Best new restaurants in Bangkok

What is it?: A multi-sensory dining restaurant blends Latin American flavours with French techniques, set within a rainforest-inspired interior.

Why we love it: Who knew a meal could be fashionable? Each dish here is a playful celebration of local ingredients, carefully crafted to surprise, delight and keep you coming back for more. Tapas Tower steals the spotlight, featuring seared tuna tataki with a citrus dressing. Then there are confit scallops, delicately paired with umeboshi for that tangy twist you didn’t expect and an inconceivably buttery wagyu tartare. The journey continues – humita gyoza offers creamy sweetness, while Joselito Iberico ham adds a savoury kick. 

Time Out tip: Be aware, highlights include saffron and lobster ravioli, miso-glazed black cod and grilled beef tenderloin with spicy Mexican mole and mini tacos..

What is it?: Located on the seventh floor of Chatrium Grand Bangkok hotel, this restaurant serves dishes as eye-catching as they are delicious.

Why we love it: Led by Italian chef Primante, who spent nine months in Thailand sourcing the very best artisanal produce before opening the restaurant, the menu blends local elements with Italian classics. Dishes include squid with basil, caviar, coconut milk and pesto. Or monkfish from Roscoff, paired with Chiang Mai zucchini flowers stuffed with chicken mousse, topped with bold horseradish and southern Thai coffee. And why not enhance your meal to perfection with a wine pairing option?

Time Out tip: If you’ve watched the series The Bear, you’ll recognise the sound of ‘yes, chef’ as it echoes from the kitchen at etcha. It’s part of the experience here and if you’re lucky, the staff might even take you behind the scenes giving you a peek into the kitchen team at work.

What is it?: A refined and stylish take on the largely-unfamiliar cuisine of the Shan State in the very northeastern corner of Myanmar, served in a sleek and modern but friendly setting.

Why we love it: The addition of any new cuisine to a city's culinary scene is always a boon and the food of the Shan State, despite being so close to Bangkok, largely remains unknown here, and Namsu (‘vinegar’ in the Shan language) is the trailblazer. Set in the refurbished shophouses of Chinatown's Baan Trok Tua Ngork, the vibe is very much modern izakaya, with low lights, neon signage, and dramatic, photo-friendly presentation. Despite the contemporary dining space and the carefully prepared small plates, the food, prepared by Shan-born, Singapore- and Japanese-trained chef Honey Zeyang, brings full, fermented mountain flavour and plenty of makhwaen pepper. Think roasted quails, unfamiliar cured meats (‘Yunnan porchetta’ and ‘Kengtung sausage’), and sour brain pate. In keeping with the izakaya mood, the sake list is extensive and well-curated.

Time Out tip: The triangular tables – triangles being a common theme in Shan traditional aesthetics – are remarkably good at inspiring conversation among strangers and you may find yourself quickly sharing your sake and brain pate.

What is it?: Canton Disco brings you authentic Cantonese dishes with a modern twist, presented in a house-disco-fueled space. 

Why we love it: If you're into those dreamy Wong Kar Wai vibes – slow motion scenes, neon lights and rich colours – Canton Disco brings that cinematic feel to life. This restaurant channels the moody charm of a Hong Kong film set, complete with glowing signs, dark corners and just the right amount of mystery. By day, Head Chef Ping Lu Zhi serves up dim sum and small bites like siu long bao (B168) – delicate dumplings filled with rich, flavourful broth that bursts with each bite – or fiery wasabi prawns with Sichuan spices (B258). As night falls, bold Cantonese flavours take over with dishes like black pepper wagyu beef cubes with potatoes (B468) and sweet and sour pork with pineapples (B328). Catch up with friends, groove to the disco beats and soak in the electric energy of Hong Kong without the need for a passport.

Time Out tip:  A meal at Canton Disco wouldn’t be the same without a drink in hand with the disco beats setting the mood. The bar offers sake pairings alongside a selection of cocktails, wines and spirits, all crafted to amplify your dinner experience – and to get you onto the dance floor.P23 Building, 11/2 Sukhumvit Soi 23, Khlong Toei Nuea, Watthana. 098-088-8952. Open daily 5pm-midnight

What is it?:  A southern-fried-chicken style serving one of the best Hatyai fried chickens in town.

Why we love it:  You’ll say, ‘they are all the same’, but we all know that’s a lie. Yes, finding the authentic taste of a dish outside its hometown is always a challenge, and Hatyai fried chicken is no exception. However, this place nails it. The chicken is deep-fried to golden perfection, crispy on the outside and tender on the inside, marinated with a blend of herbs and spices that gives it a distinctive flavour. These pieces are big, juicy and carefully selected, lightly battered for that crispiness where the skin just falls off without a fight. Inside, the meat is succulent, packed with savoury goodness. And when you dip it into Haroy’s sweet and spicy sauce, a real flavour bomb. Add crispy fried garlic, and it's even more irresistible.

Time Out tip:  In rush hour, workaholics, rejoice: you can finally have something that’s as productive as you are. Grab a chicken wrap, chewy sticky rice with tender diced fried chicken, all wrapped up with a side of dipping sauce and crispy fried garlic. 

What is it? A cosy French creperie, known for its brunch menu, has brought creativity to traditional crepes, a meal to enjoy in Bangkok just as in France. 

Why we love it: French chefs craft delightful breakfast creations, including a square pocket crepe filled with fried egg, cheese, and ham (B350). For something more filling, steak and eggs (B850) features tender wagyu beef cut, paired with two sunny-side-up eggs and a vibrant salsa verde. Indulge your sweet tooth with a dessert either salty caramel soft serve (B200) or salty butter cane sugar crepe (B140) – perfect for a quick energy boost. Friendly staff and a charming interior of warm orange will add to the culinary pleasure.

Time Out tip: Travel by MRT to Lumphini Station rather than drive.Or park at U Sathorn Hotel, as they have a free tuk tuk service that will take you the 400 metres to Kraz!

What is it?: Originally from Yangon's Golden Valley neighborhood, Rangoon Tea House was a pioneer in elevated Burmese cuisine within Myanmar and now brings that ethos to Bangkok

Why we love it: Burmese food has long been on the margins of Bangkok's dining scene, but it looks like it's finally breaking into the culinary mainstream, with moneyed Burmese setting up more and more business operations on this side of the border, and with more and more Thais curious to explore the cuisine of their neighbours to the west. Rangoon Tea House provides the perfect intro for the unfamiliar, set in an airy mid-century modern home in Thong Lor. Dishes include innovative interpretations of classic Burmese – tea-leaf salad, Burmese biryanis and curries, mohinga fish noodles, and criminally underrated pennywort salad – to proudly borderless Burmese takes on empanadas, nachos, and burrata. And as the name would suggest, tea is very much worth a shot – refer to their chart of different Burmese tea drinks with different ratios of black tea, evaporated milk, and condensed milk for a crash course on Burmese tea that makes a strong cup of English builder's tea look anemic by comparison.

Time Out tip: For a quick aperitif or that last nightcap, the adjacent Reading Room bar is one of Bangkok's cosiest spaces to sip a cocktail, with a menu full of Burmese twists on the classics.

What is it?: A Thai restaurant, offering dishes with eclectic flavours made from seasonal ingredients, with an atmosphere that combines fine dining with a home-cooked ambience.

Why we love it: If you ask what true Bangkokian meal culture is like, many would say we grew up with the joy of sharing side dishes with steamed rice around the family table. If you're looking to emulate that experience then Soma’s the place. Led by chefs Pak Yamoo, Chalee Kader and Num Weerawa, who recognise the joy of a shared meal with friends and family, the restaurant takes simple dishes and adds an exciting twist with bold, rich Thai flavours in every dish. Expect Thai classics such as Massaman curry (B680) with Australian angus beef slow-cooked until tender and served with roasted sweet potato and rosewater ajaad (cucumber relish with a sweet, tangy flavour). Or grilled spicy river prawn salad (B770), which is fiery without being overpowering.

Time Out tip: The restaurant adds a modern touch with contemporary artwork displayed on dark brown wooden walls. You’ll find pieces by the renowned Thai street artist Alex Face, Genieve Figgis from Ireland and Americans Ryan McGinness and Alannah Farrell.

What is it?  An authentic Italian restaurant bringing together flavours from various regions of Italy with a casual dining experience with a funky ambience. 

Why we love it: Capricci brings the Italo Disco vibe to life with a disco ball at the centre–for the fun energy, and a decoration of bold colours like red, yellow and blue, setting the vintage mood. Created under the concept of Apericena–the art of pairing food with drinks, every dish guests get to explore is crafted with precision by Chef Simone Scarparo, guided by the founding vision of Chef Christian Martena from CLARA and Chef Arnaud Dunand from Maison Dunand–two culinary masterminds. The menu offers a fresh, modern take on Southern Italian cuisine while staying true to its authentic, traditional roots. Dishes are divided into sections including small plates for sharing, salads, pasta, grilled dishes, seafood and classic Italian desserts.

Timeout Tip: The whole vibe here is about having fun, listening to groovy music, and enjoying great company. Signature includes vitello tonnato, Italian (yes, that’s actually the name of their authentic pizza!), raviolone al tartufo, tagliata di manzo and lemon baba.

The Ritz-Carlton overlooking Lumphini Park debuted its new French eatery on January 17. Duet by David Toutain offers the perfect blend of food and nature - the farm-to-table concept marrying beautifully with botanically-inspired interior design. Try the eight-dish experiment set (B5,800) and embark on a journey of sophisticated flavours. The picture-postcard views of the park’s green swards below are an added bonus.   

7/F, The Ritz-Carlton, Bangkok, 189 Wireless Rd, Lumphini, Pathum Wan. 02-180-7777. Open Daily 6pm-10pm

What is it? A brand new sharing food court on the ground floor of Mahanakhon Cube where seven restaurants join forces to offer Thai, Italian, Japanese and fusion.

Why we love it: In a shared space housing seven restaurants, fans of Western cuisine will find delightful options like Babyccino’s rich truffle champignon (B290) or Get Fresh’s flavourful chicken penne pesto (B269). Japanese food lovers may be drawn to Greyhound Select’s salmon sashimi in spicy hot sauce. Meanwhile, Greyhound Cafe's grilled wagyu ribeye spicy salad is a delightful harmony of premium Japanese beef infused with bold Thai-inspired zest. And no meal is complete without dessert – treat yourself to a Thai classic with a twist: thong pub (a crispy coconut pancake served here with a scoop of ice cream, B159). More baked goods are waiting for you at Tasty Daily, try fluffy toffee cake (B70), a blend of coffee aroma and caramelised cashew nuts.

Time Out tip: Mahanakhon Eatery provides a shared dining space where you can explore and order dishes from a variety of restaurants. With all the menus conveniently compiled into a single booklet, you’re sure to discover the perfect dish.

What is it? Bangkok’s legendary New York-inspired steakhouse, named after Madison Avenue, rises like a phoenix from the ashes.

Why we love it: A beloved institution for almost a quarter-century, Madison has reopened with exciting new offerings to delight your taste buds with American Wagyu beef from Snake River Farms, ranked the third-best farm in the world. Their selection ranges from tenderloin and ribeye to T-bone and strip – imported from America, Japan, and Australia – showcases each country’s characteristics. Investigate the marbled Japanese beef known as Tsuya-Sashi, and perhaps pair with such classics as Madison seafood tower, New England clam chowder, whole Maine lobster, or roasted bone marrow.

Timeout Tip: Alongside the exceptional steaks, the wine list is a standout, curated by one of Thailand's top sommelier teams. It features an impressive selection of rare and prestigious labels, including Harlan Estate, a world-class luxury wine from California, and Opus One, a legendary red wine cherished by collectors worldwide.

What is it? The first branch in Bangkok, following its Singapore location, this Spanish tapas restaurant is located on the rooftop of Emsphere, blending Spanish culture and a chic atmosphere.

Why we love it:  Launched at the EM Wonder Space, home to Emsphere’s top dining and hangout spots, Sabio stands out as a lively destination with a giant zebra sculpture, a hand sculpture grabbing an apple, and an open kitchen–embracing Spain’s art and culture in a colourful setting for both dining and socialising. With a casual and fun atmosphere, the restaurant serves Spanish tapas perfect for sharing, making it a great spot to hang out with friends. The menu features dishes like jamón croquetas, gambas, Sabio paella, and bone marrow with beef tartare. They also offer cold tapas and a selection of Spanish charcuterie and cheese.

Timeout Tip: Stop by around evening time for a sunset view, or soak in the lively atmosphere at night. Pair your meal with Sabio’s signature sangria, including the exclusive Bangkok sangria, infused with Thai herbs like lemongrass and basil.

What is it? Yakiniku barbeque restaurant in Saladaeng serving beef from Thailand’s Isan region. This second branch after Ratchayothin is known for quality at an affordable price.

Why we love it: The Saladaeng community never loses its appetite! After exploring the flavours of northeast Thailand, chef Suzuki is bringing the best of Thai beef straight to your plate with his new yakiniku spot. Curious about what’s on the menu? Don’t miss Australian chuck rolls in set B (just B799)! Looking for something unique? The beef tongue set (B199) delivers a delicious mix of textures and bold flavours. Can’t decide which cut to try? No problem! A Tokyo Beef course (B999) allows you and your group to enjoy a variety of premium cuts, including chuck roll, brisket, karubi boneless rib, and oyster blade known for its incredible tenderness. Before you leave, try chewy warabimochi rice cake with kinako soy powder (B89). 

Time Out tip: This popular local spot is worth booking in advance. Known for its appeal to beef lovers, it’s a must-visit for those craving great flavours. Be sure to check their social media for promotions, especially on highballs.

What is it? Perched on the 56th floor of EA, Le Du Kaan is the capital’s first Thai rooftop restaurant offering a la carte dishes by Michelin-starred Chef Thitid ‘Ton’ Tassanakajorn, complemented by stunning panoramic views.

Why we love it: Le Du has earned a Michelin star for five consecutive years since 2019. And now, Le Du Kaan offers an a la carte version of Chef Ton’s signature dishes. The restaurant’s name, inspired by the Thai word for 'season', reflects its focus on dishes made with seasonal ingredients sourced from across the kingdom's four regions. Here, you can indulge in elevated versions of street food, such as krapow nuer (B2,200), holy basil fried rice served with braised Thai Tajima wagyu beef or goong mae nam yang (B1,600), grilled river prawn with shrimp paste fried rice.
Time Out tip: With its prime location check out the outdoor bar, where you can enjoy a variety of cocktails and mocktails inspired by Thailand’s four regions, packed with

What is it? Kizuna is the move when that sushi craving hits. This spot knows how to make Edo-style hand roll right, as they handle their fresh premium seafood and wagyu well. But don't stop at sushi – check out their individual shabu and sukiyaki options which are proper Japanese, with no corners cut. For those seeking some luxe bites, the lobster ikura (lobster topped with salmon roe) and awabi (sliced abalone) take things up a notch.

Why we love it: It isn't one of those overly fancy-schmancy places. Kizuna nails the balance between refined and laid-back. Quality leads here, with no flashy gimmicks – just professional chefs and their authentic ingredients. It's worth checking out whether you're a sushi newbie or a seasoned pro.

Time Out tip: Don't miss the new upstairs hand roll and dessert zone. Bag a seat at the sushi bar for a front-row view of the chefs in action. We recommend booking ahead. The restaurant is closed on Mondays. From Tuesday to Sunday, it serves lunch from 11.30am to 2.30pm and dinner from 5pm to 8.30pm, and if you're driving, Park X Ekkamai has you sorted.

What is it?: The Silom spin-off of K Village's cult favourite No Name Noodle, taking the same rigorous commitment to a quality bowl of ramen to the heart of Bangkok's financial district

Why we love it: For over a year, No Name Noodle has made a name for itself as one of Bangkok's toughest tables to book, despite being a relatively inexpensive ramen shop hidden in a leafy community mall. That same low-key experience extends to Tsukesoba Sense by No Name Noodle's digs, tucked away in a hidden corner of Park Silom on the corner of Silom and Convent, which is conversely walk-in only (whew). As the name suggests, the focus is on tsukemen, in which the ramen is served not in soup, but to be dipped in a number of flavorful sauces and broths. The noodles have just the right amount of bite, and the broths range from light and refreshing shio to a hefty karamiso that could keep a Hokkaido winter at bay.

Time Out tip: Just like the original No Name Noodle, the number of ramen sets per day is limited (only 80 are available per day) to maintain quality, so get there early – the restaurant opens at 11am, and queues start at 10am

What is it? A Taiwanese fried chicken restaurant that blends spicy flavour with American culture. Situated in Ari, this trendy two-storey eatery is also a spot for a social gathering.

Why we love it: This new fried chicken place in Ari Soi 4 offers more spicy flavours than just your original fried chicken in a Taiwanese style. Crispy and tender, the chicken comes in three sizes (from B350) where you can choose your spicy level. For brunch fans, Chu Chu sando (B350)  is a hand-sized sandwich of a mix of crunchy chicken thigh, lime mayo and fried egg. Need something refreshing? A glass of strawberry milkshake (B190) goes well with fried chicken, an American tradition. The fun is not restricted to only fried chicken. Nightlifers can go upstairs to the cocktail bar and sip Chu me some love (gin, apple, jasmine tea, seltzer and butterfly peas, B350) after a long day.

Time Out tip: Not only can you try three different sets of fried chicken, you can also select spicy levels, mala chilli sauce and Sichuan pickled lettuce. Forget the chips, try a new match: crispy chicken with soft Chinese bun.   

What is it?: The latest venture from Indus, the restaurant that raised the bar for Indian dining in Bangkok, Jharokha features a menu that leans in hard to less well-known dishes and an airy space that manages to be both elegant and relaxed.

Why we love it: The renovated Erawan Building has long been a hotbed for upmarket but fairly casual restaurants that still manage real creativity and character, and Jharokha is a welcome addition. No chilly mall atmosphere here – the décor seems taken from a gymkhana club in an old Merchant-Ivory film, right down to the polo mallets. The menu is just as aristocratic. Start with the powerfully flavoured, elegant chutneys, and then begin your deep dive into totally unexpected Indian cuisine – goat brains, rose-flavoured cookies with chicken liver, artichoke masala, roasted morel mushrooms, ground duck kebabs, clay pot goat, spinach kofta. While we concede that there's nothing wrong per se with takeout tikka masala, a menu like Jharokha's makes you realise just how blinkered most of the world's perception of Indian food really is. 

Time Out tip: The weekday lunch sets here, both vegetarian and non-vegetarian, are an absolute steal, offering some of the menu's greatest hits.

What is it? A dim sum spot on Soi Sathu Pradit 1 dishing out quality bite-sized dumplings and flavour-filled bomb baos at wallet-friendly prices. The space leans modern with Chinese-inspired decor. Prices start at just B39 per basket, with extras like bak kut teh and sizzling clay pot rice rounding out the menu.

Why we love it: The diverse menu takes gold medal honours, offering both traditional and inventive items, all without leaving you with an eye-watering bill. The vibe is laid-back yet bustling, just as a true dim sum spot should be.

Time Out tip: It can be both a group hangout or a quick solo munch, but with so many choices, you'll be tempted to sample them all. So, it might be best to roll in with your crew and order big.

What is it?:  A pizza spot in Ari that’s quickly winning hearts. Not only does it offer pizzas piled high with toppings, but it also serves a tempting range of nibbles to keep the mouth entertained.

Why we love it: We’ve already fallen for the unbeatable slices of pizza, but now there’s another reason to swing by one of Bangkok’s top pizza joints – the decor. The place channels an Industrial loft vibe, featuring exposed concrete, steel and classic red bricks for that authentic New York pizza-joint feel. Inside, there’s no shortage of seating, from the lively counter bar to large tables for groups or cosy nooks on the second floor. The menu is all about Italian goodness, with the pizza dough made using natural yeast for a soft, chewy finish. Try Beat the Heat (B390) with spicy jalapeños, San Marzano sauce, mozzarella and cupping pepperoni or go for prosciutto rocket (B390) with sundried tomatoes, prosciutto, rocket and a drizzle of balsamic. 

Time Out tip:  Sweet tooth? Close things on a high note with caramel custard (B120) or Happy Belly's Tiramisu (B200), soft, fragrant and subtly sweet, it’s like a comforting embrace after the main dish. 

What is it?: The latest location of the Fatboy food empire that began with a sushi counter in Sala Daeng, this flagship at the newly-renovated Gaysorn Amarin is the place for bumping tunes and twists on izakaya cuisine.

Why we love it: Plenty of izakayas trade on a lively and fun atmosphere (‘irasshimase’), but Fatboy Izakaya takes it to the next level. Part of the transformation of the former Amarin Plaza shopping centre from a liminal-space dead mall to new hotspot for creative dining and edgy, niche fashion, Fatboy Izakaya makes its home on the third floor, at eye level with the rumble of the passing BTS. Expect DJs to be churning out house remixes and Y2K-era hip-hop, with an open-air setting, pixel art and polychrome mood lighting that is just as much South Beach Miami as it is vaporwave-aesthetic Shibuya. The cuisine matches the vibe, centred around top-tier Japanese products and rooted in izakaya classics like gyoza and yukke, but with bold dashes of Mediterranean, Southeast Asian and Latin American flavour. It's loud, it's a bit chaotic and it's a hell of a launch point for a night out in Bangkok.

Time Out tip: Don't be surprised if the staff come around with a double magnum of sake to pour down your throat. Make peace with your inner salaryman and it’s down the hatch.

What is it?: A very Thai-influenced dining restaurant focuses on traditional methods of cooking from smoke and charcoal. As an escape from the bustling Phetchaburi Road, this Thai heritage-inspired eatery presents itself as a perfect break at any time.

Why we love it: This restaurant at the Nysa Hotel promises ‘simple dishes, smoking coal and Thai soul’. Three chefs are behind this Thai fusion experience, Bangkok-born Napol Jantraget and his wife desserts creator Saki Hashino from Nagoya and Jirapat Praphotjanaporn, who joined forces with them at Samlor and Nawa years earlier. Signature dishes include smoked Thai wagyu brisket (B880) with cashew nut mole curry, a match made in foodie heaven with its tender bite and spicy flavour. The experience isn’t limited to beef as grilled squid skewer (B340) with yolk sauce is a surprise which seafood lovers will not want to miss. After the savoury, it’s chef Saki’s turn. Tropical coconut and corn butter ice cream (B340) will instantly take you to the beach with a cool, refreshing ice-cream cart nostalgia.

Time Out tip: Kwann has an open kitchen where you can enjoy watching the chefs cut, grill and season before those crafted dishes arrive at the table. Reservations recommended. A menu change was made in February so diners might want to check it out again.

What is it?: A yakitori spot from Osaka offers an omakase-style dining experience with seasonal grilled chicken dishes.

Why we love it: It’s like dinner and a show. Chef Yoshinari Takagi, eager to share his love for yakitori, serves premium chicken dishes that go beyond your typical impaled offerings. As you settle in, they are treated to an elegant, seasonal course (B3,500) of visually stunning and delicious dishes centre mainly around yakitori, with the skewers changing to reflect the season, ensuring a fresh and exciting experience each visit. And believe it or not, an open kitchen is actually a thing. Every dish is prepared in front of diners, offering a personal touch and a glimpse into the chef's craft. You can watch, chat and learn from Chef Takagi, making for an interactive meal.

Time Out tip: The original branch is a members-only affair, with a hefty membership fee of about 300,000 yen (B68,000). But fear not, the branch in Thailand is a little more generous – anyone can book a seat and receive a door access code to get in.

What is it? A Korean BBQ spot with panoramic city views from the 55th floor of The Empire tower in Sathorn. Here, you can cook your own meats on tabletop grills, with a variety of marinated meats and tasty sides. It's interactive dining at its best.

Why we love it: Onggi stays true to its Korean roots with traditional fermentation techniques, while incorporating local Thai ingredients. The name Ongi itself is inspired by the classic Korean earthenware used for fermentation, highlighting the restaurant's dedication to preserving Korea's rich food culture. The fun of grilling your own meal is only enhanced by the quality of the ingredients – premium meats, abundant sides and banchan (small side dishes) that keep on coming.

Time Out tip: Wrap up this hearty feast with a classic K-drama favourite, bingsu – shaved ice topped with sweet potato ice cream, providing a refreshing conclusion. The vibrant atmosphere makes it ideal for a fun night out with friends, so round up your mates for that long-overdue catch-up!

What is it? The famous upscale Japanese-Peruvian fusion restaurant has now arrived in Bangkok – the city’s first-ever Nobu. And the sprinkle on top of the city lights? It’s the highest Nobu in the world, spanning the 57th to 60th floors of Empire Tower.

Why we love it: Nobu delivers on its legendary status, first established in New York by Chef Nobu Matsuhisa. That said, the chef’s black cod miso, yellowtail jalapeno, and toro tartare are non-negotiables when you visit. The atmosphere is sophisticated, with interiors by New York’s Rockwell group that fuse Thai art while maintaining a connection to Nobu’s Japanese roots – all enhanced by golden accents and sweeping city views. Add this to your must-visit list for your next celebration or simply a well-deserved night out in Bangkok.

Time Out tip: Book ahead and dress to impress. Dining doors are open daily from 5.30pm to 10.30pm. Afterwards, head to the bar (open until 1am) and check out their exclusive sake collection, imported just for Nobu spots worldwide.

What is it?: OXBO Bangkok, Millennium Hilton Bangkok’s newest restaurant, is inspired by the ‘Bound by Nature’ concept. The menu merges Thai flavours with global influences while focusing on sustainability, seasonal produce and local ingredients – complete with an open-kitchen and river views.

Why we love it: It is a place where thoughtful sourcing and refined execution come together in a way that feels both polished and personal. The menu leans heavily on local ingredients – seafood from the Gulf of Thailand, vegetables from Chiang Rai, and premium meats from ethical producers – making sure that every dish tells a story of provenance and seasonality. Chef Oliver Afonso elevates each plate without overcomplicating things, making the food approachable yet satisfying. The open kitchen adds a layer of theatre to the experience, allowing diners to see the craftsmanship behind every dish. The atmosphere combines sophistication and warmth, making it suitable for a special night out that doesn’t feel overly formal.

Time Out tip: Come early for a pre-dinner cocktail and soak in the riverside views – OXBO’s bar programme features bespoke cocktails crafted with herbs from the hotel’s rooftop garden. We hear the bar has one of the largest selections of gin and gin-based cocktails in town.

What is it?: An all-day dining restaurant set within a revamped century-old house in Sathorn, bringing a modern twist to Western comfort food with a relaxed, neighbourhood feel.

Why we love it: Copine is a passion project from Chef Jay Sainisa Sangsingkeaw, who created a menu that draws from her fine dining background. The highlight includes buttery uni toast, grilled carabineros and a standout black chicken with jasmine rice cooked in duck fat. Breakfast is no afterthought either, featuring satisfying options like fried chicken pancakes and flavourful salted beef on rye, setting the tone for a day of good eating. The space itself is just as considered as the food, with an airy, European arcade-inspired design that exudes a sense of understated elegance and warmth. It’s the kind of place that works just as well for a leisurely brunch as it does for a lingering dinner.

Time Out tip: If you’re not a dessert person, the treats here – French toast, crème caramel or the cronut ice cream, crispy, flaky and loaded with Thai-inspired toppings – will turn you into one.

What is it?: After making waves in Tokyo, Pizza Studio Tamaki (PST) has finally landed in Bangkok, bringing with it a world-renowned pizza recipe straight from Japan. Chef Tsubasa Tamaki, who’s ranked among the top pizza chefs in the world, has crafted a pizza that stays true to the original, with every detail – from the ingredients to the custom-built oven – aimed at recreating the authentic taste and experience.

Why we love it: It’s not every day you get to try a pizza that’s the result of a champion’s vision. PST’s secret lies in the dough, which is fermented for 30 hours to achieve that balance of thin, chewy, fragrant and complex flavours. The pizza is cooked in a large oven made with Japanese-imported materials, adding that final touch of authenticity. Beyond the pizza, the open kitchen and cosy, minimalist ambiance create a welcoming space for groups or families. For dessert, it offers treats made with Uji matcha, which brings a deep, earthy green tea flavour that balances a savoury meal.

Time Out tip: If you're a fan of dough, this is your place. The crust is light yet chewy, with a fragrance that’ll have you wanting another bite. Plus, the side dishes and desserts are equally irresistible, so don’t skip them.

What is it?: Located at The StandardX, Bangkok Phra Arthit, right by the Chao Phraya river next to Phra Arthit pier, BANG is where the seasonal, sustainable menu of Thai street food gets a modern twist. From a casual breakfast, quick lunch or a lively dinner, this is the place to dig into classic Thai dishes that feel familiar yet reimagined.

Why we love it: BANG serves up Thai comfort food by the riverfront with a menu that’s equal parts nostalgic and next-level. The restaurant captures the essence of Thainess by honouring traditional flavours while giving them a modern twist. Dishes including signature battered crispy green papaya and fresh green papaya salad, nam prik long rua Tha Phra Arthit and green curry with Thai beef gold shank offer a familiar taste of Thailand, staying true to their roots while embracing a contemporary edge that makes everything feel fresh and exciting. For dessert, the offerings are as varied as they are delicious, with Thai custard pumpkin and Thai tea with salted egg ice cream providing the perfect mix of richness and Thai-inspired sweetness. The best part is that everything's designed to be shared, making it a place that’s perfect for gathering with friends or family.

Time Out tip: Don’t rush through your meal – take time to enjoy the view of the river, or the stylish furniture and artwork, including both paintings and sculptures, placed throughout the restaurant, allowing you to relax even more in this cosy riverside atmosphere.