Don’t tell us you haven’t been to Sathorn Soi 10-12, where everything’s happening. Once you’re there, do order the egg parmesan at this new French bar-slash-restaurant. The runny egg yolk is complemented by ooey-gooey parmesan cheese with aromatic bell pepper cream and sauteed mushroom. Nothing can stop us from wiping the bowl clean with their complimentary baguette—good thing the bread’s free-flow.

 

Although the hype surrounding this place centers on the big red lobsters, don’t let that stop you from trying this relatively humble dish. Without being too rich, this New England-style clam chowder is satisfyingly creamy and aromatic, with lovely texture from the clams and bacon. The accompanying cracker pairs wonderfully.

 

Everything just comes together perfectly in this dish: from the well-marbled wagyu beef and seasoning to the cooking expertise of the chef, the third-generation owner of this 80-year teppanyaki restaurant. The tender oil-yaki is made from thin, handsliced tenderloin (only about 2mm thick), cooked and served one strip at a time. The result: melt-in-your-mouth goodness with a slightly sweet note.

 

Five-spiced egg is a Thai staple, as is tom saeb. When the two dishes collide, as at Baan, the results are nothing short of amazing, just bursting with herbal notes. The dish, taken from chef Ledu’s Thitid Tassanakajohn’s family recipe, looks set to stand the test of time.

 

The food at Err is comforting and casual, with a focus on drinking snacks. But seeing as it’s designed by chefs Bo and Dylan (of Bo.lan fame), you can expect authentic local flavors. The funkynamed Chicken Movie is little more than thin and crisp deepfried chicken skin served with a house-made Sriracha sauce, but the dish manages a perfect balance between sweetness, sourness and pure heat.

 

The wonderfully tender steak is made from 60-day aged Tajima wagyu. The beef itself is packed with flavor, but it’s the potent ponzu jelly that takes the dish to another level and makes it worth the price tag.

 

This is the breakfast you’ve been waiting for: satisfying, healthy and hearty. The smoothest congee we’ve had in Bangkok (it’s almost like soup!) is made with pureed mineral-packed brown rice, served with thick but tender fried and sous-vide bacon, runny 63C egg, fried eringi and garnished with shredded fried ginger for that real Thai flavor.

 

Deliciously tender and flavorsome steak. Unlimited fries guaranteed to be crisp and piping hot. And a green sauce that tastes like a potent mix of dijon mustard and garlic laced with an unholy amount of butter. Le Boeuf serves up a heady mix.

 

9. The ribs at Smokin’ Pug (B825/575)

10. The whole chili at Mejico (B185)

11. The iberico pork secreto at Harvest (B980)

12. The margherita pizza at Pizza Massilia (B250)

13. The tomahawk at Opposite (B220/100g)

14. The gnocchi in wild boar ragout with smoked ricotta cheese at Sfizio (B360)

15. The sea bass ceviche at 22 Kitchen & Bar (B540)

16. The truffle and iberico pork grilled cheese at Revolucion Cocktail (B250)

17. Wuntunmeen at Gokfayuen (B79)

18. The tuna burrito at Casa Azul (B300)

19. The prawns on toast with goat yogurt and chives at Seven Spoons (B280)

20. The cheese dip at La Monita Urban Cantina (starting from B350)