Chef Max Wittawat Shares His New York Art and Food Guide

In a Whitewall interview, Bangkok-born chef Max Wittawat, a Le Cordon Bleu graduate who worked with Ian Kittichai in kitchens across Thailand, Japan, and the U.S., discusses how he finds inspiration in New York beyond his West Village restaurant Bangkok Supper Club. He frequents the Union Square Greenmarket, open Mondays, Wednesdays, Fridays, and Saturdays with over 140 vendors, to discover seasonal produce such as spring ramps for future menus. For art, he prefers everyday encounters in the Meatpacking District and on the High Line, where public installations, sculptures, and murals change every few months. He names the West Village as the neighborhood with the best vibe, citing brownstones, tree-lined streets, and historic character. His best-kept secret is the beach at Gansevoort Peninsula next to Little Island, a sandy spot with water views within Manhattan. His favorite recent meal was at Or'esh, where chef Nadav Greenberg cooks over fire; the 18-layer Wagyu New York strip, stacked and charcoal-cooked, resonated because both restaurants use the same charcoal brand. An ideal day off includes gardening, a protein-forward breakfast with matcha, a pre-noon Greenmarket visit, R&D at Bangkok Supper Club, the gym, and dinner out. The feature also highlights the High Line's public art program and Bangkok Supper Club's late-night Bangkok food scene concept with Thai charcoal grill techniques.