If I had to choose a desert island meal, it’d probably be a large plate of Blue Point oysters, accompanied by a bottle of Muscadet. So I was delighted to hear that Billy Marinelli, the gregarious Long Islander behind Bangkok’s fabulous Oyster Bar, had opened a second venue with an equally straightforward name, The Seafood Bar.
Located right past Kuppa on Sukhumvit Soi 16, inside the Somerset serviced apartment, The Seafood Bar is bigger and brighter than its predecessor, and the décor takes its cue from all things piscine (murals of sea bream and black-and-white shots of oysters). With a more spacious kitchen, executive chef Brad Borchardt has composed a more ambitious menu. The grilled white marlin is spectacular, as is the pan-fried rock cod. Smoked gindara spring rolls were also fabulous—proving fish can be as complex and multilayered as meat.
With a second restaurant under his belt, Marinelli—who’s half the reason why diners enjoy the Oyster Bar so much—told me that he’s able to import more varieties of oysters. This ex-New Englander’s heart leapt at the sight of all the bivalves from the Atlantic—Stingrays from Virginia and Chincoteagues from Maryland are particularly drool-inducing—not to mention the littleneck clams in the chowder (or shall I say chowdah?) and Maine lobsters. Now, if I can only convince him to make lobster rolls and fried clams regular items on the menu. 41 Somerset Lake Place, Soi 16, Sukhumvit Rd.; 66-2/663-8863.