Tyga: Carnegie’s New Neo‑Southeast Asian Diner, Brings The Smoke And Soul Of 1970S Bangkok

Koornang Road just got another reason to stay out late. Tyga has landed—a neo-Southeast Asian restaurant and bar stirring together smoke, vinyl and all the heat of 1970s Bangkok.

The latest project from Tommy Tong (Saigon Mamma, Fat Pho), Tyga filters the essence of retro Thai through a distinctly Melbourne lens—sultry, a little unruly and made for nights that stretch on over cocktails and conversation.

The Scene

Image Credit: Tyga | Supplied

Walk in and you’re met with a dose of stylo milo cool (that Singaporean term for being effortlessly stylish). Designed by Brandworks, the space feels warm and lived‑in—glass bricks catch the streetlights, washing everything in a soft amber glow. Cherry‑wood panels wrap the walls, olive leather banquettes line the edges and vibrant illustrative canvases add frisky bursts of colour.

A dappled amber glass screen separates the entrance from the dining room, giving a glimpse of what’s to come—a marble‑topped counter running alongside the open kitchen and bar, crowned with spinning vinyl decks and vintage 1974 Yamaha NS‑1000 speakers. The soundtrack hums with low‑slung soul and 70s funk, curated to match the energy pouring from the kitchen.

Behind that cohesive, effortlessly cool vibe is Creative Director Bambi Patricia (Balibola), whose vision ties Tyga’s nostalgic playfulness together through brand, music and mood.

The Food

Image Credit: Tyga | Supplied

In the kitchen, Culinary Director Esca Khoo (Noma Sydney, Dinner by Heston, Miss Mi) leads a menu that plays on memory and mischief. Dishes lean into open-fire grilling, tangy dressings and the kind of firey seasoning that demands another bite. Highlights include:

• Tom Yum spiced Burrata with king prawns, heirloom tomatoes and Yaowarat donuts kissed with lime and chilli.
• Borneo Hinava—a zingy swordfish ceviche layered with green mango, sea grapes, coconut and calamansi.
• Grilled Snapper—charcoal‑cooked and doused in a turmeric cider butter sauce, served with fennel‑dill salad
• Smashed Avo Smoothie— with coconut pudding with almonds, rice flakes and condensed‑milk ice cream 

It’s generous, vibrant food—the kind made for sharing, yet hard to share.

The Drinks

Image Credit: Tyga | Supplied

At the bar, cocktails keep pace with the kitchen’s energy.

• Kampung Kopi Negroni—a caffeinated twist with coffee bean gin, papaya Aperol and vermouth.
• Wild Tyga—an adevntours mix of tom‑yum mezcal, rhum Agricole and mandarin curaçao with lime and agave.
• Ceylon Alexander—coconut rum, Licor 43 and Ceylon tea folded into cream.

If you’re steering clear of the hard stuff, there’s also a full 0% mocktail list, tap beers and plenty of wines by the glass

Tyga is open at 91 Koornang Road, Carnegie on Monday to Wednesday for dinner, from 5pm till late, and Thursday to Sunday for lunch (12–3pm) and dinner from 5pm till late. Book here.

Main Image Credit: Tyga | Supplied