Niks Anuman

The Climb

Training at Chulalongkorn University gave Niks Anuman the base for a career that moved quickly from study into opening bars. In 2015, he founded Teens of Thailand, setting out a program that leaned into gin as a defining category rather than a passing detail. Two years later, in 2017, he launched Asia Today Bar, extending that same method into a different register. Those openings mark a measured expansion rather than a change in direction. Niks Anuman built two distinct venues, each with its own emphasis, while keeping the work tied to Bangkok and to a clear approach to drinks service. The result is a pair of bars that show how a concept can be carried across different forms without losing its identity.

Today

At Teens of Thailand in Bangkok, the gin list is the central piece of the program. Niks Anuman imports gins and builds a large selection around them, while Gin & Tonics are served Spanish-style in goblets. The choices in bottle and glassware work together, giving the bar a defined service language. Asia Today in Bangkok takes a different route, with Niks Anuman as co-founder. The bar focuses on sustainably grown ingredients and local wild honey, which shifts the emphasis from category-driven gin service to ingredient-led composition. Read together, the two projects show two sides of the same practice: one built around gin, the other around the sourcing and framing of flavor. Niks has described the conditions that shaped the work in direct terms: “Back in 2015, it was not easy to find a good Gin & Tonic or any decent gin drinks in Thailand.” He has also described the relationship between drink design and room design: “The thought process of creating a cocktail is basically come hand in hand of the style of bars that we wanted to create.”

In Their Words “The thought process of creating a cocktail is basically come hand in hand of the style of bars that we wanted to create.” “Back in 2015, it was not easy to find a good Gin & Tonic or any decent gin drinks in Thailand.”