Review

Anju, situated at the Sindhorn Midtown Hotel Bangkok rooftop is helmed by chef Young Dae Shim and showcases a fusion of traditional Korean flavours melded with modern culinary techniques. Vibrant, shimmering neon lights create an enticing atmosphere reminiscent of a lively Korean street-food location. Notable offerings include pickled salmon and shrimp served with Thai chilli sauce and fried seaweed, introducing diners to an exploration of textures. Egg lava features a trio of luxe caviars from three different types of fish roe, elevating the dish to pride of place. Padak, or fried chicken with spring onions and spicy mustard sauce, alongside Busan-style fish cake paired with beef tendon soup, evokes a sense of tradition with a familiar home-style staple of comforting broth. Main courses include charcoal-grilled bean paste marinated miso snow fish and a classic bone-in short rib lightly smoked in vine wood, with dips to further enhance the beef. A pork dish of sous vide cooked jowl is accompanied with flavour-packed radish kimchi, or choose stir-fried pork belly in punchy Korean chili pepper sauce. Crafted drinks draw inspiration from traditional Korean flavours including yak-gwa and kim-bab cocktails, kimchi mocktail, and beverages such as makgeolli and soju. The dessert menu primarily focuses on bingsoo, a well-known Korean treat, offering options of fruit bingsoo and injeolmi with a roasted bean and rice cake variation.