Mango Sticky Rice, reimagined as a drink.
A playful non-alcoholic pour inspired by one of Thailand’s most nostalgic desserts. Mango soda at the base, topped with a sticky rice foam that settles like beer.
Aji is one of the small delicacies that begins the journey at etcha.
Marinated Aji, brushed with Korean sobagi and paired with pickled vegetables. A Japanese-inspired bite created to bring balance through freshness and acidity.
We’re hiring a part-time Social Media Manager and Content Creator based in Bangkok, with the potential to grow into a full-time role. 🙌
If you’re proactive, creative, and care about telling stories that actually mean something — we’d love to hear from you.
We’re also always on the lookout for passionate, driven talent across all areas. If you think you belong here, reach out. Email us at [email protected] and tell us a little about yourself.
Asuka — Japanese for “the fragrance of tomorrow.”
Inspired by the Ume rice bowl, this cocktail is crowned with a cotton candy veil. Beneath the cloud sits white chocolate and plum. A little optimism in every sip. 🫧💫
Culinary Alert — 🇹🇭 Etcha, Bangkok: A global odyssey of the heart by Chef Giacomo Primante ✨
In the vibrant heart of Bangkok, Etcha has emerged as a sanctuary of emotional and boundary-less gastronomy. Led by chef Giacomo Primante, the restaurant is the culmination of a breathtaking world tour—a culinary narrative that stretches from the rolling hills of Abruzzo to the most prestigious kitchens across Europe, the United States, and Asia.
Born in Lanciano, Italy, Giacomo’s passion was sparked in the kitchens of his childhood, watching the women of his family transform simple ingredients into acts of devotion. This foundational belief—that food is, above all, an act of love—remains the heartbeat of his cuisine today.
At Etcha, chef Giacomo finally weaves these global threads together. His menu is a deeply personal expression where ingredients are blended without constraints, free from the weight of tradition but rooted in the mastery of his past. Each dish is a travelogue—a memory of a flavor discovered in a far-flung market or a technique perfected in a legendary atelier, all reimagined through the lens of Bangkok’s electric energy.
Experience a menu where the world is the pantry and every plate is a masterful, heartfelt letter to the art of the journey.
📍 Bangkok, Thailand
#LaListe1000 #EtchaBKK #GiacomoPrimante #BangkokEats #GlobalGastronomy
Last service before the splash begins.
A little look back at the past few weeks, in 4K. We’re grateful for every table this past stretch. Stay cool, have a beautiful Songkran, and see you on the 21st.
Something new is on the way. 👀
We’re taking a break for Songkran 🌊
etcha will be closed April 12–20, reopening on April 21. If you’re planning a visit soon, now’s the time to lock in a table, spots before and after the holiday are going fast.
Book via the link in bio, or DM us directly.
Sawadee Pi Mai from the etcha team 🙏
A new painting settles into our dining room.
𝙎𝙪𝙣𝙙𝙖𝙮 𝘼𝙛𝙩𝙚𝙧𝙣𝙤𝙤𝙣, 2025. Oil on canvas. By Julia Oborne.
Drawn from natural forms and the fragments of memory and place, Oborne builds her surfaces through accumulation and erasure — a grid of scenes that collapse into one another, where the everyday becomes something stranger and more tender.
Layered, intuitive, and something to return to, between your courses.
