Bar Us

This bar is a must try in Bangkok. We were so impressed by the level of excellence across the board- the concept and execution were flawless. We tried a total of 7 drinks across multiple visits and not a single drink was bad. Everything was interesting and extremely well balanced. The service was excellent, and the atmosphere comfortable. While some bar menus attempt adventurous recipes, Bar Us has perfected the strategy. They deliver unpretentious drinks that are still COCKTAILS- ones I would order again and again (and not just “try” because it looks different). Our favorite drinks were the Beef & Onion, Guava/Lime, and featured Old Fashioned. We can’t wait to come back!

a month ago

Neuro-Signal Induction: A Bio-Hacking Experiment at Bar Us Huge thanks to the bartender for indulging me in a precise neuro-signal induction experiment tonight. Every sip wasn't just a drink; it was a line of code rewriting my gustatory perception. 🧬 1. 🌊 Soba Highball v2.0 [The Signal Filter] • Mod: + Octopus Jus & Caviar • Experience: Instant immersion into the deep sea. • Mechanism: A masterclass in Signal Blocking & Amplification. The original Soba offered linear roasted notes, but the addition of caviar constructed a "bio-firewall." Its sodium ions and amino acids precisely blocked the bitterness receptors at the root of the tongue while suppressing any seafood funk. Simultaneously, the glutamate in the octopus jus and caviar bound with T1R1/T1R3 receptors, amplifying the Umami signal by 8x. As the bubbles burst, carrying oceanic aromatics through the Retronasal Pathway, the cortex perceived not a liquid, but a solid course of molecular cuisine. 2. 🌿 Tom Yam Highball [The Lipid Buffer] • Mod: + Olive Oil Washing & Pine Resin • Experience: Like draping a velvet coat over sharp sensory input. • Mechanism: Lipid Deception of the TRPV1 nociceptors. Tom Yam is typically sharp and aggressive, but we introduced Olive Oil for Lipid Encapsulation. This altered the contact efficiency of hydrophobic binding sites on the tongue, creating a micron-level buffer layer. It transformed the sharp spice into a warm, sustained thermal energy. The oil acted as an "Aromatic Vault," locking in the highly volatile Lemongrass and Kaffir Lime oils, turning a fleeting top note into a 30-second sensory resonance. 3. 🔥 Beef + Onion [The Phantom Meat] • Mod: + Mesquite Smoke Infusion • Experience: Close your eyes, and you are standing next to a pit fire in the Texas wilderness. • Mechanism: A liquid simulation of the Maillard Reaction. The key variable here is Mesquite—the "God Wood of Texas BBQ." The Guaiacol compounds from the smoke bypassed the taste buds and directly tricked the Olfactory Bulb. My Amygdala instantly retrieved primal memories of "flame-grilled protein." Meanwhile, the onion disulfides unfolded in the alcohol, simulating the caramelized sweetness of meat. There is no actual meat in this glass, but my brain swore I just ate a 45-day dry-aged steak. Conclusion: Alcohol is just the carrier. Flavor is a game of bio-electric deception. Tonight, we hacked the system. 🥃🔬

a month ago

Best cocktail bar ever! A must-visit in Bangkok. The menu is incredibly fun and cleverly designed to mimic a fine-dining experience, with courses like a starter, main, and dessert. Everything I ordered was playful yet well balanced — unlike some places that focus on being “fun” but end up with strange flavours. I really enjoyed my time here. Left feeling very happy.

2 months ago