Blink and we’re well past the mid-way point of 2024. To fuel you through the remaining months, we’ve compiled 50 hot new restaurants that have opened since the beginning of the year—a list for every type of foodie. BK is serving up New Orleans fare, hot new ramen specialties, homemade ‘za, and more. Scroll for your top picks. 

 

 

If you’re a fan of Italian cuisine, you know About Eatery. Asoke’s favorite Italian dining room has refashioned itself into Al Gatto Nero, an approachable trattoria space. They kept up with the pasta quality and are showing off their fresh homemade pizza with the venue’s very own oven. Their slow-cooked beef cheek is paired with some mash and cream. Stewed in a rich red wine sauce, the beef cheek offers texture so delicate that you can slice it open without using much force with a single fork.

 

 

Having launched two previous successful openings in Huai Khwang and Silom, the beloved Lebanese and Indian joint is set up in Sathorn Soi 6 just a couple of BTS stations away, but it sure makes a difference when you don’t want to trek back to the office after a big lunch. The new venue features the mysterious “flavor meets entertainment” concept and promises an eventful welcoming. 

 

 

 

Baba’s casual Indian bites, situated in Marche Thonglor, is all about showing off their fire and smoke mastery in an upscale and cozy dining spot. For extra authenticity points, the restaurant imports key ingredients from India and uses seasonal produce from Thailand for local flair. You can start with the bitsize mimosas and pair their black truffle cream cheese naan with some spicy lamb vindaloo. The tulsi chicken tikka is just one of the dishes that this joint chooses to show off their fire. 

 

MF, Building C, Marche Thonglor, 150, Thonglor. 082-854-5826. Open daily 11:30am-10pm.
 

 

The recently opened space at Besides Umi (stylized as BESIDES Umi) at Velaa Sindhorn is a twist on the classic omakase spot for an afterwork drink destination. The menu is divided into small plates—ranging from the simple binjin tomato in dashi jelly (B150) to the abalone with kimo sauce croquette—and sharing plates including charcoal grilled bigfin reef squid (B480). There are also individual single dishes: Yaki Inaniwa udon and an organic ground beef Japanese curry (B400). Things get serious with their sushi platters and raw bar, featuring an omakase sashimi platter and negitoro maki. 

 

 

 

Silom’s new Italian restaurant comes with its very own wine cellar. Though the presentation might look familiar, the focus is all in the quality ingredients. The Japanese Hamachi Crudo is sliced in satisfying bite-sized parts before being drizzled with yuzu lemon and topped with wasabi. For dessert, don’t miss out on the 70 Chocolate Mousse (B390), a fine textured mouse served with vanilla gelato, a sprinkle of salt, and a drizzle of olive oil. The vibe is right for a night out with friends or a special occasion celebration.

 

 

 

A little further down the bustling Thonglor streets and the fertile ground for cafes in Pridi, Pattanakarn is an untapped location for restaurants. As the name suggests, it’s all about the pizza at this spot. We recommend the classic margherita (B299) made from sourdough marinated up to 36 hours before using. The slices render a soft and fluffy feel which bodes well with their sweet tomato base and fresh basil.

 

 

 

This Sathon cafe is taking the saying “an apple a day keeps the doctors away” quite seriously. DYSF (short for Darlin You’re So Fine) is a two-story brunch to late night eatery serving several apple based items. From apple cranberry salad, caramelized apple bruschetta, to apple soup, who knew that apples can be so versatile! If the fruit isn't your thing, fear not, the dining spot also nails down pastas, fish and chips, and other classic brunch bites that we all know and love. 

 

 

 

Hailing all the way from Hong Kong, the popular sourdough pizza and donut outlet has settled its first Thai venture in Gaysorn Amarin. Since their ‘zas are smaller than your standard size, you can probably finish the entire wheel by yourself. We recommend the parma topping which uses parma ham that’s imported from Italy. The peppery mushroom sauteed with truffle oil and garlic adds a bed of richness at the bottom while the fresh rocket on the top keeps things light and takes a bit of guilt away from that hearty meal. They also got donuts served piping hot with hit fillings like nutella and jam. 

 

 

 

Bangkok’s favorite Mexican food brothers, Itzco and Tlahui Calva, who have been dishing out the goodies at Missing Burro in Thonglor for years, have opened a new spot on the Southside of Thonglor, Dos Burros. This new space adds a little something special to their offerings on the other side of Thonglor—notably, breakfast, as they’re open at 8am. The breakfast menu includes the classic huevos rancheros with two sunny side up eggs and a tatemada sauce, as well as the huevos a la malagena featuring two poached eggs, shrimp, green peas, and corn tortillas. All breakfast dishes come with a coffee and freshly pressed orange juice.

 

 

 

Just when you thought Bangkok had its fill of brunch spots, another one hits the scene with a fresh take. Earthy Society came through with an ambitious MO: using their menu to introduce customers to Thai ingredients. Take their Turkish Poached Eggs which sources organic eggos all the way from Nakhon Pathom or their fish and chips menu which has a rotation of different fish every week depending on what the Lantao fishermen can catch.

 

 

Ega, known for its experimental local Thai food menu on Songwat street, has launched its little sister project, Ega Luv Seafood. As the name suggests, the spot shines with its seafood ingredients: grilled, steamed, boiled, and baked to your delight. The sunny side galaxy shrimp platter features three huge sunny-side-up dishes surrounded with juicy shrimp.

 

 

This ramen specialty space has already garnered quite a following in Singapore. In the One City Centre Building (OCC), Enishi Ramen has landed in the heart of the city for Phloechit busy bees to check out their premium grade fresh noodles and broth. Try the Dan Dan Noodle (B480) packed with pork, minced duck, fried onion, over 20 kinds of spice, and an onsen tamago coating the noodles with a bit of richness. 

 

 

 

Intending to run an all-day brunch eatery with a low carbon footprint, Et 1.5 gathers their produce in house. The eggs are taken from their farmed chickens, veggies are plucked from their backyard, and other ingredients are locally sourced to save the planet and your hunger pangs. For example, their organic Turkish Eggs from House Hen (B280) serves poached eggs alongside Loatian seaweed on top of homemade yogurt and cheese. 

 

 

 

The Racquet Club might be one of Thonglor’s most frequented sport centers. Kids get their first swimming lessons and adults hit the gym or go rock climbing. To keep the post workout hangry crowd at bay, they’ve upped their food game with an in house community dining spot. Leading the charge with Feaw, the team behind R-Haan serves comfort street food like the long lasting crispy deep fried pork wonton or the reliable kaprao topped with Aussie beef.

 

 

 

The city’s favorite space for Japanese food with a party vibe, Fatboy Izakaya, has finally opened another branch at the newly renovated Gaysorn Amarin, serving everyone’s grub and drinks—now with a view. Currently, they share the same menu with the Ekkamai branch but some exclusive Gaysorn additions are in the making. The crowd pleasing side snack, a bowl of crispy chicken skin (B140) is similar to pork scratching (kap moo) and maintains its crunchy texture for hours. And, of course, you just can’t resist ordering the signature Fatboy Roll (750). Coming in a platter of eight, the maki is stuffed with fresh cucumber, cream cheese, and a tender wagyu with an extra strip of thinly sliced foie gras on top.

 

 

 

Louis Vuitton has entered the realm of haute cuisine with a restaurant in Ratchaprasong where fine dining and high fashion meet. The iconic brand has placed the restaurant in the skillful hands of superstar Chef Gaggan Anand, known for his creative and radical approach to progressive Indian cuisine. You’ll recognize the throughline from his previous work on this menu. The concept promises to uplift the 5S (sweet, sour, salty,spicy, and surprise).

 

 

Bangkokians on the hunt for all-you-can-eat dim sum feasts have a new spot in the city center to check out. The resto offers all manner of dim sum from ha gao prawn dumplings and spring rolls to wok-fried turnip cakes, and comes in at a very wallet-friendly price. 

 

 

 

Northern, Southern, Isaan—every slice of Thailand has a space in the capital. But elevated Ratchaburi food comes from Chef Supara “Titoom” Kittiudom, who titled the oddly-named space after a river pier her family built in 1970. The Amphawa-style spicy green mango salad (B190) is a refreshing somtum twist, riper than usual with crunchy mangoes dressed in a creamy coconut milk dressing, mildly spiced and topped with cashews and pungent dried fish floss. The crispy giant grilled beef (B290) is a showstopper and a signature dish: a large rectangle of thinly sliced, sun-dried beef propped up on an artist’s easel with two dips.

 

 

 

Udom Suk residents don’t have to waste time in Thonglor and Phrom Phong traffic for a bowl of their favorite noodles because Honobono ramen brings craft ramen right to their neighborhood. The shoyu ramen (B279), a chicken shoyu broth, is mixed with some fruit de la mer. This dish is finished off with sous vide chicken breast, chashu pork, pickled bamboo shoots, and ajitama (boiled eggs marinated in sauce). Try the shio ramen (B259) for that extra aromatic flavor straight from the sea. 

 

 

 

With a rooftop, a waterfront bar, indoor and outdoor spaces, and a panoramic view of Wat Arun by the Chao Phraya River, this restaurant has it all. Committed to sourcing from sustainable farms and small fishing boats, the menu highlights include the sea-salted river prawns with intense shrimp sauce or the black pepper fried mackerel. There’s also their crab omelet and tom yum with shrimp and soft river gooseberry. The ambiance is completed with a DJ hitting the decks, and the decor is coastal-inspired and creates a unique, relaxed yet elegant feel. The interiors feature exposed brown brick, neutral color combinations and wooden furniture.  

 

 

Illy is already a household name with more than 160 cafes in major cities across the globe. Its Erawan branch marks the first venue in Thailand. Living up to its international reputation, the cafe provides more than your regular coffee order and serves up Italian classics from fusilli pesto to mortadella sandwiches. It also delivers on the dessert front with the multi layered coffee bean (B220), a combo of chocolate moose, coffee cake, and dark chocolate coating that’ll give the bite a crunchy-on-the-outside-fluffy-on-the-inside texture.

 

LG Floor, Erawan, 494 Phloen Chit Rd., 063-831-2882, Open 8am-9pm
 

 

Led by French chef Marc Vasseur, this resto set up in Suan Phlu makes French cuisine accessible with home style cooking. Inspired by grandma’s authentic recipes, chef Marc aims to recreate nostalgia on a plate while giving it a modern spin. It is served a la carte, so solos and group diners can enjoy varying portions alongside their wide wine collection.

 

 

 

Jharokha by Indus is an exciting new opening helmed by Chef Sanket Hoskote and the team behind the beloved Indus. Dishes are focused on cooking with custom charcoal kopa ovens and fusing it with Indian flavors, which includes baked to order flatbreads with additional touches of smoke. Try their buttercream king oyster mushrooms with morel mushroom gravy and Kashmiri-inspired stuffing or their Batak Seekh Kebab, a Delhi classic with spiced Korat duck mince that’s grilled on charcoal tandoor paired with pineapple chutney. The interiors are reminiscent of historical polo clubs with curved archways, grand wooden counters, and leather furnishings. 

 

2/F, Erawan Bangkok., 066-82-997-3399, Open daily 11:30am-10:30pm. 
 

Photo: Jiaozi Jiuba
 

After establishing itself as Samyan’s friendly neighborhood dumpling spot, Jiaozi is extending its reach to Gaysorn Amarin—bringing over fan-favorite signatures and adding cocktails to the mix. Their original Peking-style yin yang dumplings (B155) have a thicker dough to hold their weighty, generous fillings. If you’re starting your night out here, go for the Hutong Bay (B328). The fruity drink has the sweet and sour notes of a pina colada but bay leaves and mala powder on the rim adds spicy and aromatic flavors to cut through the sugar. 

 

 

Bangkok has had its fill of ramen restaurants, but what about the udon lovers? Kamakiri Udon delivers fresh noodles straight from Fukuoka. They exclusively serve up noodle dishes during lunch hours and transform themselves into an izakaya at night. The scene stealer is the Mentai Tororo Egg (B280), an udon bowl topped with mentaiko mixed with mashed tororo yam and a fresh egg. 

 

 

 

What started as a pop up project from The Slurp Brothers is now a full fledged craft ramen storefront that’s ready to impress Japanese noodle lovers. If last year’s No Name Noodles was one of the hardest to book, then this venue takes the cake for this year. The Tsukemen (B890), a dipping style ramen set, comes with two different soups. The first is a clear shrimp broth and the second is a cold rich eggplant soup with no added cream or milk. 

 

 

 

Fans of Kenny’s Ari Neapolitan pizzas can rejoice at this new Phromphong opening. Maintaining its high quality dough, Kenny’s also introduced some new items along with the launch of their new location. There’s the seafood arrabbiata doused in squid ink, the spicy Mediterranean chicken thigh, toffee apple ice cream for dessert, and more.

 

 

 

For years, the downtown area has been a hub for high quality ramen, and now Ari locals are getting their very own version of that with Kokugura. The founder, chef Kulapol “Air” Samsen has honed his skills at the Michelin-star Indian restaurant Gaa and has already successfully opened the Ari neo-Chinese gem, Yoong Chang. A ramen lover himself, the chef tried out 23 world famous ramen shops in Japan. As a plus, the resto turns into a sake bar with classic Japanese grub in the evening.

 

 

Photo: Kuma no Yakitori / BK Magazine

 

Hailing all the way from Osaka, Kuma no Yakitori is a lauded fine dining omakase specializing in skewered chicken dishes. Their Osaka branch is a members-only club with first entry costing up to B72,00. But the new Bangkok branch is open to all. Currently serving a 16-course menu, the dishes use up almost the entire chicken, from the common crispy skin to innards, hearts, and even chicken sashimi.

 

 

 

Chef Napol “Joe”Jantraget, acclaimed for the local Samlor (Top Tables 2023 No. 14), has teamed up with Chef Jirapat “Sept” Praphotjanaporn of Nawa, to launch Kwann, a brand new project filled with Thai fine dining firewood delectables. Since the ingredients are mostly sourced from local producers across the regions, the menu is ever-evolving depending on the seasonal ingredients. The Thai Wagyu Beef Tartare with their jasmine rice charcoal crackers (B720) can make fans out of raw meat skeptics. It features diced Nong Khai tenderloin, tender but slightly chewy and subverts the gaminess with traditional herbs, leaning towards a mild zesty yum flavor. Above the fiery concept is the intention to have fun and experiment with varying ingredients. What you have on the first visit, might not be there in the next.

 

 

 

The American fast food seafood chain has finally arrived on Bangkok’s shores. Named for the pirate in “Treasure Island” and a mainstay in American fast food with more than 500 locations,  they’re serving up de la mer classics and fried chicken. Since this might be uncharted territory for a lot of Thai fans, we recommend a safe bet like the fish combo set (B189) which is Long John Silver’s version of crispy fish and chips. Their Bucket Shrimp (B179) is coated with a special signature seasoning while the Chicken and Shrimp combo (B179) adds fried chicken alongside some waffle fries. 

 

 

 

Chalee Kader, BK Magazine’s Top Tables Chef of the Year for 2023 and the star behind Michelin star venues like Wanayook and 100 Mahaseth has opened up an American style diner and haven of hearty meals. The menu is inspired by Kader’s time in San Francisco. It eschews trend-focused, aesthetically pleasing Instagram brunch while still bringing out the classics with fried chicken and waffles (B513), and Mickey’s breakfast (B363) with Canadian bacon, sunny-side-up eggs, homemade fries, pork sausage patty, and pancake.

 

 

 

From Inndee to Jharokha, Indian fine dining has gotten a big boost in recent years—in particular coastal flavors that Bangkok just loves at places like Jhol. Now, Nila is the new kid on the block, found at the plush Amari Bangkok, and with the talents of Chef Bharath S Bhat.The tasting menu is coastal with a special emphasis on Goan food, the west coast tourist haven famous for its use of seafood, coconuts, and spice. 

 

 

 

Onggi is Korean for earthenware, a container that’s essential to fermented Korean goodies. It is also the name of Injin Kim’s  passion project who aims to introduce authentic fermented Korean ingredients in a fine dining setting. Propped up in the 55th floor of Empire Tower, you’ll catch a breathtaking view along with tantalizing spread. 

 

 

 

Hailing from Greece and on the culinary scene since the young age of 14, Dimitrios Moudios brings pedigree from esteemed establishments, including a stint at the 3 Michelin-starred Atelier in Munich and engagements at world-class restaurants to this BK Salon project. The concept at Ore is borderless dining, stripping away all culinary excess and returning to the basics. Fresh spring water sourced from Sai Yok ensures a pure base for cooking. They exclusively use organic veggies and cooking techniques such as grilling, smoking, steaming, boiling, baking, and pickling.

 

 

Inspired by South American dining, The Pablo has established a new all-day dining concept on the busy corner street of Asoke. The king of the brunch hours is, as ever, the eggs benny (B430). While the Pablo Breakfast Plate (B450) is loaded with fresh sauteed veggies and scrambled eggs, both quite mild in flavor, allowing the spicy sausage and uber-thick slice of bacon to do the talking.

 

 

Pah Jong is the latest from the chef at “00 Pasta” with over 64 combinations of fried rice. Start your custom-made dish by selecting from the four available bases: jasmine rice, Japanese rice, sticky rice, and basmati rice. After that, you can pick form 16 types of sauce ranging from squid ink, mala, to truffle.

 

 

 

Dubbed one of the World’s Best Tea Houses by CNN and inducted in the list of “Essence of Asia” by World’s 50 Best, the decorated Rangoon Tea House has finally expanded to the streets of Thonglor. The RTH F&B food group burst into the scene in 2014 with owners Htet Myet Oo and Isabella Sway Tin aiming to modernize Myanmar cuisine and introduce it to an international audience. The second floor has been transformed into The Reading Room, a whiskey bar stocked with natural wine, cocktails, and highballs for an all-day drinking venue. 

 

 

 

A little slice of Brooklyn in Bangkok? Okay. Roberta’s is a pizza shop from a city that’s already famous for its ‘za and they’re now open on the third-floor of Flavor Lab, only the second ever Roberta’s outside of the US. The shop’s pizza comes from owner Carlo Mirarchi, and boasts locations around the US. For something sweet and spicy, try their Bee Sting pizza which is a surprisingly harmonious combo of spicy salami (the sting) and a drizzle of honey (the bee). 

 

 

 

After gaining traction in its original Sathorn location, the pandemic project turned mainstay has expanded into the other side of town. This Ekamai outlet promises the upscaled boiled rice we know but adds an extra emphasis on the cocktail menu. Come during brunch hours on the weekend and explore their glass house zone with ample natural sunlight or visit after office hours where they will play up the vibrant neon lights and high energy tracks.

 

 

From F&B pioneers attached to names like Gigi and Iron Balls, comes Sababa, a fusion blend of Mediterranean izakaya tucked away in a home-y lush patch of eden in Thonglor 13. Chef Maxim Baile leads the kitchen, churning out Mediterranean, Japanese, and some Middle Eastern dishes meant for sharing with a crowd of friends and family.You can expect everything from fresh oysters to crispy chicken skin. If you’re planning to go all out for dinner, order their Pistachio Carbonara (B490) with bits of pancetta and asparagus tips. Other highlights include the Challans Chicken Couscous (B840) and the Italian standard Beef Tongue Milanaise (B460).

 

53 S. Torsak Khlong Tan Nuea, 080 280 8787, Open Wed-Mon 5-11pm.
 

 

Smash burgers have taken over the city, and Smizzle Burger, also in Thonglor and Central Embassy, have recently launched another branch in Ari. Here, they tweak their famous buttered buns, using a special French dough and potatoes to get that extra fluffiness—while the seared bottom works a little crispy action into it. Try the juicy P.B.B. (B300/beef; B290/pork), a double patty bite oozing with the house blend spicy peanut butter glaze and get a side of Messy Fries (B185) while you’re at it. 

 

 

 

The hot-tempered celebrity chef’s Street Pizza finally arrived at Emsphere, serving up your classic comfort fare in a laid back venue. The open space and long table are ideal for a group sesh, and the semi-private cushy booths are a little more intimate. Street Pizza is known for its all-you-can eat servings, but, bad news, the Bangkok branch is doing it a la carte style to prioritize quality over quantity. The Londoner (B590) will impress lovers of food on the savory and spicy side. With a mozzarella tomato base topped with fennel salami, burrata, and the spicy pork sausage Italian spread, Nduja is reminiscent of good ol’ Thai chili paste aka, nam prik pao.

 

 

 

Langsuan has a new sushi omakase specialty spot. Even though it hasn’t been open that long, tables booked out quite fast. Chef Goji Kobayashi used to be a fisherman's apprentice in Shizuoka. So he has a wealth of knowledge on the types of fish as well as more than 15 years of experience in sushi making. What stands out here is the rice, which uses a blend of three types before mixing it with housemade vinegar.

 

2F Vivre Langsuan 34/3 Soi Langsuan. 092-916-9299, Open Tues-Fri 5:30-10pm; Sat-Sun 12-8pm
 

Coming to you from Tim Butler—famed for the fare at spots like Eat Me—this new space is a backyard-style getaway in Yenakart with an all-day dining Northern Californian cuisine. The vibes include a 200-year-old tree, cocktails and wine, and it’s even open early for breakfast. On the drinks, you’ll find a selection of local beans for your coffee, native teas from Monsoon Tea,  shakes and crushes as well as local craft beers and wine by the glass. 

 

 

 

Tapori, hindu slang for wanderer, takes diners beyond the cliche Indian cuisine, mining recipes from a more than 300 recipe database and narrowing it down to a top 29 first issue. We recommend the tawa-masala kaleji (B420). Traditionally found in Delhi weddings, the north meets south dish is a chicken liver flavored ice cream eaten on a bed of dosa crumble. Also order the milky ice cream benami kheer (B350) and take a stab at guessing the secret ingredient.

 

 

 

Honoring his late mother’s recipes, Chef David Cleland launched one of the first New Orleans-style restos in Bangkok. The fare has influences from French, Italian, native american, African, and Caribbean cuisine. Dishes that are a rare find in our town such as the Louisiana Crawfish Boil (available only on Fri-Sun) or the rich stew gumbo (B450) can be found here. As a plus, every Sunday brunch comes with a funky soul jam sesh.

 

 

 

Tokki is a Korean restaurant and bar that’s not casual nor fine dining but a good in-between. The name translates to "rabbit," a term that appears throughout the restaurant. The space has plenty of indoor plants with a minimalist and neutral tone. The menu showsoff the playful side of Korean dining, like the Corn Kimchi Jeon, Korean pizza generously coated with cheese and corn; Snow Yukke, fried seaweed with marinated beef, topped with egg yolk and cheese; and their Bulgogi Fries featuring sweet marinated pork on top of thick fries. They also do Korean traditional liquor pairings which include honey coconut makgeolli with honeycomb and soju highballs. 

 

 

 

This has been a Nagoya-originated family business for over a century. Passing it down to the 4th generation and finally available for Bangkokians to test out at EmQuartier, you’ll catch a view of the chef meticulously slicing and charcoal grilling each individual dish. The Hitsumabashi set (B940) consists of rice topped with three textures of eel. You can test out the initial flavor before slowly adding on the soup.