Chef Sam Pang spent much of his 25 years’ experience working in classic Chinese kitchens, before jumping into more modern presentation at popular restaurants like Hakkasan in the UAE.

His creative dishes promise traditional techniques and authentic flavors like the wok-fried Maine lobster with shallots and lemongrass and yellow bean sauce (B2,890) and pan-seared Hokkaido scallop with organic strawberry sauce and topped with ossetra caviar (B1,390). Or just try the tasting menu at B4,300.

The colorful dim sum dishes (B1,290) are also worth your while, as are the cocktails by bartender Ron Ramirez.

52/F, Tower Club at Le Bua, 1055 Silom Rd., 02-624-9550. www.lebua.com

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