Ginza Tenharu

Bangkok’s most pedigreed tempura omakase comes by way of Tokyo. Normally, you would eat in a tiny and understated 12-seat space inside Gaysorn Village while two chefs man glass-encased frying stations, where they perform culinary magic on top-shelf ingredients like Hokkaido scallops, Kobe beef, creamy sea urchin and seasonal vegetables across 11- and 12-course menus. For Top Tables Kitchen, the high-wire frying techniques are put aside in favor of more streamlined box sets—but no less indulgent. There are six set menus available, each of them distilling some of the restaurant’s best dine-in dishes into a convenient grab-and-go format. This is still high-level stuff. The wagyu rice set (premium wagyu sirloin A5 from Kagoshima grilled with salt, served with rice, soup, onion sauce and pickles) clocks in at B1,300. 


La Bottega di Luca

One of Bangkok’s most well-known fine-dining restaurants isn’t pulling any punches when it comes to its Top Tables Kitchen menu, which is still brimming with serious D.O.P. produce scoured from the lengths of Italy. Go all-out with a Brittany blue lobster lathered in homemade angel hair pasta with

 cherry tomatoes and basil (B2,590), or keep it on the more casual side with some classic tagliatelle alla bolognese (B540). You can also get a platter of DOP and IGP Italian cold cuts for B990, or a whopping 500g of DOP burrata with a side of 36-months-aged Culatello ham (B1,790). 


Pippa Restaurant

Pippa Restaurant has been one of the best places to eat in Pattaya since it opened last year (not to mention its perch on the top of the MYTT Beach Hotel overlooking the ocean offering an amazing ambiance). Good news, the venue has set up a Bangkok kitchen to bring some of that great food to the Big Mango. There is a pretty huge range of international and Thai-fusion dishes to choose from here. Ordering for one? Try the banh mi bao (slow-braised crispy pork belly served with pickled carrots, daikon radish, and sriracha mayonnaise, B234). Feeding a crowd? You can always go for the 1kg tomahawk steak (Australia Black Angus Beef grain fed for 270 days to maximize marbling, B2,337). Finish things off with a blueberry or lemon cheese pie (B150)—or, if you are like us, order several of them.