Issaya Siamese Club is a royal-influenced thai restaurant in Silom Sathorn, Bangkok.
Issaya Siamese Club in Bangkok's Sathorn is Chef Ian Kittichai's heritage Thai room in a 1920s villa, the room that put modern Thai on Asia's 50 Best.
Editorially verified June 5, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Massaman lamb shank, Pomelo salad with prawn, Banoffee dessert in a jar
Must order: The massaman lamb shank, the pomelo salad and the banoffee dessert in the jar.
Tip: Garden tables for evenings, indoor villa room for monsoon season. Sunday brunch is the best value introduction.
Address: 4 Soi Sri Aksorn, Chua Phloeng Road, Sathon, Bangkok 10120
Saneh Jaan in Bangkok's Sindhorn building runs royal-influenced central Thai cuisine at lunch and dinner, one Michelin star and a smart-casual room.
Signature: Massaman beef cheek, Crab fried rice, Tom kha gai
Order: The massaman beef cheek and the crab fried rice from the a-la-carte menu.
Tip: Lunch is the budget play with set menus from 850 baht. Reservations on own site; smart casual dress code.
Le Du in Bangkok is Thitid 'Ton' Tassanakajohn's modern Thai room, a former No. 1 on Asia's 50 Best (2023, No. 36 in 2026) and one Michelin star retained.
Signature: Khao kluk kapi, River prawn with turmeric rice, Thai-style aged duck
Order: The river prawn with turmeric rice and the Thai-style aged duck breast tasting course.
Tip: Closed Sundays. Reservations open three months ahead online; counter seating at the kitchen is the best view of the pass.
Raan Jay Fai in Bangkok's Old Town is the Michelin-starred street stall where Supinya Junsuta wears ski goggles to wok the city's most famous crab omelet.
Signature: Crab omelet, Drunken noodles, Tom yum soup
Order: The crab omelet (kai jeaw poo) and the drunken noodles (pad kee mao) with seafood.
Tip: Open Wednesday to Saturday 09:00-19:00. Walk-in only with same-day queue numbers; closed Sundays, Mondays and Tuesdays.
Appia in Bangkok's Sukhumvit 31 is Paolo Vitaletti and Jarrett Wrisley's Roman trattoria with house porchetta, cacio e pepe and a small-cellar Italian list.
Signature: Porchetta, Cacio e pepe, House-made pasta
Order: The Sunday porchetta and a plate of cacio e pepe with the house-made tonnarelli.
Tip: Sundays are porchetta-only feast service, book three weeks ahead. Weekday lunch is the under-the-radar value.
Saneh Jaan in Bangkok's Sindhorn building runs royal-influenced central Thai cuisine at lunch and dinner, one Michelin star and a smart-casual room.
Signature: Massaman beef cheek, Crab fried rice, Tom kha gai
Order: The massaman beef cheek and the crab fried rice from the a-la-carte menu.
Tip: Lunch is the budget play with set menus from 850 baht. Reservations on own site; smart casual dress code.
Khua Kling Pak Sod in Bangkok's Thonglor is the canonical southern-Thai family room, dry-spiced beef khua kling, sator stir-fry and crab curry served.
Signature: Khua kling beef, Crab curry, Sator pork stir-fry
Order: The khua kling beef on rice, the sator and pork stir-fry, plus a coconut sticky-rice dessert.
Tip: Heat scale is real; ask the server for the western-tongue version if you cannot handle the dry spice.
Le Du in Bangkok is Thitid 'Ton' Tassanakajohn's modern Thai room, a former No. 1 on Asia's 50 Best (2023, No. 36 in 2026) and one Michelin star retained.
Signature: Khao kluk kapi, River prawn with turmeric rice, Thai-style aged duck
Order: The river prawn with turmeric rice and the Thai-style aged duck breast tasting course.
Tip: Closed Sundays. Reservations open three months ahead online; counter seating at the kitchen is the best view of the pass.
Nusara in Bangkok's Old Town is Chef Ton's heritage-Thai sister room to Le Du, named for his grandmother and ranked No. 5 on Asia's 50 Best 2026 (No. 6.
Signature: Tom kha, Kaeng pla raat khao, Massaman lamb shank
Order: The grandmother-recipe tom kha and the massaman lamb shank that anchors the tasting menu.
Tip: Closed Mondays. Rooftop counter seating overlooks Wat Pho; lunch service is quieter than dinner and reserves three months out.
