From Sep 19-Oct 3, BK Restaurant Week will see over 60 of the city's top restaurants offer incredible deals on multi-course menus. If these fine-dining institutions are usually out of your price range, don't miss the chance to check them out for less. Pre-booking for Citi card members is now open, while general booking opens Aug 31. Head to the website to secure your table.



80/20 (SOLD OUT)

Early last year, Charoenkrung’s hipster hangout went upscale. Since then, it's won accolades from Top Tables and Michelin. Fermentation remains at the heart of chef Napol Jantraget’s experimental Thai tasting menus, while desserts by Japanese pastry chef Saki Hoshino forgo sweetness in favor of sublimely challenging new flavors.

The Allium Bangkok

With high-ceilings and a red and white interior, this restaurant at The Athenee Hotel deals in impressive French haute cuisine with modern flair. The set menus spotlight dishes like a delightfuly piquant Chiang Mai tomato salad, creamy Thai mudcrab atop crunchy cucumber spaghetti, expertly cooked Hokkaido scallop, and French Moulard duck liver countered with sweet apple and crunchy nut crumble. Fine European ingredients are supported by locally grown organic produce, including botanicals from the herb garden on the deck outside the restaurant.

Kintsugi By Jeff Ramsey

Last year, American-Japanese chef Jeff Ramsey took time away from his creative Japanese tapas restaurant in Kuala Lumpur, Babe, to open this unstuffy kaiseki (multi-course) restaurant at the luxury Athenee Hotel. Get up close to the action at the 12-seat counter, where traditional Japanese delicacies take a globe-trotting turn, challenging the boundaries while adapting to the seasons and the local palate.

Royal Osha Restaurant Bangkok

The very definition of “OTT,” Osha hosts a menu of reimagined Thai dishes in a dining room crowned with a gold-leaf-coated stairwell and elaborate wallpaper depicting scenes from Thai mythology. Dishes like the Ocean & Flora salad highlight the menu’s two strong suits: premium produce and botanical flavors. Elsewhere, weary staples like green curry are dressed up with spherified pearls of coconut milk.

La Scala

Head chef Anthony Burd plates up delicious pastas using fresh Thai and Italian ingredients (try the squid ink ravioli filled with Brittany blue lobster) and delicious pizzas—the truffle topped Tartufo is a must. Amid these sultry and high-end surroundings, the tasting menus also feel right at home.

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



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.