This spicy Nashville fried chicken specialist is brought to us by the same owner as Chu Chocolate Bar and Cafe. Fowlmouth imports flavors from the heartland of the American barbecue, with spices from American company Sonoran. The fire in the chicken wings and thighs comes from a blend of cayenne, habanero and a pinch of our bird’s eye chili. The chicken is brined in buttermilk and twice fried, ensuring long-lasting crispness with juicy and tender insides. 

This Vietnamese restaurant comes from the same owner as Madam Somtam, another Mahatun Plaza institution. The restaurant was inspired by Siriyakorn "Nicky" Thongton’s travels around Hanoi and Hoi An, resulting in staples like the eight-hour-stewed beef pho, which arrives in a traditional Vietnamese ceramic bowl, and nem nueng (pork neck dumplings). Less conventional but simply delicious are the grilled snails with minced pork, lemongrass and garlic. The restaurant’s decor is classic, with dark wood contrasted by colorful, traditional lanterns. 

Mahatun Plaza, Phloen Chit Rd. See full details here.

Infusion

Bone marrow, brick walls and dangling lightbulbs have arrived on the leafy Soi Yenakat. Infusion Eatery & Bar occupies the glass box that was once Le Petit Zinc French bistro, where it offers a formula you’re probably familiar with: fist-sized cheeseburgers on chopping boards and other bistro classics like crispy pork leg striploin steak. To drink, they've got a long list of regular craft beer names.

 

Soi Yen Akat. See full details here.

 

 

James Cheese

Khao

Kika

Mozza

Prelude

There’s no back seat at Prelude, with wine, food and cocktails each helmed by one of the three talented partners, friends from their Culinary Institute of America days. The wine list falls to restaurateur Holly Chiu, a certified sommelier. In the kitchen is Singaporean chef Cong Wen, whose fascination with Southeast Asian flavors is evident in dishes like Tartare, cubed catch-of-the-day with a kapi (shrimp paste) mayo, turmeric yogurt and dill oil. Meanwhile Calvin Fong mans the '80s-inspired, back room bar Pink Flamingo, which serves up menu-matching drinks with tropical inflections. 

Arena 10, Thonglor Soi 10. See full details here.

 

 

Thai Niyom

Convent Road’s Vesper has split in two. On half is the vibrant Via Maris, where Sardinian-born head chef Francesco Deiana explores the heavily-spiced flavors of the Mediterranean, from North Africa to the east. Try the crab bomboloni (B290), dough-like fried balls stuffed with crabmeat and lemony sumac spice, or the lighter “Mediterranean Mess” (B320), which uses house-made harissa to zest up a dish of cumin roasted carrots, fennel salad and tangy preserved lemon. The Moroccan-style tagine of couscous with eight-hour braised lamb shoulder is another must-order. 

Convent Rd. See full details here.