Sorn

Sorn should come as no surprise. This year, they celebrated their sixth year as one of Bangkok’s best restaurants—complete with a big reputation for Southern Thai cuisine and an even bigger reputation for being hard to book. They’ve garnered two Michelin stars and this year were able to get No.11 on Asia’s 50 Best Restaurants. For those of us in Bangkok, this is the spot to beat. Chef Supaksorn 'Ice' Jongsiri makes Southern Thai food in a way that elevates the entire cuisine. Creative flair, world-class produce, temperature sensitive dishes, seafood you just can’t believe—this unique restaurant has been on the bleeding edge of Thai food since it opened. Even their signature Southern crispy rice salad brings a level of visual theatrics that transforms a simple dish; at the same time you can see a level of precision rarely seen in Bangkok delicate dishes like their Crab Stick made from Surat Thani blue crab.

Gaa 

Chef Garima Arora is unstoppable. Gaa is a mix of modern and classic that does something rare with fine dining: It makes it fun. A long time favorite of the Thonglor foodie, this spot isn’t just about the food, it’s about the vibe, the service, and creating Indian fare that defies definition. The first female Indian chef with two Michelin stars, Chef Garima Arora is a superstar for Bangkok foodies. There is, of course, the innovative tasting menu, but you can just as easily go into Gaa for some a la carte or a cocktail. It’s science-based gastronomy done right and with Indian flavors that are both new and familiar. This is a space where you can try a delicately crafted Thai garam masala on tandoori butternut with smoked tofu lathered in sweet onion soup or a chocolate version of Indian mithai. But the best part about Gaa is that they are always ready to switch it up.

Baan Tepa

Chef Chudaree ‘Tam’ Debhakam redefines Thai food in this third-generation ancestral house, elevating the cuisine to international stardom. Always keeping things fresh, they’re set to launch a new seven-course menu at the end of the year. This was the No.1 pick for Top Tables last year, and, in addition to garnering their second Michelin star, Tam took home the Michelin Young Chef Award. This year Tam has elevated the menu with the Crab Crab Crab v.2—so good she named it three times and then made it again. This dish is an ideal example of how Baan Tepa showcases the diversity of ingredients with a top-down Thai cuisine experience. Even something as simple as chicken liver is transformed into a pate with Khao Mao Rice Sourdough. But the menu is not just a celebration of Thai flavors. This space is about exploring familiar flavors; the Tom Jew takes directly from Baan Tepa’s garden, fusing peanut milk custard and pea sprouts, smoked oyster, clams, and caviar. 

Potong

Cote by Mauro Colagreco

Suhring

Ever since its debut in 2017, Suhring has been wowing the city with their German-inspired tasting menu that’s equal parts experimentation and nostalgic home cooked recipes. The twin chefs Matthias and Thomas Suhring’s work has propelled the Bangkok fine dining scene forward, garnering international recognition with every passing year. Offering a lunch and dinner service, the dishes highlight German culinary methodology from fermenting to traditional German comfort grub. The Suhring Erlebnis tasting menu is divided into three chapters and spans over 10 courses. Each plate is meticulously arranged into a bouquet, whether its their take on the labskaus—a signature Hamburg dish traditionally consisting of corned beef, potatoes, and onions—upgraded caviar or the 10-day aged duck served on a bed of grue de cacao and vanilla. Their dessert reinterpretation of the Schwarzwälder Kirschtorte, or black forest gateau. Still keeping with the multilayered theme, the treat comes with 72% dark chocolate, vanilla, and cherry.
 

Inddee

Inddee opened with bang just last year and they have gone from strength to strength. Making Top Tables 2023 after only being open for a few months and garnering their first Michelin star in under a year, they’re pumping out creative eats spanning India that aren’t afraid to get a little spicy. The fare comes from the mind of charismatic head chef Sachin Poojary, and this year this hot new spot launched a new menu. With nine courses (including a veggie option) and seven courses, the space’s new fare stays true to the venue’s storytelling identity. Inddee focuses on creative Indian cuisine in dishes like the When the Portuguese Came, featuring a flavors indicative of a Indian food fusing with the outside world in the form of carabinero shrimp in a tangy Recheado in coconut-fruit and shrimp fat and cold shrimp dish inspired by Goan-style Ambotik. And don’t miss out on their deep wine list, boasting more than 600 bottles and a sommelier that isn’t afraid to be bold. 

Wana Yook 

The talented Chalee Kader is behind some of Bangkok’s most noticeable culinary projects, from the innovative 100 Mahaseth to the casual fare of Mickey’s Diner. At Wana Yook, the concept is simple yet refined. It zeroes in on the familiar khao gaeng but kicking up the creativity like you’ve never seen before. We are used to having khao gaeng in a casual, uncomplicated context—a quick bite at lunch, for instance. This is when chef Chalee comes in with a 12-course spread that will slow things down and allow the customers to indulge in regional Thai presentations. The foundation of the meal is propped up by various types of rice sourced from all around the kingdom. Then, it all comes down to the “gaeng” or the curry itself. Wana Yook aces the tangy and savory clear broth such as the tiger prawn tom khlong and gives a nod to the heavier massaman curry by infusing the elements with their premium beef cheek cut served alongside satisfying chicken skin and pickled mustard salad. Though they are famous for their deconstruction of the kanom piakpoon, a somewhat gelatinous sweet coconut dessert, the other treats like the toddy palm cake are equally enticing.

Nusara 

Those who already familiar with Chef Thitid “Ton” Tassanakajohn’s game expect quality innovative Thai cuisine at spots like Le Du. Taking a departure from the seasonal and experimental concept, Nusara is all about heart. After all, the restaurant is a joint project with Chef Ton’s two brothers. The recipes and namesake pays homage to their grandmother who passed away in 2020. With a limited 10-person seating and a 12 course tasting menu, the dishes take a page from their ancient family recipes where traditional Thai cuisine meets contemporary flair. Chef Ton refers to the menu as “Colorful Thai Cuisine” to capture his grandmother’s joyful spirit as well as the rich history of the location. To start off, chef Ton offers an elevated selection of seafood bites from Hokkaido scallop miang sauce served with ginger torch sorbet to the slightly heavier crab curry and crispy noodles. Keep an eye out for their Naam Phrik Si Pak, the four region Thai chili paste that’ll take you around the country, and the green curry consisting of crunchy dumpling and organic Nakhon Pathom chicken. Nusara also doesn’t skimp on dessert. It takes the time to guide you through the palate cleansing pink guava and roselle, Thai-style young coconut sago, and Thai tea ice cream sandwich, just to name a few. 

Ore

Ore is perhaps the most original opening in recent years. Ore, the exclusive eight-seat chef’s, opened its doors in January, following months of anticipation. Spearheaded by Dimitrios Moudios of Lahnyai, this food-first spot features a carte blanche tasting menu of 25 to 30 dishes that aren’t afraid to take risks. The concept at Ore is borderless dining, stripping away all culinary excess and returning to the basics: minimalism combined with an extreme level of precision, artistry, and elegance. Fresh spring water sourced from Sai Yok is the cornerstone, untouched by machinery, ensuring a pure base for cooking. They exclusively use organic veggies because only high-quality vegetables allow for simple cooking. Minimalist does not mean simple; some of the best examples of paired-back cuisines are complex. The name “Ōre” goes back to Moudios' roots and is derived from the Greek term for “something you like.”

Jhol

Bangkok is always going to need Jhol, the space that makes Indian fine dining accessible and exciting. Chef Hari Nayak does Indian coastal cuisine in a way that’s both elevated and affordable. Part of the appeal of Jhol is that it’s a relaxed atmosphere, and they can boast some pretty interesting takeovers in the past year, including Slink & Bardot out of Mumbai and Bangkok’s own Birdies. Dishes like their Kerala mutton roast stay true to the coast in the most authentic way, and their tangra chili crab brings in a little Chinese with Kolkata style. The Bangkok dining scene owes a lot to Jhol. 

Samrub Samrub Thai

Run by husband-and-wife duo Thanyaporn “Mint” Jarukittikun and Chef Prin Polsuk, formerly Nahm and Mandarin Oriental’s Sala Rim Naam, Samrub Samrub Thai is a unique space for people who like Thai cuisine with novel flavors and ingredients. The fare here is careful but unpretentious—and they know how to pack in a little spice. Their menu changes wildly, but they’re always inspired by change; in August of this year the space built a menu from cookbooks from 50 years ago. You can’t help but be interested in what they’re cooking up in Prin’s kitchen. 

Haawm

Haoma 

Blue by Alain Ducasse 

Canvas

Canvas, as the name suggests, is where food meets art. The mastermind behind this venue is chef and culinary art curator Riley Sanders. This space is best known for playful decorations and artful platings, giving each dish a distinction to complement the tasting menu journey—a style that won Canvas last year’s Best Tasting Menu at Top Tables. The interiors of this space—wooden and leather furniture and white tiles—enhances the visual journey. One favorite this year is the nerikomi dumpling which features seasonal cheese from northern Thailand in a beet and sweet basil sauce. 

Le Du

Chef Thitid “Ton” Tassanakajohn might be accused of reinventing the wheel when it comes to Thai cuisine—and it works. There’s an option of either a four or six course menu, and this space has been famous for the signature khao che and khao kluk kapi, but new editions venture into the realm of seafood dishes, such as the cobia served with coconut sherbet as an amuse bouche. Le Du, meaning season, is a concept reflected in their interior design. The ceiling is lined with Thai ingredients encased in glass tubes.

Mezzaluna

Mezzaluna, meaning “half moon,” offers an elegant experience on the 65th floor of the State Tower. Under the guidance of the mastermind chef Ryuki bringing quality ingredients from his hometown in Niigata prefecture, the chef crafts unforgettable dishes that you can find only in Mezzaluna—and don’t forget the world-class wine cellar. Each table offers some of the best views of Bangkok amid the crisp, luxurious decorations of white linen, white flowers, and vivid chandeliers.

Sushi Masato

Simple, wabi-sabi, and elegant—Sushi Masato resonates with the spirit of sushi restaurants in Japan, led by chef Masato who has been offering an exclusive traditional omakase sushi bar for more than 20 years with friendly service and warm atmosphere. Upstairs, Raw Bar Masato is available for traditional Japanese seafood prepared by Sushi Masato’s team specializing in sea urchin and seasonal Japanese oysters, as well as a wide range of sushi made of the best products from Toyosu market in Tokyo. 

No Name Noodle

Shinji Inoue hit the Bangkok dining scene with a bang in 2022, creating a venue for ramen lovers that the city really needed—think handmade noodles, top-quality ingredients like Kombu seaweed from Hokkaido and dried fish, and a proper rush for a table. Diners have just 40 minutes to slurp down their noodles, but this dining experience has been a hit with Bangkok who just can’t get enough of Chef Shinji Inoue’s bowls.

Elements

Inspired by French style and Japanese cuisine, Elements offers three tasting experiences: Ku-Ki, Chikyu, and Mizu. Amid the views of downtown Bangkok at the Okura Prestige, dark wood interior design, and dim warm lights, chef Ciel Bleu’s brand and the professional team behind him present a seasonal menu that balances Japanese techniques and flavors with fine dining flair. Chef Gerard Villaret most recently launched their Autumn Guestronomic Journey, featuring Ishikawa Kinmedai a la Menuiere and Pigeon On Croute De Sel, featuring pigeon with shitake mushrooms, Awaji onion, and a rich Madeira foie gras jus.

Mia 

Mia, the brainchild of Pongcharn ‘Top’ Russell and Michelle Goh, has been in town since 2019. It is a contemporary take on fusion Eurasian cuisine set in a two-storey house with the ground floor dedicated to an in-house bar and the top floor taken over by the dining area which you’ll recognize by their warm tropical wallpaper. Their “Taste of Mia” menu mixes the old with the new, emphasizing on seasonal ingredients and pays attention to local and global festivities. They have a five course and eight course tasting menu. Vegetarian, vegan, and optional wine pairings are available as well. 

Clara

Beloved among Thai and foreign foodies, the Italian fine-dining restaurant from seasoned Italian chef Christian Martena and maitre d Clara Del Corso-Martena has kept standards up since its inception in 2019. The two-storey bauhaus villa is surrounded by a sculpture-filled garden. Their tasting menu and seasonal options balance finely imported produce, Italian flavors, and complex textures with fine-tuned service. The signature line up contains a classy blend of Italian fare—think oysters, scallops, riso, spaghetti, and steak. Their Seven Region menu shows off even rarer ingredients like otoro tuna and veal. 

Acqua

A dash of Phuket, a sprinkling of the Mediterranean—and you’ve got Acqua Bangkok. Alessandro Frau, the mastermind behind Acqua, serves modern Italian dishes with an innovative approach, using traditional recipes to hone up cooking techniques with a wide range of imported products from Italy, France, Spain and Japan. The venue offers 60 seats in the room with refined design and customers can be relaxed with an informal and friendly atmosphere. Also, this is a wine list you don’t want to miss. 

Santiaga Mexican Cuisine

This spot in Mahatun Plaza really broke the mold when they came out with their Mexican omakase in 2022, and ever since they’ve been the spot to beat for high-end Mexico fare. Finally launching their a la carte option last year, this spot has garnered some hangout vibes to go with its Latin American pedigree. In September Santiaga launched their monsoon menu featuring beef tongue Lengua Taco and the Tuna Taco with hickory-smoked tuna; for something heartier, they opted for a dry-aged duck in pipian sauce and pickled onions. 

Cross BKK

With a contemporary design, Cross cooks up Chinese-French cuisine—a unique combination to be sure. With the skills of chef Ice Sivapon and chef Kun Kuntika, they blend the cuisines to produce the likes of Argentinian tenderloin with Sichuan peppercorn and birds’ nest soup mixed with a French flare for flavor. The counter bar accommodates up to 12 seats surrounded by comfortable.

Coda

Chef Tap takes contemporary Thai cuisine up a notch at Coda. He draws inspiration from his family's eatery in Mahachai to create a fine dining experience inside an elegant, two-storey dining room featuring high ceilings and spacious floor-to-ceiling windows. Customers are treated to a 6-course seasonal tasting menu, where the chef blends modern culinary techniques with a deep respect for his cultural roots.

Cadence by Dan Bark

The Korean-American chef Dan Bark offers progressive American cuisine in a sophisticated setting. The fare here draws from his background in Chicago by skillfully melding Western and Asian tastes in a wide range of dishes. Open for a 15 and 11 course dinner menu and a six course lunch on the weekend and, on the menu, you’ll find familiar dishes paired with the rhythmic, exacting service you get from Cadence.

Den Kushi Flori 

Den Kushi Flori is the joint from chefs Zaiyu Hasegawa of Den and Hiroyasu Kawate of Florilège. The pair have combined French and Japanese culinary techniques served (mostly) in the form of omakase skewered bites. The Bangkok kitchen is led by chef Susumu Shimizu who has incorporated local touches in their revolving menu. Keep an eye out for their clay pot rice served with variations of meat throughout the seasons. Their latest rendition includes juicy beef and gelatinous pork belly.

Igniv

The brainchild of Swiss chef Andreas Caminada, Igniv offers seasonal menus that keep diners coming back for more. The big shakeup this year was the departure of David Hartwig and the appointment of Arne Riehn as head chef, but Igniv remains a favorite for Bangkok fine diners. Their summer menu this year boasted 19 handcrafted dishes in the sharing style that has come to define Igniv, with a special focus on fruits and smokey dishes that blend well with the Bangkok heat.