ANJU KOREAN ROOFTOP RESTAURANT & BAR LAUNCHES NEW MODERN KOREAN MENU BY CHEF SHIM

 

 

ANJU Korean Rooftop Restaurant & Bar, the only one of its kind in Bangkok, will launch a new menu by Head Chef YoungDae Shim on 1 April 2025. The updated menu of à la carte dishes and beverages remains rooted in the restaurant’s Modern Korean Cuisine philosophy.

 

 

Chef Shim draws inspiration from the dynamic street food scene of South Korea, infusing ANJU's menu with artisanal flair and enhanced flavor profiles. The restaurant has also incorporated a state-of-the-art charcoal oven, renowned for its exceptionally high temperatures to sear in the juiciness of meats and impart a unique smoky aroma. This new addition serves as ANJU’s latest “secret weapon” for crafting perfectly grilled meat, fish and vegetable dishes.

 

Menu highlights include the Mala Chili Garlic Chicken, a popular snack featuring numbing Sichuan green and red peppers, and the elevated Beef Oyster Blade Jeon, a crowd-favorite Korean pancake. Kimchi Fish Cake Udon Soup delivers warming comfort and the Perilla Oil Cold Soba Noodles -- with al dente fresh buckwheat noodles, hon tsuyu sauce, slow-cooked pork and a hint of jalapeño spice -- is both filling and refreshing.

 

Communal dining dishes include the new Hamachi Gamtae Ssam, is a delightful combination of sea trumpet seaweed, sliced jalapeño and tangy sour kimchi. Guests may choose to savor the Crispy Kanimiso Gimbap, featuring crispy nori, creamy kanimiso and vibrant ikura, accompanied by a zesty Sriracha sesame aioli. Another shareable creation is the Sous-vide Braised Wagyu Beef Shank, a tender dish of premium Thai Wagyu shank, flavorful beef broth and delicate enoki mushrooms.

 

For a delightful, sweet ending, the new Korean dessert menu presents the Cro-Boong & Croissant Ice Cream, a delectable combination of a crispy almond croissant filled with chewy kirimochi and sweet red bean, accompanied by a scoop of croissant ice cream. For a more complex treat, the To-Ba-Bing Tomato Basil Bingsoo features marinated tomato, vibrant green apple basil ice cream, delicate olive oil caviar, aromatic basil leaves, a drizzle of olive oil, crisp sliced green apple and a side of rich melted ANJU Chocolate.

 

Guests can also complement their dining experience with new cocktails such as the Hallabong, inspired by Korean fresh orange; the Mugunghwa, drawing inspiration from Korean flowers; or the Chogroni, a Korean twist on the classic Negroni.

ANJU Korean Rooftop Restaurant & Bar

Open daily; 5 pm — 2 am, 31st Fl.
Sindhorn Midtown Hotel Bangkok, Vignette Collection
68 Langsuan, Lumphini, Pathum Wan, Bangkok 10330
Tel: +66 (0)2 796 8888
Facebook: www.facebook.com/anjukoreanrooftopbar
Instagram: www.instagram.com/anju.bangkok
TikTok: www.tiktok.com/@anju.koreanrooftopbar