Coming from the dining minds behind Charmgang, Charmkok opened earlier this year, and with pedigree like that, Bangkok has been abuzz. This Talad Noi spot has been building a lunch cult around its rotating Khanom Jeen and Southern Thai Rice Salad specials since the soft opening back in February. But dinner is where things really start to cook. 

Inside, the “standing bar” label is more of a vibe than a rule. Six seats line the front window, low to the ground and perfect for solo diners or people-watching. The rest of the space is a mix of high stools facing the bar and partially open kitchen, and tall tables for small group dining, all wrapped in moody warm lighting, pink neon, and playful details that feel both effortlessly stylish and casually refined.

High-end but unpretentious, prominent but unobtrusive, Luk Krung Revival and Molam Fusion tracks set a retro-funky Thai mood. The small dinner menu is stripped of detail, no photos, no ingredients, no descriptions—just dish names. For newbies, it’s a gamble. 

The grilled Panang curry beef (B390) is a bit of a misnomer as it comes out like dry BBQ. The char is solid, and the flavour’s there, but the cut is chewy and lacks the addictive richness of the other plates.

One of the most memorable dishes is the smoked pork belly with sugarcane (B350), a generous off-the-bone hunk of meat with a smoky rib bone served on the side. It comes with a namprik jaew on the side but honestly doesn’t need it, as the chili paste dips a little far into fermented fish territory for this dish.

The Hat Yai karaage chicken (B190) pulls off a surprising curry paste beneath the ultra-crispy batter, but our favorite surprise was the peppery corn cake (B90), a bowl of shattered, crispy fritter packed with whole sweet corn kernels. Technically too sweet, the light, crunchy, almost dessert-like dish balances the menu’s heavier, spicier items. 

The spicy minced duck salad (B290) isn’t laab like we expected. It’s crispy shreds of duck hiding in piles of aromats with betel leaves for wrapping: intense, spicy, and portioned generously. Stepping away from Thai, the chicken meatball with pickled egg yolk (B120) has Japanese influences, the long kofta-esque skewer of minced chicken served with a cured egg yolk that nods to shoyuzuke. It’s salty, sticky, and hot with bird’s eye chilli. 

Boasting a range of wines, sake, and beer, Charmkok has just one signature cocktail each night. This time it was tequila with bergamot-honey syrup and ginger ale (B290), fizzy and aromatic. An important note is that nothing is overpriced: local water and sodas are B40, fruity mocktails clock in at B140.

Charmkok has figured out how to make bold Thai cooking feel exciting again, intense, playful, and carefully constructed, without feeling stiff. Come for dinner. Bring a crew. Order everything. 

880 Charoenkrung Rd., 063-646-2624. Open Wed-Sun 11am-3pm, 5pm-midnight. 

This review took place on July 6, 2025 without the restaurant's knowledge. Learn more about our review policy here.