Bed Supperclub: It's a science

After nearly a decade in Bangkok, Bed Supperclub has yet to cede its status as one of the city’s top dining and drinking venues. But the swarms of stylish clubbers who flock to Bed Supperclub for its skilled DJs might not be aware that this restaurant/club/gallery is one of the only places in town to come face to face with elements of "molecular gastronomy", a style of cooking with a strong emphasis on science and technology.

Bed recently said goodbye to Kiwi Head Chef Paul Hutt, who used a variety of tongue-twisting tools and ingredients such as a sous-vide and methylcellulose to create dishes like corn tortilla soup and roasted chorizo. Word has it incoming Chef Cameron Stuart is also skilled at fusing science and art, so diners can expect more of the same innovative dishes.

As the name would suggest, Bed Supperclub patrons are seated on giant beds, a concept the city's normally fickle hip set has yet to tire of.