Nestled in a century-old Rama 5-era house, this cafe may require an effort to find, but the finished result is well worth the effort. Duck behind an old fresh market and you'll find a cozy, contemporary-yet-rustic space that preserves the charm of the original building while playing up to the location with vegetable baskets and metal food carts. The menu spans simple European dishes like roast chicken salad with housemade dressing as well as Asian desserts such as coconut rice dumpling paired with coconut-butterfly pea ice cream. There’s also a slow coffee bar which serves French press and pour over using beans from Chiang Mai.

 

Le Cordon Bleu grad owner Songpon Wongpaisan's Jona Waffle specializes in overnight yeast-raised waffles. The result: a crispier crust, lighter interior, and little trace of yeasty flavor. Order a plain waffle and add a scoop of ice cream, some fresh fruit and a dollop of sauce. Or go for one of their pre-prepared treats like the Lady in Red (original waffle with fresh strawberries, blueberries, yogurt honey, berry sauce and strawberry ice cream). The drinks list features soda, iced tea and virgin sangria as well as coffee from Roots. The unfiltered apple cider sangria comes well recommended.

 

The Tenyuu empire has opened a new cafe right next to its flagship sushi restaurant in Sathorn. The crisp, white Matcha Ten serves desserts from all the group's Japanese outlets alongside all-day breakfast items. Led by chef Sasitorn Charoensuk (previously of Let Them Eat Cake), the kitchen rolls out dishes like egg skillet (duck eggs with chorizo, salami, mushrooms and cherry tomato) and waffle with grilled bacon and eggs. The cafe actually acts as Tenyuu Grand’s dessert kitchen, whipping up most treats in-house including ice cream, which can be served with pancake souffle, and shaved mineral-water kakigori, which comes with a delicious chestnut cream. 

 

This Japanese import specializes in cutesy fruit- and veggie-based treats, made using all-natural, premium ingredients and with half the calories you'd usually expect. Top picks include the black sesame rocket mousse and cauliflower tiramisu. They also blend no-added-sugar smoothies in combos like zucchini-mint-coconut and avocado-ginger-kiwifruit.

 

This latest opening from grandma favorite S&P sees the chain head in an all-new hipster direction. The vast multi-purpose space (restaurant, espresso bar, bakery, cake studio and workshop) is very open, very bright and very industrial-chic. Stylish breakfast dishes are served from 7-11am, like kai krata (sunny-side-up eggs on a skillet) topped with stir-fried chicken with holy basil and quinoa salad with grilled salmon. The Thai-inspired desserts are a hit, too, namely the soy milk chia pudding parfait, while a large espresso counter stands in the middle of the space serving the usual cups of coffee (from B100) alongside tea and juices. Most exciting are the nitro cold brew taps, which spurt out smooth and creamy coffees.