There's a serene sophistication to chef Dan Bark's intimately scaled chef's table restaurant above the Danish craft beer bar Mikkeller. While the dining room keeps things Nordically simple—walls are a subtle, cool mint, lighting is bright yet inviting—the tasting menu bursts with impactful and labor-intense flavors.

2019 saw Charoenkrung's hipster hangout go upscale: kitchen bar seats, tasting menu, wine pairing and craft cocktails. Fermentation remains at the heart of chef Napol Jangprai's 13-course menu, whether its a sinfully crisped slice of pork belly topped with infused mushroom and served with a fermented chili sauce or a tangy coconut cream with smoked goby fish. Desserts by Japanese pastry chef Saki Hoshino forego sweetness in favor of sublimely challenging new flavors.

L’Atelier de Joël Robuchon is a unique dining approach where chefs experiment, create and work on new ideas in front of customers who are seated around a high bar facing the open kitchen.  Chef Robuchon’s intention is to create a high level of interaction between chefs and diners, encouraging the chefs to better their craft. This presentation immerses guests in a dining experience where guests are part of the action. Likewise, the service demonstrates an attentive sense of care and warmth to make this French fine dining experience a relaxed experience.