Kalamansi kafe
101, 11 Thanon Suan Phlu, Thung Maha Mek, Sathon, Bangkok 10120
Kalamansi Kafe brings authentic Filipino heritage cooking to Sathon, led by a team that includes Executive Chef C. Magdaluyo and a mission to cook from Philippine regional recipes. The venue name combines the calamansi citrus that anchors Filipino cooking with kafe, a word taken from the first letters of the owners' daughters' names. Two floors plus an outdoor zone, open daily except Tuesdays from 10am to 9pm, with dishes built for sharing.
Kalamansi Kafe sits at 101/11 Thanon Suan Phlu in Thung Maha Mek, Sathon, and stands as the Bangkok outpost of the Kalamansi group, which also runs Kalamansi Kitchen in Thong Lo. The Sathon location is the group's flagship casual dining venue, open daily except Tuesdays from 10am to 9pm, with two floors of indoor dining and an outdoor section that extends the space into the surrounding neighbourhood.
The name carries meaning on two levels: kalamansi is the small, intensely flavoured calamansi citrus essential to Filipino cooking, used in marinades, condiments, and drinks across the archipelago. The second part, kafe, is formed from the first letters of the owners' two daughters' names, Katrin and Kylie. The concept belongs to Sandy Lopez and a team that includes Executive Chef C. Magdaluyo, Managing Partner S. Lopez, Director of Operations I. Gelangco, and Interior Designer S. Calima, who gave the space its Filipino-modern aesthetic.
The interior design incorporates Jeepney-themed artwork, a reference to the iconic Filipino public transport that has become a national symbol, alongside a chandelier designed by Cobenpue, a celebrated Filipino furniture and design artist. The atmosphere is described by the owners as intentionally homey, evoking the feeling of eating at a friend's house in the Philippines rather than a formal restaurant setting.
The menu draws from heritage regional recipes that combine indigenous, oriental, and western influences, using distinctive Philippine ingredients including balikucha (a sugarcane-derived delicacy), asin tibuok (one of the rarest artisanal salts in the Philippines), and batwan (a sour fruit used in traditional home cooking). Featured dishes from the official menu include Tablea Champorado, a tablea chocolate porridge served with fried sun-dried fish; Tuna Kinilaw, made with sashimi-grade tuna, cane vinegar, tabon tabon, ginger, cucumber, and peppers; and Arroz Caldo with Tokwa, a comforting rice porridge with chicken, ginger, egg, and fried tofu.
The broader menu extends to Seafood Palabok, Pinoy BBQ, grilled Milkfish (Bangus) in a home-cook style, Pork Belly Adobo served with egg, Siomai, Squid Ink Pasta, and Halo Halo dessert. Dishes are portioned for sharing. Calamansi juice, garlic bread, and the BBQ platter are among the consistently recommended orders. Parking is available near the venue.