After a long three-year hiatus, Wasteland has officially returned to a permanent home on Soi Pridi Banomyong 1, and the excitement among the city’s eco-conscious drinkers is palpable. Led by founders Dharath “Tot” Hoonchamlong and Kitibordee “Gov” Chortubtim, the bar has sharpened its sustainability mission, moving beyond simple upcycling.

The menu is divided into three chapters. World features classic cocktails executed with Wasteland’s signature craftsmanship. Waste focuses on taking by-products from other kitchens and transforming them into high-value ingredients. However, the Wild section is where the real fun happens; it’s a playground for forgotten forest ingredients and Future Foods. Here, even insects like ants and crickets are reimagined as flavor enhancers rather than mere gimmicks. While sustainability is a buzzword these days, Wasteland remains one of the few spots that makes the movement feel genuinely exciting, innovative, and—most importantly—delicious.