For Bangkok native Max Wittawat, food is inseparable from place. At Bangkok Supper Club, his West Village restaurant, the Le Cordon Bleu graduate draws on the late-night flavors and energy of the city he grew up in, filtered through a career that has taken him from working alongside Ian Kittichai to kitchens across Thailand, Japan, and the U.S. Now firmly in New York, Wittawat finds inspiration well beyond the kitchen, equally curious about the city’s old institutions and its newest arrivals.
Still relatively new to calling New York home, Max Wittawat explores it with a chef’s curiosity. He shops the Union Square Greenmarket for unfamiliar ingredients, notices changing art on his walk to work, tends his garden on days off, and inevitably finds his way back into a restaurant—whether his own or someone else’s.
Courtesy of Bangkok Supper Club.
WHITEWALL: Where do you find inspiration in New York?
MAX WITTAWATT: I find a lot of inspiration at the Union Square Greenmarket. Growing up in Thailand, I was surrounded by a very different landscape of ingredients, so the market gives me an opportunity to discover produce that I may have seen before but never had the chance to cook with. It also keeps me connected to what is in season. Ramps are a great example—they are only available for such a short time in the spring, and I have been experimenting with how I might incorporate them into a future menu. I live nearby, so the market has naturally become a regular stop between my home and the restaurant.
WW: What is your favorite place to see art?
MW: I am not necessarily a museum person, so I appreciate that art in New York can be part of your everyday surroundings. The Meatpacking District and the High Line are always introducing new public art installations, sculptures and murals. Because the works change every few months, I can walk the same route to the restaurant and continually encounter something new.
“I can walk the same route to the restaurant and continually encounter something new,”
-Max Wittawat.
WW: What neighborhood has the best vibe?
MW: The West Village. I have always loved the architecture—the brownstones, tree-lined streets and historic character give it so much charm. It was my favorite neighborhood even before I moved to New York, and now I am fortunate to work there. It also happens to have an incredible concentration of restaurants, so there is always somewhere new to explore.
WW: What is New York’s best-kept secret?
MW: The beach at Gansevoort Peninsula, right next to Little Island. It is amazing to find a place where you can sit on the sand and look out at the water without ever leaving Manhattan. I do not know if it is truly a secret anymore, but it still feels like an unexpected escape in the middle of the city.
Courtesy of Bangkok Supper Club.
WW: What is the best meal in New York?
MW: One of my favorite recent meals was at Or’esh, where Chef Nadav Greenberg is cooking incredible food over fire. The dish that stayed with me was the 18-layer Wagyu New York strip, which is stacked and cooked over charcoal. I later realized that our restaurants use the same brand of charcoal, which helped explain why I connected so much with his approach to cooking.
“I have always loved the architecture—the brownstones, tree-lined streets and historic character,”
-Max Wittawat.
WW: For your ideal 24 hours in New York, where would we find you morning, noon and evening?
MW: My ideal day off would begin quietly at home, watering, trimming and pruning my garden before having a protein-forward breakfast and matcha. If the Union Square Greenmarket is open, I like to arrive before noon to see what ingredients are in season and start thinking about how I might use them.
Even on a day off, I usually cannot stay away from the restaurant for too long. I might spend a few hours at Bangkok Supper Club experimenting with an idea or working on R&D before heading to the gym. In the evening, I would dine out. Exploring other restaurants and seeing how fellow chefs approach their food is one of my favorite ways to keep learning—and the perfect way to end a day in New York.
NYC With Max Wittawat
1. Union Square Greenmarket
Courtesy of GrowNYC. Photo by Amanda Gentile.
“This iconic open-air market takes over the north and west plazas of Union Square Park every Monday, Wednesday, Friday, and Saturday, with over 140 vendors offering everything from just-picked fruits and vegetables to heritage meats, award-winning cheeses, regional wines, hand-cut flowers, and more.
Whether you’re shopping with a list or just out for a stroll, it’s a great way to connect with New York’s local farms and makers—all while enjoying one of the city’s most vibrant public spaces.” –Union Square Greenmarket.
2. The High Line
Rosana Paulino, The Creation of the Creatures of Day and Night” High Line commission, New York. Courtesy of the artist and Mendes Wood DM.
“High Line Art is dedicated to expanding the role of contemporary art in public spaces. We commission and produce world-class art projects on and around the High Line, sparking the dialogue that is an essential element of city life.” –The High Line.
3. Bangkok Supper Club
Courtesy of Bangkok Supper Club.
“Bangkok Supper Club, a visionary creation by Chef Max Wittawat, draws its essence from the vibrant Late Night Bangkok Food Scene. This culinary concept celebrates the rich flavors and convivial gatherings that take place after work, social events, or concerts in the bustling city of Bangkok. The menu showcases delectable, shareable dishes, perfectly complemented by a selection of alcoholic beverages, fostering an enjoyable and relaxed fine dining experience with a delightful emphasis on Thai Charcoal grill techniques.” –Bangkok Supper Club.
