The Best Michelin Star 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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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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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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Raan Jay Fai is a renowned street food restaurant known for its authentic Thai-Chinese cuisine. The restaurant has gained global fame and is recognized by Michelin and listed in The World's 50 Best for its distinctive dishes. The must-try dishes include the famous crab omelette, the stir-fried noodles, and the big crisp seafood fritter, all prepared by the legendary chef and owner, Supinya Junsuta.

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Cornelia Milde

viennagourmet – Vienna, Austria

We were very lucky to get a slot at Jay Fai! We recommend taking out a number for the afternoon / evening in the morning. And be patient, you still wait a long time for the table. I could have watched her for hours anyway - simply impressive and an experience. Authentic Thai Street Food awarded by Michelin and listed by The worlds 50 best! Absolutely recommended!!

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This unique dining spot provides a culinary journey into mid-20th century Thai cuisine, with a menu curated by Chef David Thompson from his collection of funeral cookbooks. These books, traditionally handed out at funerals of prominent individuals, contain their favorite recipes, offering a glimpse into their culinary preferences. Aksorn, while presenting as a Thai restaurant, is also a celebration of Thai culture and heritage, consistently updating its menu based on historical archives and cookbook authors.

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Chawadee Nualkhair

Food writer – Bangkok, Thailand

Mid-20th century Thai recipes culled from the funeral cookbooks of former society mavens by David Thompson Great food, made with care. Chef David takes his favorite recipes from his own vast collection of funeral cookbooks (books handed out at prominent people’s funerals, containing their favorite recipes).

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Offering a reinterpretation of classic Thai dishes, Wana Yook is the latest project of Chef Chalee. The restaurant operates on a tasting menu format, allowing guests to sample a variety of dishes. Alongside the food, an interesting wine list with fair prices is also available for those who want to pair their meal with a glass of wine.

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Marc Garcia

Foodie – Barcelona, Spain

Chef Chalee's latest project brings his reinterpretation of classic Thai dishes. Tasting menu format, an interesting wine list with fair prices. Definitely one of the best Thai fine dining places of recent openings.

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Samrub Samrub Thai is a place where you can indulge in regional Thai cuisine, created by the skilled hands of Chef Prin. The dishes are a blend of traditional and modern Thai flavors, made from locally sourced ingredients that change with the seasons. With a casual, intimate setting, the restaurant offers a unique experience to explore Thai gastronomy, featuring bold, fresh, and sharp tastes in every dish.

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Gaggan Anand

Chef – Bangkok , Thailand

Chef Prin and Mint's house One of the most underrated Thai chefs who cooks from his heart unpretentious and unapologetic Thai food .. and Mint makes sure everyone feels at home. One of my favourite Thai restaurants.

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Under the guidance of Chef Pim Techamuanvivit, Nahm has established itself as one of Asia's top dining destinations, earning a Michelin star for three consecutive years. The menu offers a modern take on traditional Thai cuisine, balancing hot and cold elements, as well as sweet and salty flavors. Notably, the pigeon curry stands out, a unique dish that showcases the best-quality pigeon meat, served alongside a plate of crispy catfish and fresh greens, offering a cool palate cleanser.

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David J Constable

Writer & Underwear Model – London, UK

U the guidance of chef Pim Techamuanvivit, Nahm confirmed its place as one of the top restaurants in Asia by gaining a Michelin star for the third consecutive year in 2020. The food is a modern take on traditional Thai fare, with strong, fresh flavours, balancing hot and cold, sweet and salty. I might single out the pigeon curry for particular mention. Pigeon isn’t a meat commonly used in Asian cooking, and when it is the quality is invariably hideous. This was a shredded larb of the best-quality pigeon—pork being the most commonly used in Thailand—and an excellent example of the fact that birds don’t have to be cooked with the bloody speed of an electrocution victim to be palatable. An accompanying plate of crispy catfish represents carbohydrates and cucumber, parsley and celery leaves, presented a cool palate cleanser.

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With a focus on the freshest products from Toyosu Market, Sushi Masato offers a memorable dining experience. The restaurant provides both Omakase offerings and an à la carte menu, ensuring a variety of selections for every taste. A standout dish to try is the Manao Roll, named after the chef's daughter, and the shiny Anago sushi piece is also highly recommended.

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Patricia Boedidarmo

Ms – Jakarta, Indonesia

Manao Roll (cover pic) named after his daughter is definitely a must try. Very fresh and tasty sushi pieces, my favorite one is the shiny Anago. Not to miss when in Bangkok

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