Industrial-chic Thai restaurant in a converted warehouse at The Jam Factory, with riverside garden tables and bold, ingredient-focused cooking.
The Never Ending Summer is the showpiece restaurant of The Jam Factory – a converted riverside warehouse complex created by architect Duangrit Bunnag. Walk inside and you’re in a huge, light-filled hall with exposed beams, concrete floors, glass-topped tables and hanging metal lamps, softened by potted trees and ferns. Just beyond sits a small garden that runs towards the river, so you get a mix of industrial lines and leafy calm in one space. The menu leans into Thai recipes that feel both nostalgic and current: grilled meats, curries, herbal salads and difficult-to-find classics, all treated with an “ingredients first” mindset.
Part of the appeal here is the setting. The main dining room still feels very much like the warehouse it once was: soaring ceiling, steel trusses, patches of peeling paint and big panes of glass separating the open kitchen from the tables. Daytime, sunlight filters in from skylights and doors that open towards the river; at night, the space switches to a warm glow of pendant lamps and candles, with the Jam Factory courtyard and water just a few steps away. It’s one of those rooms where design people start taking photos before the food even arrives.
On the plate, the cooking is rooted in family recipes and old-school Thai ideas, then tightened up for modern palettes. Think grilled Kurobuta pork collar with chilli-lime dipping sauces, turmeric-marinated barramundi fillets, rich coconut curries and starters that play with textures – from shrimp-paste relishes and crunchy vegetables to fruit-based dishes like watermelon with dried fish. Portions are generous and made for sharing, so the sweet spot is coming with three or four people, ordering across the menu and letting everything land in the middle of the table.