Sathorn's favorite brunch goes to the next level

Here's why weekends were made for Ocken.

4 years ago

By BK staff
| Jun 13, 2019

Since opening in mid-2018, Ocken has arguably been Sathorn's most buzzing brunch spot.

The same team as Thonglor brunch favorite Roast, headed by chef Johnny Liu, here goes in for cross-continental small plates that are built for sharing and unafraid of creative flavor combinations—think butter-aged Angus ribeye and beef tartare with nduja aioli.

The buzzy dining room is the embodiment of good taste, mixing green and terracotta tiles, tactile woods and lashings of stainless steel.

As part of BK Brunch Club, kicking off this Jun 15 for five consecutive weekends, Ocken is launching a special menu priced at B1,250++/person that takes comfort food to the next level.

Kick off your meal with a basket of gougères (a type of airy French cheese puff, flavored with Gruyere cheese) before moving on an array of spreads like chickpea hummus, eggplant and tzatziki accompanied by crisp naan bread.

It's not all delicious carbs—a smoked tomato salad with tomato vinaigrette, basil and mint promises a zing of flavor.

Scrambled eggs are not just scrambled eggs, here, coming as they do with crème fraîche, spicy romesco and pan con tomate ("tomato on bread"), while the "Cheeky Pho Rice (beef broth, genmai infused Japanese rice, beef cheeks, ribeye, herbs) will also keep you guessing.

Save room for the Chocolate Mascarpone Crepe Cake with yogurt whipped cream, hot fudge sauce, fresh blackberries and cashew toffee.

To drink, it's good ol' bottomless coffee from none other than sister roaster Roots or organic Assam tea.

For more details and to book your spot, visit here.