Copper Beyond Buffet – How Good Is It Actually?

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In Bangkok’s vast and competitive International Buffet scene, very few names carry as much weight and influence in the industry as Copper Beyond Buffet.

With almost 10 years under its belt, the opening of its second branch, and many updates to their lineup – including collaborations with Michelin-Starred chefs – Copper has successfully transformed itself from a small hotel-style buffet to a true fine-dining-inspired experience.

With my over 25 visits to Copper, I’ve seen first-hand their evolution. And today, we’re taking a deep dive into their Gaysorn Amarin branch to see what’s on offer, how it stacks up against the modern competition, and – most importantly – is it worth the visit? Let’s get to it. How Good is Copper Beyond Buffet Actually?

Reserve via Hungry Hub here: Copper Beyond Buffet

–Serving Station VS Ordering Station–
–Weekend Specials–
–Truffle Soup–
–Thai Boat Noodles–
–Deep Fried & Skewers–
–Grilled & Smoked Station–
–Grilled River Prawns & Seafood on Ice Station–
–Sashimi Station–
–Unlimited A la Carte Menu–
–Grilled & Smoked (#100-104)–
–Teppanyaki & Bake (#201-214)–
–Pad Thai & Kaprao (#301-306)–
–Pasta (#401-415)–
–Salad & Yum (#501-518)–
–Som Tum (#601-608)–
–Sushi (#701-714)–
–Desserts (#801-807)–
–Desserts Station–
–Guss Damn Good Ice Cream–
–Nitro Drinks Station–
–Buffet Packages & Reservations–
–Verdict–
–Getting There–

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📋 Serving Station VS Ordering Station 📋

At Copper, you’ll be making your orders via two different methods.

For Copper’s weekend specials, signature Truffle Soup, and dishes with minimal preparation, you’ll find each at their dedicated Serving Stations.

As these items are ready for immediate pickup, it’s perfect for when you need to get something on the table to keep the momentum going. 

The Ordering Station features dishes with slightly longer preparation times, including: Steaks, Pasta, Som Tum, and Sushi.

Simply head to their kiosks located throughout the restaurant, let the staff know which items you’d like (just their codes will do), and once prepared, it’ll be served right to your table.

Side Note: To effectively maximize your 2-hour buffet session at Copper, I recommend you visit the Ordering Station first before the queue gets too long, then head to all the Serving Stations and enjoy them while your food gets prepared.

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Now that you know how to order, let’s dive into some of Copper’s menu items – starting from their signature dishes at the Serving Stations!

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✨ Weekend Specials ✨

If you’re dining on Friday, Saturday, or Sunday, you’ll find a lineup of weekend specials located throughout the different Serving Stations.

🥩 Authentic Smoked Australian Wagyu Prime Rib (MBS 5/6) 🥩

By far the most impressive of the weekend lineup, Copper’s Wagyu Prime Rib is an absolute heavy-hitter. 

Grilled & smoked whole and sliced to-order, you’re in for an insanely rich-tasting experience.

With a deeply seared crust, juicy pull-apart interior, sweet rendered fat, and some serious marbling – it’s the full premium steakhouse experience, and a clear winner if you intend to maximize your value-for-money!

And like all of Copper’s serving & ordering stations, it’s an all-you-can-eat buffet! So if you wanna go for multiple rounds of the Prime Rib, I say go for it!

Lines for this station can be quite long, especially during the first 30 minutes. But considering how good the Prime Rib is, it might be worth the effort to get some as soon as you are seated!

Side Note: You can also ask to have the Prime Rib be flash-seared under the grill, in case you prefer a higher doneness level or are grabbing it later on during your course.

🍖 Spanish Iberico Ham with Juicy Melon 🍖

Full of Jamon Iberico’s signature complex flavors without being too salty, Copper’s Iberico Ham is an incredibly addictive course that you’ll likely order on repeat throughout the meal.

It’s also some pretty expensive stuff. So like the Prime Rib, it’s an easy station to recommend to maximize your value.

Side Note: My visit today didn’t feature the most even of slices, as it’s manually cut by hand to order. But the flavors alone outweigh all that – so make sure to grab some!

🦪 Special Fresh Oysters (Japan) 🦪

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🌟 Truffle Soup 🌟

Copper’s signature dish, and the item that put them on the map: Truffle Soup. A pure, rich cream-based soup with a gentle yet pronounced hint of truffle.

Their soup is truly something special. The cream base provides a full-bodied experience that manages to stay remarkably light due to their aeration, while the truffle delivers an impressively clean aroma profile that’s nothing short of “premium” – achieved notably without the ‘filler’ notes of mushrooms.

Accompanying the Truffle Soup is their Croissant – imported whole straight from France. By itself, it offers some sweet and buttery notes, but nothing particularly special.

But when paired up with the Truffle Soup, the croissant’s layers do an exceptional job at absorbing the soup – resulting in an incredibly rich bite.

As for my personal preference? I typically just go for the soup without the croissant. While good, the croissant is ultimately just a ‘stomach real-estate’ sponge that I’d rather save for my other favorite dishes, or even with just more Truffle Soup! 

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Side Note: Copper’s silverware feels really nice to the touch. However, the deep curvature of Copper’s spoons (yes, we’re nitpicking at that level) makes it a little awkward to get a ‘clean draw’ with your lips, often resulting in some leftover soup with every spoonful. To work around the issue, just enjoy the Truffle Soup by sipping directly from the bowl – allowing you to experience an even more satisfying mouthfeel from the cream!

Side Note 2: Super minor nitpick incoming. Copper’s Truffle Soup used to be paired with some garlic bread back in the day. And while I see the vision behind the richer, more premium croissant, I really do miss the added depth the garlic brings to the soup, as well as the added crunch from the toasted bread. But that’s just a history lesson from me. Don’t let that distract you from just how good their Truffle Soup is!

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 🍜 Thai Boat Noodles 🍜

Thailand is home to countless legendary Boat Noodle shops. And despite the stiff competition, Copper manages to hold its own against the very top with a premium take on the classic flavors. 

Go for the “Nam Sai” variation for a lighter, yet spice and soy sauce forward profile – or try the “Nam Khon” version with beef blood for a much darker, richer experience.

Upon ordering, the noodles are topped with slices of raw Wagyu beef or pork, then gently ladled with the hot broth – cooking the protein slightly to retain its natural tenderness and sweetness.

An iconic and bold-tasting station that I highly recommend! And if you’d like to go without the noodles, you can order it “Kao Lao” style for a protein-heavier dish.

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🍤 Deep-Fried & Skewers 🍤

While you wait for your other orders, Copper’s fried & skewered selection will surely keep you busy, from Tempura and Australian Wagyu satay skewers, to grilled shrimp, fried chicken and octopus tentacles. 

Special mentions to the Tempura, prepared ultra-crispy with its impressive Hanaage (flowery lacing.)

For a ‘secret’ serving technique I picked up from a friend, try dipping the tempura in the Truffle Soup for an inanely rich bite!

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🥩 Grilled & Smoked Station 🥩

Copper’s Carving Station features a trio of smoked meats: the tender yet springy sous vide Beef Tongue, the impressively smoky and pull-apart Pork Ribs, and the (only available on Weekdays instead of the Prime Rib) Smoked Australian Oyster Blade.

I’m especially a fan of their beef tongue, as after the sous vide, the beef is lightly seared around the sides for that extra bit of flavor and caramelization. (And don’t forget about the flaky salt for that umami boost!)

Lines at this station can be pretty long during the first 30 mins, so unless you’re one of the first to queue up – I recommend ordering from the a la carte station first, then head back here while your order gets prepared.

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🦐 Grilled River Prawns 🦐

A Thai seafood classic. While likely not most people’s main orders at Copper, the prawns are well-sized and very freshly grilled!

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🦪 Seafood on Ice 🦪

Continuing the seafood theme, Copper’s seafood on ice selection features New Zealand Mussels, Shrimp, and the notably large Thai-sourced Oysters.

Served with some Spicy Seafood Sauce, Thai Chili Paste, Leucaena Shoots, and fried shallots for that authentic Thai flavor profile.

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🍣 Sashimi 🍣

And for your fix of Sashimi, Copper’s got you covered as well!

Salmon
Hamachi
Wet-Aged Seabass
Akaebi
Hokkaido Hotate
Crab Sticks

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📋 Unlimited A la Carte Menu 📋

Copper’s Serving Stations can be an entire buffet by itself, but let’s finally talk about the main stars on Copper’s lineup: the unlimited A la Cate menu. 

With over 80 different items spanning different types of cuisines, it’s practically impossible to try them all in just a single visit. But let’s do what we can with this review, and check out some of their highlights and my personal favorites.

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🥩 Grilled & Smoked Section (#101-104) 🥩

🥩 101 – Australian Striploin Steak 🥩

One of the more popular items at Copper. Served beautifully pink and featuring some great marbling, the combination of the beef’s tenderness, flavor, and seasoning is really quite impressive – and an easy recommendation for something to order multiples of!

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Side Note: As a long-time fan of Copper, their steaks used to be individually-seared during their earlier years. But as the brand grew, they’ve since switched to a High-Volume Grilling technique where the striploin is grilled whole, then portioned out to order.

I’ll be the first to admit, I didn’t like the change at first. While temperature control was significantly better, it came at the cost of what made a grilled steak special – the crust – resulting in a more carving station-like experience. But since about a year ago, they’ve clearly mastered the learning curve. I honestly can’t really pinpoint exactly ‘what’ changed, whether it be the rest time, grilling technique, or the beef itself, but the dish now tastes like a ‘proper’ steak – and it’s now back to being one of my primary orders at Copper.

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🍖 102 – S-pure Pink Pork Tonkatsu 🍖

Inspired by Japan’s Low-Temp Tonkatsu, Copper’s version features a small portion of Tonkatsu, cooked until just slightly pink.

While not as hyper-juicy as some legendary Japanese restaurants, the Tonkatsu here was impressively tender. Pair it up with the slightly sharp Tonkatsu sauce, and you have a pretty good dish to try out in between your other courses. 

🥩 103 – Wagyu Hamburg with Onsen Egg and Japanese Curry Sauce 🥩

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🟡 Teppanyaki & Bake Section (#201-214) 🟡

🟠 204 – Pan-seared Norwegian Fjord Trout, Fish Veloute, Yuzu Foam 🟠

Copper’s Trout is very impressive, cooked to about medium (a rarity for Thailand) and featuring a wonderfully crisp skin.

Compared to some other dishes, the portion size here is on the larger end (for better or worse), but if you need a fix of Salmon/Trout, this is an easy recommendation.

🐟 210 – Wet-aged Seabass with Argentinian Prawn & Porcini Cream 🐟

🥩 211 – Wagyu Rouladen, Japanese Curry, and Pecorino Cheese Foam 🥩

One of the more interesting additions to Copper’s recent lineup – sushi rice wrapped in a thin slice of beef, served with Japanese Curry, Truffle Cream, and Cheese Foam. 

Similar main ingredients to the Wagyu Sushi, but presented in a more savory form.

Do give this one a go – the novelty factor alone is well worth it!

🥚 212 – S-pure Egg Tofu with Spanish Iberico Ham and Onion Broth 🥚

An amuse-bouche styled dish of egg tofu, caramelized onions, mushroom cream, onion broth, and Jamon Iberico. The caramelized onions and broth were deeply sweet, but the mushroom cream and jamon balances it out pretty well.

Overall a great dish, and also acting as one of the few ways to get Jamon Iberico on weekdays!

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🥘 Pad Thai & Kaprao Section (#301-306) 🥘

🍖 304 – Stir-fried Pork with Spicy Holy Basil and Onsen Egg 🍖

Not my usual go-to at Copper, so you’ll have to make do with a table-shot photo from a previous visit. A simple, authentic dish that’s worth an order if you’d like to sneak in some Thai flavors throughout the meal.

🥩 305 – Stir-fried Rice with Beef Fat 🥩

A staple in Thai steakhouses, Copper’s take on beef fat fried rice features bits of crispy-rendered beef fat, spring onions, and sweet corn.

The beef fat aroma is very nice on this one, and you’ll see me grab 1-2 of this every time I visit.

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🍝 Pasta Section (#401-415) 🍝

My favorite A la Carte station – even if it’s on the carb-heavy side.

Copper’s pasta is consistently cooked to perfection, with a toothsome al dente texture that you don’t see often (if at all) in Thailand.

🥩 401 – Spaghetti Australian Wagyu White Wine 🥩

The classic Aglio Olio pasta, featuring cubes of Australian Wagyu.

Cooked teppanyaki-style, the beef’s flavors really shine throughout the dish, and compliments the chili, oil, and generous amounts of roasted garlic very well for a very flavorful experience.

Side Note: I used to prefer the bacon version over the beef, but over the last year, Copper’s been significantly improving on the sear of their Wagyu. With a stronger crust and a slightly pink interior, the beef’s flavors now get their chance to truly shine, elevating this dish well beyond its bacon counterpart.

Here’s one of my many techniques I’ve picked up over the years. Copper’s Wagyu pasta and Truffle Soup ranks among my Top 5 favorite items. And while there’s a dish here that combines the two, because it’s prepared slightly differently, it just doesn’t hit the same spots for me.

My solution? Order the pasta, grab the Truffle Soup, and just combine the two for an insanely rich-tasting dish.

As the pasta is cooked very al dente, it can take the added sauce without losing much of its firmness. And by combining the Wagyu fat, garlic, and salt with the Truffle Soup, you trade the soup’s lighter flavors for a stronger, much more umami profile that compliments the pasta wonderfully.

The result is a deeply flavored, creamy pasta dish that takes elements from both dishes and elevates it to the next level. Highly recommend you give this combo a try. Or if anything, hopefully it inspires you to come up with a combination of your own. 

🥓 402 – Spaghetti Smoked Bacon White Wine 🥓

The classic Aglio Olio, this time with cubes of bacon – trading some of the beef fat for a more smoky finish.

Also works well with the truffle soup, but here’s a closeup of the al-dente pasta instead.

🦐 403 – Black Fettuccine Seafood 🦐

🧀 406 – Spaghetti Carbonara 🧀

Cream-based Carbonara, yes, but it’s impressively rich and full of bold flavors from the cheese and pepper. 

🧀 407 – Angel Hair Truffle 🧀

For an intense parmesan-heavy pasta, the Angel Hair Truffle delivers just that. With the Truffle Soup as their sauce base, the pasta is tossed in a parmesan cheese wheel, topped with even more parmesan, and torched until slightly melty and caramelized.

Being Angel Hair means you lose out on the al-dente texture, but the flavor is very parmesan-forward if you’re into that. 

🐚 408 – Fettuccine Hokkaido Scallop Truffle 🐚

Also another Truffle Soup-based pasta, but this time featuring a much thicker sauce, a seared Hokkaido scallop, and my personal favorite – fresh fettuccine pasta.

The unique tender-springiness of fresh pasta really goes well with the more concentrated truffle sauce. Combine that with nicely seared scallops, and you have a truly standout dish.

🍖 412 – Spanish Iberico Ham and Porcini Spaghettini with Onion Marmalade 🍖

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🥗 Salad & Yum Section (#501-518) 🥗

🐟 510 – Cured Hamachi Sushi Roll 🐟

A simple dish of Hamachi (with a tiny bit of sushi rice) served with a bright-tasting clear tomato essence.

While you could argue that this belongs in the sushi category, there’s no denying that this is one refreshing dish, and a nice palate cleanser between Copper’s heavier items.

🥩 516 – Australian Striploin Beef Spicy Thai Salad 🥩

🍖 518 – Acorn Fed Iberico Chorizo 🍖

Just some really nice Chorizo, and you can really taste the Iberico alongside all the spices.

One of my favorite items, and something I make sure to grab several of every time I place an order.

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🥗 Som Tum Section (#601-608) 🥗

You can find a range of Som Tum (Thai Papaya Salad) options at Copper, including: Corn & Salted Egg, River Crab, Pickled Fish Sauce, and more.

Som Tum isn’t my usual go-to, so I didn’t grab one on today’s visit. But like the Ka Prao section, it’s an authentic showcase of Thailand’s bold and vibrant flavors.

Side Note: Quick reminder that you can customize the spiciness level, in case you’d like to order some with a little less heat. 

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🍣 Sushi Section (#701-714) 🍣

🥩 701 – Australian Wagyu Sushi 🥩

A massive slice of lightly seared Australian Wagyu, served on a comically standard bit of rice, topped with some sweet soy sauce, Tobiko, and Green Onions.

With the beef sliced so thin, it ends up being extremely tender and just about melts in your mouth.

The Wagyu’s meaty flavors paired up with the sweet sauce and that touch of rice makes for a great one-bite-wonder (or several), making it a highly recommended starter dish.

How you eat this… is up to you. I assume the traditional way is to swirl the sushi up by the rice (like a whirlpool) and then eat it in a single bite. But as for my method? (And put your pitchforks down…) I prefer to slice the beef by the ends a bit, enjoy the sides, then pick up the rest of the sushi for a more wieldable experience. 

And I should mention the rice here now before I need to repeat myself. The rice was very nicely cooked, light and airy, and with just a touch of sweetness and acidity from their rice vinegar. 

🍣 702 – Salmon Original Sushi 🍣
🍣 703 – Salmon Saikyo Sushi 🍣
🍣 704 – Salmon Spicy Sushi 🍣

Here we have a trio of Copper’s Salmon Nigiri dishes – all quite thickly cut. 

The Original Nigiri was fresh and bright-tasting. While the others feature the exact same base, just slightly torched and finished with either a spicy sauce, or a savory miso-based sauce

🍣 705 – Hamachi Ikura Yuzu Sushi 🍣

🍣 706 – Unagi Sushi 🍣

Copper’s Unagi is cut pretty wide, allowing for a better fish-to-rice ratio.

Lightly torched, topped with Unagi sauce and a dash of Sansho Pepper for some citrusy kick.

It’s simple, but it’s one of my personal favorites here.

🍣 707 – Akaebi Aburi Sushi 🍣

🍣 709 – Mini Chirashi 🍣

🍣 711 – Crispy Soft Shell Crab, Mango & Avocado Salsa with Sushi Rice 🍣

Good stuff! And if you’re wondering… yes, that is sushi rice on top of the Soft-Shell Crab.

🍜 712 – Hiyashi Inaniwa Udon with Shrimp Tempura 🍜

🍔 713 – Unagi Burger with Omelette and Sauerkraut 🍔

One of the newer items on the menu, featuring Unagi, a Steamed Egg-like Omelette, Sauerkraut, and a toasted Brioche Bun, topped with some Nori and Bonito Flakes.

The result is an interesting blend of sweet and savory, with the brioche and sauce complementing the heavier unagi and eggs.

It’s quite carb-forward, so it’s definitely not one I’d order on repeat. But with how unique the dish is, I still think you should give it a try at least once.

🍣 714 – Krill Gunkan Sushi 🍣

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🍰 Desserts Section (#801-807) 🍰

🍰 803 – Chocolate Lava with Raspberry Sauce 🍰

One of Copper’s classic desserts. By itself, it’s already great. But top it off with some vanilla ice cream, and it just elevates the experience to a whole different level.

🍰 804 – Waffle Served with Caramel Sauce 🍰

I mean, technically it’s just a waffle with some almonds, caramel sauce, and icing sugar… but all the elements do work together quite well! Big fan of the waffle’s crispy corners and the rich caramel sauce.

Copper also accommodates special occasions, so do let the staff know. Choose between their Lava Cake, Waffles, or Michelin Cheesecake, and they’ll be happy to prepare you a celebratory plate, complete with custom messages and a candle!

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🍰 Desserts Station 🍰

In addition to the A la Carte menu, you can also find more desserts at their Serving Station, featuring Copper’s classic Crème Brûlée, Panna Cotta, and Thai Palm Sugar Dumplings, to newer items like their Caramel Tartelettes, Thai Tea Hokkaido Cheesecake, and Michelin Cheesecake with Honeycomb.

Special Mentions to my personal favorite, the Caramel Tartelettes – which made its debut alongside Copper’s “Beyond Buffet” upgrade. The intensely rich caramel filling, crispy shell, and Chaintilly Vanilla cream makes for one powerful-tasting dessert.

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🍨 Guss Damn Good Ice Cream 🍨

New to Copper’s lineup of desserts is a selection of ice cream in collaboration with Guss Damn Good, a Thai-owned craft-style ice cream shop that’s well known for their unique flavors.

As a long-time fan of Guss Damn Good, the announcement came as an absolute treat! And while the collab doesn’t come with a Copper-exclusive flavor, the lineup features all of Guss Damn Good’s heavy hitters.

🔵 Summer Smile 🔵

Starting off with my favorite ice cream flavor, Summer Smile is simply salted vanilla and Speculoos cookies – colored blue (because blue just makes it look cool.)

Enjoy it by itself, or use it to compliment other desserts like the Lava Cake or Waffles. It’s an easy-to-enjoy flavor that pairs up with just about anything.

🟡 Maine Rocky Coast 🟡

A simple smooth milk & sea salt ice cream with some almond brittle for a bit of contrast. Not bad!

⚪️ Greek Yogurt Biscoff Crunch ⚪️

Frozen yogurt with Biscoff cookies. Nicely balanced in the sweet and sour department, with the cookies providing some nice textural contrast with just a touch of sweetness.

🟤 Here’s Your Damn Good Chocolate 🟤
⚪️ Vanilla Madagascar Blend ⚪️
🟢 Uji Matcha 🟢

A trio of admittedly simple flavors, but all very solid and distinctly-flavored!

🍋 Tokyo Mist 🍋

Yes, Summer Smile is my favorite ice cream flavor. But if we’re adding sorbets into the mix – Tokyo Mist is by far the clear winner.

A top-tier yuzu sorbet, with a clear citrus profile that’s not too sour or sweet. A great final course to the meal, and I’d argue it works wonders as a mid-session palate cleanser as well! The floral notes of the Yuzu does a wonderful job of resetting the palate, setting you up for the next round of Copper’s rich-tasting dishes. 

It’s insanely good, and this text I sent to my friend of my first impressions perfectly describes it:
“Damn Amazing”

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Side Note: I initially assumed their Guss Damn Good collab would just be a monthly addition, but now that we’re 4 months into the collab, I assume it’s a permanent thing now? Just in case it ends sometime in the future, Copper’s usual selection of ice cream is also very good, featuring vanilla bean, chocolate, honey lemon, mixed berry, and passion fruit.

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🥤 Nitro Drinks Station🥤

At Copper’s Nitro Bar station, the drinks are served nitro-infused and straight from the tap. 

🍊 Fruit Punch 🍊
🟢 Jasmine Flower Tea 🟢
🥤 Taiwanese Milk Tea 🥤
🍋 Honey Lemon 🍋
🥤 ‘Cha Tra Mue’ Thai Tea 🥤

In addition to featuring a craft beer-like foamy head, the infusion suspends lots of Nitrogen micro-bubbles into the drink, producing a lighter, smoother, and silkier beverage that serves as a welcome contrast to the heavier dishes at Copper.

The effect isn’t as pronounced on a clear-type beverage like their Jasmine Tea or Fruit Punch, but for milk-based drinks like their Thai Tea, you can really feel the difference!

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✅ Buffet Packages & Reservations ✅

Reserve via Hungry Hub here: Copper Beyond Buffet

Copper is reservation-only, and depending on the buffet package you booked, will feature one or more Premium Dishes, ranging from baked lobster tail, to Michelin-star chef collaborations, Caviar sets, to a whole Australian Wagyu Tomahawk (MB9+).

I’ve tried most of these over the years, and almost all of them (especially the higher ones) are done exceptionally well. For the best-value-for-money, I would always recommend Copper’s (slightly hidden) Standard Package – which gives you unlimited access to everything on Copper’s menu except for the package-exclusive Premium Dish.

To book Copper’s Standard Package, you’ll need to make reservations directly through their Official LINE account. (@copperbeyondbuffet) Click “Make a Reservation”, choose the “Copper Beyond Buffet” package, and follow the steps to checkout.

For Copper’s other packages, you can make reservations through Hungry Hub or several other reservation sites (available packages may vary.) Or you can follow my affiliate link to book via Hungry Hub (where I’ll earn a small commission at no extra cost to you!)

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💬 Side Note: Seasonal Menu 💬

As a quick side note, Copper does feature seasonal menus and promotions from time to time, so make sure to check their socials for more details before you visit. 

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⭐VERDICT⭐

So how good is Copper Beyond Buffet actually? Look, I understand Copper has near-universal praise… but I’d be lying if I told you if it wasn’t for good reason! Great food, great consistency, and great value-for-money – I mean what more could you ask for?

Not much else to add other than it is absolutely fantastic – and it’s the easiest recommendation I can make for anyone who’s looking for an exceptional meal that’s well-worth the money.

So if you’re in Bangkok and are looking for a meal to remember, or want the one place I’d personally recommend – Copper Beyond Buffet is the spot to visit!

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🚗 GETTING THERE 🚗

Copper Beyond Buffet is located in Gaysorn Amarin, right in the heart of Bangkok. 

To get there via BTS, head to Chit Lom station and scan out via Exit 2, followed by a quick 3-5 minute walk towards Gaysorn Amarin. Take the escalators up, and you’ll find Copper at the mall’s 3rd Floor.

Copper Beyond Buffet (Gaysorn Amarin)

🌏 Location 🌏
Gaysorn Amarin, Unit 3F-s06, 3F-s07 502, Phloen Chit Rd, Lumphini, Pathum Wan, Bangkok 10330
🗺 Map 🗺
https://maps.app.goo.gl/J1FoRkNT8ZH85Le27
⏰ Opening Hours (Monday to Friday) ⏰
11:30 A.M. to 2 P.M. / 5 P.M. to 7 P.M. / 7:30 P.M. to 9:30 P.M.
⏰ Opening Hours (Saturday to Sunday) ⏰
12:30 A.M. to 2:30 P.M. / 5 P.M. to 7 P.M. / 7:30 P.M. to 9:30 P.M.
💻 Facebook 💻
https://www.facebook.com/CopperBeyondBuffet

Reserve via Hungry Hub here: Copper Beyond Buffet

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