There are 12 only nights left, are you in one of them?
This May, we’re serving the last chapter of our Korean menu! Dishes rooted in Chef Dan’s childhood kitchens, family tables, and the kind of food that stays with you long after the meal is done.
From 1 June, we turn the page to something new…our Chicago menu begins.
✦ Limited nights remaining this month: 13,14,15,16,21,22,23,28,30,31
✦ May 2026 only
Reserve your seat before it’s gone.
📞 091 713 9034
💬 LINE OA: @foodbychefdanbark
One of @dan_bark ‘s little rituals when he travels, he collects steak knives from different cities.
Each one holds a story. And when you choose your knife for the main course here, you’re choosing a moment from somewhere in the world.
This one brings you to Turkey….Istanbul, 2024.
Handcrafted by Sinan Tansal of @kropknives , a former dentist who turned his craft into a full-time pursuit. Each piece carries a quiet precision you can feel in hand.
Many of our diners say the knives even remind them of a shaving razor…clean, sharp, handy, and feeling right in your hand.
NEW MENU CONCEPT ALERT!
Last chance to experience our Korean Childhood Memories menu at @upstairs_bydanbark
Korean menu will be available until 31 May 2026…before we take you to the Windy City, CHICAGO. Menu to be announced soon.
Reservation: LINE OA @foodbychefdanbark
One of Chef @dan_bark ‘s little rituals when he travels, he collects steak knives from different cities. Each one has a story, and when guests pick their knife for the main course here, they’re picking a moment from somewhere in the world.
This one’s from @firedoor_surryhills in Sydney.
He went, ordered their steak, and halfway through… he stopped and said, “this knife is too good.” The weight, the feel, everything just made sense. So he asked if he could buy a pair. Luckily, they said yes.
Big respect to Chef @lennoxhastie and his team and what he’s doing with fire, simplicity, and precision is something else!
And now, that story gets passed on to you. 🔥🔪
Makgeolli (막걸리)
Our house made makgeolli, crafted from rice and time is served as a complimentary welcome drink to begin your evening. A small gesture of Cadence hospitality inspired by Chef Dan’s Korean roots.
The first sip of the evening, welcoming you in and marking the beginning of a journey where you can simply relax while we take care of the rest.
Now served as a complimentary welcome drink on the new dinner menu. Join us at the table and be part of the moment at @cadence_restaurant
Kimchi Making Class with Chef Dan Bark 🇰🇷🥬
A personal and intimate hands-on class with Chef Dan, limited to just 4 students per session.
Sip, snack, and learn as you make traditional kimchi step by step in the private @upstairs_bydanbark kitchen.
Enjoy a Makgeolli welcome drink, Korean-inspired bites, and take home your own handmade kimchi.
THB 1,550 net per person
14 March | 12–2 PM
15 March | 12–2 PM
Reserve seats via LINE OA: @foodbychefdanbark or call 0917139034
"What a privilege to be tired from work you once prayed for.
What a privilege to be challenged by a life you created on purpose.
What a privilege to feel overwhelmed by growth you used to dream about"
#blessed
Every country we visit, we bring back a knife that carries a little piece of the journey with it. This time in Bali, we met a local knife maker @bali_knife from a fourth-generation family who crafted a piece just for us, made with so much care and character.
Cant wait to add this bad boy to the @cadence_restaurant knife collection!
