Ash Kickers Briskets & Bourbon

Ekkamai’s newest arrival may classify as an American smokehouse, but don’t arrive expecting to find barbeque ribs drenched in sweet tomato sauce. Here, the succulent, tender wood-smoked meats are left to speak for themselves—no sauce necessary. Chef-owner Colin Stevens and co-owner Gary Stewart draw their smoking methods from across the US with one caveat: only wood is used (no gas or charcoal). Go the whole hog with the Ash Kicker Combo, which overflows with brisket, pork belly, kuala pork, smoked wings and hot link spicy sausage. Vegans are even taken care of with the Veggie Platter.

Ekkamai Soi 12. See full details here. 

Clucking Donut

The people behind the Thai bean-to-bar chocolatier, Malai Chocolate, have launched a new concept all about fried chicken and donuts. The Nashville-inspired hot chicken ranges from BareNaked (simple, no heat) to Shittin’ Fire, a heady mix of habanero chili, Carolina reaper and Trinidad scorpion. The chicken is brined and doused in a secret recipe that contains over 30 different spices. Try your chicken with their donuts, which are made fresh in-house daily and have a cake-like texture.

Petchaburi Soi 47. See full details here. 

Hinoya Curry

Move over Coco Ichibanya, there's a new curry contender in town. Launched in 2011 in Yushima, Tokyo, by Masaru Hiura, this shop took out top honors at the Kanda Curry Grand Prix 2013, an annual festival that sees curry shops from around Japan take part in a cook-off with winners selected according to the votes of attendees. Masaru's curry, which he claims was inspired by his grandmother's recipe, certainly brings something new to Bangkok's quick-stop curry scene—the sauce is sweet and tangy, not to mention incredibly rich thanks to hefty chunks of beef or pork. 

The Market, Ratchadamri Rd.. See full details here. 

Hishou

Born in Japan’s Nikko brand of mid-range hotels, Hishou is causing a stir on Thonglor thanks to its all-you-can-eat tempura sets and buffet of homespun Kyoto-style dishes. During dinner service, choose from 18 different deep-fried courses including horse mackerel, white fish, shrimp, sweet potato and asparagus. Or upgrade to all of the above on top of 12 premium items such as snow crab, scallop and camembert cheese. But the tempura’s just part of why people turn up here. Help yourself to trays of fresh salmon and tuna maki, bowls of soba and steaming pots of chicken and fish stew at the central buffet line.

Hotel Nikko, Sukhumvit Soi 55. See full details here. 

Lao Dtom Lao

This Old Town newcomer serves up incredibly affordable—and tasty—Lao cuisine in a setting that's fun and effortlessly hip. Though under the same owner as nearby Mediterranean mainstay Seven Spoons, the cuisine here is led by a Lao chef, who uses thick ribbons of papaya and bitter Lao olives in the tum Savannakhet; dark mushrooms in the thick and herbaceous spicy soup served in a clay pot; and pickled vegetables, crispy pork rind and salty riverweed in the mee kua Lao—Laos’ sumptuously flavorful version of pad Thai.

171 Chakkaphatdi Phong Rd. See full details here. 

Old Street Bak Kut Teh

MBK Center, Phaya Thai Rd. See full details here. 

Paii

Following the departure of Fatih Tutak from The Dining Room at The House on Sathorn, French restaurateur Fred Meyer (Issaya Siamese Club, Namsaah Bottling Trust) has climbed aboard with this new modern Thai seafood concept. Expect chargrilled giant river prawns in choo chee curry sauce and French razor clams, flambeed tableside with house-made XO sauce.

The House on Sathorn, Sathorn Rd. See full details here. 

Quince

Bangkok’s nose-to-tail pioneer (opened in 2012 on Sukhumvit Soi 45) is back with a sleek new mid-century look of teal, velvet, leather and—as well as a whole new menu. Aided by a wood-fired oven, chef Charlie Jones turns out barbecue octopus with Jerusalem artichoke ajo blanco (a Spanish cold soup) and wagyu bavette steak.

Siri House, Soi Somkid, Phloen Chit Rd., 094-868-2639

Song Fa Bak Kut Teh

From humble beginnings as a ‘60s push cart, Singapore’s Song Fa Bak Kut Teh now boasts over 20 branches across Singapore, Indonesia, China and most recently Thailand. From within CentralWorld, the Bangkok flagship conjures a streetside ambience with colorful tiles, wooden shutters and small round stools. The tender pork ribs come in an addictively peppery broth—be sure to take advantage of their unlimited soup policy. Come with friends and share the braised pork belly or try the Thai-exclusive rice porridge with some patongko (dough fritters).

3/F, CentralWorld, 999/9 Rama 1 Rd. See full details here.