Blackitch Artisan Kitchen
This teeny-tiny restaurant goes big on local ingredients and sustainability.
Hidden on the second floor of ice-cream shop Gelabar, this small kitchen started out as a lunch-box business. Chef Phanuphon “Black” Bulsuwan's restaurant serves a maximum 18 diners, requires advance booking and offers hyper-local, hyper-seasonal ingredients twinned with expert curing methods. The B1,800 dinner gets you around nine courses made with 100-percent local ingredients.