Namsu Shan Izakaya Officially Relaunches on Soi Sangchai, Bangkok Bangkok’s Late-Night Shan Izakaya Enters a New Neighbourhood for a Bold New Chapter
Namsu has officially unveiled its new home at Soi Sangchai in the Sukhumvit area, marking a significant new chapter for Bangkok’s only dedicated Shan Izakaya concept.
Positioned above Rangoon Tea House on Soi Sangchai, between Sukhumvit 38 and 36, Namsu embraces a more local rhythm within Sukhumvit: a place to gather late in the neighbourhood, to move upstairs for drinks, and to build community around shared plates and conversation as part of Bangkokians’ habitual, ritual drop-bys at their new favourite Shan Izakaya.
More than a relocation, the move to Soi Sangchai places Namsu within Thonglor’s rhythm, a district known for its long-standing izakayas and neighbourhood bars that thrive not on spectacle, but on repetition. Namsu positions itself not as a destination to be discovered once, but as a place to return to frequently, a familiar upstairs stop for dinner that turns into drinks, and drinks that stretch late into the night.
Unlike its sister concept Rangoon Tea House, which carries a defined cultural and daytime identity, Namsu occupies a different emotional space within the group’s portfolio for a looser, more experimental, and deeply rooted in late-night ritual. If Rangoon Tea House is structured and heritage-driven, Namsu allows for play, spontaneity, and expression.
At the heart of the evening was a menu that clearly defined Namsu’s Shan Izakaya identity. A vibrant Naamprik station opened the night, prepared by Culinary Director and Partner Chef Honey Rae Zenang, showcasing seasonal naampriks served with vegetables and tofu crackers, a nod to the freshness and preservation techniques that define Shan cuisine.
Chef Honey, who grew up in Shan State and developed her culinary career within the framework of Japanese drinking culture, brings together the warmth, spice, and fermentation traditions of her heritage with the convivial structure of izakaya dining.
Her menu for the launch featured dishes such as Chicken in Trouble, Pink Peanut Tofu, grilled seabass with Yunnan spices, squid ink pasta layered with Shan herbs and ikura, and a thoughtful onigiri programme including porcini and fermented crab roe variations. The evening concluded with Namsu’s playful Fish Sauce Cheesecake, a dish that captures the restaurant’s boldness.
The beverage programme was equally central to the experience. Hnin Pwint, the creative force behind Namsu’s mixology direction, presented a sequence of signature cocktails crafted for the relaunch, alongside highballs, fruit beers, and non-alcoholic options. Her drinks, including the Honey Please, Blood & Opium cocktails, reinforced the restaurant’s late-night spirit and commitment to a social, drink-forward atmosphere.
With an expanded beverage focus and a flexible shared-plates format, the restaurant caters to post-dinner gatherings, spontaneous visits, and extended nights out.
The late-night emphasis reflects a deliberate shift toward a more social, high-energy dining experience in Bangkok’s evolving evening landscape.
Namsu’s roots trace back to Shan State, a fertile highland region bordering Northern Thailand, Yunnan and Laos, where cuisine is defined by freshness, preservation, and layered acidity. Pickling, fermentation, and ageing are foundational techniques.
The original Namsu first opened in downtown Yangon in 2019. Its creation was serendipitous: founders Htet Myet Oo and Isabella Sway Tin were gifted 1,000 litres of aged Shan vinegar as a wedding present from one of their chefs. Finding it challenging to store the earthen clay pots, they decided to open Namsu. That vinegar, gifted from the heart, became the starting point and spirit of a restaurant built on community and neighbourhood conviviality.
The complete new Namsu menu officially launched in March, introducing 10–12 new additions that further define the Shan-Izakaya direction. In addition to their extensive sake menu, Namsu also highlights fruit beers, highballs, and signature cocktails.
The relaunch follows recent recognition at BK Top Tables, where Namsu received the Best New Concept Award on February 25, 2026. Namsu was also inducted into the Koktail Magazine 2026 guide, reflecting Namsu’s growing recognition within Bangkok’s competitive dining scene. The recognition arrives at a moment of transition, as Namsu clarifies its identity not only as a culinary concept, but as a neighbourhood bar shaped by community.
As Bangkok’s late-night dining culture continues to evolve beyond formal restaurant experiences, Namsu’s upstairs setting offers an alternative casual, drink-forward, and built for lingering.
LOCATION & CONTACT
Namsu
2nd Floor, Rangoon Tea House
Soi Sangchai, Bangkok
Opening Hours: Open daily 5:00 PM – 1:00 AM
Kitchen last order: 11:30 PM
Last drink order: 12:30 AM
Reservations: https://www.sevenrooms.com/explore/namsushancuisinesakebar/reservations/create/search/
Tel: +66 (0)97-109-4699
Facebook/Instagram: Namsu Shan Izakaya
About Rangoon Tea House Group
Founded in Yangon in 2014 by Htet Myet Oo and Isabella Sway Tin, Rangoon Tea House (RTH) is a modern Burmese tea house concept that celebrates the multicultural heritage of Myanmar’s tea shop culture — a crossroads of Indian, Chinese, Shan, Kachin, Rakhine, and Burmese influences. Its culinary philosophy reimagines what traditional tea shops might serve today if their traditions had evolved over the last 50 years, blending historic recipes with contemporary techniques and presentation.
Over the years, RTH has expanded to landmark locations built with a strong commitment to sustainability and local craftsmanship, collaborating with Myanmar’s finest carpenters and artisans. Today, the group operates a flagship outlet in Yangon’s prestigious Golden Valley with an additional outlet at Junction Square Mall, and in Thailand, Bangkok’s Thonglor outlet stands as the group’s first entry into the international culinary scene with the opening of the upcoming Rangoon Tea House IconSiam slated in November 2025. Sister concepts include Kominka Sake & Gyu Bar, Namsu Shan Izakaya, and ILA The Bottle Shop.
Internationally recognised by CNN, Forbes, Condé Nast Traveler, Financial Times, and BBC, RTH continues to champion Burmese cuisine and culture while nurturing local talent to create a brand of truly global quality.