The Best Fine Dining Restaurants in Bangkok

Sorn offers a modern take on Southern Thai traditions, staying true to the region’s bold flavors without watering them down. It’s the first Thai restaurant to earn three Michelin stars, reflecting its refined yet genuine approach. Guests can expect a welcoming atmosphere that respects local culture while presenting Thai cuisine in a new light.

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David J Constable

Writer & Underwear Model

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 2-Michelin-star restaurant in Bangkok where twin brothers Thomas and Mathias Sühring create modern German cuisine inspired by cherished family recipes. The dining room features lots of natural light and greenery, giving it a relaxed, welcoming vibe. Attentive service and thoughtfully crafted menus make it a comfortable place to explore German flavors with a contemporary twist.

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Rasmus Palsgård

Food and wine writer

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 is a modern Thai restaurant in Bangkok that spotlights fresh local produce and Thai culinary traditions. Chef Ton and his team combine these ingredients with modern techniques, offering a thoughtful take on Thai cuisine that remains true to its roots. The atmosphere is easygoing and welcoming, making the overall experience both comfortable and memorable.

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Rasmus Palsgård

Food and wine writer

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 sits in a restored heritage building in Bangkok’s Chinatown, bringing together Thai-Chinese influences guided by Chef Pam’s personal history. The space balances old-world charm with contemporary ideas, creating a relaxed but special atmosphere. Hidden away is a bar that adds another layer to the experience for those who want to continue their evening.

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Rasmus Palsgård

Food and wine writer

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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Gaa is a modern Indian restaurant in Bangkok led by Michelin-starred chef Garima Arora. It’s located in a renovated traditional Thai house, giving it a cozy atmosphere that sets the stage for an inventive menu inspired by Indian cooking and local ingredients. This thoughtful approach showcases the chef’s background and technique in a relaxed, inviting way.

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Shraddha Kesarwani

Food writer and Photograp

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 in Bangkok is known for its playful, theatrical approach to dining that feels more like a creative performance than a typical restaurant meal. The fast-paced atmosphere and focus on imaginative flavors keep guests engaged from start to finish. It’s a memorable experience that invites an open mind and a sense of adventure.

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Rasmus Palsgård

Food and wine writer

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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Haoma Bangkok is a progressive Indian restaurant recognized with a green star for its sustainable approach. Led by Chef Deepanker Khosla, it sources many ingredients from a dedicated farm outside the city, emphasizing local produce. The atmosphere is welcoming, offering a relaxed spot to explore inventive flavors.

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Flip Dejaeghere

Flip World Foodie

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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Baan Tepa Culinary Space in Bangkok is set in a family home with a relaxed, welcoming atmosphere. They put emphasis on locally sourced, seasonal ingredients—often grown right in their own backyard. The result is a thoughtful, creative approach to Thai culinary traditions that feels both familiar and fresh.

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David J Constable

Writer & Underwear Model

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 named in honor of Chef Ton’s grandmother and is set along the Chao Phraya River in Bangkok. It offers a balanced take on Thai cooking that blends tradition with a modern sensibility. The inviting atmosphere and scenic views provide a comfortable setting for both local and international guests.

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Pam Pichaya

Chef Owner

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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Paste Bangkok is a Michelin-starred restaurant that draws on Thai culinary heritage to craft an inventive twist on classic recipes. The quietly luxurious setting and flexible menu options, including tasting menus, offer a refined but approachable dining experience. This balance of tradition and modern flair makes it an inviting spot for those wanting to explore Thai cuisine in the heart of the city.

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Gennady Jozefavichus

Food Writer

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

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Terroir Restaurant Bangkok takes a progressive Kaiseki approach that shines a spotlight on locally sourced Thai produce, often focusing on vegetables from small-scale farmers. The team’s thoughtful use of these ingredients creates balanced and flavorful dishes in a relaxed, inviting setting. This down-to-earth style offers a fresh perspective on fine dining without losing its sense of authenticity.

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Oliver Jansson

Food Enthusiast

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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Torisawa22 is an outpost from Tokyo’s Torisawa that specializes in an omakase experience in Bangkok. You can keep sampling items until you’re satisfied or the kitchen runs out, and they also have a good range of sake. The future of the space is uncertain as the building is set to undergo remodeling.

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Marc Garcia

Foodie

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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Akira Back is the first Thai outpost from the award-winning Korean-born, American-raised chef, who also runs restaurants in places like Las Vegas and Hanoi. Set inside the Marriott Marquis Queen’s Park Hotel in Bangkok, it provides a relaxed setting for anyone interested in exploring the chef’s global influences.

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David J Constable

Writer & Underwear Model

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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Blue Elephant Bangkok Sathorn Cooking School & Restaurant is a renowned spot in Bangkok that celebrates classic Thai cuisine alongside creative regional ideas. The warm setting and cooking school experience invite both curious learners and seasoned food lovers to explore a wide variety of Thai flavors.

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David J Constable

Writer & Underwear Model

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 in Bangkok that highlights local ingredients through imaginative tasting menus. Led by chef Riley Sanders, it focuses on a creative and collaborative approach to cooking, drawing on Southeast Asian influences.

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David J Constable

Writer & Underwear Model

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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Denkushiflori BKK is a Japanese-French fusion restaurant in Bangkok, helmed by Michelin-starred chefs from Tokyo. It offers a cozy, welcoming atmosphere with attentive service that adds to its charm. Guests can expect a refined yet relaxed experience that highlights the chefs’ skill and dedication.

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Tam Chaisiri Tassanakajohn

Restaurateur

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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EAT ME RESTAURANT has been a familiar spot in Bangkok for over 20 years, offering a contemporary vibe and a welcoming atmosphere. Open late and spread across multiple levels, it’s a relaxed place to meet friends or linger over dinner. The menu shifts with the seasons, always focusing on fresh, quality ingredients.

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Gennady Jozefavichus

Food Writer

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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Front Room in Bangkok offers a bright, inventive approach to cuisine that feels genuinely fresh. Service is smooth and unhurried, letting guests settle in and enjoy each course without feeling rushed. It’s an inviting spot for those looking to experience something new in a relaxed setting.

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David J Constable

Writer & Underwear Model

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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Ginza Sushi Ichi BKK in Bangkok is known for flying in fresh seafood each day from Tokyo’s Toyosu market. It holds a Michelin star, showing its careful attention to quality and preparation. The atmosphere feels welcoming, making it a comfortable spot for those who enjoy well-crafted Japanese cuisine.

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Gennady Jozefavichus

Food Writer

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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Kinu by Takagi in Bangkok highlights Japanese omakase and kaiseki in the Kyoto tradition. It’s the second restaurant from Chef Takagi Katsyo, who also runs a two Michelin-starred spot in Kyoto. Tucked inside the Mandarin Oriental, it features a calm wooden dining room that creates an inviting atmosphere for enjoying refined Japanese cuisine.

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Mika Ihamuotila

Foodie

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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