Bangkok has no shortage of European food trends—Italian, French, Mediterranean—but these days it seems like it's their neighbors to the north who are making all the noise. From fusing with Japanese to Michelin purists, Bangkok’s Nordic dining scene is thriving.

 

The newest outpost from Swedish chef Björn Frantzén—the three-star Michelin chef and brains behind the eponymous restaurant empire from the Frantzén Group—has drummed up interest among Bangkok’s foodies. Decor-wise, the restaurant took over the space of a two-storey shophouse on Soi Yen Akat and converted it into a Nordic-style villa. Though Frantzén isn’t physically here himself, the food is helmed by head chef Martin Enström. His 5-course tasting menu (B3,500) sees modern Nordic cuisine with a touch of Asian influence.

 

7 Soi Yen Akat 3. Open daily 5.30pm-10pm. Tel. 087-344-8222. Booking via this link.

 

From the same owners of the minimalist, black- and white-clad Hands and Heart coffee shop comes H Dining. The kitchen is overseen by a young chef Kanta “Toiting” Siddidharm, who has a CV packed with stints at fine-dining stalwarts like Gaa, 80/20 and Noma. Considering her background, the food—a mix of Thai and Nordic touches—is naturally technique-driven while remaining simple and comforting. The all day dining menu includes hits like the pumpkin soup (B180) and the smoked salmon on rye bread, topped with seafood sauce, sour cream, herbs, and candied kaffir lime zest (B260).

 

 

Though a bit far away from the usual main street hangs, you can grab a simple but elegant cup of joe at this white coffee house in Pridi Banomyong Soi 25. Chef Kanta “Toiting” Siddidharm—who worked for fine-dining establishments at Gaa, 80/20, and Noma—oversees the food menu here with wide influences from Nordic Scandinavian cuisine. Try the endives and preserved nutmeg (B245) or the fresh organic salad topped with fermented nutmeg dressing, mozzarella cheese, and ham, or chicken liver pate (B165) served with crispy sourdough topped with free-range chicken liver pate, strawberry jam, and housemade cream cheese.

 

 

This Japanese-Nordic eatery is an eight-seat chef’s table project by chef Nattawat “Ter” Kasemwilas who competed in MasterChef Thailand Season 4. The restaurant was inspired by the book ‘The Noma Guide to Fermentation’ from Noma Restaurant in Copenhagen, ranked Number 1 in the World’s 50 Best Restaurants. The book explores using koji in fermentation, making sake, and different kinds of sauces. Koji-Delic offers a 10-course tasting menu at B3,500.

 

 

This is Denmark’s specialty coffee meister, known for their simple, Nordic approach to coffee and their flavorful, crisp, bright roasts are made in Charoenkrung. Situated in Talad Noi, the first outpost of the Danish roastery features a handsome slow bar primed for a range of high-quality caffeinated concoctions, beyond the usual suspects like americanos (from B120) and espressos (from B110).