BK Restaurant Week is packed with over 60 awesome restaurants offering incredible deals on multi-course menus. So, where should you start? If you're having trouble choosing, here are some of the top picks from the BK Editorial team, selected for their exceptional value or tasty-looking menus. 

100 Mahaseth

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. Their restaurant week menu will take you on an adventure through beef tripe, pork intestine, duck hearts and jerky—just trust us on this one, it's not to be missed!

Click here to read the BK Restaurant Week menu and make your reservation

Aesop's

This next-gen rebirth of a family-run Greek restaurant from Sydney conjures an ouzo-fueled party atmosphere in which to enjoy feasts of eight-hour lamb shoulder, brimming mezze platters and Greek kefalograviera cheese flambéed tableside. In a hall made for big, boisterous gatherings, guests are encouraged to hurl crockery, as is Greek tradition, to a soundtrack of “Zorba’s Dance.” With this menu, you'll get more than dinner—you'll get a party.

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Broken Eggs

Broken Eggs ran a stall serving tapas in Phra Khanong’s W District for two years before hitting Ekkamai with this full-scale restaurant for tapas-dining feasts. Galician-born chef Jacobo Astray, the guy behind Bangkok-based private fine-dining business Gula, makes tapas like sea bass tempura, gambas al ajillo (garlic prawns) and red tuna tataki. With five courses and a ton of choices for just B750, this is an awesome deal.

Click here to read the BK Restaurant Week menu and make your reservation

Bunker 

Overseen by one of Thailand's most decorated chefs, Tim Butler of Eat Me, chef Lorin Janita serves feast-like food that, according to the pair, "chefs would cook for other chefs." From the Korean fried chicken bao to the mac 'n' cheese with oxtail, this is some high-end comfort food. To drink, you can expect a new wine list and an updated array of cocktails curated by sommelier Andreas Pergher and Bunker's bar team. Sold out in BKRW 2018—early booking is strongly recommended.

Click here to read the BK Restaurant Week menu and make your reservation

Jua

Nestled deep down a residential Charoenkrung soi, far removed from the Japanese hotbed that is Sukhumvit, this sleek modern izakaya is providing the fuel for many a big night out. To go with the artisanal sake, natural wines and cocktails, chef Chet Atkins applies expert preparation and excellent produce to yakitori and kushiyaki (Japanese-style grilled skewers), as well as stylish interpretations of Japanese and Korean comfort food. Last year, Jua's menu was a show stopper, with every course more delicious than the last. This year, with everything from uni pasta to yuzu trifle on the menu, it's guaranteed to be incredible.

Click here to read the BK Restaurant Week menu and make your reservation

La Bottega Di Luca

Sardinia-born head chef Andrea Ortu ensures a menu that brims with serious D.O.P. produce scoured from the lengths of Italy. The classy dining room is primed for special occasions, while the dark wooden balcony offers a more relaxed vibe. From zingy 36 month-aged Parmesan cheese paired with wild mushrooms and potato mousse, to comforting slow-cooked pork belly with apple sauce and roasted sweet chili peppers, this menu already makes us feel warm inside.

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Sensi

This welcoming Sathorn back-street institution makes the most of its incredible produce. Aside from a la carte, chef Stefano Merlo’s tasting menus offer a fun, interactive version of Italian fine dining, pairing dainty creations like the Sensi caprese salad—mozzarella espuma, cherry tomato gelatine and cherry tomato sauce—with heftier meat and pasta plates, ranging from wagyu striploin to handmade ravioli in a lobster reduction. One of the first venues to sell out all seats in 2018—early bookings are a must!

Click here to read the BK Restaurant Week menu and make your reservation

Taan

Taan runs with Bangkok’s pack of locally focused, innovative-yet-devoutly-Thai restaurants usually found in Charoenkrung back alleys or converted warehouses. There’s only one catch: this one sits inside a perfectly air-conditioned glass box 25 floors above Bangkok in the Siam@Siam hotel. The food is uncompromising, inventive, soulful and balanced. This is another packed menu, filled with exciting creations and a great value drinks package.

Click here to read the BK Restaurant Week menu and make your reservation

The Brasserie

Sitting on the upper lobby of the palatial Waldorf Astoria Bangkok, The Brasserie serves up sharing dishes of beef Bourguignon and other simple French staples to go with craft beer and cider on normal days—if you didn't know, "brasserie" is French for brewery, but often describes venues with a large selection of drinks in general. With plenty of choice ranging from salmon tartare to Australian wagyu striploin, this is the perfect menu for groups with different tastes.

Click here to read the BK Restaurant Week menu and make your reservation

The Meatchop Butcher and Spirits

This carnivore heaven serves premium steak and tasty tapas bites from an open kitchen. In the dining room, black tiling meets pastel pinks and greens and pink-tinged lighting for a hip, fun atmosphere. Covering everything from ox tongue marmalade to flavorful hangar steaks, this menu is one for the meat-lovers.

Click here to read the BK Restaurant Week menu and make your reservation

Click here to see all the BK Restaurant Week menus and make your reservation.