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Thais are passionate about food, and love discovering out-of-the-way shops that prepare unexpectedly tasty dishes. Nowhere is this truer—or more feasible—than in Bangkok. The city's residents always seem to be eating, so the tastes and smells of Thailand's cuisine surround you day and night. That said, Bangkok's restaurant scene is also a minefield, largely because the relationship between price and quality at times seems almost inverse. For every hole-in-the-wall gem serving the best sticky rice, larb (meat salad), and som tam (the hot-and-sour green-papaya salad that is the ultimate Thai staple) you've ever had, there's an overpriced hotel restaurant serving touristy, toned-down fare. In general, the best Thai food is found at the most bare-bones, even run-down restaurants, not at famous, upscale places.
If you want a break from Thai food, many other world cuisines are represented. Best among them is Chinese, although there's decent Japanese and Korean food as well. The city's ubiquitous noodle shops have their roots in China, as do roast-meat purveyors, whose historical inspiration was Cantonese. Western fare tends to suffer from the distance, although in the past few years many upscale and trendy western eateries have opened, some of them quite excellent.
As with anything in Bangkok, travel time is a major consideration when choosing a restaurant. If you're short on time or patience, choose a place that's an easy walk from a Skytrain or subway station. The easiest way to reach a riverside eatery is often on a Chao Phraya River express boat.
Atop the Mandarin Oriental, this legendary French restaurant excites with impressive views of the Chao Phraya and remarkable food. Chef Arnaud Dunand regularly imports high-quality ingredients from his home region of Savoy for dishes that taste classically of the old country yet with a haute personal touch—tasting menus are of good value compared to à la carte, with the five-course lunch priced at B2,450. The restaurant has been awarded two stars in Michelin Thailand.
Mezzaluna is a blockbuster restaurant for a couple of reasons: dramatic views of Bangkok from the soaring State Tower and a truly magical degustation menu from the French-trained chef Ryuki Kawasaki. The seven-course menu features organic ingredients and deeply personal touches, such as the mind-blowing signature dish—buttery-soft Wagyu beef paired with sake, both from the chef's home in Japan. Current tasting menus with New World wine pairings start at B6,500.
The Michelin-award-winning Paste, an upscale, intimate eatery run by the experienced Australian-Thai husband-and-wife team, Bee Satongun and Jason Bailey, elevates traditional Thai food and flavors to a whole new level with fresh produce and technical flair. It's on the top floor of the high-end Gaysorn Village shopping mall, and open for lunch and dinner, with à la carte and multiple tasting menus available.
To enjoy chef Jay Fai’s Michelin-award-winning dishes at her small open-air eatery, plan in advance or be prepared for upwards of a three-hour wait. Reservations via email or phone are possible, although response may be slow; you can also try showing up when the restaurant opens at 10 am, and put your name on a waiting list.
Luxurious and utterly unique, this restaurant upends conventional wisdom about Thai cuisine and technique. Chef Henrik Yde-Andersen's tasting menus, priced starting at B1,850 for dinner, represent a veritable catalog of Thai flavors and dishes, though through the iterations of foams, emulsions, powders, and plenty of smoky liquid nitrogen.
This Michelin-starred restaurant from twin chefs Thomas and Matthew Sühring has evolved German cuisine past the stereotypes of schnitzel and sauerkraut. The brothers, who can be seen working together in a sleek open kitchen most nights, serve tasting menus inspired by their childhood in East Berlin—it's no wonder Sühring is one of Bangkok's trendiest restaurants. The setting is a 1970s Thai house with several dining rooms, each with its own ambience. Tasting menus (there is no à la carte) start at B3,000 without wine.
Founded by young chefs in a minimally restored old shophouse in Bang Rak, 80/20 earned its first Michelin star in record time. The kitchen team brings together rare Thai ingredients and European cooking techniques, along with head chef Andrew Martin's idea of 14-bite (B2,800) and 18-bite (B3,300) tasting menus. Signature dishes include the Stormy Sea (squid, mangosteen, chili) inspired by the chef’s fishing trips in the South and the Isaan Market, using seasonal mushrooms found in the mountain plateau of the Northeast.
This restaurant has long been a favorite among government ministers and corporate executives, both for its outstanding Cantonese cuisine and its private areas, perfect for business lunches or romantic dinners. The main dining room is elegant, with crimson carpeting, carved screens, lacquer furniture, and porcelain objets d'art.
This Aussie establishment is both a high-end eatery and an art space where temporary exhibits from H Gallery provide quite a funky atmosphere. The international fusion menu is also reflected by a staff well mixed between foreigners and Thais, including mixologist Buntanes "Pop" Direkrittikul who’s been generating buzz for his creative Thai-inspired cocktails using ingredients like toasted rice, shallots, and chili paste.
Operated from the Shangri-La Hotel, the buffet dinner cruise aboard the Horizon, with Thai and international cuisine, departs each evening at 7:30 pm.
A romantic, candlelit outdoor patio and a sleekly contemporary indoor dining space set a stylish tone that's echoed in the equally refined Italian cuisine served at Jojo. Traditional antipasto, pastas, and so on are gussied up with modern flourishes and high-quality products imported from Europe and beyond, perfectly befitting the luxe surroundings of the prestigious St. Regis hotel where the restaurant is located.
At this modern Michelin-starred Thai restaurant, helmed by chef Thitid “Ton” Tassanakajohn, you're likely to try something new in the 4-course and 6-course tasting menus (no à la carte)—maybe a crunchy ant larvae topping or a charcoal-grilled pork jowl curry. Sleek minimalist surroundings put the focus on the food and drink, and since the chef is also a sommelier, you can expect wine pairings that perfectly complement each course.
Beautifully restored antique rice barges depart from Anantara Riverside Bangkok at 5 pm, with Thai canapes by well-known Chef Phong. It's free for Anantara Riverside Bangkok guests.
This branch of the Michelin-starred Sri Lankan restaurant, Ministry of Crab specializes in fresh, meaty crab flown in daily from that country. Crabs are prepared with your choice of sauce–garlic chili, baked, black pepper, or curry–and range in size from 500g "small" crabs to five-pound "crabzillas." Also on the menu are a variety of other crab dishes, including a creamy crab liver pate, fresh king prawns, clams, and oysters.
Come to Sala Rim Naam—part of the Mandarin Oriental hotel but across the river—to soak up the atmosphere, which includes a classical Thai dancing show nightly at 7:45 pm in an indoor pavilion, or to enjoy the romantic mood of alfresco tables overlooking the river. The renditions of Thai food are rather Westernized, but the set dinners, buffet lunches, and à la carte menus offer plenty of choices. There is a complimentary shuttle boat across the Chao Phraya River from the Mandarin Oriental Hotel.
The seafood at this 1,500-seat, garishly fluorescent-lit establishment is way overpriced (plus you pay a charge for the cooking), and the atmosphere is extremely touristy, but the place is always packed and it makes for a fun night out. As in a supermarket, you take a small cart and choose from an array of seafood—crabs, prawns, lobsters, clams, oysters, and fish—which chefs then cook how you prefer.
You'll feel on top of the world at this classy 61st-floor space, one of the loftiest open-air restaurants in town. The international menu focuses on grilled seafood prepared with flair, and the service is friendly, but as with most of Bangkok's rooftop restaurants, you're paying for the sky-high setting, not the food—you might just prefer to come for a sunset drink to enjoy the stupendous views.
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