Pizza Massilia (Ruam Rudee)

Inspired by the Neapolitans who emigrated to France and the USA, Italian chef and restaurateur Luca Appino (La Bottega di Luca) takes a cross-continental approach to pizzas. Pumped out of two massive ovens from Italy, the pizzas here are delicate and refined affairs that often bear extravagant toppings sourced from Italy and France—think mortadella, truffles and fior di latte—all served in a calming blue and white dining room.

Sensi

This welcoming Sathorn back-street institution makes the most of its incredible produce. Aside from a la carte, chef Stefano Merlo’s tasting menus offer a fun, interactive version of Italian fine dining, pairing dainty creations like a burratta-stuffed tomato caprese salad with heftier meat and pasta plates, including darnnear the best lasagna you’re likely to find.

La Bottega Di Luca

Sardinia-born head chef Andrea Ortu ensures a menu that brims with serious D.O.P. produce scoured from the lengths of Italy—a rich Sicilian pistachio paste to cut through a plate of Brittany lobster and clam gnocchi, a Pecorino cheese foam atop unctuous lamb fragola, and classics like founder Luca Appino's black truffle cheese risotto. The classy dining room is primed for special occasions, while the dark wooden balcony offers a more relaxed vibe.

Arroz

With its terracotta-tiled garden and spacious, Mediterranean-referencing dining room, this is far more than your average tapas bar. The menu and food covers all sorts of paella and different rice dishes with an authentic Spanish taste as well as different tapas and a fine selection of well known Spanish wines. Most of the ingredients used here come from Spain, which helps to keep the flavors authentic. 

Ocken

The same team as Thonglor brunch favorite Roast, headed by chef Johnny Liu, here goes in for cross-continental small plates that are built for sharing and unafraid of creative flavor combinations—think butter-aged Angus ribeye and beef tartare with nduja aioli. The buzzy dining room is the embodiment of good taste, mixing green and terracotta tiles, tactile woods and lashings of stainless steel.

Akira Back

The first Akira Back restaurant in Thailand is a dramatic 37th floor destination that takes diners on a culinary and sensory journey. Using only high-quality ingredients, the chefs create contemporary, innovative dishes that reflect Akira Back’s cultural heritage and personal journey. This modern style of gastronomy is inventive, exciting and vibrant, blending Japanese and Korean elements with other international influences.

Penthouse Bar + Grill

The multi-story showpiece steakhouse atop the Park Hyatt goes all out. The interior of walnut woods and marble is stunning. The menu of red meat and seafood jumps straight to the premium stuff. The cocktails hit the price-to-quality sweet spot. This is prime date-night material.

R.Haan

The Thai fine-dining operation from celebrity chef Chumpol Jangprai recently received its first Michelin star. Here, it’s all about seasonal ingredients, hard-to-find dishes and authentic royal Thai cuisine in a traditional setting reminiscent of the early Rattanakosin era.

Haoma

Among Haoma's core values is a deep respect for nature. We strive to create the best flavors from what's available in our surroundings. "We grow what we cook, we cook what we love," says Chef DK. We try to bring the freshest organic Thai ingredients and produce and high quality sustainable meats to your plate, bringing together the impeccable flavors and plate presentations inspired by Chef DK`s Indian roots like never before.

Front Room

A culinary experience featuring Nordic - Thai Cuisine. Pure, locally sourced Thai ingredients are combined with Nordic cooking techniques such as fermenting, curing, preserving and smoking to create original visual and contextual flavors that are innovative yet familiar. Explored through a tasting menu or à la carte, combined with creative cocktails and matching wines, brings a unique setting to entertain and discover.