The place: From a warm, rustic space just off Charoenkrung, chefs Chalee Kader (Surface, Holy Moly) and Randy Noprapa (Fillets) reward diners for taking the plunge into the world of local offcuts. Drawn heavily from Isaan and the north, dishes like the beef entrails in spicy soup and charcoal-roasted bone marrow really make you question all the fuss over premium meat—and have you coming back for more.

The event: 100 Mahaseth Tasting Menu 2019

Price: 1,500++/ person

Date: Mar 22 - Apr 02

The place: 2019 saw Charoenkrung's hipster hangout go upscale: kitchen bar seats, tasting menu, wine pairing and craft cocktails. Fermentation remains at the heart of chef Napol Jantraget's 13-course menu, whether it’s a sinfully crisped slice of pork belly topped with infused mushroom and served with a fermented chili sauce or a tangy coconut cream with smoked goby fish. Desserts by Japanese pastry chef Saki Hoshino forego sweetness in favor of sublimely challenging new flavors.

The event: Chef Napol & Chef Saki’s Personal Reinterpretation of Thai Food and Seasonal Ingredients

Price: 2,200++/ person

Dates: Mar 27, Mar 29 - 31

 

The place: Chef Thitid Tassanakajohn (of the one Michelin-star Le Du) retreats from the modernist culinary techniques he learned in New York in favor of homey, everyday Thai meals. Co-run by his younger brother Chaisiri, Baan dishes out unpretentious meals which prove chic, high-quality dining can be delivered at pocket-friendly prices—and in a strikingly modern yet inviting space.

The event: Baan's special Top Tables Champions sharing set menu

Price: 1,500++/ person

Date: Mar 25, Mar 27 - 31

 

 

The place: Unique, daring an challenging, Front Room defies labels. Chiang Rai-born head chef Fae Chummongkhon graduated culinary school in Denmark before working the top New Nordic kitchens (Noma included). Waldorf put their faith in Fae's tasting menus that don't just rely on imported expensive ingredients. Her egg yolk with rich mussel veloute is a must-eat.

The event: Chef Fae’s Nordic-Thai Tasting Menu

Price: 1,500++/ person

Date: Mar 25 - 31

The place: R.Haan is the new Thai fine-dining operation from celebrity chef Chumpol Jangprai, which is all about seasonal ingredients in a traditional setting reminiscent of the early Rattanakosin era. Set menus feature charcoal-grilled chicken with chili sauce, hard-to-find dishes like coconut-smoked pork sausage served with ground fish, roasted rice and coconut milk, and royal Thai cuisine highlights like crispy rice noodles with sweet and sour sauce made from bitter orange peels, and aromatic kaffir lime in sweet and refreshing syrup.

The event: 4-course Set Menu with Amuse Bouche

Price: 1,800++/ person

Date: Mar 22 - 26, Mar 29

The place: Sorn is the latest to try and remedy Bangkok’s insatiable hunger for southern Thai cuisine—and it’s not to be missed. This spot sees Supaksorn Jongsiri, the owner of Baan Ice, go back to his roots once more in a refined and elegant setting. Sourcing ingredients fresh daily from across 14 southern provinces, his approach to cooking focuses on traditional techniques, from charcoal and clay pot cooking, to pressing and squeezing fresh coconut juice. The menu offers five courses which take on the customary Thai sharing style; the yellow curry with young mangosteen and gu fish is fresh and fragrant, whilst the morning glory with coconut rice and baby shrimps is a must-try.

The event: Lunch Set Menu with Amuse Bouche

Price: 1,500++/ person

Date: Apr 2-7