One of Asia’s most talked-about cocktail labs, where ‘Super Classic’ drinks, minimalist design and warm Thai hospitality flow in perfect rhythm.
Dry Wave Cocktail Studio is the sort of place you don’t just “drop into” – you arrive on purpose. Hidden on the second floor of SODALITY in Thonglor 13, this compact, softly lit room feels more like an experimental studio than a conventional cocktail bar. At the heart of it all is Supawit “Palm” Muttarattana, one of Bangkok’s most influential bartenders, who has turned Dry Wave into a multi-award-winning destination and a new benchmark for Thailand’s cocktail scene.
Step off the stairs into Dry Wave and everything becomes more focused: the glow from the bar, the curve of the ceiling, the low murmur of conversation. The room is compact and cozy, designed so that most guests sit at the counter or at a handful of small tables – you’re never far from the action. Materials like marble, sand-textured walls and wave-like lines in the design quietly echo the “wave” concept without feeling themed or overdone.
The atmosphere sits somewhere between a listening bar and a modern cocktail lab. Music leans towards R&B, disco and easygoing pop; it frames the evening without overpowering it. Lighting is low but not moody to the point of impractical – you can still read the menu and watch every move behind the bar. It’s intimate, but not intimidating: solo guests, couples on a date and small groups all feel equally at home.
Because the space is small and seats are precious, counter seats are the sweet spot. From there you can chat with the bartenders, watch clarifications, infusions and “Super Classic” builds up close, and let the night unfold like a chef’s counter experience – only in liquid form.
Dry Wave’s signature idea is simple to explain but complex to execute: take two classic cocktails from different eras, blend their DNA and create something new – the “Super Classic”.
Instead of endless riffs and gimmicks, the menu reads like a thoughtful map of flavour. Drinks are organised by taste profiles, and each “wave” combines familiar references with a modern structure. One of the most talked-about signatures is 1806-1988, a clever bridge between an Old Fashioned and a Cosmopolitan – spirit-forward yet bright, with citrus and structure perfectly balanced.
Expect playful combinations: highballs that fold tea and whisky together, fruit-driven drinks built around tropical produce, or spirit-forward interpretations that feel both comforting and new. Seasonal menus such as “Summer Wave” spotlight regional fruits like guava, melon and other tropical flavours, showing how far Palm and his team are willing to push technique while keeping everything approachable in the glass.
If you’re overwhelmed by choice, Dry Wave really rewards conversation. Tell the bartenders what you usually like – boozy, citrusy, fruity, lighter, zero-proof – and let them steer you. A quiet, personalised omakase of three or four drinks at the counter is arguably the best way to experience the bar.