PULL THE LEVER

1923’s signature Kakubin highball comes from a special highball machine imported from Japan. The machine produces highly-carbonated soda water made from “Hokkaido Natural Super Soft Water”, which has a pH level close to that used for distilling Japanese whisky. It also keeps both the whisky and soda cold at 2 degrees Celsius, and is calibrated to mix them to create a perfectly-balanced highball.

According to Shoichi Suzuki, Chief Operating Officer of 1923, the person behind the highball machine matters just as much as the machine itself. “We must take care of every little detail, from using a well-chilled glass to tilting the glass at a 45-degree angle when dispensing the soda to maintain carbonation,” he said, epitomising the Kodawari spirit. “These simple steps help ensure consistency and quality in every pour.”

FROM THE KITCHEN

In a departure from the typical izakaya fare, 1923 has a specially curated food menu consisting of bar bites inspired by traditional Japanese dishes that pair well with the whisky highball. The beverage’s refreshing and subtly sweet taste provides a good counterpoint to deep-fried, smoked and spicy dishes like the Meatball Katsu, Japanese Craft Curry and Pork Katsu Sando.

The act of drinking and eating together, an ingrained part of the Japanese highball culture, is something Thais are accustomed to. Indeed, locals have long been mixing whisky with soda water and imbibing during meals. This makes Bangkok a great location to introduce and popularise an authentic, high-quality Japanese highball experience across Southeast Asia.

HIGHBALL O’CLOCK

While the classic Kakubin highball on tap is a favourite among customers, 1923 also offers a variety of flavoured highballs and highball-based cocktails. For example, syrup can be added to make the drink sweeter. Other beverages use locally-sourced Thai ingredients, such as the Coconut Chita Highball which is served in a coconut shell and has ice cubes made from coconut water.

Nanthawat Klinhom, a Brand Ambassador for Beam Suntory who is based in Bangkok, enjoys experimenting with fresh local ingredients to create new and inventive whisky highball recipes. For instance, the Kaku Yuzu Thai Tea Highball has unique “sweet and spicy” undertones thanks to its combination of yuzu cordial and Thai tea syrup as well as Thai basil for garnish, he explained.

ICE NICETIES

Bartenders at 1923 take great care in preparing large, crystal-clear, smooth-surface ice spears, so that they will melt more slowly in the glass and keep the drink colder for longer. After freezing the ice overnight, it is stored in Japanese wooden buckets called “Ki-oke” to get rid of white particles on the surface, and then hand-cut to size to fit in the glass and shave off imperfections.

The Japanese craft of Ki-oke has a long history dating back 700 years. Made by hand, these round- or oval-shaped wooden buckets were traditionally used as bathing tubs or for fermenting soy sauce. Today, they have been repurposed into ice storage containers and sake coolers, among other uses.

GET IN THE GROOVE

“In curating the playlist at Social@Honcho, I choose music that has influenced today’s hip-hop, like funk, soul, R&B, jazz, disco and boom bap,” said DJ KoFlow, a veteran hip-hop DJ and co-founder of Honcho. Conversely, restaurant goers listen to music that hip-hop has influenced, like future beats, future jazz and electronic music — mirroring the innovative dishes on their tables.

KoFlow often spins at Jō@Honcho, playing current hits and what’s trending in hip-hop. “This is to create a community, a common language everyone can speak,” he said. “We want Honcho to be a space where people across all industries can come together, network and share ideas, especially with the creatives.”

A TRIFECTA

The venue spans three levels, each with its own character and charm which appeals to different types of personalities. While the Social@Honcho basement lounge radiates an “if you know, you know” aura, the chic Honcho restaurant on the ground floor attracts adventurous foodies who are intrigued by its modern izakaya and omakase concept.

At the outdoor rooftop bar, Jō@Honcho, guests can enjoy a casual night out. Its lively, playful atmosphere is reflected in the colourful wall mural. Designed by Phunk Studio, a local contemporary art and design collective, the mural resembles wheatpasting commonly seen in street art and depicts the many things, places and artists that have inspired Honcho’s co-founders. 

FROM THE KITCHEN

Modern Japanese-Western fusion cuisine is served here, with a separate menu for each level. Some of the more popular dishes appear in multiple menus, including the Otoro Tataki (fatty tuna belly, lightly seared and thinly sliced), Yuzu Scottish Mussels and Awabi (abalone) Risotto, all three of which pair well with the highball.

The Yuzu Scottish Mussels, with the faint citrus taste of the yuzu miso broth and the light scent of chrysanthemum, matches perfectly with Honcho’s signature Goji Highball. Meanwhile, the cocktail’s smoky flavour complements the Awabi Risotto, which is on the creamy side. To tone down the richness of the Otoro Tataki, the highball is a good (and less dry) substitute for white wine.

FROM THE KITCHEN

Designed for sharing, Offtrack’s menu is made up of pan-Asian food with a savoury umami bent. That makes the whisky highball a great palate cleanser between dishes such as the Oyster Mushroom, Burnt Chilli Dip and Garlic Noodles due to its clean, sparkling and refreshing notes.

Customers can look forward to a menu which changes every six months, with an eye to complementary cocktail and food pairings. The third iteration of the menu will be launched in February 2023, in conjunction with Offtrack’s one-year anniversary.

CREATIVE COLLABORATIONS

Regulars at Offtrack may have noticed that the artworks on the walls change every few months. The space is a platform for homegrown and regional artists and designers to showcase their work to a wider audience. For instance, hanging above the back bar is a specially-commissioned piece by Berlin-based Singaporean illustrator Reza Hasni, known for his mashups of sacred geometry patterns, 90s Internet pop, club culture and Asian spiritualism.

Offtrack’s inaugural art showcase, which ran in the first half of 2022, featured the artworks of Indonesian print-making collective Krack Studio. Organised in collaboration with local curatorial consultancy Mama Magnet, the exhibition was titled “Approachable” and comprised a series of limited-edition silkscreen prints that portrayed the humour in everyday encounters.