Opium

Opium occupies the upper floors of a 120-year-old Chinatown shophouse that once operated as an opium den, directly above the acclaimed restaurant Potong. The concept, created by Arnon 'KK' Hoontrakul, aims to blur fantasy and reality, and the bar programme is led by Italian bartender Matteo Cadeddu, who has worked in Australia, Singapore and Mumbai.

The list runs to nearly 50 cocktails and mocktails across categories from aperitif and sparkle to bottle infusions, plus four house-made gins each reflecting a different Thai region and a set of tasting flights. The Campfire, with dark-chocolate-infused bourbon, apple vinegar reduction, coffee-flower honey and mulled wine, arrives with a basket of aromatics. Its opening menu priced many cocktails at ฿300–380. Bar food comes from Potong's kitchen downstairs, including red oil wontons and wagyu golden fried rice.

Opium was No. 43 on Asia's 50 Best Bars 2025 and climbed to No. 25 in 2026. On weekends the team offers tuk-tuk rides on to nearby bars.