Upstairs from the tea house
Your directions point at Rangoon Tea House, so look up. Namsu has recently moved into the space above it, near Thong Lor, and that makes the evening a short climb away from Burmese tea and snacks downstairs.
The pairing makes sense. Both kitchens look toward Myanmar. Namsu looks specifically at Shan State, the hill country of the Golden Triangle where Myanmar, Thailand and Laos meet, and then serves that food the way a Tokyo izakaya would.
Shan State meets the Tokyo drinking den
An izakaya runs on drinks first and food second. Small plates arrive a few at a time, the table shares them, and you keep ordering as the night goes on. Chef Honey Rae Zenang runs this format with Shan flavours.
Shan cooking in general leans on a few things: rice noodles, tomato-based relishes, fermented soybean, fresh herbs and a sour edge. It sits close to northern Thai and Yunnanese food without being either of them. We weren’t given Namsu’s menu, so read the card on the night rather than arriving set on a particular dish.
What you can count on is the idea behind it. You get bar food from one end of Asia matched with drinks from the other, built to be eaten slowly over several rounds.
Working through the sake list
The sake list is Namsu’s main claim, and it is one of the most extensive in Bangkok. A list that size takes some reading, so let the staff steer you.
A few things help when you order:
- Say what you usually drink. If you like dry white wine or crisp beer, say so. That’s a quicker route to a good bottle than reading every label.
- Ask about temperature. Some sake is better chilled and some better warmed. A good list will have both.
- Go by the glass first. If glass pours are on offer, try two or three styles before you commit to a bottle.
- Match the heat. Spicy, sour Shan flavours call for a different sake than delicate dishes do, so mention what you’ve ordered.
Finding the stairs in Thong Lor
Thong Lor is Sukhumvit Soi 55. It’s one of Bangkok’s main dining and nightlife streets, lined with Japanese restaurants, cocktail bars and late kitchens. The nearest rail stop is Thong Lo station on the BTS Sukhumvit Line. Ekkamai, one stop east, is also close, depending on which end of the area you’re heading for.
Because Namsu has only just moved, map pins and older listings may still show the previous location. Search for Rangoon Tea House and check the address on Namsu’s own channels before you leave.
Thong Lor is a long soi and Bangkok evenings are humid. A Grab car or a motorbike taxi from the BTS saves a sweaty walk if the address turns out to be deep in the side streets.
Booking, ordering and paying upstairs
An izakaya with a serious sake list and a named chef is the kind of place that fills its tables in the evening. A recent move only adds to the interest. Message or book ahead rather than turning up on spec, and use the same message to confirm the current opening hours. We don’t have them, and new spaces often change their schedules in the first months.
Once you’re seated:
- Order in waves. Start with a drink and two or three plates, then add more. That’s how the izakaya format is meant to work, and it stops the table filling with dishes going cold.
- Share everything. Plates go in the middle of the table. Expect to split them rather than order one main each.
- Read the bill. Many sit-down restaurants in Bangkok add a service charge and VAT. Check it before you add a tip. Tipping isn’t expected in Thailand, but rounding up for good sake advice is welcome.
- Ask about cards. Most mid-range and upscale places in Thong Lor take cards and Thai QR payments. Confirm when you book if it matters to you.
Before and after
Rangoon Tea House is right downstairs, which gives you an easy opening move. Arrive early for a Burmese tea there, then go up when your table is ready. Check the tea house’s own hours first, as they may differ from Namsu’s.
Afterwards, Thong Lor and neighbouring Ekkamai have plenty of bars for one more drink, many of them within a short ride. If you still want something Japanese, the soi is full of it. Sukhumvit’s Japanese dining scene runs from here west toward Phrom Phong.
Allow around two hours at Namsu itself. That’s enough for several rounds of plates and a proper look at the sake list without rushing.
Frequently asked questions
Where is Namsu Shan Izakaya now?
It has recently moved upstairs, above Rangoon Tea House near Thong Lor in Bangkok. Older map listings may still show the previous site, so check the current address on Namsu's own channels before you go.
How do I get there by public transport?
Take the BTS Sukhumvit Line to Thong Lo station, or to Ekkamai one stop east. From either station, a Grab car or motorbike taxi is the easiest way to reach the exact address.
Do I need a reservation?
Booking ahead is the safer choice. It's a chef-led izakaya with a sought-after sake list and it has just moved, so evening tables are likely to be in demand. Confirm the opening hours when you book.
What kind of food does Namsu serve?
Shan cooking from the Golden Triangle region, served in Japanese izakaya style: small shared plates ordered in rounds alongside drinks. Chef Honey Rae Zenang leads the kitchen. Check the current menu on the night.
How long should I plan to spend there?
Around two hours is enough for several rounds of plates and some sake. Add time if you want tea at Rangoon Tea House downstairs first.
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