Bangkok Supper Club
Old World Riesling Meets Bangkok Heat
West Village · New York · Thai · Visit Website ↗
Reviewed April 19, 2026
Wingman Metrics
First Impression
You walk into what looks like a candlelit Thai supper club and the wine list hands you Egon Müller and Domaine Leflaive — that's not an accident, that's a thesis statement. Sommelier Jove Tripp-Thompson has built something genuinely unusual here: a focused Old World list engineered specifically to survive the aromatics and heat of serious Thai cooking. It earns its 2025 Wine Spectator Award of Excellence, and then some.
Selection Deep Dive
The list runs 150-250 bottles and leans hard into France and Germany — Burgundy whites, Alsatian aromatics, and German Rieslings anchor the whole operation. Domaine Leflaive, Domaine Weinbach, and Trimbach show up alongside Louis Jadot's Pouilly-Fuissé and the celestial Egon Müller Scharzhofberger, which tells you exactly what the kitchen is thinking about acid and spice. There's a nod to the New World via Domaine Drouhin Oregon, a smart concession that keeps the list from feeling like a lecture. Gaps exist — don't come looking for deep reds or anything south of France — but what's here is deliberate and coherent in a way most NYC restaurant lists simply aren't.
By the Glass
Ten to sixteen options by the glass is a respectable program for a room this size, and if the bottle list is any indicator, the pours skew toward crisp whites and aromatic styles built for spice. We'd expect the Trimbach Riesling to anchor the glass list — it's the workhorse the whole menu is betting on. Rotation details are limited, but with a knowledgeable sommelier running the floor, ask what's open and trust the answer.
Trimbach Riesling — $12
Trimbach is one of Alsace's most reliable producers and Riesling is the single best wine to drink with Thai food — the tension between the grape's natural acidity, residual fruit, and the kitchen's chili heat is as close to a guaranteed win as wine gets. At the entry price point here, this is the move every time.
Domaine Weinbach Alsace
Most tables overlook Alsatian whites when they see Burgundy on a list, which is a mistake. Domaine Weinbach's wines — whether it's a Gewurztraminer or their Riesling Cuvée Théo — carry the kind of aromatic intensity and textural weight that can actually stand up to a massaman curry or a lemongrass-forward fish dish without getting steamrolled. Underordered, underappreciated, very much worth your attention.
Louis Jadot Pouilly-Fuissé
Jadot's Pouilly-Fuissé is a fine wine in the right context, but in a room where Domaine Leflaive Burgundy is on the same list, it's the obvious lesser choice — and at NYC restaurant markup it likely represents the worst dollars-to-quality ratio on the page. The Leflaive is worth the stretch; the Jadot is what you order when you don't ask enough questions.
Egon MĂĽller Scharzhofberger + Massaman lamb curry
Egon Müller's Scharzhofberger is one of Germany's great Rieslings — high acid, crystalline fruit, and a mineral tension that cuts straight through the richness of a coconut-based massaman. The wine's natural sweetness meets the curry's warmth and spice in exactly the way you'd want, neither overwhelming the other. This is the pairing you come to Bangkok Supper Club to find.
🎲 The Bottom Line
A Thai restaurant with a Burgundy-and-Riesling wine program sounds like a concept pitch, but Jove Tripp-Thompson pulls it off with conviction — this is one of the most thoughtfully constructed food-and-wine matchups in the city. If you're eating Thai in the West Village and skipping the wine list, you're doing it wrong.
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