This Sukhumvit restaurant dabbles in international cuisine, but its trademark remains its full-flavored Thai dishes, like wagyu Massaman curry, made with predominantly locally sourced ingredients.
The moment Thitid “Ton” Tassanakajohn (of one-Michelin-starred Le Du) officially became a celebrity chef might coincide with the opening of this restaurant. With Baan, chef Ton abandoned the contemporary techniques he mastered in New York and returned to his roots, producing great everyday Thai food at pocket-friendly prices, vaulting him into the collective culinary conscious. Co-run by his brother Chaisiri, Baan is still riding high on that winning formula.
Designed to recall an old upper-crust train carriage, Burapa deals in the flavors of eastern and northeastern Thailand, specifically Trat province, like pork curry with cha muang leaves and seabass in a sour-spicy soup. That should come as no surprise, as Burapa is the sister restaurant to Sri Trat, the sleek, sexy, filled-to-the-gills Phrom Phong venue known for its eastern fare.
Thai fine dining restaurant Celadon serves very, very artfully presented Royal Thai-inspired cuisine. Expect mild flavors that don’t distract from top produce, served with beautiful presentation. Bonus? You can dine on terraces surrounded by lotus ponds.
Before the pandemic forced every bar and restaurant into a sudden shutdown, DTF, short for Dao Tu Fook, had just opened on Chakkaphatdi Phong Road. Now, this new Sino-Southeast Asian throwback in the Old Town is ready to get back to business. The restaurant features the stripped-down, shophouse aesthetic of the 1950s and ’60s post-war period in Southeast Asia. Meaning, the interiors are made to resemble a state-run food shop like you might have found in Hanoi.
Fresh off gaining a Michelin star at 80/20
, chefs Napol “Joe” Jantraget and Saki Hoshino opened this standalone, nam prik
-dedicated shop-house restaurant. Since going upscale at 80/20 in early 2019
, the pair have become known for their refined approach to Thai cuisine, but here they dial it back to basics under the premise that everyone should have access to good food. Examples include braised tofu with eggplant nam prik and grilled pork with nam prik kapi.
At this award-winning hotel restaurant, the cuisine is curated to showcase the history, bounty of ingredients and culture from the ancient Kingdom of Sukhothai to the Rattanakosin era. In other words, expect palace-influenced Thai cooking prepared with refined cooking techniques and presentation befitting royalty.
The very definition of “OTT,” Osha hosts a menu of reimagined Thai dishes in a dining room crowned with a gold-leaf-coated stairwell and elaborate wallpaper depicting scenes from Thai mythology. Dishes like the Ocean & Flora salad highlight the menu’s two strong suits: premium produce and botanical flavors. Elsewhere, weary staples like green curry are dressed up with spherified pearls of coconut milk.
This scenic riverfront Thai restaurant overlooks the Chao Phraya River and Wat Arun, giving it plenty of bonus points for style and setting. The two-story venue serves a range of traditional Thai food favorites transformed with a wordly bent. Think massaman duck tortellini or lemongrass- and galangal-poached lobster served on brioche.
Led by US- and Thailand-trained chef Dylan Eitharong, Saladang Dining Hall is the buzzing Thai bistro you wish you had in your neighborhood. Bold flavors abound in dishes like the pomelo salad with smoked chicken or the beef yellow curry with long eggplant.
Here, chefs cook dishes derived from Thailand’s lesser known countryside recipes, using goods sourced from local food growers that care as much about food as the kitchen team does.
This “Thai-style izakaya” excels in the type of creative spins on traditional street food favorites that set pulses racing. Set on still-buzzy Thonglor, the brainchild of food writer Jarrett Wrisley and wife Candice Lin keeps things fresh with weekly specials, a laid-back vibe and a signature cocktail list brimming with creativity.
Taan runs with Bangkok’s pack of locally focused, innovative-yet-devoutly-Thai restaurants usually found in Charoenkrung back alleys or converted warehouses. There’s only one catch: this one sits inside a perfectly air-conditioned glass box 25 floors above Bangkok in the Siam@Siam
hotel. The food is uncompromising, inventive, soulful and balanced.
Thai Lao Yeh does fiery Lao, Northern, Isaan and a few Southern dishes in an elegant boutique hotel
meant to evoke the home of an affluent family in 1920s Asia. The flavors are loud and clear, as opposed to the more rounded, five-flavor Central Thai cooking. Just as importantly, all the ingredients feel incredibly fresh and service is impeccable, all of it amid marble tables, brass cutlery and hardwood antiques.
A glistening gold and red sign welcomes you into the two-level space, where you’ll find pork ribs in Isaan tom saep (spicy soup), Chiang Mai deep-fried pork belly, southern classics and more. The restaurant claims to use the best ingredients to make the best-tasting Thai dishes from the North to the South.
Despite its striking setting—a 100-year-old house that pays homage to Thailand’s rich heritage with a faux-museum of antiques and old photos—The Local’s menu still manages to take the spotlight. Focusing on hard-to-find Thai court recipes and regional products, authentic Thai flavors burst from century-old recipes like beef in spicy herbal soup and Thai mackerel in coconut milk, all served in a warm and bright dining area.