Ingredients-first Philosophy at Jakarta's Modernhaus
More akin to a living room than a traditional bar
July 19, 2025
Updated July 20, 2025
Dry Wave Cocktail Studio has been making waves in Bangkok’s bar scene since opening in the lively Thonglor District in January 2024. Founded by renowned bartender Supawit 'Palm' Muttarattana – who honed his craft at Backstage Cocktail Bar, Vesper and as Diageo brand ambassador – Dry Wave revolves around the idea of two contrasting elements combined into one – echoing the gentle ebb and flow of ocean waves. This duality is reflected in every corner of the venue, from its wave-patterned wall design to the fluid, marble-topped bar that invites patrons to engage directly with the cocktail-making process, from the eclectic menu concept to the “genre-bending” music program.
At the heart of Dry Wave Cocktail Studio lies the Super Classic menu, which riffs on time-honored recipes, merging two beloved libations from different cocktail eras into one modern drink. Take the 1806-1988, an ingenious mishmash of a booze-forward bourbon Old Fashioned coupled with citrus notes of a Cosmopolitan. In line with the venues’ ethos, the team reinvents these iconic tipples in a way that’s easy to understand, allowing imbibers to experience distinct waves of cocktail trends and tastes in each sip, while still respecting their origins.
It's been smooth sailing for Dry Wave, earning accolades like the prestigious Campari One to Watch Award and No. 1 Bar in Thailand according to Thailand’s Best Bar Awards, all within its first year. This trajectory underscores the quality of its offerings while highlighting the bar’s commitment to redefining the cocktail experience in Thailand.
Dry Wave Cocktail Studio, 2nd Floor SODALITY, 263 Thong Lo 13 Alley, 10110, Thailand
This article was originally published on the Asia's 50 Best Bars website here.
My name is Sophie Steiner, and welcome to my food-focused travel blog. This is a place to discover where and what to eat, drink, and do in Shanghai, Asia, and beyond. As an American based in Shanghai since 2015 as a food, beverage, travel, and lifestyle writer, I bring you the latest news on all things food and travel.
Your email address will not be published.
Be the first to comment!