Light bites (clockwise from top right) such as Tom Yum Yong Tau Foo, chicken skewers, Thai fish cakes and chicken wings will sustain guests for a night of partying.
VISITING multiple bars to experience different atmospheres and drinks could make for a good night out.
But if you don’t fancy hopping from one place to another, there is a venue in Penang that offers multiple experiences in a single location.
At SO-OD Bar, the ambience transitions from a laidback lounge to a cocktail bar to a vibrant club as the evening progresses.
SO-OD Bar’s bestselling highballs (from left), Bunga Tropika, Bangkok Breeze, Bangkok Ember and Siam Straits.
Occupying the upper floor of a two-storey heritage bungalow along Farquhar Street, the bar drew inspiration from the vibrant nightlife scenes of George Town and Bangkok.
Bar manager Eugene Wong said everything was curated to take guests on a journey through what a night out should be.
“After a long day, some people like to first unwind with friends at a lounge, then proceed to a speakeasy for sophisticated drinks before finally letting their hair down at a club.
“We offer the same adventure here with three experiences under one roof.
“It’s akin to a theme park for the best night out,” said Wong.
SO-OD Bar’s space on the upper floor of a heritage bungalow in George Town has an energetic party feel, thanks to the red lighting.
The bar, which opened in January, also operates in tandem with SOOD Restaurant that is located on the ground floor.
Helmed by Michelin-starred Thai chef Thitid Tassanakajohn, better known as Chef Ton, the restaurant offers a refined, innovative take on Thai cuisine.
“Sood” has several meanings in Thai language and here, it refers to going all out and being exceptional.
To get to the bar, take the flight of stairs to the left of the restaurant reception.
You will be greeted by a double-volume space illuminated in red with a long catwalk in the middle – which serves as seating in the early evening before it becomes the dance floor at night.
Anchoring one end is the bar area, which is lit in fiery yellow for contrast.
The back bar showcases a range of premium spirits and a geometric elephant’s head sculpture.
Off to the sides are a trio of rooms which can accommodate large private parties or be shared by several smaller groups.
There is also a photo area for social media check-ins, perfect for posing with a drink or two.
Four new signature cocktails have been introduced. These have Penang and Thai flavours.
The Laksa Lilt blends vodka with clarified laksa broth, calamansi, fish sauce, mint and torch ginger.
With balanced sour, savoury, spicy and fragrant notes, this alcoholic take on a hawker favourite has a touch of finesse. Topping it off is a rempeyek cracker with prawn paste.
Equally notable is the Gaeng Yai which layers jackfruit, curry spices and brown butter on a base of bourbon and house-made bitters.
It has an almost toffee-like nuance, uplifted by the brightness of the tropical fruit.
Subtle heat from the spices makes the back of the palate tingle.
Completing the new quartet are the Sawasdee Cheeseberry (white rum, vermouth, strawberry, cream cheese, clarified milk and caramelised bananas) and the Phraya Reverie (dry gin, absinthe, mint, pandan condensed milk, and yoghurt).
“These will complement our bestselling highballs, which are easy to drink and perfect for a chill night out with friends,” Wong said.
Among them are the herbaceous Bangkok Breeze with calamansi-infused gin and Thai basil, and the refreshing Bunga Tropika with torch ginger-infused rum, pineapple and lemon.
The Siam Straits blends white tequila with chilli, guava and lemongrass for tartness and light heat, while bold tea notes characterise the Bangkok Ember thanks to its base of Thai tea-infused bourbon with citrus and pandan coconut foam.
The highballs sell at RM25++ each or RM69++ for any three.
The bar also offers champagne and premium spirits by the bottle or shot.
Happy Hours bring promos on draught beers starting at RM128++ for 10 glasses.
Feeling peckish from all the partying?
Chef Ton’s scrumptious selection of Thai small bites such as chicken wings with sweet fish sauce, Thai fish cakes, chicken skewers, Tom Yum Yong Tau Foo, and Uni Brioche Toast can be hard to put down.
A live three-piece band plays nightly from 7pm to 11.30pm.
On Thursdays, Fridays and Saturdays, a DJ spins club music from 11.30pm onwards.
SO-OD BAR. No.33 Farquhar Street, George Town, Penang.
(Tel: 019-533 2131) Business hours: 5pm to 2am.
This is the writer’s personal observation and is not an endorsement by StarMetro.
