Handrolls and highball bar opens today
Suntory launches The Japanese Highball Bar 1923 at theCommons Saladaeng
The Japanese Highball Bar 1923 opens today at 5pm at theCommons Saladaeng, marking Being Beyond Borders’ flagship outlet.
The second branch follows the same principle as the first at theCommons Thonglor, connecting people through the highball culture, which loosely translates as enjoying craft drinks, quality food and meaningful moments. “Since theCommons embraces community values and good energy, it’s the perfect place to gather diverse groups of people,” shares COO, Shoichi “Sho” Suzuki.
The beverage menu was designed by Singapore-based Aki Eguchi, bar director and co-owner of the Jigger & Pony Group, The highlight is a range of highballs with a unique taste that are only available at the bar, with each craft highball and cocktail featuring hand-cut “Ninja Ice” that chills the drink to the last sip and Hokkaido natural water soda from a bespoke Japanese tap machine that maintains the perfect temperature of 2C to guarantee the smoothest taste when mixed with Suntory whisky.
The 1923 highball (B220++) is a subtly sweet cocktail with natural, house-made syrup, while Suntory whisky kaku highball signature serve (B220++) is the original super dry highball created with 1923’s special techniques. The Krung Thep highball (B380++) is refreshing and fruity and perfect for the Bangkok weather with chita, housemade soda, ninja ice and Granny Smith. The Yuzu highball (B380++) features yuzu flavours, while classic tipples and sharing “Punch Bowl Cocktails” (B4,000++) can be ordered for groups.
Don’t miss the “24 Seasons Cocktails” series, which follows Japan’s lunar calendar by harmonising nature and seasons. The “Summer season” will only be available till July, with each cocktail priced at B420++.
Though while your thirst is satiated, do not forget the Japanese food that is paired with these drinks. The menu is created by chef Shinji Hara, who specialises in omakase dining and theCommons Saladaeng’s branch offerings include hand-rolled sushi. “The menu is not overly fancy like the omakase dishes these days, but each item is as well-crafted as our highballs,” explains chef Hara, who blends traditional Japanese culinary techniques with modern bar bites. The attention to detail is in methods like charcoal-grilling the handroll’s nori to preserve the crisp freshness. Handrolls and highballs — what’s not to love!