Best restaurants around Ratchaprasong Intersection

After a busy day exploring the attractions of the city center, the refreshing flavours at KHAAN offer a great culinary pick-me-up. Chef Sujira ‘Aom’ Pongmorn’s contemporary Thai fine dining tasting menu features fresh takes on traditional dishes using modern cooking techniques. On the 11-course menu (B3,850) treats such as Khao Yai duck curry with five spices and rice paddy crab elevate a dining experience based firmly on the foundations of Thai gastronomy. 

14/3 Somkid Soi, Lumphini, Pathum Wan. 092-441-6547. Open Tuesday-Sunday 5pm-midnight

Top Bangkok-based Indian chef Gaggan Anand brings food and fashion together with flavours inspired by his time in India, Japan and Thailand for a magical experience at this first Louis Vuitton restaurant in South East Asia. Choose between the lunch of eight courses (B4,000) or 11 (B6,000), and a 17-course dinner (B8,000) from the seasonal menu at this 30-seat restaurant with a private room for six.

2/F Gaysorn Amarin, Phloen Chit Rd. 061-413-6295. Mon midday-3pm & 6pm-11pm, Thu-Sun midday-3pm & 6pm-11pm. Closed Tue-Wed

At this eatery, traditional herbs take centre stage as chef Bongkoch ‘Bee’ Satongun crafts aromatic Thai classics with a modern twist using regionally sourced ingredients. With curry paste as a base for many dishes, the signature course (B4,300) features notable options such as smoky southern yellow curry and a refined take on gaeng tai pla, which includes razor clams, cockles, prawns, black pepper, and tamarind. These dishes showcase the vibrant local tastes that define Thai cuisine.

There’s one ramen place in Tokyo where you may have to line up as early as six in the morning to get a slurp of Michelin-starred noodle soup. That said eatery is no other than Tsuta, the very first ramen restaurant in the world to get a Michelin star. 

Founded by chef/owner Yuki Onishi in 2012, Tsuta earned its first Michelin star in 2015 for Onishi’s innovative approach to ramen, from sourcing new ingredients to infusing truffle oil into aromatic dashi broth. Despite the Michelin accolades (and a relocation to the trendy Yoyogi-Uehara neighborhood), Tsuta has kept prices low at around 1,200 to 1,600 yen (approximately B345 to B460). And though Tsuta was dropped from the latest Michelin Guide Tokyo, the ramen place still lives up to its reputation. 

The good news is, Tsuta has just opened in Bangkok on the third floor of Central World. This is Tsuta’s first outpost in Thailand and its fourth overseas.

Le Café is Louis Vuitton’s first cafe in Thailand, which offers an array of gorgeously presented cakes and cookies (prepared by Blue by Alain Ducasse pastry kitchen) along with coffee bearing the LV monogram.

How expensive, you may ask? Cakes are priced from B550 while cookies go for B1,700 for a box of five. But if you’re taking them home, they do come in the signature Louis Vuitton orange-hued box. And that’s almost worth the extravagant prices.

This vibrant eatery serves international cuisine and you can pick from Western menus to Eastern classics (starting from B1,950). Go for their excellent salad bar if you are gearing up for a health trip in 2025. Alternatively, pizzas, cheeses and smoked bacon offer classic Christmas indulgences, while local spicy favourites like Thai yellow crab curry provide a piquant taste of the Orient. 

Dec 2-31. Centara Grand at CentralWorld. 999/9 Rama I Rd, Pathum Wan. 098-159-9519. Open 6pm-10.30pm 

Hong Kong’s famed Kam’s Roast, known for purveying delicious perfectly roasted meats, is now in Bangkok and is expected to attract queues of fans much like in its home country. 

Kam’s Roast is the international offshoot of Kam’s Roast Goose, which first opened in Wan Chai in 2014. The eatery received a Michelin star in 2015 after only six months of operations and has retained the recognition for six consecutive years. Behind the restaurant’s success is Hardy Kam, whose grandfather, the late Kam Shui Fai, founded the iconic roast goose restaurant Yung Kee. It’s safe to say Kam’s Roast uses the family’s secret roasting technique. 

It’s not safe to say, however, that Hardy Kam inherited the family restaurant from his ancestors. After Kam Shui Fai grandfather passed away, the second-generation Kams got into a huge, long-running dispute over shares of Yung Kee (quite the scandal in Hong Kong) and the latter lost its luster and Michelin star. To start afresh, the younger Kam put up Kam’s Roast Goose, which follows the same standard set by his grandfather. 

“As the third generation, KRG's mission is to provide a memorable dining experience to every guest every time with impeccable food and services in a warm and family-oriented environment. We are committed to follow these principles and values passed down to us from one generation to the next.” These words are written on Kam’s Roast Goose website; words also honored in the restaurant’s branches across Asia.

Kam’s Roast Thailand’s menu is extensive and includes meaty roast duck with crispy skin (B350 to B1,288), soft pork belly (B380 to B420) marinated with honey sauce, and succulent crispy pork (B350 to B380). The eatery’s signature dish, roast goose—what people line up for—won’t be on the menu until months later, so that’s something to watch out for.

Kam’s also serves other Chinese staples like noodles and rice (from B220).

Said to be one of the best tsukemen (dipping ramen) parlors in Tokyo (confirmed by our friends at Time Out Tokyo), Menya Itto has opened its first Thailand outpost at Erawan Bangkok, taking over the space that once was Lee Café (we’re going to miss their kaprao mor din). In Tokyo, you may need to queue up for more than an hour to savor steaming bowls of ramen served alongside an aromatic, mouth-watering broth. But you probably won’t need to queue that long in Bangkok.

Known as the very first restaurant in Thailand to serve Cantonese-style hot pot, COCA Restaurant was a go-to spot at Siam Square for over five decades. When the commercial district underwent renovations, the legendary restaurant bid goodbye to its original location, but its other branches in centralwOrld, Surawong, and Soi Sukhumvit 39 remain open.

Its signature hot pot dish comes with an array of premium ingredients from fresh seafood to first-rate meats. Don’t forget to make a rice stew to end your meal.

Thailand shares a long border with Myanmar yet, for unknown reasons, Burmese food is quite rare in Bangkok. If you’re curious about what our neighbors eat, check out Feel Myanmar Thailand. This Burmese restaurant chain has over 40 outposts in its motherland and one in Thailand on Soi Ratchadamri 1. Now you can enjoy real-deal Burmese fare, such as mok hin khar (noodle soup with fish) and la phat thote (fermented tea salad) without having to cross the border.