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For Business

Two New Labels in the Bangkok Dining & Bar Index｜TOP25 Restaurants Thailand Awards 2026 and MICHELIN Guide Thailand 2027 Bib Gourmand

On November 3, 2026, the Bangkok Dining & Bar Index added two labels: the MICHELIN Guide Thailand 2027 Bib Gourmand and the TOP25 Restaurants Thailand Awards 2026. This piece explains what each label covers, when to use the awards list or the index, and what the index can search.

Bar

Agave Spirits’ Changing Place in Asia’s Bars｜What to Check on Bangkok’s Shelves

Agave spirits have long been seen as drinks for shots, but specialist bars in Hong Kong and Singapore now present selections of more than 200 bottles as a way into raw materials and places of origin. This piece reviews the figures and examples, and what Bangkok venues can check on their own shelves.

Course Pairing Design

Thinking of Non-Alcoholic Pairings as a Course of Their Own

A published menu offers a starting point for considering non-alcoholic pairings as a course. Sequence, serving size and timing connect individual drinks with the whole meal.

Assortment Planning

Before Adding Shochu to a Bangkok Menu｜Three Things to Consider

Three questions before adding shochu to a Bangkok menu: its category, the restaurant’s purpose and each product’s intended use, with DAIYAME 40 and The SG Shochu MUGI.

Drink

Falling Volumes, Diverging Price Segments: Reading the U.S. Wine Market’s “Hourglass” from Thailand

The U.S. wine market is shrinking in both volume and value, but not evenly. A U.S. bank’s annual industry report likens its shape to an hourglass, with some price tiers growing while others contract. This article reads those figures from Thailand and looks at purchases tier by tier.

Drink

Is “Premiumization” Really About Price?｜Rethinking Thailand’s Alcohol Market Through the Lens of “Occasions”

Is premiumization really about price? Since 2022, global price growth for alcoholic beverages has lagged inflation. This article reads Thailand’s market through occasions and order purposes, and suggests recording the reason behind each order.

CRAFT BEER

Before Serving Japanese Craft Beer in Bangkok｜Three Perspectives on Freshness, Style, and Explanation

Freshness depends on transport and storage, while style and ingredients describe different aspects of a beer. Three perspectives on handling Japanese craft beer in Bangkok, with HEIWA CRAFT Pale Ale as a concrete example.

Food

Navigating Margin Pressure: The Strategic Role of Craft Beverages in Bangkok’s Dining Scene

Read restaurant sales and cost figures with attention to their scope and calculation method, then connect them with venue records. Distinguish purchase-to-sell-through days from the time taken to finish an opened bottle.

Drink

Volume Holds Steady, Value Rises 13.71%: Decoding Thailand’s Wine Import Statistics

In the first half of 2026, Thailand’s wine import volume was nearly flat while import value rose 13.71%. What the gap shows, how the 2024 tax reform and IWSR data fit in, and what still needs checking.

Food

Where Thailand’s Premiumization Takes Root｜Immersive Dining and Everyday Indulgences

Thailand’s premiumization appears in both immersive dining and small everyday treats. Explore how ingredients, texture and the time available for explanation shape what guests understand as special.

Drink

Does Sake Deteriorate After One Year? Time, Temperature, and −5°C Storage

A bottling date alone cannot determine sake quality. Explore storage temperature, the differences between namazake and pasteurized sake, and producers who age sake below zero.

Drink

Understanding “Origin” in Sake as the Climate Shifts

Rice fields, brewing water and brewery location each tell a different part of sake’s origin as the climate shifts.

Age Verification