Unpretentious fine dining – contemporary American cuisine, craft beers & classic cocktails

bunker bangkok

March 17th, 2017


Bunker launched in April 2016 in the Sathorn neighbourhood of Bangkok, the creation of an internationally experienced partnership. From its textured raw concrete street level entrance, the bar and restaurant extends across three levels, a bold expression of mid-century concrete Brutalism design juxtaposed with a casual fine dining experience from accomplished Filipino-American chef Arnold Marcella. While the street-level bar exudes a sleek contemporary sophistication, the upper floors dining experience at Bunker is focused around the open kitchen and the modern cuisine that is a personal culinary curation of the multicultural background of Chef Arnie Marcella. Market fresh seafood, meats and vegetables sourced from local artisan producers. Diners can choose between table settings within the pared-back interior spaces, or take in the casual ambience of an outdoor terrace space overlooking the urban landscape. At the ground floor bar, retro-inspired and classic cocktails are reinterpreted with a modern mixology sensibility and premium ingredients.

Design   Meticulously executed, the interior decor is a dramatic amalgam of mid-century modernist furnishings and industrial-inspired surfaces of raw concrete, steel and marble define the personality of Bunker. A warm palette of teal and mustard yellow on soft furnishings complement the unfinished industrial surfaces for ensuring a comfortable dining experience.

Cuisine   Head chef Arnie draws on his extensive experience in some of New York’s acclaimed Michelin-starred restaurants such as Marea and Alto to create a menu at Bunker that encapsulates his diverse culinary background where classic French training is enhanced with Japanese, Mexican and Thai influences. The menu features superior ingredients, such as Wagyu beef, foie gras and the freshest seafood, served as small tapas style appetisers and large plate main courses. In addition to the regularly updated a la carte menu, diners can better experience Chef Arnie’s culinary repertoire with the 7-course tasting menu.

Drinks  At the bar a concise drinks list features reprised nostalgic cocktails and modern classics; plus a carefully curated craft beer selection. Beverage Director Andreas Pergher has assembled an approachable wine program focused on unique small producer wines and lesser known styles.  Standout cocktails include the Huckleberry – a combination of Stoli vodka, creme de mure, rosella and pomegranate; and the Yuzu Whisky Sour – made with Suntory Kakubin, yuzu puree, and passionfruit.

Open daily from 5:30pm, Bunker serves dinner in the restaurant dining rooms, with the street level bar open until 1am. An “Early Bird Cocktail Special” promotion – daily between 5:30 and 7:00 pm – offers “Buy Two, Get One Free”.



  • bunker bangkok
    Duck Agnolotti with Parmesan Froth, Quail Egg & Chestnut
  • bunker bangkok
    Wagyu Beef Filet Mignon with Baby Carrots
  • bunker bangkok
    Japanese Black Cod with Sweet Peas, Mushrooms & Chinese Pork Broth


  • bunker bangkok
    Yuzu Whiskey Sour - Suntory Kakubin, yuzu puree, passionfruit
  • bunker bangkok
    Huckleberry - Stoli Vodka, creme de mure, rosella & pomegranate
  • bunker bangkok
    Old Cuban - Havana Club 7 years, sparkling wine, mint, lime
  • bunker bangkok
    Mr. Orange - Beefeater Gin, Solerno blood orange, orange juice & bitters

(food images credit Bunker)