Progressive Indian฿฿฿฿asoke-phrom-phong
Gaggan Anand in Bangkok is the eponymous Indian chef's 25-course emoji-menu counter on Sukhumvit 31, ranked No. 1 on Asia's 50 Best 2025 (No. 3 in 2026).
Signature: Emoji tasting menu, Yogurt explosion, Charcoal scallop
Order: The full emoji menu. The yogurt explosion and the charcoal scallop are the through-line.
Tip: Counter seating only, two seatings per night Thursday to Sunday. Bookings open online 60 days ahead at 10:00 ICT and fill within minutes.
Southern Thai฿฿฿฿asoke-phrom-phong
Sorn in Bangkok is the southern-Thai fine-dining room from Chef Ice Supaksorn, the world's first three-Michelin-star Thai restaurant (promoted.
Signature: Crab curry with stink beans, Southern Thai stink-bean rice, Whole crab feast
Order: The crab curry with sator (stink beans) and the whole-crab finale of the tasting course.
Tip: Closed Mondays. Reservations fill three months ahead online; group of four to eight makes the family-style menu shine.
Modern German฿฿฿฿silom-sathorn
Suhring in Bangkok's Yan Nawa is twins Thomas and Mathias Suhring's modern German room set in a 1970s villa, promoted to three Michelin stars.
Signature: Sauerbraten, Konigsberger klopse, Black forest gateau
Order: The full sharing tasting menu.
Tip: Closed Mondays and Tuesdays. Reservations via own site three months ahead; villa garden seating is the best summer table.
Progressive Thai-chinese฿฿฿฿yaowarat
Potong in Bangkok's Chinatown is Pichaya 'Pam' Soontornyanakij's five-element tasting room set in her family's century-old apothecary, one Michelin star.
Signature: Five-element tasting menu, Aged duck with five-spice, Crab and salted egg
Order: The full five-element tasting menu. The aged duck and the salted-egg crab are the through-line.
Tip: Closed Mondays. Three seatings nightly; book on Resy six weeks ahead. The cocktail bar upstairs is worth a pre-dinner.
Modern Thai฿฿฿฿silom-sathorn
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.
Signature: Roasted bone marrow, Aged beef tartare, Thai-style fermented fish dishes
Order: The roasted bone marrow and whatever fermented-fish course closes the tasting menu.
Tip: Closed Mondays and Tuesdays. Reservations on own site three weeks ahead. The downstairs kitchen counter watches the line work.
Sustainable Thai฿฿฿฿old-town
Baan Tepa in Bangkok's Bang Kapi is Chudaree 'Tam' Debhakam's wood-fired sustainable Thai room in a converted family compound, one Michelin star plus a Green.
Signature: Hand-pounded curry pastes, Wood-fired Thai, Fermented sauces tasting
Order: The hand-pounded curry course and whatever the woodfire is grilling that evening.
Tip: Garden seating outside the converted house is the move on cool-dry-season evenings. Note: temporarily closed for renovation through August 2026.
