Opened for almost a year now, Charoenkrung’s hottest eatery 80/20 is back after a short break with a new menu and chef's table. 

Executive chef Napol Jantraget, recently named one of our young chefs to watch, is now joined by Canadian chef Andrew Martin and a full kitchen team, resulting in dishes which we think are better than ever.

There's still the emphasis on local ingredients and made-from-scratch elements, backed by Western cooking techniques, but even more distinctly Thai touches. 

The chef’s knack for making the most of only minimal ingredients is demonstrated in the Number One tea-smoked duck breast (B480), which comprises slices of smoky duck breast and pumpkin in a variety of guises (charred young pumpkin, flower and shoots, puree). 

Meanwhile, complex Thai flavors shine in the lamb tartare in Isaan dressing (B280), which also features an abundance of herbs and even some crickets. 

Desserts are another step up. We particularly like the pumpkin and basil dish (B220), which is an opera of different textures, harmonized with beautiful flavors all in one bite: crispy sable with nutty pumpkin seed kick, chewy roast pumpkin and tart basil seed, cold and aromatic basil ice cream and smooth and sweet pumpkin ganache.

You can also catch chef Napol’s nine-course tasting menu, featuring a daily rotating selection of dishes served in a chef’s table style at the kitchen counter. There's only room for eight diners a night from B1,800.