Speedboat Bar

Pad Grapao Neua.

This winter we have been able to use our superior Devon Red beef from Ryewater Nursery for this dish. The herd is grass fed on 100 acres of wildflower meadows as well as browsing in the old clay pits and orchard. It's a delight to share this superior beef with our guests, from the same place as the chilies and holy basil from the greenhouses.
Resulting in a awesome combination of flavours which go great for smooshing our famous crispy fried comet egg on top.

Celebrate the festive season by treating your friends and family to the exclusive Speedboat Bar Stocking Filler.

Gift your loved ones a unique experience—a Singha Beer and a serving of Sweetcorn Fritters, all courtesy of you.

Available to purchase for three days only and serves as a ticket to Bangkok's Chinatown in London.

Find out more via the link in the bio.

Oysters with Chilli Jam and Seafood Sauce.

An exclusive dish from our Celebration Set, this meticulously seasoned dish treats shucked oysters to the smoky Nam Prik Pao—a chilli jam, and a zingy green seafood sauce topped with crispy shallots. Adding to the explosion of flavours is the 'kratin' leaf frond, sourced exclusively from Ryewater Nursery. It transforms the briny saltiness of the oysters into a sweet delight, capturing the lively spirit of Thai hawker centres and beach roads of Thailand.

Book the Celebration Set Menu via the link in the bio.

Chaiburi White Chilli also known as Prik Khao Chee Chaiburi. These waxy apple coloured chillies are essential to Thai cuisine, and the most coveted examples come from Chaiburi in Phattalung. For our cookery, we source the chillies from Ryewater Nurseries.

Experience the enchanting world of the Thai Vegetarian Festival, known as "Tesagan Gin Je," in the heart of Bangkok at Speedboat Bar.

Every year, Bangkok springs to life with the vibrant tapestry of the Thai Vegetarian Festival. This spiritual and cultural celebration is a profound experience, especially for those of Chinese descent. Rooted in the beliefs of Taoism and Buddhism, it is a time for devout followers to cleanse their spirits and bodies.

Throughout this festival, participants abstain from consuming meat and animal products while partaking in rituals that purify both mind and soul. These include mesmerising acts like body piercing, fire walking, and using mediums to connect with the spirit world.

At Speedboat Bar, we are excited to join the celebrations this week and will be highlighting some out of vegetarian Thai – Chinese dishes such as Pickled Mustard & Snow Ear Mushroom and Purple Aubergine with Chilli & Thai Basil.

The festive season is just around the corner, and we're happy to share that our bookings for the next three months are now open. Don't miss your chance to secure a spot and experience our brand-new Celebration Set Menu.

The Celebration Set Menu features exciting new dishes such as Braised Pork Leg in Soy and Spices with Egg also know as Khaa Muu. A wildly popular dish in Thailand with Chinese origins; it's found in every food court and street food spot in Bangkok. Picture tender pork hocks, soy sauce and a heady mix of woody spices like cassia and star anise, all slowly braised in secret ingredients that might include Coca-Cola, orange juice or even cocoa powder. Eggs and pickled mustard are added to reflect the dishes origins in the Teochew culture.

To ensure you're among the first to hear about our top booking tips for this Christmas season, sign up for our 'Booking Hacks' newsletter via our website before 11/10/23, 16:00.

You can now book exclusively the upstairs pool table for all your pool party needs on Saturdays and Sundays for up to six guests for one hour.

With direct access to the central bar, you can enjoy Speedboat's signature drinks such as Whiskey Sodas and Singha beer towers, perfectly designed to pair with all our signature snacks, such as, Chicken Skins with Zaep Seasoning and Sweetcorn fritters.

Find out more via the link in the bio.

The Speedboat chefs, hard at work on the jet engine woks, exemplifying teamwork and dedication during service.

Number 23: the 7-11 Pineapple Pie with Taro Ice Cream.

Inspired by the pies wrapped in cellophane that line the shelves at 7-11 stores in Thailand, we adore these tasty late-night treats enjoyed under the bright strip lights. The flaky pastry contains a molten pineapple and tamarind filling, and the taro ice cream that crowns it is crafted by Khun Supaporn of Angie's Ice Cream.

A few weeks ago, we filmed a little piece for the Food Revolution series for the down at Ryewater Nursery with .

Thank you and for collaborating to capture the stories of our dishes at both and .

To watch the video, click the link in the bio.

Tables 1 and 2, some say the best seats in the house.

Don't forget we are open for bookings and walk ins all day and all night long.

Introducing the 'Phed Pokati' Margarita. Crafted with Green Mango Tequila, Makrut Lime Leaf, Green Chilli, and a touch of Mango salt.

The name 'Phed Pokati' originates from Thai, where it translates to a fervent plea for the dish to be prepared 'spicy as normal.' In alignment with this spirited tradition, our house margarita consistently lives up to its spicy reputation.

Cashew Nut, Pork Crackling and Dried Prawn Salad or also known as 3 crispies salad. One of our favourite dishes to snack on with a few beers, and a must-have at Jack's Bar on the river in Bangkok where we are eternally inspired.

The Speedboat Racing Shirts serve as our team's official uniform at Speedboat Bar. These shirts draw inspiration from the attire worn by spectators who cheer on speedboat racers along the banks of the klongs in Thailand. You can also spot them in Bangkok's neighbourhood markets and bustling wok-fired kitchens. Designed to be lightweight and airy, making them an ideal choice to pair with flip flops or chef clogs.

You can now join the team and order your own shirt via the link in the bio.

Singha Beer, a premium lager beer brewed from the finest ingredients, Full-bodied 100% barley malt beer that is distinctively rich in taste with strong hop characters. A staple in Thailand and the perfect refresher to pair with our Thai-Chinese cuisine.

Our brigade of chefs, hard at work on our 300 watt jet engine woks.

Speedboat Bar at night

We are open on Fridays and Saturdays until 1am. You can sample our late night menu featuring all the favourites, Tom Yum Mama, Minced Beef with Holy Basil and some new choices, including our Glass Noodles with Chicken & 'Speedboat' Suki Sauce.

Reservations and walk ins welcome

King Colada

Santiago de Cuba, Coconut, Vanilla, Pineapple, Palm sugar, Lime, Durian Fruit and Milk Foam

Our take on a classic Piña Colada. We use the ‘King of fruits’, Durian, to add a rich, vanilla, tropical custard flavour.

We’re delighted to have been awarded 57th place in the National Restaurant Awards last night!

It’s an honour to have received this award within our first year of opening. Thank you to all of our valued guests who have dined with us as well as the exceptional individuals within our team who form the very foundation of our success at Speedboat Bar.

Chicken Skins with Zaep seasoning. After steaming the skins, which is a necessary step to make them crack like a sheet of toffee, we fry them to crispy perfection and then toss them in our Tom Yam seasoning mix. They are sour, salty, and zingy, making them the perfect accompaniment for sinking beer towers.

Introducing Kajsa, the GM of Speedboat. Originally from a small town on the south coast of Sweden, she first went to Thailand in 2013 and fell in love with both the food and culture. Since then she has worked on and off with Asian food for almost 9 years so when she heard about Speedboat Bar opening, she knew that she wanted to be a part of it.

We asked her some quick-fire questions:

Spice or Citrus?
Spice

Half pint or tower?
Tower for one

Favourite Forecast?
Sunshine of course

Favourite song on the Speedboat playlist?
No sleep till Brooklyn by the Beastie Boys

Best way to describe Speedboat?
The place to not take yourself too seriously

Snake Fruit Soda

Snake fruit syrup or also known as Salak Syrup is made from the fruit from a particular type of palm tree and is a huge part of South East Asian culture and cuisine.

Stone Pepper Stone Bass, is one of our new dishes at Speedboat Bar. The fish is dry-fired and then caramelised with a blend of black pepper, long pepper and garlic. The sauce is prepared using oyster and soy sauce to coat the crispy stone bass. A dish we encountered in Yaowarat, pairs particularly well with the Naem fried rice and Stir-fried Morning Glory with Soy Bean Sauce.

Cha Kieow Yen. The iced brewed green tea is combined with salt and condensed milk in the style of how it’s served in Thailand. We add our touch by topping with milk foam.