Home Eating & Drinking Bars


Thailand’s bars come in all shapes and sizes from fancy Bangkok rooftop terraces to small back-alley places where locals gather over a whiskey.

Brew sweethearts should attempt lager made by the customary sato technique, utilizing starchy sticky rice and served at room temperature. The technique, starting in Northern Thailand, is utilized to make the well known lao hai, a mainstream Thai brew aged inside enormous containers.

Something more grounded is the Mekhong bourbon, made by the refining of sugar sticks and rice. It is created in Bangkok and is the principal locally delivered soul in Thailand.

Don’t be shocked when waitresses fill your glass with ice before serving beer!

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