Featuring shellfish omakase, nose-to-tail Isaan and a late-night hangover cure. 

100 Mahaseth

Nose-to-tail eating is back with a bang at this new rustic Isaan restaurant just off Charoenkrung Road. Chefs Chalee Kader (SurfaceHoly Moly) and Randy Noprapa's (Fillets) menu takes beef and pork entrails (and other mostly local produce) in an exciting, approachable direction that's above all delicious. Amid orange brick walls and raw plank tables, munch on the addictively tasty fried tripe in a spicy fish sauce, then slurp down the tom kee lek hang wua (ox tail braised in herb stock and cassia leaves), accompanied by a salsa-like bolo mala fruit salad. Try our fave, the grilled ox tongue served with a beautiful momordica chili paste. Or, if you’re brave enough, opt for the rice noodles and pig’s brain mousse, a flavor-packed combo of fatty, spongy mousse, fragrant herbs and pickles.Stick around for free-flow ya dong, with ever-changing herbal infusions. The upcoming cocktail list is sure to feature ya dong specialties, as well as the classics. 

Mahaset Rd. See full details here.


This green-tinted diner is possibly the most stylish restaurant in ever-hectic Siam Square. Grassroom matches its preponderance of potted plants with a dedication to locally-sourced ingredients. The Asia-spanning menu emphasizes familiar flavors made with playful tweaks, such as the appetizer of nam prik ong (Northern-style chili dip) with ricotta cheese and crostini bread. Those with larger appetites can order the Grassroom double burger with its Thai-style minced pork and salted fish patties, while the herb salad moo hong comes with Phuket-style braised kurobuta pork. 

Siam Square Soi 2. See full details here

House of Bak Kut Teh

Your new late-night sobering-up spot comes via Singapore. The latest project from Ruan Lim and Jason Poon, the Singaporean duo behind craft beer bars Bottles of Beer on Sukhumvit and Bottles of Booze on Sathorn, House of Bak Kut Teh stays open till 4am to serve bak kut teh, a herby, Teochew-style soup with pork ribs that’s often hailed as a fail-safe hangover cure. Have it with a liberal sprinkling of pepper and a deep-fried dough stick. The retro-style diner also does refreshing desserts like lemon jelly

Sukhumvit Soi 49. See full details here.

Ong Tong

The people behind Chiang Mai’s beloved Ong Tong noodle shop have sprouted up in Bangkok with a restaurant devoted to khao soi (northern-style curry noodles). Ong Tong Khao Soi brings northern recipes belonging to the owner’s grandmother to Ari in a warm, light-yellow setting. The highlight khao soi gai comes with a creamy yet spicy soup and a tender chicken drumstick, while the khao soi haeng sai oua is a stir-fried version starring homemade Northern-style sausages and a slightly burnt aroma. Do also try the deliciously moist poo ong (a mash of grilled rice-field crab's eggs and egg), prepared in Chiang Mai and flown down in ready-to-serve little shells.

Phahon Yothin Soi 7. See full details here.

Na Chalong

What was once the stately setting of R.E. 234 on Sukhumvit Soi 24 is now Na Chalong, which promises real-deal Southern Thai food made almost entirely from ingredients sourced from that region. Menu highlights include gaeng som pla gudsalard (yellow curry with red-banded grouper and catfish roe), whose tangy curry paste is said to be a mix of Pangnga and Songkhla styles, gai rod kamin (fried marinated chicken thigh with turmeric) and pad sam kler (stir-fried glass vermicelli with garlic, sataw and climbing wattle). The Rama V-inspired house’s high ceilings and grand central bar remain, though the new owners have taken a more European direction with decor. 
Sukhumvit Soi 24. See full details here.

Sabu Chan

Chef Masahiro Misaki, the guy behind Sushi Misaki, Rain Hill’s approachable omakase restaurant, is throwing his weight behind another minimalist venture in the mall. Sabu Chan is Bangkok’s first omakase restaurant dedicated to shellfish. Misaki has brought over his friend from Hokkaido, chef Kimizono Ryuji, to work his magic on a medley of mollusks and crustaceans. Over an 18-course dinner or five-course lunch, you get to dine on tender nizubu (conches cooked in soy sauce), shirae (surf clams in tofu sauce), and a selection of geoducks (a type of giant saltwater clam), scallops and conches to grill or dip in kombu seaweed soup as shabu. Drop by without a reservation and you can still dine a la carte.
Sukhumvit Soi 47. See full details here

Teppen (Sathorn)

Since 2013, Teppen’s wooden house in Ekkamai has provided a home away from home for displaced Tokyoites. Hiding behind a tall black wooden fence, the new Sathorn branch forgoes dark wooden hues for shimmering mosaic tiles, airy exposed ceilings and patterned paper light shades. As at the original, the menu charts a greatest hits of Japanese pub grub: sashimi, karaage and robatayaki (charcoal barbecue). Another highlight is the warayaki, a method of roasting over highly inflammable straw that involves an impressive fire show and results in smoky, delicate flavors—try the fatty bonito fish or Kagoshima wagyu. Wash it all down with an ice-cold Asahi or ginger highball.
Sathorn Soi 8. See full detail here.