10 restaurants that set the standard for fine dining in Bangkok

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Bangkok’s fine-dining scene is having a moment. In the past few years, the city has produced award-winning chefs, two-star tasting menus, and restaurants that land on global best lists. But more than the stars, it’s about how each space tells a story—through ingredients, design, and culinary philosophy. These ten restaurants capture that energy, and together, they show why Bangkok is one of the most exciting places to eat right now.

Baan Tepa

Set in Chef Chudaree “Tam” Debhakam’s family estate, Baan Tepa is both home and high dining, where Thai ingredients and traditions are pushed onto the global stage. Voted No. 1 in BK’s Top Tables 2023 and now boasting two Michelin stars, this is the city’s benchmark for sustainable Thai fine dining. Tam, who also won the Michelin Young Chef Award, weaves personal history and national heritage into each seasonal menu—think her celebrated Crab Crab Crab v.2, chicken liver pâté with khao mao sourdough, or tom jew made with greens from the on-site garden. Every visit begins with a garden tour, grounding the experience in place before the storytelling begins at the table. Along the way, diners are invited into the kitchen to share a course with the chefs, turning the meal into an intimate exchange as much as a feast.

561 Ramkhamhaeng Rd., 098-696-9074. Open Wed-Sun 5pm-late.

Chef’s Table by lebua

One of Bangkok’s few two-Michelin-starred destinations, Chef’s Table by lebua turns French fine dining into theater. The dining room centers around an open kitchen anchored by a gleaming Molteni stove, where Executive Chef Vincent Thierry and his team plate each course in full view of diners. Thierry, who sharpened his craft in some of France and Asia’s top kitchens, leans into restraint and precision: think Seared Icelandic Langoustine, Swiss Chard, Challans duck with cumin-glazed carrot, or a Vanille Bleue tart dressed with ruby pomelo and white beer sorbet. With its unobstructed
kitchen views, curated wine pairings, and whisper-smooth service, this is French gastronomy performed live.

61/F, lebua at State Tower, 1055 Silom Rd., 02-624-9555. Open Tue-Sun 5:30pm-12:30am. Last order 9:30pm.

Chim by Siam Wisdom

Chef Thaninthorn “Noom” Juntharawan brings Thai culinary history to life at Chim by Siam Wisdom, housed in a colonial-style home in Dusit. The menus rotate with the seasons and often draw on recipes from the Rattanakosin era—like tom yum pla chon (sour-and-spicy snakehead fish soup) made from a “lost recipe,” or torch ginger sorbet to cool the summer heat. Expect refined versions of regional Thai classics, presented samrub-style and paired with plenty of storytelling. With one Michelin star to its name since 2018, Chim has become a benchmark for fine Thai dining that still feels warm and welcoming.

315 Soi Ongkarak 13 (Soi Samsen 28), 061-647-6362. Open daily 6-11pm.

Côte by Mauro Colagreco

At Capella Bangkok, Côte channels the French-Italian Riviera through the lens of Mauro Colagreco—the chef behind Mirazur, once ranked No. 1 in the world. On the ground, it’s Davide Garavaglia (Michelin Thailand Young Chef Award 2023) leading the kitchen, serving tasting menus that balance luxury with accessibility. The nine-course Carte Blanche menu is the star, but the four-course Escapade Lunch and Sunday Dimanche Midi have become favorites for those after fine dining without the formality of a marathon sitting. With refined service, a stellar wine program, and breezy riverside views, Côte makes a convincing case that the Riviera pairs perfectly with the Chao Phraya.

Capella Bangkok, 300/2 Charoenkrung Rd., 02-098-3818. Open Wed-Sun noon-2pm, 6-10pm. Closed Mon-Tue.

GOAT Bangkok

Chef Tan-Parkorn Kosiyapong blends his Thai-Chinese heritage with European technique at GOAT, a fine-dining restaurant committed to 100% Thai ingredients. Each dish is named for the province its key elements come from—think Phuket seafood, Isaan herbs, or Chiang Mai rice—served in a Sino-Portuguese-inspired dining room with an open kitchen. Beyond food, the drinks list leans local, too: Chiang Dao mead pairings, house-grown herbal tea sets, and cocktails built on traditional Thai fermentation. Sustainability drives the concept, from compost turned into fertilizer for partner farms to plates made of natural recycled materials.

12 Soi Ekkamai 10 Yak 2, 065-095-6132. Open Wed-Sun 6-11pm.

Mezzaluna

Two Michelin stars, a sky-high perch, and wagyu beef you’ll only find here or in Japan—Mezzaluna by lebua is a dining experience like no other in Bangkok. Chef Ryuki Kawasaki fuses his French training with Japanese roots across seasonal tasting menus that spotlight the world’s finest ingredients, from scallops baked in shell with fennel and vanilla to pigeon and foie gras with chanterelle and ginger confit. The one constant: his “Exceptional Murakami” wagyu from Niigata, famed for its delicate marbling and melt-in-your-mouth texture. Add in a serious wine cellar, double-height windows, and panoramic city views, and the result is nothing short of moonstruck.

65/F, lebua at State Tower, 1055 Silom Rd., 02-624-9555. Open Mon-Sat 5:30pm-12:30am. Last order 9:30pm.

Potong

Progressive Thai-Chinese cuisine finds its boldest voice at Potong, Chef Pichaya “Pam” Soontornyanakij’s 11-course tasting menu housed in her family’s former Chinese herbal medicine building in Chinatown. Named Asia’s Best Female Chef 2024 and the World’s Best Female Chef 2025, Pam has become one of Bangkok’s most visible culinary stars, but it’s Potong that anchors her reputation. The experience mixes history and modernity, with dishes like the Alive—carabineros wrapped in Thai-flag noodles—or Reincarnated—blue crab with roe emulsion tucked back inside its shell. Pam’s menus are complex, theatrical, and deeply personal, pulling from her family’s roots while pushing Thai-Chinese cuisine into the future.

422 Vanich 1 Rd., 082-979-3950. Open Mon, Thu-Sun 4:30-11pm. Closed Wed.

R-Haan

Thai fine dining doesn’t get more regal than R-Haan, the two-Michelin-starred Thonglor restaurant from Chef Chumpol Jangprai. Rooted in the proverb “Where water flows, fish abound; where fields lie, rice thrives,” the monsoon samrub menu turns local abundance into a ceremony of flavors that tastes like the rainy season on a plate. Think sous vide duck egg yolk with sweet brown sauce, grilled frog legs with wild betel leaf and fern salad, or a refined mango sticky rice. Every detail, from the royal tableware to the spice balance on each dish, speaks to R-Haan’s mission: preserving the wisdom of Thai cuisine while presenting it with modern grace.

131 Pai Di Ma Di Klang Alley, 095-141-5524. Open daily 6-11pm.

Restaurant Gaa

Bhel is best described as a salad. It is a mixture of fresh ingredients, very similar to the concept of ‘Yum’ in Thailand. The main ingredient is Thai green mango. We serve it with Chili-Somsa sauce. The DIY part is to give your bhel a mix and make sure to enjoy all components along with the little biscuits called khakra (indian flatbread).

46/1 Sukhumvit Soi 53, 063-987-4747. Open daily 5:30pm-late; Sat-Sun noon-2:30pm, 5:30pm-late.

Sorn

Ranked No. 1 in BK’s Top Tables 2024, Sorn is the Southern Thai fine-dining restaurant that everyone in Bangkok is still chasing—and almost no one can book. Chef Supaksorn “Ice” Jongsiri transforms the cuisine of his native south into something precise, theatrical, and unforgettable—whether it’s a Surat Thani blue crab “crab stick” sculpted into delicate form or the restaurant’s signature crispy rice salad served with flair. With two Michelin stars and a spot at No. 11 on Asia’s 50 Best, Sorn has built its reputation on rare ingredients, ancient cooking techniques, and a dining experience that feels as much like storytelling as it does eating.

56 Sukhumvit Soi 26, 02-087-1795. Open Tue-Sun 6-11pm.

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