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GOAT BKK

4.9 (28 Reviews)
GOAT BKK
GOAT BKK GOAT BKK GOAT BKK GOAT BKK GOAT BKK GOAT BKK GOAT BKK GOAT BKK GOAT BKK GOAT BKK GOAT BKK GOAT BKK
  • Menus

    The Full Experience Tasting Menu: 12-Course with Signature Soft

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    Menu Highlights

    Squid for Snack, Uncle, Dunk Tank Girls

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  • Reviews

    4.9 (28 Reviews)

    Food:

    4.9

    Service:

    5.0

    Atmosphere:

    4.8

    Dish Recommendations
    1
    Dunk Tank Girls 1 Vote
    What Diners Say

    Only diners who attend their reservations or redeemed their vouchers can leave reviews. Chope checks for and removes offensive content when it is identified.

    5.0 07/06/2026
    Ivan
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    5.0 17/05/2026
    Jun Ming
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    5.0 17/02/2026
    Jirayu
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    See All 28 Reviews
  • About

    Location

    Ekkamai

    12 Ekkamai 10 Alley, Lane 2
    Khlong Tan Nuea, Watthana
    Bangkok, Thailand

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    Cuisine

    Fusion

    Good For

    Business Meetings, Fine Dining, Private Functions, Romantic Date

    Open Today

    Monday
    Closed

    Tuesday
    Closed

    Wednesday
    06:00 PM-11:00 PM

    Thursday
    06:00 PM-11:00 PM

    Friday
    06:00 PM-11:00 PM

    Saturday
    06:00 PM-11:00 PM

    Sunday
    06:00 PM-11:00 PM

    Description

    Goat, named after the Chinese zodiac sign of the chef, was established in 2020, the building is inspired by the chef's love for Sino-Portuguese architecture and style, showcasing a hybrid design that combines unique Chinese elements with Western influence. The cuisine at Goat is offbeat Asian, with the majority of ingredients locally sourced.

    We would love to welcome everyone on a food journey through a myriad of ingredients and endless cooking techniques that embrace both Oriental and Occidental flavors, creating an eclectic blend just like the architecture of the restaurant itself.

    The heart of this menu was formed around seasonal ingredients and the different provinces in Thailand that are home to the plethora of fruits, vegetables, fish and meats used as well as the sustainable methods in which these ingredients are harvested from within the local communities in each province.

    Our new dish spotlights two main ingredients: sweet corn and quail’s eggs from Saraburi. It's crafted with smoked corn cream, deep-fried corn husk, and quail's egg cured in a soy and dashi bath.
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