Time Out's most favorite restaurants and bars in Bangkok in 2019

It’s not often that we find a place that combines top-notch ingredients and intricate and bold cooking techniques with a casual, fuss-free atmosphere. 3San skillfully blends the distinct flavors of Thai, Chinese and New American cuisine in impressive dishes that can easily rival those churned out by some of the city’s fanciest fine-dining venues—only without prices that burn your wallet. The restaurant opens early in the morning, serving simple breakfast meals, but it’s in the evening when creativity looms, as showcased through its dinner offerings. Expect dishes like baked beetroot fermented with spices and paired with creamy coconut mousse, lychee and sprinklings of dry coconut and cashew. Thai and new American techniques are gleaned in the poached scallop in coconut broth with salmon roe, and a beautifully cooked seared duck with tangy yam and sweet date sauce.

Hear Hai attracts local seafood lovers looking to savor reasonably priced fried rice packed with charred flavors and heaps of crab meat. Other popular dishes include stir-fried giant prawns with salt and garlic, and yellow curry with crab and betel leaves. Make a reservation before you visit and expect to wait for your food. You’ll know the food is in demand, judging from the number of food delivery guys waiting out front

Beloved cocktail bar Vesper has recently amped up its drinking game, going conceptual with its recently launched “Contrast” cocktail program. Mixologist Supawit Muttarattana has come up with drinks that reflect contrasting concepts and ideologies, finding balance in the use of traditionally opposing ingredients.

Arisara “Paper” Chongphanitkul, the pastry chef behind the sugary finales at Issaya Group’s restaurants, have come up with her own collection of sweet creations at Ici. Situated in a two-story residence deep within one of Sukhumvit’s labyrinthine back alleys, the dessert place serves cute, photogenic desserts that play with unique flavors and textures. Don’t miss the rich and creamy homemade ice cream.

The folks behind Sugar Ray have collaborated with the owner of Ku Bar to open a jazz bar named after one of Chet Baker’s hit songs. Hidden behind a nondescript wooden door that’s obstructed by a chaotic curtain of electric wire, Alone Together is a boisterous, candle-lit space where musicians perform jazz tunes on weekends. The bartenders put their personal touches on classic drinks by incorporating locally available ingredients such as house-made tonic, murraya leaf (which tastes similar to absinthe) and house-made smoked coconut liqueur.

Hip coffee haunt One Ounce for Onion has relocated to the suburban area of Town in Town. Now renamed OOOBkk, the café is nestled in a warehouse-style bungalow defined by gray concrete and industrial-minimalist aesthetics. The brand has collaborated with beans supplier Espressoman to offer three different kinds of blends, which are used in non-traditional coffee drinks that “may sound wrong but taste so right.” For instance, their iced espresso is made with palm sugar instead of the condensed milk Thais usually put in the drink. OOOBkk also offers a selection of casual bites with multi-cultural influences.

A kitchen team that used to work at Nahm has ventured out on their own and put up their take on a khao gaeng shop. A meal here may be a bit pricier compared to roadside counterparts, but you do get curries that benefit from elevated flavors, fresh ingredients and meticulous cooking techniques. Daily specials are written on a chalkboard, but diners are encouraged to put in advanced orders when they call for a reservation. The yellow curry with salted king mackerel that we had during our visit was one of the best Thai dishes we’ve had had in a very long time.

Vistro proffers meatless offerings that are so flavorful that a carnivore may even consider going full-on vegan after a meal at this cute, two-story eatery. Our favorites include the Vistro Dumplings, which come with Taiwanese-style chili oil and gyoza sauce, and the Tokyo Tacos, which stuffs green oak lettuce, teriyaki tofu, sushi rice, Sriracha mayo, Korean chili flakes and crispy shallots into crispy nori taco shells. For meal-enders, we suggest having a go at the chocolate truffles with assorted fillings or the indulgent chocolate brownie. Their house-made kombucha and “wellness lattes” are also musts. Vistro is also one of very few places in Bangkok that serves several gluten-free offerings.

Its strikingly opulent setting (floor-to-ceiling windows, gilded details and marble details) and its elevated position on the 61st floor of Lebua are enough to make Chef’s Table one of the swankiest restaurants in Bangkok. But it’s the mesmerizing creations curated by chef de cuisine Vincent Thierry that make the dining room deserving of lavish praise and a Michelin star. Chef Thierry’s dishes reflect the perfect marriage between bold Asian flavors and delicate French techniques, as seen—and tasted—in a lavish seven-course menu. Standouts include the crab tiramisu, a dish that carefully layers crab, tandoori-marinated fruit and mascarpone cream, and sea bass served with crispy chorizo and squid bouillon. The experience is heightened by an amazing wine pairing option and affable yet professional service.

Pastry chef Florian Couteau reimagines afternoon tea with a lavish menu that serves moreish bite-sized treats with premium tea and bubbles. One of the main highlights is Chef Couteau's famous baba au rhum. Lakorn is currently serving a holiday-inspired afternoon tea, featuring treats like mont blanc, winter berries bûche de noël, and eggnog ice cream.

Progressive Thai eatery 80/20, helmed by chefowner Napol Jantraget and pastry chef Saki Hoshino, now only serves tasting menus after a recent rebrand. And it’s probably one menu that gets better and better with every visit. Their latest tasting set, which focuses on local ingredients found during the monsoon season, includes a tomato consomme inspired by tom khlong (spicy and sour soup), beef tartare with torched oysters, and smoked duck served with house-made pickles and long pepper-cooked rice. Chef Hoshino’s reinvented desserts, which include sugary takes on somtum and tofu namkhing (tofu custard in peppery syrup), also deserve a standing ovation