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3.8

The Never Ending Summer

Bangrak•Thai
156 reservations
2 people
Mon, 16 Nov
promo code
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menu

about

reviews

recommended menu

50%
Promotion cannot be applied with any other in-house promotions. Please refer to the special conditions below for more details.
menu
Before
After
Kor Mu Yang
540.00
270.00
Tom Klong Pla Salid
430.00
215.00
Gaeng Kua Puu
420.00
210.00
Kai Pad Med-Ma-Muang
430.00
215.00
Ka Nom Jeen Sow Nam
250.00
125.00
Mee Ka Ti
250.00
125.00

* Menu and pricing subject to change without notice.

special conditions

about

An ideal spot to savor delicious Thai food and show off Thai culinary delights to your foreign friends! Owned by a famous Thai architect, The Never Ending Summer is no surprise another stylish restaurant every foodie should check out. This award-winning rustic restaurant is located in Jam Factory and it impeccably serves authentic Thai fare with ancient recipes passed on from one generation to the next. Every dish here is beautifully crafted from quality ingredients and it won’t disappoint either local or foreign taste buds. Must-tries are stir-fried braised beef with Thai basil leaves, a royal leaf wrap appetizer (miang kham), and fried rice with salted beef. Choose to sit by the Chao Phraya River if you want a better view.

atmospheres

Friendly, Family Friendly, Large Parties (>12), Relaxed, Kids Friendly

facilities/services

Accept Credit Cards, WiFi, Parking

payment options

Master Card, Visa

spoken languages

English
directions
41/5 Charoen Nakhon Rd, Khlong SanBangkok, Bangkok 10600Thailand
location
directions

operating hours

 
Breakfast
Lunch
Dinner
Monday
open all day from 12:00-22:00
Tuesday
open all day from 12:00-22:00
Wednesday
open all day from 12:00-22:00
Thursday
open all day from 12:00-22:00
Friday
open all day from 12:00-22:00
Saturday
open all day from 12:00-22:00
Sunday
open all day from 12:00-22:00
customer ratings
6ratings
3.8
2
2
1
1
0
customer reviews
1reviews
Mike
Oct 29, 2020
Attentive service with welcoming staffs. The food were good and tasty. However, the Chefs need to be brave to take it to another level.

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