Noodle soup, somtam, grilled chicken, pad krapow: we all eat these things every day and usually it's just a matter of wandering through the neighborhood a bit until you reach your favorite stall. This is always going to be the bedrock of Thai food (that, and maybe grandma cooking up gaeng som on the weekend). But we can’t survive without our favorite high-end Thai places either. They push the boundaries of traditional flavors and dig up age-old recipes that are sometimes impossible to find day-to-day. This week, we’ve lined up three elite-level Thai restaurants from Top Tables Kitchen to help scratch that itch without leaving the house.


Saneh Jaan

The Michelin star-winning Saneh Jaan has long been one of the city’s best Thai fine-dining establishments, known for its refined take on ancient Royal Thai recipes. But you don’t have to be sitting inside it’s majestic dining room to try these old fashioned classics. Its Top Tables Kitchen takeaway offering covers a massive assortment of the venue's best a la carte dishes and set menus. Knock back a few of the beautiful stuffed flower-shaped dumplings (B320) or rice crackers with minced pork and shrimp dip (B380) or dig in to the sizzling mon red curry with grilled pork (B550) if you want some heat. They also offer massive set menus, like the jaan hom set (B2,500), which comes with a whopping 12 dishes to feed the whole fam.




Taan runs with Bangkok’s pack of locally focused, innovative-yet-devoutly-Thai restaurants, this time with a “hyper local” bent that sees them source produce from farmers within the surrounding area—most of it from Royal Projects farms or others nearby. Examples of this in play come from the likes of the himawari wagyu beef with organic jasmine rice (B380), made with organic Thai wagyu beef sourced from Incha 786 Organic Farm in Suphanburi Province. The deep-fried pork belly and sweet tamarind sauce (B260) comes from a local farm in Nan. The list goes on. Our pick? Splurge on the pinto set menu (B1,850), a mixture of nine different dishes delivered in a beautiful stack of pinto boxes that you get to keep after your meal.



At Baan, one of Bangkok’s leading Thai chefs, Thitid Tassanakajohn (Le Du), retreats from the modernist culinary techniques he learned in New York in favor of homey, everyday Thai meals. The menu highlights how seriously the chefs takes their produce, telling you all about the eggs from Udomchai Farm, beef from dry-aging king Company B, seafood from sustainable fisheries in Prachuap Khiri Khan and organic rice from Sisaket. Some standout takeaway options for Top Tables Kitchen include pra kor moo yang (Baan’s signature spicy grilled pork jawl salad, B327.10), massaman curry with braised lamb belly (B551.40) and the kai pa loew (five-spiced egg stew, B233.64). The menu is massive though, so those dishes are only scratching the surface.