Jim Thompson continues to expand its culinary footprint with the opening of Jim’s Terrace at One Bangkok, marking the iconic Thai lifestyle brand’s fifth restaurant.
This latest addition is distinct from its namesake at the Jim Thompson Heritage Quarter in Pathumwan, with a unique menu and concept.
Located on the upper floor of the Jim Thompson Lifestyle Store within The Storeys zone at One Bangkok, Jim’s Terrace offers a contemporary take on Thai comfort food.
The all-new menu highlights premium ingredients sourced from across Thailand, supporting local farmers and producers while delivering elevated renditions of classic dishes.
The restaurant’s interior blends modern design with cultural elements, including an adjacent exhibition zone featuring colourful displays and a traditional loom. Floor-to-ceiling windows offer diners a scenic view of The Wireless House, adding to the relaxed, inviting atmosphere.
Behind the menu is Executive Chef Wichian “Chef Lek” Trirattanavatin, who oversees all of Jim Thompson’s restaurant concepts. Known for his dedication to tradition, Chef Lek’s approach centres on sharing — with dishes designed to be enjoyed in the typical Thai family-style manner.
Among the highlights is Sai Krok Isan, a northeastern-style fermented pork sausage made with jasmine rice from Sisaket and garlic from Phetchaburi, served with fresh vegetables for a textural contrast.
The crispy fried seabass salad is given a larb-inspired treatment with toasted rice powder, herbs, and vegetables, featuring seabass sourced from small-scale Thai fishermen.
Another standout is Nam Prik Long Reua, a bold chilli dip served with sweetened Kurobuta pork belly, salted duck egg, and crisp local vegetables. The dish uses premium shrimp paste (kapi) from Rayong for added depth.
Suea Rong Hai, or grilled beef brisket, showcases Thai Wagyu beef from Khon Kaen, Ratchaburi, and Pak Chong in Korat. The beef is served with a traditional jaew dipping sauce, offering rich flavour and tender texture.
A creamy, aromatic version of Tom Kha Kai features free-range chicken from Korat and local mushrooms, enhanced by Bang Chang dried chilli known for its distinct aroma.
Moo Palo, the classic pork belly stew, is made with melt-in-your-mouth Kurobuta pork, organic duck eggs, and a seven-spice broth infused with black and green cardamom for an extra layer of fragrance.
From the south comes Kaeng Kua Moo Yod Maprao On, a Southern-style curry of pork neck and heart of palm, inspired by the chef’s hometown of Ban Don in Surat Thani. It combines Northern-sourced pork with Southern-style heat for a robust, savoury dish.
For dessert, Jim’s Terrace puts a nostalgic spin on a childhood favourite — Bread with ice cream and red salak syrup. The homemade “ice cream of the day” is served atop soft bread, then finished with a drizzle of the iconic red Hale’s Blue Boy syrup.
The beverage menu complements the food with a variety of options, including craft and local beers, wines, signature mocktails and cocktails made with native Thai fruits and herbs, as well as coffee, tea, and Thai chocolate drinks from Kad Kokoa.
With Jim’s Terrace, the brand continues to push beyond its silk heritage, blending Thailand’s culinary traditions with premium ingredients and contemporary flair in one of Bangkok’s most dynamic new districts.
