Best restaurants and cafes to try in Bangkok right now

Jhol burst onto Bangkok's culinary scene in 2020 with a mission – to upend your preconceptions of Indian food. Good luck finding butter chicken on the menu. While the Mughal Empire-via-Whitechapel takeout standard reigns internationally, Karnataka-born Chef Hari Nayak and his team focus on the coastal regions, from the salt marshes of Kutch in the west to the steamy mangroves of the Sundarbans in the east. It’s a region of incredible ethnic and religious diversity, with less-known dishes made from seafood and even pork and beef, complete with tongue-twisting Tamil and Malayalam names and unique spice profiles, just waiting to be discovered.

Flavours at Jhol are traditional, but presentation is as smart and contemporary as can be (something tells me it’s tough finding pomegranate granita in rural Maharashtra), matched by the warm, wood-accented interior of their space in Asok. However, as gauche as it might be to say, one thing we adore about Jhol is the price point. You can have dinner for two here without breaking the bank, with most of the dishes landing comfortably in the B500-ish range. To wit, some of our favourites have been the airy, crispy pani puri with fresh vegetables, the inji puli baby back ribs – slathered in a Keralan tamarind chutney, like an Indian reimagining of Carolina barbecue – the “BFC” (that’s Berhampur fried chicken, a tangy version from the Odisha town of the same name), and the dinosaur portion of Malabar lamb shank.

To pair, we’re big fans of the ‘monsoon negroni’, a version made with the addition of kokum, a dried spice made from a sour mangosteen relative that grows in the forests of the Western Ghat range. It’s an unexpected addition, but one that seems both classic and modern, local in origin but international in vision.

And that could be a skeleton key for the whole menu. Even if you don’t understand half (or more) of the words, that’s fine – given the regional specificity, even many Indians might find it a bit daunting. It’s an experience that’s educational, but not stuffy. The staff is informative, but really, the best teacher is the plate in front of you.

For the uninitiated, their tasting menus are consistently excellent, and 'Purification’ (B2,200), created for their fifth anniversary, is no exception. It’s got a lot of the twists we love – the choris pav showcases the Goan version of chorizo, the dim’er devil is an Anglo-Indian classic that wraps a Scotch egg in spiced minced mutton, the Coorgi pandi curry shows us how well pork belly can fit into the Indian repertoire, and the fish korma is an unctuous Bengali wedding dish that elevates the humble sea bass with crushed poppy seeds and floral essences into something befitting the refined rajahs of old Calcutta.

Granted, that’s for the moments when fine dining is the order of the day. If you just want a curry and some dosa, that’s fine too. Either way, prepare to be surprised.

Derived from the meaning ‘before’ and ‘ahead’, Avant reflects Chef Haikal Johari's inspiring journey of resilience following a life-altering accident. Perched on the 30th floor of the Kimpton Maa-Lai Bangkok, overlooking the prestigious Lang Suan Road, Avant offers an intimate and refined French fine dining experience, artfully infused with Asian influences. In this serene setting, the dedicated team delivers an unforgettable culinary journey, blending elegance with heartfelt subtlety.

With only ten seats at the low dining counter, Avant creates a highly personalised dining experience, allowing guests to witness the chefs' artistry firsthand. For those preferring a more private setting, a dedicated dining room offers a comfortable, home-inspired atmosphere.

This restaurant elevates French cuisine to extraordinary levels, thanks to Chef Haikal Johari's masterful blend of Japanese, Thai, and Singaporean influences. Standout creations, such as the 36-month aged comté with caviar and cheese ice cream, or the exquisitely crafted harenohi tomato paired with tuna, highlight his exceptional creativity and flair.

The restaurant's contemporary Japanese-inspired design and its high-floor location in the Kimpton Maa-Lai enhance the overall dining experience.

Embark on a seafood-focused culinary journey at Avant, with lunch (B4,200) and dinner (B5,900) menus showcasing Chef Haikal's inventive creations.

30/F Kimpton Maa-Lai Bangkok 78 Soi Ton Son, Lumphini, Pathum Wan. 082-466-4962.  Open Mon-Thu 6pm-10pm, Fri-Sat midday-2.30pm & 6pm-10pm. Closed Sun

This inviting spot on Sukhumvit Soi 47 takes diners on a culinary adventure across India, moving beyond the usual Punjabi staples. With chef Rohit Sharma at the helm, Tapori promises bold, exciting flavours inspired by his extensive travels and deep-rooted expertise.

Start your flavour-packed journey with Tapori’s menu – a handpicked mix of large and small plates that showcase India’s rich regional diversity. Perfect for mixing, matching, and sharing, the menu is packed with hidden gems. Vegan diners are well looked after too, with options marked clearly with a 'V.' Don’t miss undhiyu (spiced mixed veggies, B550) or tangy-sweet dal pakwan (lentils with crisp flatbread and yoghurt, B400)—both are crowd-pleasers.

For those who love pairing dishes, tender tabak maas (grilled lamb ribs, B890) is a match made in heaven with flavourful siddu bun (minced chicken-stuffed bun, B390). Looking for comfort food? Beef ularthiyathu (B690) will hit the spot. And for a true taste of Mumbai’s street food scene, try kheema ghotala (B550), a spicy minced meat classic packed with local spirit.

Round off your meal with one of Tapori’s inventive desserts. Benami kheer (B400), a royal treat with a secret ingredient, is bound to intrigue your taste buds – are you up for the challenge?

The vibe: Tapori feels homely, with warm lighting and journey-inspired artwork that sets the tone for a relaxed and authentic dining experience. 

The food: Tapori’s menu highlights regional dishes that are rarely featured in mainstream Indian restaurants. With unique spice blends and unexpected ingredients (yes, even pork!) this is Indian cuisine like we’ve never seen before.

The drink: Right behind Tapori is Bubbs, a cosy bar perfect for private gatherings of up to 20 people. The bartender keeps things fresh with sugar-free cocktails, like a peppery mariachi pizza-infused rum drink. Prefer something booze-free? Custom mocktails are made just for you.

Time Out tip: Escape Sukhumvit’s hustle with a dining experience that celebrates all 28 states of India. Tapori is ideal for groups looking to explore diverse regional flavours together – so bring your friends and try as much as you can!

Perched on Iconsiam’s third floor with stunning riverside views, this incarnation of Gordon Ramsay's Bread Street Kitchen  is something of an upgrade from its Emsphere counterpart. his new flagship branch offers a sunlit, British-inspired setting and a menu that matches refined classics with bold, contemporary flavors that reflect Ramsay's culinary approach.

Prior to enjoying Bread Street’s signature beef wellington, take a leaf through the diverse starter menu. Indulge in tender seared Hokkaido scallops (B690), savour rich burrata (B590) with sweet caramelised onions, or opt for refreshing riverside crab and avocado toastie (B490), a special exclusive to this branch. All dishes are prepared with fresh, weekly imported ingredients.

Perhaps nothing is more British than fish and chips (THB 750), here made with French cod and a generous serving of crispy chips. For a Thai twist, try the slow-cooked pork ribs (B990), offering tender, shareable bites that cater to more local taste buds.

 Beef wellington (B4,500) may take three days to prepare and 45 minutes to cook, but i. It boasts a kilo of premium Australian beef tenderloin and mushroom duxelles, encased in a flaky puff pastry, creating a perfect match of tastes. Complement your meal with side dishes, like munchy macaroni and cheese (B250). For a delightful snack, the honey-roasted carrots (B120) offer a crunchy texture and subtle sweetness.

No matter how full you are, dessert is a must. For a light, tropical finish, the pineapple and kiwi carpaccio (B250) offers a refreshing, vegan-friendly option. But if you’re craving a classic Ramsay indulgence, the sticky toffee pudding with ice cream (B350) is unmatched. Dubbed the chef’s personal ‘heaven’, this decadent dessert is the perfect way to end your meal.

The vibe Interior design – featuring yellow seats, British décor, large windows, and a balcony with river views – creates a light and laid-back dining experience. The open kitchen provides a unique opportunity to observe the chefs at work, adding to the intimate atmosphere.

The food The dedication to quality is evident in the sourcing of global ingredients. From weekly shipments of Atlantic seafood to Australian beef and Japanese specialties, Bread Street ensures the freshest ingredients. While presented as a casual eatery, the focus on top-tier quality is unmistakable.

The drink Bread Street serves some of the best wines in town! Pair your meal with a selection of wines or indulge in the refreshing 'ginger de pooh' mocktail. This signature drink blends honey, ginger, and lime, and is playfully finished with a gummy bear.

Time Out tip Despite its sophisticated ambiance, Bread Street Kitchen is a casual restaurant. Seeking a peaceful retreat from the shopping aisles of Iconsiam? The third floor offers British cuisine and calming river views, ideal for a moment of respite or a festive celebration like New Year's Eve (but good luck bagging a booking)!

Khao soi, the rich and flavourful curried noodle dish, is a beloved Thai classic. Now, fans of this iconic dish can rejoice as Khao So-I, the iconic eatery originally from Chiang Mai, has opened a second location in Bangkok at Siam Paragon. Their signature bowl of khao soi (B599) is a true indulgence, featuring five tender slices of premium Australian beef. Another standout option is the juicy beef tongue khao soi (B199). Prefer an alternative to beef? The menu also offers delicious pork, chicken, and seafood variations.

G/F Siam Paragon. Rama I Rd. 080-073-0238. Open Daily 10am-10pm  

Just for a moment, picture stepping into a world where the sounds of the city fade away and you find yourself transported to the heart of a lush jungle. At COBA, Bangkok's exciting new culinary sensation, that's the experience you can expect. Surrounded by towering greenery, cascading plants and the soul of nature, diners are treated to a multi-sensory experience. The blend of jungle aesthetics with fine-dining creates an atmosphere so captivating, you'll feel like you've stepped into a tropical rainforest.

The mastermind behind this jungle oasis is the acclaimed Michelin-starred chef and visionary culinary curator Olivier Limousin, with his years of expertise honed in globally renowned Michelin-starred kitchens, he has created a menu that's as imaginative as it is delicious in collaboration with COBA and executive chef Sebastien Lallane. This team has crafted a culinary journey that marries the bold, rich flavours of Latin America with the refined techniques of French cuisine.

From the moment you sit down, you'll be taken on a pulsating sensory journey through bold, creative flavours. A Tapas Tower is the star of the meal and features perfectly seared tuna tataki with a citrusy dressing, delicate confit scallops paired with tangy umeboshi and rich, buttery wagyu tartare that highlights the beef's deep umami. The unexpected fusion of flavours continues with humita gyoza filled with creamy sweetness, complemented by the salty, savoury kick of Joselito Iberico ham – a surprising and mouth-watering combination that balances comfort and adventure. Each dish celebrates the richness of local ingredients, expertly crafted in inventive ways that surprise and delight. 

Dining at COBA is an exquisite journey for the senses. From the rich flavours of each dish to the playful textures and complex detail, every element is crafted to delight the senses. The concept of 'fusion' is taken to a level where Latin American zest meets the finesse of French culinary tradition. The food shines bright, no question. But the atmosphere is equally enthralling. Every corner of the restaurant is designed to immerse you in the beauty and mystery of the jungle, while you savour a meal to remember.

Bangkok’s food and drink scene has just heated up with the opening of EA Rooftop at The Empire, unveiling its top six floors dedicated to a dynamic collection of fine dining restaurants, cafes, and bars. A standout name among them is Le Du Kaan, the city’s first Thai rooftop restaurant, elevating the bold flavours of Thai cuisine to new heights.

Perched on the 56th floor, Michelin-starred Chef Thitid “Ton” Tassanakajohn, known for his award-winning restaurant Le Du, which has earned one Michelin star for five consecutive years since 2019 and ranked twelfth on this year’s Asia’s 50 Best Restaurants list, introduced his spin-off venture – Le Du Kaan. Here, he serves an a la carte menu featuring his signature Thai flavours, all set against stunning panoramic views.

Step inside, and you’ll be greeted by an interior that delights the senses, artfully blending modern design with traditional Thai elements. From the thoughtfully chosen furniture to the intricate patterns adorning the floor tiles, every detail reflects Thailand’s rich heritage. Golden and wooden accents echo the country’s ‘Golden Land’ identity, while artwork inspired by the curves of the Chao Phraya River adds an extra layer of charm to your dining experience.

As the name suggests, Le Du Kaan draws inspiration from the Thai word for ‘season’ and each dish showcases fine local ingredients sourced directly from farms and fishing communities across Thailand’s four regions. 

Start your meal with an appetiser like somtum puunim (B420), a refreshing papaya salad featuring soft-shell crab, Chiang Mai tomatoes, a tangy tomato reduction, pickled chilli, dried shrimp and crunchy cashew nuts. Alternatively, try the yum hua plee (B480), a banana blossom salad that showcases Andaman-line caught fish, coriander oil, pickled chilli and a delicate dusting of rice powder.

For your main course, explore refined local Thai classics. The krapow nuer (B2,200) offers an indulgent take on a familiar favourite, with holy basil fried rice served alongside braised Thai Tajima wagyu beef, a punchy krapow sauce, pickled chilli and crispy fried garlic. Seafood lovers shouldn’t miss the goong mae nam yang (B1,600), a perfectly grilled river prawn accompanied by shrimp paste fried rice, rich prawn fat, sweet pork and flavour-packed condiments.

To round off your meal, delve into some inventive Thai desserts. The kluay buad chee (B350) pairs banana ice cream with banana sponge, coconut tuile, coconut custard, salted coconut sauce and mung bean crumble for added texture. For something more adventurous, try the miang kam (B350), where betel leaf ice cream meets coconut mousse, peanut and ginger candies, lime and chilli gels, miang kam sauce, dried shrimp and a shallot biscuit for an exciting mix of flavours and contrasting elements.

When it comes to drinks, there's no shortage of creative pairings. Explore a selection of cocktails and mocktails, each drawing inspiration from Thailand’s four regions and featuring tropical fruits and fragrant herbs. Cocktail enthusiasts should go for the rawipa (B360), a refreshing mix of Mekhong, sour pomelo cordial, soda and a touch of agave foam. If you're after something non-alcoholic, the hmun chong thong (B280) offers a bright, fruity blend of apple juice, watermelon juice and sour tamarind cordial.

On the ground floor of Mahanakorn Cube, seven restaurants come together in a shared space, offering a delightful variety of cuisines. For fans of Western fare, Babyccino’s truffle champignon (B290) and Get Fresh’s chicken penne pesto (B269) are perfect choices for a quick and satisfying meal. Japanese food lovers can savor Greyhound Select’s salmon sashimi in spicy hot sauce. 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). 

G/F Mahanakorn Building, 96 Naradhiwat Rajanagarindra Rd, Silom, Bang Rak. 02-677-8721. Open Daily 7am-10pm

On the third floor of the Renaissance Bangkok Ratchaprasong Hotel, Fei Ya brings the heart of authentic Chinese culture to your table! Dive into their special set menu (B2,088 per person), featuring highlights like steamed whole sand goby fish in Hong Kong soya sauce, and their signature crispy Peking duck. Bringing the family? You’re in luck! Fei Ya boasts a wide and varied selection of dim sum and Chinese dumplings, guaranteed to light up the taste buds of every generation. 

Jan 27 - Feb 1. The Renaissance Bangkok Ratchaprasong Hotel. 518/8 Phloen Chit Rd, Lumphini, Pathum Wan. 02-125-5000. Open 11.30am-2.30pm & 6pm-10pm

A new must-try dining experience from Mandarin Oriental Bangkok

Chef Chudaree "Tam" Debhakham’s continues to impress with a new "Thai creative" multi-course menu at Baan Tepa Culinary Space.

Mexican cuisine is packed with exciting flavors, but it’s not really known for its presentation. Santiago, the sister establishment of long-standing Bangkok favorite La Monita Taqueria by Chef Billy Bautista and co is out to change this perception.

The expectation for this new venture is high considering how its precedent has been a beloved spot for authentic Mexican food in town for over a decade—and we dare say that Santiaga has gone further and beyond to exceed it.

Unlike La Monita, where the focus is on Mexican street food, Santiaga is stylized as a more upscale establishment that reintroduces Mexican food as a multi-course omakase meal.  Chef Billy, along with cooking maestros Mauricio Rosales, Beto Garcia and Arturo Villegas, aims to present Santiaga as a place where avid gourmands can come and have a crash course on Mexican food, and the best way to achieve that is to have small plates that represent the culinary offerings of various regions in Mexico.

Santiaga’s signature tasting menu, Mexican 101, consists of 11 courses inspired by Mexican staples like tacos and mole. Sopa Ofelia, one of the starters, drives your appetite with a wholesome soup of lima bean and mole that’s made according to the recipe of the chef’s Mexican grandmother. Two lighter dishes follow—Satiaga Grilled Salad, which reworks grilled street corn; and Seafood Cocktail, a flavor bomb packed with chockfull of fruit de mer.

Be ready to have not one but three different tacos, including Pescado Taco (smoked yellowfin tuna), crispy Carnitas Taco, and Wagyu MBS6-7 Carne Asada Taco. Don’t give up just yet because Chef Billy still has two more dishes to tickle your palate—Enchilada de Pato, a corn tortilla stuffed with braised duck and drizzled with hot red enchilada sauce; and Chicken Pipian, a roast chicken with Santiaga’s signature mole that’s made from about 37 ingredients.

If you’re not a fan of sitting through a few hours of dining, Santiaga also welcomes you to try its many flavorful à la carte dishes, which take all La Monita offerings up a notch. The guacamole (B350), for instance, comes with delectable tlayuda chips freshly made on a clay comal and mole that has a special jalapeño zing in every bite.

Overall, the experience at this restaurant is top-notch. Not only do the dishes excite with different tastes, textures and creative presentations, but the dining atmosphere is enhanced by the entertaining repartee of Chef Billy and the other chefs.

Santiaga’s eleven-course Mexican 101 is priced at B2,700++. For more information and reservations, call 0 2651 4399.

Bangkok’s fine-dining scene isn’t showing any signs of slowing down now that the pandemic has subsided. The latest addition to the city’s roster of elegant eats is North Restaurant, which has been seeing a lot of interest for how it elevates northern Thai cuisine.

Here, Chaing Rai-born head chef Panupong “Nu” Songsang combines Lanna culinary culture with western cooking techniques to create a gastronomic journey that guides diners through the many flavors of his hometown. 

Chef Nu’s current offering is an eight-course tasting menu called Khao Lang, which references the northern Thai term for dinner. The meal starts off with homemade sourdough bread that gives off a unique aroma from the addition of local leaves called phak phaew. This is then followed by a three-bite amuse bouche comprising jackfruit mousse on a betel leaf, crispy fish laab, and a rice cracker with crab hollandaise.

Next up is a heavier course that serves Wagyu A5 as a spicy tartar with avocado paste and cherry tomato salsa on the side. You also have smoked duck breast and galangal chilli sauce.

The chef then serves a pineapple sorbet with honey caviar as a palate cleanser to prepare diners for the next course: khao soi. At North, the northern staple uses angel hair instead of rice noodles and comes with grilled river prawn as its main protein.

But the star of the course is khan toke. The northern-style sharing dish is reinterpreted as a plate comprising five different small offerings: hang lay curry, sautéed Chiangda vegetables, northern chilli dip, Thai spicy sausage and pork crackling.

To end the meal on an equally luxurious note, Chef Nu serves a truffle-infused soft mousse of melon and pandan that’s similar to a Japanese confection called yōkan.

The eight-course Khao Lang menu is priced at B2,888++. For more information and reservations, call 06 1426 2642.

The 91st best restaurant in Asia is stepping into a new decade with an updated menu that still showcases smoky fare with playful tweaks.

L’Oliva Ristorante on Soi Sukhumvit 36 satisfies your craving for delicious home-style Italian fare.

Bangkok doesn’t lack good spots for when a craving for delectable Chinese food kicks in. But we dare say that there aren’t many spots in the city that, in addition to serving delicious food, also offer a special sense of place. This is why Hei Yin stands out. 

Located at Gaysorn Village, this Chinese restaurant is slowly gaining recognition for its focus on serving Cantonese cuisine with contemporary and stylish twists.

Renowned Chinese cooking maestro Chan Kwok Hung, heads the kitchen at Hei Yin. His strategy is to introduce playful takes to add more personality to a menu that goes from small bites like dim sum to bigger sharing plates. 

Spring rolls with rice noodle and minced shrimp (B220) easily make it to the top of the list of what to order, alongside the restaurant’s signature Peking duck (B1,800), here roasted over lychee wood, which gives the dish a tantalising aroma. 

Other specialties to enjoy include Hei Yin fried-rice (B780), which comes with Alaskan king crab, egg whites, fresh shrimp roe, Osietra caviar and crispy dried scallops; Hong Kong style BBQ pork spare ribs (B500); and crispy rice served with lobster bisque (B580).

Hei Yin is open daily for both lunch (11:00 to 15:00) and dinner (18:00 to 22:00). For more details and reservations, contact 08 0964 5423 or heiyin@impact.co.th.

The latest addition to Bangkok’s roster of Spanish restaurants is Terra. Helmed by Barcelona-born chef Sandro Aguilera, Terra (which means “soil or land” in Spanish) offers modern fare on a fine-dining level. 

Before Terra, Aguilera was dominating the kitchens of hotels in Thailand for over 10 years.  Now he gets to run a place where he has the complete freedom to explore and experiment  with classic Spanish food. 

Mediterranean influences are injected into multi-course menus for both lunch and dinner. We went there to try the Catalonian lunch set, a three-course meal that starts off with Crab Canelo, a mouth-watering appetizer that wraps crab meat and eggplant in a pasta sheet topped with spicy charcoal piquillo bechamel sauce. Charcoal Fiera Octopus comes next, which serves grilled octopus with an exciting blend of avocado mousse, black garlic, romesco sauce and beetroot.

The main course comes in three options: fish, pork or beef. Beef lovers can opt for Galician Beef Tenderloin, where premium meat imported from Spain is served with potato, mushroom and red wine sauce. Otherwise, we would recommend Citrus Steamed Sea Bass, which comes with grilled mushrooms, white asparagus and crispy fried fish skin.

For dessert, you have Berries Ways, a refreshing meal ender of Spanish strawberries, cherry sorbet and vanilla ice cream on top of sweetcorn crumble

Finding the place is not easy. You’d have to go into the Old England Students Association on Phetchaburi Road and then climb to the second floor. You know you’re in the right place when you see white marble surfaces and an open kitchen at the end of the room.

Terra is open from 11:00 to 22:00 from Tuesday to Saturday, and from 11:00 to 14:00 on Sunday. The three-course lunch set menu is priced at B1,290++, while the eight-course dinner menu is set at B3,390++. A Spanish wine-pairing is also available. For more information and reservations, contact 09 4692 6282.

Once in a while, we’ll have a hankering for a hearty serving of chunky chips and crispy battered fish. This British staple has always been a favorite when it comes to a fun and fulfilling meal with no care for calories.

Traditionally, fish and chips are prepared using cod or haddock. At new chippy Fishmonger, however, those golden bites are made using local fish. Fishmonger works with a supplier from Koh Lanta, which delivers the fresh catch to the shop within 48 hours. These include  painted sweetlips, barracuda, black kingfish, grouper and John snapper, as well as more exotic “fish of the day” options like amberjack, barramundi and coral trout. The fish is prepared using a Japanese approach called ikejime, which helps keep the meat firm and fresh.

These locally sourced fish are turned into mouth-watering dishes such as classic fish and chips, big fat fish burgers, and grilled fish salad (each dish starts from B195). You can pair these with onion rings or something more “ex-squid-sit” like the Louisiana squid or, for the sake of your stomach, get both!

Fishmonger is located at art and lifestyle space GalileOasis and is open every day (except Tuesday) from 11:30 to 20:00.

If you’re always on social media looking for new restaurant ideas, you may have come across avid foodies, food bloggers and media outlets raving over No Name Noodle. 

This Japanese noodle shop on Soi Sukhumvit 26, which opened less than a year ago, has become a famous spot–mostly through word of mouth–for its fresh homemade soba and less-is-more seasoning.

The place is owned by Shin Inoue, an ex-cook at Rockmen in Thonglor who took the time at the dawn of COVID-19 to learn more about the noodle culture in his home country of Japan. He then returned to Bangkok and started his own venture—a fuss-free, minimalist seven-seater noodle shop where diners sit on a counter bar and pay close attention as Chef Shin delicately cooks up his signature bowls.

As minimalist as the whole place is No Name Noodle’s menu. The menu is limited, and includes only two noodle dishes: Tokusei Shio Soba (B450) and Tokusei Kombusui Tsuke Soba (B470). The first has a hotate (scallops) and asari (saltwater clams) soup base, and come with pork chashu, chicken chashu, dashi tamago (brown egg), menma (fermented bamboo shoots), mushroom duxelles and yuzu paste. 

Tokusei Kombusui Tsuke Soba is served with tsuke soba soaked in kombu dashi, pork chashu, chicken chashu, dashi tamago, menma and a separate bowl of blended shoyu tsuke soup on the side. The result is a delectable dish that makes the entire slurping experience so worthwhile.

The chef reveals that up to 30 ingredients go into each bowl, but diners are still encouraged to add more flavors into each bowl. For instance, you can sprinkle some salt on the Tsuke Soba for a heavier umami hit, add some plum vinegar for a hint of zest, or add shoyu and pepper-chilli oil to the soup.

Contributing to No Name Noodle’s buzz is the limited availability—only 35 bowls are served per day in five rounds of seven guests each. You can only order one bowl per visit. If you’re craving for more, you are welcome to order one of the shop’s rice bowls, like Wafu Buta Meshi (B180).

Booking is tough given that seating is limited. So you may want to call way ahead if you want to make a reservation. Call 08 2059 5417 to reserve a space on the counter (you can book for up to three people). 

No Name Noodle is open every day except Monday. Five seating rounds take place throughout the day at 11:00, 11:45, 12:30, 13:15 and 14:00.

Saawaan stands out among the many Thai restaurants serving food with a side of gimmickry. The one-Michelin-starred restaurant is known for presenting its food in an innovative way, and now Chef Saritwat “Earth” Wanvichitkun has been introduced as the restaurant’s new head chef. The Phuket-born chef, who used to work the stoves at Mezzaluna and Nitan, is charged with churning out plates that retain Saawaan’s signature and at the same time introduce new twists and the many flavors of southern Thai cuisine. 

Chef Earth proves he is up to the task with a new eight-course tasting menu, which shows off his various skills—fermenting, stir-frying, curry-making—to the fullest. The set starts with an amuse bouche of steamed fish with curry paste, served alongside deep-fried fish skin and fish sauce-seasoned rambutan. Next up is Raw, where a Jean-Paul oyster from Utah Beach in France is fermented with fish sauce, and then topped with Oxystelma flower and bitter orange. 

Following closely is Fermented, one of our favorite courses. Here, Chef Earth serves river prawn from Surat Thani with homemade rice noodles and three-month-fermented mackerel. This dish best displays the fermentation technique used in the south. 

In Boiled, the Le Cordon Bleu alumnus presents coconut soup with salted French Charolais beef, a dish inspired by his grandmother’s recipe. Miang comes up next, seeing four types of crabs served with four kinds of seasonal vegetables.

The next course, Charcoal, features grilled Ranong sea catfish covered with tamarind and palm sugar sauce, and served with grilled hairy eggplant and wild honey bamboo shoots. Up next is Stir-Fried, wherein Chef Earth cooks Kanchanaburi boar with his own special curry paste.

The penultimate course is a curry dish that showcases seven-day dry-aged Madame Burgaud Challans duck with a ten-chilli green curry. Rice cooked with duck stock is served on the side.

At meal’s end, pâtissière chef Arisara “Paper” Chongphanitkul chimes in with a palate cleanser and  a dessert that reworks kanom chan (steamed layer cake).

Saawaan’s new eight-course dinner Saawaan is priced at B2,490++ with wine-pairing options from B850++. Call 0 2679 3775 or visit the website for more information and reservations.

One of the five F&B outlets at The Standard, Bangkok Mahanakhon, Ojo Bangkok has become Thailand's highest restaurant that serves elevated Mexican cuisine.

Get ready to savor a frog leg.

A former chef at L'Atelier de Joel Robuchon delivers show-stopping French fare at an elegant Ekkamai venue.

The finest Norwegian cuisine is here.

Situated on the 25th floor of The Okura Prestige Bangkok, Elements, Inspired by Ciel Bleu is  a joint venture with the two-Michelin-starred restaurant of the same name at The Okura Prestige Amsterdam. Ciel Blue is known for combining French and Japanese to create a unique gastronomic experience. 

Spanish cooking maestro Gerard Villaret Horcajo from Ciel Bleu in Amsterdam now heads the kitchen of Elements. His strong passion for nose-to-tail cooking is seen in many dishes in the restaurant’s new Spring Guestronomic Set Journey, which is available in three options: Ku-Ki Experience (B3,800++ for four courses), Chikyu Experience (B4,600++ for six courses), and Mizu Experience (B5,900++ for eight courses).

If you opt to indulge in the eight-course set, you’ll get Blue Lobster, a dish that pairs the crustacean’s soft and flaky meat with herbs, carrot puree and tomato.

The nose-to-tail approach is embodied in Norwegian Wild Cod, a course that comes with hollandaise sauce and caviar with veloute sauce salad, as well as the fish’s crispy skin and bones on the side. The dish is balanced out by Karifurawa, which cooks cauliflower in three different ways: pureed, fried, and fermented with miso and house-made truffle oil. 

Our hands-down favorite is Foie Gras, where wine sauce, peach gel and ginger are used to flavor the luxurious delicacy. A serving of crispy rice adds more texture. The main course,  Kagawa Olive A5 Wagyu, also made an impression. The dish uses beef imported from the Seto Inland Sea in Kagawa, Japan, and is served with mushroom, potato gravy and beef sauce.

For a different fine-dining experience, we recommend going for the kombucha pairing (B1,100++). 

Elements, Inspired by Ciel Blue is open from Wednesday to Sunday, between 18:00 and 22:30. For more details, contact 0 2687 9099 or visit their website.

Mirco Keller is no stranger to Bangkok’s fine-dining scene. The German chef first came to Thailand back in 2010 for a stint at long-established restaurant Water Library at Chamchuri Square. Over the next decade, he honed his culinary skills while exploring the essence of Thai cuisine.

Skip to early 2020, when Chef Mirco ventured out on his own and opened his own eponymous restaurant on Soi Suanplu. The establishment is a representation of the chef himself, serving delectable fare that combines various culinary cultures of Europe and Asia. “For me, cooking has no boundaries. I don’t want to limit myself to using French techniques. Adding some Asian sensibilities, like Japanese, can effectively elevate the dish as a whole,” he explains.

Keller’s menu mainly focuses on gorgeous-looking dishes influenced by the German and French food the chef enjoyed during his childhood. The flavors, however, manifest some Asian influences due to the use of regional ingredients and seasoning.

To grasp the essence of what Chef Mirco is trying to do at Keller, go for one of the multi-course tasting menus: Keller Classic (B3,700++ for seven courses) or Keller Journey (B4,900++ for nine courses). Each includes à la carte dishes available on the menu at the same price and in the same portion.

Highlights include Ōra King Salmon (B290), a starter that ignites your senses with fresh orange fish and grape seaweed drizzled with yuzu dressing; and Berliner Senfei (B490), a dish of silky-smooth potato mousse, duck egg yolk, fermented beetroot and caviar.

Fish Mousse (B790) combines hamaji and trout roe, and gets a tangy hit from lemon dressing, while Obsiblue Prawn (B1,090) injects hints of wasabi in the buttermilk sauce that’s used to top New Zealand prawn tarta.

Other fulfilling plates include Anjou Pigeon (B1,490), which showcases Chef Mirco’s zero- waste ambition through the use of different parts of the bird, from the meat, to the wing, to the heart; and Iberico Pork (B990), which is prepared using a combination of European and Chinese cooking techniques. Scallion puree, mango and a flavorful sauce help liven up the dish.

Wrap up your meal with Guava (B490), a luscious dessert made with guava juice.

Rewind back some 10 to 20 years ago, when our Nanas and Pop-pops would drag us to a so-called “cookshop” restaurant, sit us at the table, and feed us dishes like pork chop or beef stew that looked Western but had distinctly Chinese flavors. 

If you happen to be one of those Gen Y-ers who had this kind of experience, then we’re happy to tell you that you can relive it again at Ang Morr, a new restaurant on Soi Sukhumvit 38 that pays homage to the Chinese-Western cuisine that was popular in Thailand back in the day.  

Launched by Yuki Srikanchana of the Nara Thai Cuisine group and creative director Bhanu Inkawat, the restaurant reinvents the cookshop culinary culture that can be traced back to the era of King Rama IV, a time when Western expats settled in the Kingdom and recruited Chinese chefs to cook for them. (“Ang mor” is actually a Teochew term, and what Thai-Chinese grammys and grampys call foreigners).

The popularity of cookshop restaurants waned in the ’90s, but Yuki and Bhanu thought that it was a good time to reintroduce it to Bangkok gourmands. Stylized as a “cookshop bistro”, Ang Morr serves original cookshop fare, but with a contemporary twist.

Recommendations include sweet corn soup (B260), pork chop (B360) and beef salad (B550 to B980), as well as stir-fried sweet and sour pork (B280 to B500) that uses apricot instead of pineapple to give a tangy zing to the sauce.

Have a go at the cold tofu (B240), which comes topped with crispy salmon and a zesty dressing made with soy sauce, and the ice cream with frozen egg yolk (B320), which elevates the traditional Thai dessert.

Come and explore cookshop fare amidst luxuriously photogenic vibes at Ang Morr on Soi Sukhumvit 38. The restaurant is open every day from 11:00 to 22:00, from Monday to Thursday, and from 08:00 to 22:00 on the weekend.

Focusing on local ingredients to create elevated Thai fare is nothing new in Bangkok, but only a few fine-dining players have managed to produce results that maximize the complex flavors of each ingredient, at the same time shed light on their origins.

One of the establishments that have succeeded in doing so is 80/20, the Thai restaurant on Charoenkrung Road that describes its dishes as 80 percent local ingredients and 20 percent chef’s creativity. These days, the creativity is attributed to Canadian culinary talent Andrew Martin, who is now on his comeback stint for the restaurant. 

Chef Andrew, who was 80/20’s chef when it first opened, has taken on the task of maintaining the restaurant’s Michelin-starred reputation. While some may buckle under pressure, it doesn’t seem to be the case for Andrew. In fact, he appears more confident in his revived role, and is eager to share more of what he’s learned as a chef and as a person since he’s left. 

The Signature Tasting Menu - the Upgraded Version encapsulates the essence of 80/20 and Chef Andrew’s competence. The menu consists of 15 big and small bites made with local surf and turf ingredients, with the main course paying tribute to the Samrub-style dining custom.

The meal kicks off with tiny bites that function like flavor bombs in your mouth. One reworks khanom buang (Thai crepe) as a savory bite, while another wraps a peanut ball within a strawberry. 

These morsels are followed by a tangy palate-cleansing drink, and more small, flavor-rich dishes such as an excellent gaeng som curry, a spicy roasted prawn, and Chinese fried rice with pan-seared dry-aged duck.

The main course is a Samrub set comprising red curry with grilled beef and deep-fried reef cod, both served with assorted pickled vegetables and jasmine rice.

Each dish packs a range of intense flavors that shock the palate, so intense that they may be too strong for diners who prefer milder tastes. (Don’t say you weren’t warned.) The spice, however, is balanced out by the subtle sweetness of two impressive desserts—a grilled chocolate with black sesame and lychee jelly, and coconut ice cream and cake with guava fruit.

The verdict: 80/20 is worth it. The Upgraded Signature Tasting Menu may be a bit pricey at B3,500++, but its value lies in how each dish is beautifully presented and how the entire set displays how far Thai cuisine can go. More importantly, the rather casual and rough-around-the edges ambience of 80/20 is a perfect starting point for those who wish to try on the fine-dining experience for the first time without feeling too awkward by all the white table cloth manners prevalent in other establishments.

The restaurant has everything you’d want in an all-you-can-eat spread, from delectable Thai cuisine to scrumptious international delights.