We’re back at the Jam Factory in Klong San on the Thonburi riverside, having previously visited The Never Ending Summer here, for another episode powered by Chope. The artsy community complex has expanded upon their collection of warehouses to include a sister restaurant called The Summer House Project. Whereas the aforementioned NES specializes in traditional Thai flavors, here the focus is on predominantly Western dishes with a seafood-heavy menu.
The Summer House Project also features local ‘starchitect’ Duangrit Bunnag’s signature modern industrial aesthetic, with a similar decor to NES. Head to head, the overall ambiance of The Summer House Project wins out however with floor-to-ceiling windows, plenty of hanging greenery, steel lamps, and wooden flooring gives it a chic greenhouse feel, and is far less noisy. Unlike the NES kitchen which is separated by a tall glass wall, the kitchen in The Summer House Project is placed a center stage with few barriers to block guests view into kitchen action. An added bonus is the al fresco patio area right by the river, looking opposite the touristy River City, which is great for watching some activity along the water under the twinkling fairy lights and a gentle cooling breeze as the sun sets over the city. Of course obnoxious concerts on the other side of the river, noisy barges, and mosquitos are part of the package deal, but won’t ruin your evening.
Executive Chef Nakul ‘Yeast’ Kavinrat applies his French cuisine training to Thai seafood and premium ingredients for a local take on European-style rustic comfort plates. Classic items such as Beer Batter Fish ‘n’ Chips and Whole Baked Red Snapper with Capers and Lemon feature under the ‘Ocean Caught’ section of the menu as well as more land-based meats from ‘The Farm Yard’ including Braised Pork Belly with Apple Cider and Charred Beef Tenderloin with Pepper Sauce. Chef Yeast mentioned that they hope to add more Thai twists to future additions.
We were treated to some items from the Specials with cuts of Cold Melon and Parma Ham (B320), and a deliciously gooey pouch of Burrata with Organic Cherry Tomatoes (B350), for an impressive fresh start to a meal. The Crab Meat Linguine (B450) was also a winner with Romesco sauce, capers, tarragon, and spring onion. The main course came in the form of the Pan Fried Rainbow Trout with Horseradish Cream and Caramelized Onions (B800), which suits the Thai sharing-plate culture well. The natural flavors from the whole trout were enhanced by a squeeze of lemon and the horseradish pairing, and also underlined by the subtle sweetness of the onions. Rainbow trout has been cultivated in the north of Thailand by the royal projects for the last few decades and if it’s cooked well, even just a squeeze of lemon and it’s delicious. There was nothing special, however, about the accompanying cocktail.
The Summer House Project is a well rounded addition to the riverside dining scene. The seafood is fresh and simply prepared, and the waterside dining really differentiates this addition from Never Ending Summer. However, the space on the water’s edge can be quite coveted on busy nights, so be sure to book your table with Chope well in advance.
The Summer House Project Restaurant Location and Hours
Genre: European Casual Dining
Address: The Jam Factory, 41/1-5 Charoen Nakhon Road, Khlong San, Khlong San, Bangkok 10600
Directions: Take the cross-ferry boat from River City to Klong San pier (or from Sathorn Central Pier take the hotel shuttle boat for the Millennium Hilton Hotel). From the Millennium Hilton it’s just a brief walk along the river path up to the premises of The Jam Factory on the left.
Phone Number: 02 861 0953
Hours: 11am-2pm (lunch) and 5pm-11pm Monday, 11am-11pm Tuesday-Sunday
Price: B200-950 per dish
Facebook page: The Never Ending Summer (same page)
Note: This visit was sponsored as part of the Bangkok Bites series, a collaboration with Chope, an instant restaurant reservations booking app in Bangkok! Download the app here!