The baby-blue walls and parquet floors of the dining room are a kitsch fit for an Italy-meets-France approach to pizzas, served with a side order of Provencal small plates. The simple margherita is essential eating, but Massilia can knock up some fancy specials, too, like the Japanese sea urchin pizza, to go with the occasional reference to the French coastal city of Marseille, as in the tomates farcies (tomatoes stuffed with sausage on a bed of couscous).
Local omakase chef Randy Noprapa shuns the usually hushed atmosphere of top-tier sushi dens in favor of a loungey vibe that draws a big, well-heeled crowd. The fish still comes five times a week from Tokyo’s most esteemed sellers, but you’ll also find creative touches like cherry blossom marinades and caviar making their way into the elegant pieces of sashimi and sushi. He takes wagyu beef as seriously as the fish, too.
Fine Italian dining in Bangkok would not be where it is today without Gianni Favro. The longtime chef has delighted local rainmakers and power movers for the past 20 years with his Mediterranean-inflected dishes, educating diners on the nuances of Dover sole, burrata and handmade pasta along the way. The sophisticated, refined setting, chock-a-block with artwork and muted earth tones, echoes the restaurant’s reputation as a place to make deals.
Click here to read the BK Restaurant Week menu and make your reservation
Sukhumvit’s enduring favorite for an after-work burrito and beer in a familial atmosphere does more than just plain old comfort food. The vivid decor gives every indication of the super-flavorful quesadillas and tacos on offer, bursting with fresh ingredients, powerful sauces and perfectly-seasoned meats. In these capable hands, even the simplest of pleasures—homemade corn tortilla chips, guacamole—are amped up to 11.
Taking their cues from the hotpot boom that’s overwhelmed San Francisco’s Bay Area, chef-owners Randy Noprapa and Chalee Kader add to their burgeoning portfolios (together they’re responsible for Fillets, Surface and 100 Mahaseth) with this vibrant melting-pot of a restaurant. Your hotpot comes separated into three broths that are a real step up from the usual: a hearty pork bone stock bursting with peppercorn; a rich Japanese nabe–with red wine; and a herbaceous chicken turmeric soup. The loyal, trendy and moneyed young people that follow messrs Randy and Chalee enjoy it all to a soundtrack of hip-hop and R&B of the old-school variety. With Mrs. Wu, hotpot is probably as cool as it will ever be in Bangkok.
This restaurant manages to combine two restaurant concepts in one. By day, Osito plays the mild-mannered Clark Kent type with its deli sandwiches and salads, while come nighttime it turns on the super powers with its Spanish-influenced menu of tapas and paella, in homage to Californian chef/owner Billy Bautista’s heritage. The seafood paella and dry-aged tomahawk steak are highly recommended.
You might know Billy Bautista from Osito Unique Spanish and La Monita (see above). For his next venture, he's taking on barbecue. "It's totally American and totally different. We stay true to some traditions and mix things up when it makes a better dish," says California-raised Bautista, who's promising smoked beef brisket and short ribs cooked Texas style, coated only with salt and pepper and smoked for 20 hours using oak wood. There'll also be Kansas-style ribs, Mexican cornbread, smoked fish and even the occasional Japanese touch like smoked edamame. Find it late-August in Phloen Chit's Mahatun Plaza alongside the other Bautista restaurants.
The owner of cutesy bistro Line-Up, at The Portico community mall, has teamed up with Chef Chalee Kader of Surface to transform it into The Beer Bridge. Reminiscent of a spacious beer cellar, the venue puts the focus on craft beer and booze-friendly bites, with simple yet thoughtful tapas dishes and comfort food. Small dishes include fried lamb meat balls in sofrito sauce (B120) and chicken heart with chorizo (B130), while mains feature pasta like the in-house pappardelle with fresh king prawns with portabello and cognac sauce (B690). The highlight, though, is the stellar list of over 100 beers from all over the world, including American Deschutes Inversion IPA (B260) and the stronger, slightly bitter Belgian St Bernardus Abt 12 (B290).
From a dining room that looks like an Italian wine cellar tucked into the rusting rafters of an Art deco skyscraper, Medici dishes out bold Italian dishes with a focus on Tuscan flavors: rich polenta stews, amply portioned premium proteins and home-style pastas. Its food has even been green-lit by Ospitalita Italiana, an organization which certifies authentic Italian flavors. Wine leads the drinks menu, but cocktails are pretty special too.
Look out onto the pool and garden of this resort-like hotel's breakfast buffet, or drop by later for a casual a la carte lunch or dinner. The East-meets-West concept sees every dish offered in either an Asian or non-Asian guise. That means you can take your smoked beef rib either in a Texan barbecue dry rub or glazed in a Thai tamarind sauce. Burrata, fine de claire oysters and chocolate lava desserts provide classic hotel fare.
This Italian restaurant by Britain’s biggest celebrity chef fuses British and Italian cuisines, all served in a comfortable setting free of formalities. In Bangkok, the menu of antipasti, pasta (try the prawn linguine) and pizza mimics the successful formula of branches worldwide. Elsewhere on the menu there are steaks, burgers, fish stew and pan-fried fish-of-the-day—as devised by Oliver and his mentor, Italian chef Gennaro Contaldo.
Bangkok’s most high-end Japanese hotel, The Okura Prestige, does a great line in both Japanese wine and whiskey.
Check out their list of premium bottles like Suntory Hakushu 12 Years Old (B450), Suntory Kakubin (B290) and Taketsuru Pure Malt (B690).
Normally, the whiskey is served neat or with an ice ball, but there’s also one cocktail on the list made from Suntory Hakushu 12 Years, Massenez Creme de Griotte, antica formula vermouth and orange, called Blood and Sand (B475).
You&Mee is Grand Hyatt Erawan hotel's noodle-specializing Asian restaurant, a casual space that's ideal for a feast on flavors from across the continent. Throughout the day and night, they serve Thai and other Asian cuisines, especially a wide variety of noodle dishes.
From September 14-29, BK Magazine and 60 of the city’s best restaurants will join forces to serve hundreds of special dinners at a knockout fixed price of B1,000++ per person (B1,170 total) for a minimum of three courses. General booking opens this Aug 20, though if you use a Citibank credit card you can start making bookings from Aug 11 and also get special dining perks at each venue. Make your reservations at www.bkrestaurantweek.com.
SPECIAL BENEFITS FOR CITIBANK CARD MEMBERS
Advance booking for Citi credit card members from Aug 11
Extra dish or other perk when you pay with Citi credit cards
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