Gaggan Anand is an indian fine-dining restaurant in Bangkok.
Gaggan Anand in Bangkok's Sukhumvit 31 is the eponymous Indian chef's progressive 25-course emoji-menu counter, Asia's 50 Best No. 1 in 2025 (No. 3 in 2026).
Editorially verified May 20, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Two seatings nightly, counter only, Thursday to Sunday. Bookings open 60 days ahead at 10:00 ICT and fill within minutes.
Address: 68 Sukhumvit 31, Klongton-Neu, Watthana, Bangkok 10110
Potong in Bangkok's Yaowarat is Pam Soontornyanakij's five-element tasting room set in her family's century-old apothecary, holding one Michelin star.
Tip: Closed Mondays. Three seatings nightly; book on Resy six weeks ahead. Upstairs cocktail bar is open for pre-dinner.
Baan Tepa in Bangkok's Bang Kapi is Chef Tam Debhakam's wood-fired sustainable Thai tasting room in a converted family compound, one Michelin star plus.
Tip: Garden tables outside the converted shophouse are the move on cool-dry-season evenings. Note: temporarily closed for renovation through August 2026.
Saawaan in Bangkok's Sathorn is Chef Aom Pongmorn's nine-course modern Thai tasting menu room, a former Michelin-starred fine-diner (one star 2019 to 2025).
Tip: Closed Mondays. The room seats around 30 across an open-kitchen counter; book three weeks out via Chope.
Haoma in Bangkok's Sukhumvit 31 is Chef DK Khosla's zero-waste modern Indian tasting room with an urban garden, one Michelin star and a Green Star.
Tip: Closed Mondays. Garden tables seat six to eight with 30 days' notice; counter tables turn faster.
Saneh Jaan in Bangkok's Sindhorn Glasshouse runs royal-influenced central Thai cuisine, one Michelin star, with a smart-casual dining room and Sukhothai-era.
Tip: Lunch is the value play with set menus from 850 baht. Reservations on own site; smart casual dress code.
80/20 in Bangkok's Charoen Krung is Chef Joe Napol's farm-led modern Thai room, one Michelin star, 80 percent Thai produce and 20 percent foraged or imported.
Tip: Closed Mondays and Tuesdays. Reservations on own site three weeks ahead. The downstairs counter watches the line work the pass.
