrupt service pacing for the entire seating, so plan to arrive right on schedule.

  • Secure Counter Reservations Early

    Given the single intimate counter and accelerating word-of-mouth acclaim ahead of major award recognition, seats fill quickly. Advance reservations are essential to experience the multi-course open-fire menu.

  • Embrace Fiery Heat and Wild Harvests

    The kitchen does not mute its regional seasoning: expect fierce Thai spice levels—particularly in seafood courses—alongside uncommon foraged ingredients like ant larvae and chicken ovaries thoughtfully framed through tableside explanations.

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