The Best Fine Dining Restaurants in Bangkok

Sorn is a restaurant that brings a modern twist to traditional Southern Thai dishes. The chef, Supaksorn Jongsiri, draws inspiration from his grandmother's cooking and his encounters with southern Thai people, resulting in dishes that are vivid in presentation and explosive in flavor. With a two Michelin star rating, the restaurant is renowned for its complex and delicious food, offering a unique dining experience that explores the depths of southern hospitality and cooking.

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David J Constable

Writer & Underwear Model – London, UK

Brilliant Southern Thai food in the heart of Bangkok The study and exploration of Thai food have been gaining purchase for some time. I don’t mean the clichéd staples of pad Thai and som tam, packaged and presented in a swanky setting, but a widening appreciation of its versatility and regional brilliance. Honing in on a particular region, however, one can dive deeper, uncovering the many stories, ingredients, products, suppliers, producers, recipes and regional nuisances. This is chef Supaksorn Jongsiri’s direction and culinary inspiration, drawing on his grandmother’s southern cooking and transforming the memories and flavours of his encounters with southern Thai people, and the products and recipes of the region. The stories at Sorn are, therefore, ones of personal pride for Chef Ice. They are vivid, the presentations beautiful and the flavours explosive; this is no comprimise cooking, plates that smash you in the face with their rising and falling temperatures and liberal slathering of provincial chillies, threatening the tongue and the arsehole. A meal here is a brave step into the unknown, into the depths of southern hospitality and cooking, and into the mind and family sentimentality of Chef Ice.

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Sühring is a German fine dining restaurant, inspired by traditional family recipes and brought to life by the renowned Sühring twins. The menu is a nostalgic journey through the brothers' childhood in Germany, featuring excellent produce presented flawlessly on the plate. Located in a stunning 70s villa with a beautiful garden, Sühring offers a sophisticated dining experience where the finesse of European fine dining meets the vibrancy of Bangkok.

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Rasmus Palsgård

Food and wine writer – Copenhagen , Denmark

Perfect German fine dining in Bangkok The Sühring twins provide a menu based on their childhood memories and traditions from Germany taken to Bangkok. Excellent produce from start to end presented flawlessly and with loads of deliciousness on the plate.

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Le Du, known for its modern Thai dishes crafted by Chef Ton, emphasizes the use of top-quality produce. The restaurant offers a journey through Thai cuisine, blending authentic and modern flavors, and is noted for its commitment to sourcing local, fresh ingredients. With a choice of 4-course or 6-course tasting menus, Le Du provides an experience where diners can enjoy seasonal, Thai-inspired dishes in a relaxed and enjoyable atmosphere.

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Rasmus Palsgård

Food and wine writer – Copenhagen , Denmark

Thai flavour extravaganza Forget everything about stiffness and formal ambience when visiting Le Du which is all about having a great time while enjoying the amazing dishes coming from the open kitchen of Chef Tonn. As one of few places in Bangkok, Le Du works closely with farmers from all over Thailand.

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Restaurant POTONG, led by the youngest female chef to receive a Michelin Star, Chef Pam, offers a unique blend of modern Chinese-Thai cuisine. The restaurant is situated in a heritage building in Chinatown, providing an intimate setting where guests can enjoy dishes inspired by Chef Pam's Chinese heritage and local Thai ingredients. The establishment also features a speakeasy-style bar, Opium, where guests can unwind after their meal.

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Rasmus Palsgård

Food and wine writer – Copenhagen , Denmark

Wonderful dining experience in heritage building A dinner at Potong takes you through the culinary mind of chef Pam, who has taken over an old 5 story building from her family in Chinatown. A meal here is equally entertaining, exciting and delicious. The duck served as a sharing plate was my highlight of the meal.

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Housed in a traditional Thai building, Gaa offers a unique dining experience where modern Indian flavors are celebrated. The menu, designed by chef Garima Arora, features dishes that combine traditional Indian cooking techniques with local ingredients, resulting in an unexpected culinary journey. The restaurant's interior, designed by Architectkidd, highlights the strong characteristics of the traditional Thai house, creating a warm and intimate dining atmosphere.

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Shraddha Kesarwani

Food writer and Photograp – Mumbai, India

Finally had a chance to dine at the most talked about restaurant in Bangkok GAA. Garima Arora, the head chef at GAA, was voted Asia’s Best Female Chef 2019, the only Indian woman to have won, so far. One MichelinStar GAA might be new to the game but it's winning hearts around. The restaurant is intimate and stretches to three floors but with different dining feel. As you read the exciting menu, the ingredients will all sound so familiar from our childhood (especially as an Indian). Like caramelized milk, banana bread, jackfruit vegetable, khakra, porkribs. What also stands out is the creative addition of local fresh fruits to the dishes. As the curtain unfolds and takes the stage, you’ll be mind-blown by the creations from those ingredients. Who knew such a simple ingredient like baby corn can taste even better! The grand presentation of Savory Betel Leaf was the highlight of the meal that arrived on a single leaf wedged between dry branches. Some of the best dishes on the menu were Unripe Jackfruit and Pickles, Liquid Banana bread with Thailand Caviar, Blue swimmer crab with pomegranate juice, spicy shallot, Chicken liver, langan, Caramelised milk skin, beef, yeast aquafaba. We could taste the strong Indian cooking accompanied by fresh Thailand produce. Chef insists on eating some of the dishes using our hands to get the most flavour out. Being a sweet tooth person was left asking for more when it came to desserts. We tried the Burnt Coconut sugar Ice Cream with pork floss and Chocolate betel leaf (which is nothing but a fancy paan!). The menu did not finish on a strong note but otherwise a very satisfying and interesting meal. So, the question is should you really travel to Bangkok to taste GAA? I say Hell Yes! GAA successfully captures the taste of different ingredients and combines them beautifully to tell a story!

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Gaggan Anand is a restaurant that offers more than just a meal; it provides a full sensory experience. Diners can expect an entertaining, playful, and humorous atmosphere, where the food is as much a star as the acclaimed chef, Gaggan Anand. The restaurant is known for its great food, engaging music, and the chef's charismatic presence, making it a must-visit for those seeking a novel dining experience.

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Rasmus Palsgård

Food and wine writer – Copenhagen , Denmark

The most entertaining fine dining experience in the world? Gaggan is about much more than just enjoying good food. It is an entertaining, playful and humorous experience that puts every sense into play. Just lean back and enjoy the show of chef Gaggan Anand.

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Offering a unique culinary experience, Haoma Bangkok is renowned for its progressive Indian cuisine. The restaurant takes pride in its sustainable approach, with most ingredients sourced from its own farm. The menu, crafted by Chef DK, ranges from elegant golgoppas to precision-cooked chicken tikka, paired with an exquisite wine selection curated by sommelier Vishu.

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Flip Dejaeghere

Flip World Foodie – Duffel, Belgium

When in Bangkok and searching for the best Indian food, here’s the place, Haoma @haomabkk Chef DK @deepankerkhosla creates in his just newly refurbished restaurant a progressive Indian cuisine where the sustainable aspect gave him a green star. Meanwhile his little farm outside of Bangkok provides most of the ingredients. DK wants to presents food that looks good, tastes good and make you feel good. As simple as that. Absolutely worthwile mentioning, maitre & sommelier vishu @vishvas.sidana who will pamper you with an exquisite winepairing. The start of it comes with a legendary “performance” by Vishu

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Immerse yourself in a genuine farm-to-table experience at Baan Tepa Culinary Space, where traditional Thai cuisine is reimagined with refreshing and sometimes radical twists. The menu, crafted by Chef Tam Chudaree Debhakam, is a vibrant journey through the diverse regions of Thailand, featuring dishes like the "Fishtake" with giant Trevally fish and Shiitake Mushrooms, and the intriguingly named "Crab Crab Crab!". Expect a mix of hot, prickly, sour and acidic flavors, all presented in a beautiful family-home setting.

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David J Constable

Writer & Underwear Model – London, UK

A dizzying smack of colour with pungent fish sauces and recipes not shy on spice I loved my meal at Baan Tepa Culinary Space. A beautiful, family-home setting and a genuine farm-to-table philosophy with refreshing, sometimes radical, rethinking of Thai cuisine and the modern Thai tasting menu. A dizzying smack of colour with pungent fish sauces and recipes not shy on spice, the menu weaving down from the northern reaches of the country, through the central ranges, and towards the fearsome, hot, sultry south - chef Tam Chudaree Debhakam does pre-warn you about this, but I’m all for spicy depths and fiery flashes, all the hot, prickly, sour and acidic smashes of delightful Thai loveliness. A few examples of what to expect include a trio of appetisers from the North, Central and Southern regions of Thailand:- North: Tamarillo Sorbet, Namprik Ong, Pork Crackling; Central: Lon Miso, Preserved Fish, Charcoal Tartlet; and South: Kao Kwai Namprik, Kapi, Cumin Aioli, Pork Bacon, Cumin Leaves Tempura. And there is “Fishtake” which is a giant Trevally fish with Shiitake Mushrooms, Mushroom Ponzu and Perrila Seed Oil. Or the excellent (in flavour, presentation and title) “Crab Crab Crab!” in which a softshell crab and warm crab salad pairs with crab roe, crab chawanmushi bamboo in a yellow crab curry.

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Nusara is a Thai fine dining restaurant known for its authentic cuisine crafted by Chef Ton. The menu is a tribute to the chef's grandmother, Nusara, and her love for good food, offering dishes that are neither traditional nor modern, but a unique blend of both. With a stunning view of the temple, the restaurant serves food in a modern style, while retaining the authentic Thai flavors.

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Pam Pichaya

Chef Owner – Bangkok, Thailand

The best Thai fine dining by chef Ton. Great views of the temple. For Thai fine dining I would recommend the newest one in town, Nusara. It has the best view of the temple compared to any other restaurants and the food that Chef Ton is serving is very authentic. You can taste the Thai flavors, not diverting in any way, but he presents the food in a modern style.

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Offering a unique blend of traditional Thai cuisine with a modern twist, Paste Bangkok is a Michelin-starred restaurant that takes inspiration from Thai history and heritage. Their menu, meticulously crafted by chef Bongkoch ‘Bee’ Satongun, who was named Asia’s Best Female Chef in 2018, offers a choice of three tasting menus or a la carte. Despite being located in a shopping mall, the restaurant provides a quietly luxurious setting, though be aware that the drinks list can be pricey.

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Gennady Jozefavichus

Food Writer – Ulcinj , Montenegro

Michelin starred elegant restaurant of high quality classic Thai cuisine. Tasting menu (for one or for two diners) is available.

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Experience the charm of 'Progressive Kaiseki', an 18-course meal journey at Terroir Restaurant Bangkok. This unique dining spot emphasizes Thailand's local produce, transforming mostly vegetable-based ingredients into dishes bursting with flavor and umami. The friendly yet professional interaction from the chef adds a delightful touch to the overall dining experience, creating an atmosphere that is both upscale and welcoming.

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Oliver Jansson

Food Enthusiast – Stockholm, Sweden

Terroir offers a beautiful dining experience through ‘Progressive Kaiseki’, orchestrating a 18-course meal with a distinct path and structure. Staying true to its name, this restaurant spotlights Thailand's indigenous produce, crediting small-scale farmers and producers throughout the country. With a menu predominantly focused on vegetables, this place showcases its mastery in transforming ordinary ingredients into dishes brimming with flavor, balance, and umami. Chef Hom approaches food with utmost seriousness, but when it comes to himself, he maintains a delightful sense of humor. There's a good touch of humor in the way he engages with guests, which I sometimes miss when dining at upscale restaurants in Asia. Despite lacking Japanese training, he has carved out this beautiful restaurant through hard work and an extensive exploration of culinary literature. Chef Hom and Head Sommelier Nom left me thoroughly impressed with their work during my visit. It's remarkable to me that, at such a young age, being in their mid-20s and with the restaurant running for just under a year, they have achieved a level that surpasses many Michelin-starred counterparts.

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This eatery offers a unique dining experience with its Yakitori Omakase menu, where you can keep ordering until you're satisfied or the kitchen runs out of options. The restaurant, originally from Tokyo, has a good selection of sake to accompany your meal. The ambiance combines sleek Tokyo vibes with a warm and welcoming atmosphere, making it suitable for various occasions from business meetings to romantic dates.

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Marc Garcia

Foodie – Barcelona, Spain

Bangkok Yakitori omakase An outpost from Tokyo’s Torisawa, they opened their doors earlier this year, only offering omakase as an option but you can keep going until you are satisfied or they run out of offerings. Good sake selection. Not sure what will happen to the place as the building is about to be remodeled.

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This culinary destination is helmed by award-winning chef Akira Back, offering a unique fusion of flavors from around the globe. The menu at Akira Back includes delicacies such as Yellowtail Tartare, Toro Caviar, Seared Albacore, Miso Black Cod, Grilled Octopus, and 48-Hour Wagyu Short Rib. Nestled within the Marriott Marquis Queen’s Park Hotel, this is the first establishment of its kind in Thailand.

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David J Constable

Writer & Underwear Model – London, UK

Akira Back Bangkok is the latest global offering from the award-winning Korean-born, American-raised chef who has outposts of his eponymous restaurant from Vegas to Hanoi. Now Bangkok. This is the first Akira Back restaurant in Thailand, set within the Marriott Marquis Queen’s Park Hotel. There’s Yellowtail Tartare and Toro Caviar; and Seared Albacore, Miso Black Cod, Grilled Octopus and 48-Hour Wagyu Short Rib. By concentrating and cross-checking the prices you can get out for less than 2,000 Baht for two. Otherwise, explore too deeply and the bill could skyrocket.

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Known for its classic Thai cuisine, Blue Elephant offers a diverse menu that includes both traditional dishes and regional reinventions. One of their unique dishes is the Sago Bresse Chicken, a mix of steamed pandan sago and butterfly pea flowers, stuffed with sweet turnip, peanuts, and caramelized chicken. For mains, they offer a variety of curries such as the Lamb Massaman Curry and Tumee Curry with Sea Bass, which are presented in a visually appealing manner.

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David J Constable

Writer & Underwear Model – London, UK

Few restaurants in Bangkok have gained the reverence of Blue Elephant, the much-lauded classic Thai restaurant. The menu is a varied carte du jour as large as any broadsheet, with page after page of Thai culinary staples, alongside several regional reinventions. Basically, a bit of everything. Sago Bresse Chicken consists of steamed pandan sago and butterfly pea flowers, stuffed with sweet turnip, peanuts and caramelized chicken from the Royal Projects Farm in Chiang Mai, all wrapped into meaty, gelatinous balls. For mains I double up on curries with Lamb Massaman Curry and Tumee Curry with Sea Bass. Both are ceremoniously placed in front of me, the Massaman bubbling in a terracotta pot above a live flame so that I’m forced to lean across and pick out the chunks of succulent lamb cooked with sweet purple potatoes. The sea bass, with fenugreek, coconut cream and okra, is equally as pleasing, with Coconut Jasmine Rice served in a hollowed coconut shell.

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Canvas is a fine dining restaurant that serves tasting menus of abstract cuisine, showcasing local ingredients, flavors, and techniques. The establishment is known for its creative and vibrant dishes, with the crayfish being a standout, praised for its presentation and taste. The restaurant was founded by Riley Sanders, a Texas native who fell in love with Southeast Asia and decided to make Bangkok his home.

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David J Constable

Writer & Underwear Model – London, UK

A creative tasting menu offering first-rate, expertly handled, local produce - and one of Bangkok’s most exciting restaurants. Riley Sanders has a familiar story; falling in love with Southeast Asia during his travels in 2013, he decided to lay down roots in Bangkok and went about the creation of Canvas in 2016. Originally from Texas, the young chef - he’s still under 30 years-old - is fast becoming one of the culinary driving forces in the city. The crayfish is the standout dish, both in its presentation and taste; a beefy specimen, the innards mixed with dala, som jeed (kumquat), and lemongrass, then reattached to the head, and plated with artistic flair.

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This Japanese fine dining spot is recognized for its delicately crafted dishes. The culinary brilliance of Zaiyu, Kawate, and Shimizu is evident in every bite. Their unique approach to cuisine sets this place apart from others.

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Tam Chaisiri Tassanakajohn

Restaurateur – Bangkok, Thailand

This is one of the best Japanese fine dining places in Bangkok. The food is incredibly delicate, thanks to the masterminds behind it: Zaiyu, Kawate, and Shimizu. They have done a brilliant job in making this place stand out among others in Bangkok

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Offering a unique dining experience, Eat Me Restaurant is known for its innovative menu curated by Chef Tim Butler that doesn't feature common Thai dishes like pad thai and tom yam, but rather unique delicacies such as uni bruschetta and asparagus with caviar. The restaurant is well-established, yet always keeping up with contemporary trends, ensuring a mix of familiar favorites and new culinary adventures. In addition to its food, Eat Me also boasts a standalone bar, offering a range of locally influenced cocktails and unique takes on classic drinks.

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Gennady Jozefavichus

Food Writer – Ulcinj , Montenegro

Bangkok’s expats waterhole for over twenty years — bar and restaurant of Darren and Cherie Hausler. There is no pad thai and tom yam in the menu of chef Tim Butler but uni bruschetta and asparagus with caviar instead. Refreshing!

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Offering a unique culinary experience, Front Room presents a fusion of flavors that are both new and exciting. The menu features a variety of dishes, each uniquely shaped and sized, with ingredients that are as visually appealing as they are delicious. The service is impeccable, with the staff providing an experience that is neither pushy nor intrusive, ensuring that each course is served at just the right time.

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David J Constable

Writer & Underwear Model – London, UK

A clean, bright, clever cuisine that’s never been seen before in Thailand. To get a feel of what promises to be a brand new cuisine for Thailand, I opted for the 10-course, with plates a relentless litany of everything that one would nowadays call “fusion” food. Every dish was a new and novel shape and size, each containing minute comestibles that competed for prettiness, some even bordering on brilliant. Velkommen is a Norwegian word for “welcome” and opens the menu with several small bites, all typically reflective of the Nordic Lab. Service was immaculate. Thestaff marvellously disciplined, never pushy or intrusive, and dishes came and went with such timing that I never felt hurried, or had to wait a moment longer than was precisely right to settle one course and prepare for the next.

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If you're looking for a change from traditional Thai dishes, Ginza Sushi Ichi BKK is a top-notch sushi shop. With ingredients delivered daily from Tokyo's Toyosu market, the restaurant offers a fresh and authentic sushi experience. It's worth noting that this place has earned itself a Michelin star, reflecting its commitment to quality and excellence.

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Gennady Jozefavichus

Food Writer – Ulcinj , Montenegro

Probably the best sushi shop in Bangkok so if you are tired of tom-yam and pad-thai and wanna calibrate your taste buds that’s the place. All ingredients delivered daily from Tokyo’s Toyosu market. One Michelin star.

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Experience the essence of Kyoto-style cuisine at Kinu by Takagi. This intimate 10-seat venue offers a unique Kaiseki dining experience, where each dish is a delicate and expressive celebration of the seasons, blending local Thai ingredients with the finest Japanese produce. Watch as the chef, a two-Michelin-starred master, crafts a seasonal menu that reflects both Japanese aesthetics and culinary skill.

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Mika Ihamuotila

Foodie – Helsinki, Finland

Bangkok’s excellent Japanese omakase/Kaiseki in Kyoto tradition Takagi Katsyo has a famous 2 Michelin star restaurant in Kyoto and this is his second institution. Excellent 10 course omakase / kaiseki menu in a charming wooden Japanese dining room. Expensive (240€ per 10 course omakase menu).

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