Public booking opens on Monday!
The place: 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.
The menu: Seven courses, featuring Isaan beef tartare, grilled Chiang Mai halloumi cheese, pineapple pla-ra, somtam gai yang and more.
Price: B1,850++ / person
Dates: Mar 26-Apr 11
The place: Charoenkrung’s former hipster hangout went upscale in 2019 and earnt a Michelin star for its inventive, seasonal Thai tasting menus, wine pairing and craft cocktails. Fermentation remains at the heart of chef Napol Jantraget’s cooking, while desserts by Japanese pastry chef Saki Hoshino forgo sweetness in favor of sublimely challenging new flavors.
The menu: Seven dishes covering grilled chicken with turmeric glaze, gourd and soup with fermented fish and more.
Price: B1,800++ / person
Dates: Apr 2-5, 9-11
The place: Here, chef Thitid “Ton” Tassanakajohn treats diners to contemporary reinterpretations of Thai classics using cream-of-the-crop local produce. Le Du’s original dining room shirks decor trends and lets you focus on your plate, where the sights, smells and flavors form true masterpieces. The second floor, with its bricks and dark lattice-work, allows for a moodier tete-a-tete.
The menu: Four courses, covering khao chae (pork and shrimp balls with jasmine ice cream), grouper with southern bitter beans, charcoal-grilled pork jowl and more.
Price: B2,390++ / person
Dates: Mar 26,31, Apr 1-2, 7-9
The place: Formerly The Dining Room, this lavish mansion was originally the personal residence of the aristocrat who gave Sathorn its name. Now, it's a lofty, upscale Thai seafood restaurant where produce is king and recipes are classic.
The menu: Four courses with Jean-Paul oysters, a choice of giant river prawn or crying tiger steak, and more.
Price: B2,180++ / person
Dates: Apr 1-10
The place: 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.
The menu: Seven courses covering raw Khon Kaen wagyu with ginger and shrimp sauce, deep-fried cardamom pork belly, slow steamed egg custard and more.
Price: B1,599++ / person
Dates: Mar 26, 30-31, Apr 1-2, 6-9
The place: The sister restaurant of the Mandarin Oriental’s Sala Rim Naam is just across the storied hotel, bordering the Chao Praya in an elegant al fresco setting. To a backdrop of traditional Thai pavilions amid a manicured tropical garden, impeccable wait staff bring out traditional, regional Thai specialties.
The menu: Six courses including grilled sea-bass with fresh herbs and coconut cream, grilled tenderloin beef in green curry, a Royal Thai salad of mixed vegetables with river prawns and salted egg yolk, and more.
Price: B3,100++ / person or B4,100++ / person with wine pairing
Dates: Mar 26-Apr 11