Islero

Despite the consultation of Eduard Bosch, a former chef de cuisine at one of the most prestigious modern kitchens El Bulli in Spain, Islero does something far more traditional. Head chef Pedro Serrano dishes out authentic Spanish food like Iberico ham croquettes (B480), grilled octopus tentacles (B460) served with beans in Castilian stew, baked fish fillet with potatoes and almonds (B680) and the highlight Josper-grilled, Segovian-style suckling pig (B3,900 for a half pig). That said, there are still some items that nod to El Bulli's modernism, like olive spheres (B80) and deconstructed Spanish omelet (B380) served in the form of cream and espuma in a martini glass. For dessert, try tocinillo de cielo (egg yolk flan, B230), which bursts in your mouth with intense yolk flavor. The Cava wine bar takes over one side of the restaurant, serving tapas with a range of Spanish wine (starting at B260).

After Suk 11’s legendary nightclub and restaurant Bed Supperclub closed down in 2013, the avant-garde spaceship building was reborn on Sukhumvit Soi 13 as Chi Ultralounge by designer and Bangkok party mogul Darryl Scott. Now, the fine-dining portion of the project has opened as Mana Dining, in collaboration with Blue Elephant restaurant. Chef Anthony Bish (formerly of Blue Elephant Phuket) helms the kitchen, going in for contemporary Western presentation of Pan-Asian dishes. Meals are served over four-course sets (B1,800 per person) which rotate every month and come in three options: meat and poultry (dubbed Fire), seafood (Water) and vegetarian (Earth). Highlight dishes on the current menu include the beef salad that sees four cubes of well-cooked premium local beef tenderloin served with nam jim jaew sauce and confit quail egg, while more fusion tastes make their appearance in the Eastern European borscht soup made with beetroot and red cabbage and chicken roulade (sous-vide chicken rolls) served on organic black rice risotto. A team of Diageo World Class contestants has created the cocktail list, playing around with classics, adding Thai spices and sticking to premium base spirits like Johnnie Walker Gold Label. 

Menya Takeichi

It takes 10 hours of simmering and a bunch of whole chickens to make Menya Takeichi’s thick soup. You won't find the usual tonkotsu pork ramen here—this chain is regularly lauded as one of Tokyo's top names for chicken ramen and has spread to Singapore before arriving in Bangkok. Choose from shoyu (soy sauce), shio (salt) or spicy sauce to go with the soup and tuck into the tender slow-cooked chicken breast chashu. A bowl of ramen starts at B135 for small and B195 for regular size. Also try the deboned chicken wing karaage (B120-180) and rice ball with fried chicken (B40). 

Munch

Following the comeback of Mugendai Honten on Thonglor Soi 10, the Mugendai group has now also launched this new cafe located just downstairs of the same building. The blue-white sport stadium-themed Munch provides a friendly space for all-day casual dining. Mugendai’s head chef dishes out easy Western dishes like Munch mac & cheese with ground angus beef (B320), grilled chicken salad (B180), spaghetti olio bacon (B240), seared-maguro pasta (B650) and burgers (B280-550). Fans of Muteki’s desserts may want to try the fluffy souffle pancake (B280) served with caramelized banana, maple cream cheese sauce and Hokkaido soft cream as well as croissant & butter pudding (B250) with an espresso shot and soft serve.

Shari Shari

Dreamed up on the West coast of the US, sushi burritos (burrito-sized sushi rolls with funky condiments and fillings) have been a trend for a while. And Bangkok’s picking it up. Shari Shari started off as a pop-up store in flea markets last year, offering fillings like fiery tuna, in which the fresh tuna chunks get some spicy kicks from both green chili and spicy mayo (B135 for mini/B245 for full), and salmon teriyaki (grilled salmon, butterhead, avocado, purple cabbage, tempura crumbs, shrimp roes, teriyaki sauce and wasabi mayo, B125 for mini/B220 for full). Also try super-soft eggplants fried in crispy batter (B65).

Thyme

The industrial-chic glass box that is Thyme sits in an unlikely location on Nang Linchi Road. While maintaining a casual eatery vibe, Spanish head chef Victor Burgos doesn’t compromise on his European offerings. Expect Spanish classics like croquettes (B180), patatas bravas (fried potatoes, B180), cherry gazpacho (B190), cold cuts (B550) and delicious paella (B850-1,600). More ambitious items on the menu include shaved foie gras terrine (B290) served with crispy corn atop peach puree, angus beef carpaccio (B500) and rack of lamb (B850-2,500). Don’t miss dipping the crispy churros (B200) in the accompanying dark chocolate and dulce de leche. The drinks menu features fun offerings like the Thyme tea (B100), an icy milkshake to which you can add your preferred amount of tea.