I love their braised goose—nice and tender goose slices served with a rich, clear spiced broth. Don’t forget the blood pudding that comes with it. You’ve got to eat it with khao mun (rice cooked with oil). The combination is unforgettable. The other must-eat dish is braised bitter gourd, which is super tender, and the broth is very rich and porky in flavor. Totally amazing. You’ll need to visit early before the goose is all gone.

 

For me, this is the best soft-boiled rice with fish in town. The must-have is the grouper, but here they only have one grouper that is filleted per day and it sells out very, very quickly. If it is sold out, the trick is to order a mixed bowl and you’ll get a taste of this amazing fish. The pork stomach here is also nice. It’s perfectly cooked order to order–– tender and sweet. Have it with moo wan (bateng, sweetened pork). Amazing.

 

My favorite late-night meal. This khao tom restaurant offers the best of the best moo krob (crispy pork) in town. Again, it’s usually the first item that runs out. But no worries, the moo sub pla kem nueng (baked pork with salted fish) is also fantastic. All pad pak (stir-fried vegetables) are also nicely cooked. A very fulfilling meal indeed.

 

 

 

 

This institution has been serving bouchon (Lyonnaise bistro food) for more than 20 years now. The restaurant is cozy and romantic, right in the heart of Patpong—a deep breath of pure French atmosphere. The dish I recommend is the lamb shank in white bean sauce. It’s a simple dish but very well done, crisp and fondant.

 

I worked in Vietnam for about 15 years, and Le Dalat is one of the few Vietnamese restaurants here that keep it traditional and still boasts Vietnamese culinary art in every dish. The traditional dish of the fish here still respects the original Vietnamese recipe.

 

 

 

One of the best Thai restaurants in Bangkok. I am in love with the cuisine of Chef Ian Kittichai. I’ve had the chance to meet him, and he’s so humble and a very hard worker—such a role model. He reminds me of Chef Alain Ducasse, whom I once worked with. At Issaya, everything is beautiful, from the wooden veranda to the garden and the interior design—I just love everything there, and the food is always outstanding. I’ve moved and now live just behind the place.

 

For mango sticky rice lovers, this is the best place in town. The sticky rice is awesome, perfectly cooked, and the mangoes are always juicy and sweet while the coconut milk is delicious. It’s a pleasure to stop by this shop with all the mango out front and customers waiting by.

 

This bistro is a must-go for the food, cocktails or music. I believe nobody can match the Mediterranean cuisine with Thai spices and ingredients like Chef Lavigne. And the crowd doesn’t lie—you must book a table if you want to eat on time. The value for money is incomparable for what you get.

 

 

 

 

 

Opposite Mess Hall

Lady Brett Tavern

Le Beaulieu

Here they serve very traditional kanom bueang (Thai pancake stuffed with coconut and shrimp). I love that the auntie owner really pays attention to every detail while cooking. The pancake is very thin and crispy—all done on charcoal stove. The krachik (shredded coconut) is full of flavor, and the cucumber is fresh. Just standing and witnessing her cooking is a pleasure in itself.

 

This is a famous spot for a late-night meal. My favorite is the tom kiam chai pla chon (soup with salted cabbage and catfish). The steaming, deeply flavored broth is the result of a long process of cooking. The oil that comes out from the catfish blends so well with the sourness of the vegetables, while the chili is aromatic—making for one addictive bowl.

 

For me, the outstanding and unique dish here is the pla ra pad song krueng. I love the way Chef Thompson does his pla ra. The great-quality catfish is stir-fried at high heat and mixed with aromatic bergamot and herbs—very appetizing and the flavors are so rounded. Definitely the dish to eat with warm rice and fresh vegetables.

 

Water Library

Appia

Nai Sai

My family and I love Chinese food, and here they provide good-quality products and top service. We love the dim sum and Peking duck. The dishes are always fresh and the flavors are consistent.

 

A traditional street-style Thai dessert venue that is always so busy. It’s totally delicious. I always go for the foi thong (sweetened egg floss) and thong yod (sweetened egg drops). They are not as sweet as other places’—more suitable to my palate—and the texture is very nice.

 

I like the ambiance and design of the restaurant. Its open space and rustic look remind me of an old warehouse, in a good way. I love the gaeng som dok kae gung sod (spicy soup with tamarind, vegetable hummingbird and shrimps). It reminds me of my mom’s cooking.

 

My favorite dishes here are the alfredo with linguini and pizza margherita. I always enjoy the perfectly cooked pasta with a richly flavored alfredo sauce. If you go there for dinner, they usually serve a great selection of freshly baked bread, too, which they change every day so you can always try something new. The pizza is baked in a wood-fired oven, which gives a really tempting smell and, of course, a good taste.

 

Chanthana is an old restaurant that serves excellent Thai food. Every dish is carefully prepared, and all of them are delicious. Their tom yum gung has the right level of saltiness and sourness for me. The deep-fried snapper with dipping sauce and green mango salad is also really mouth-watering. The restaurant itself has quite a simple set-up, but it's their food that has it all. If you don't make a reservation, you may end up waiting a long time.

 

Here, I like the fried calamari because it is very lightly battered, as well as the fish and chips. The fries and sauces are also well seasoned. The ingredients are fresh and the quality is always the same. It reminds me of my favorite seafood restaurant in Hawaii. They also have a selection of fish that you can choose from.

 

I love the French toast here. It’s our family’s favorite. Everything there is homemade and freshly baked daily. Their French toast glazed with sugar and cinnamon and served with seasonal fruits—very comforting and yummy. Chef Sutinee Suntivatana also offers catering services and cooking classes. She graduated with a degree in food and hospitality from Melbourne and worked in a few places, including Grand Hyatt Melbourne, before opening this restaurant here in Bangkok.

 

I love the atmosphere here. It’s small, cozy and has an outdoor area where you can take your pets. The must-try dishes are the coconut cake, in which they use coconut from their own farm in Samut Sakhon. The cake is light and very fragrant. Also, the peanut butter brownies are pretty addictive—nice and chewy with the right balance of sweet and salty.

 

We always love brunch at this great place. Our dishes of choice are the huevos rancheros served hot out of a cast iron skillet and the stuffed French toast that comes with fresh bananas and strawberries. Super fresh. The high-quality ingredients keep us coming back.

 

We love this little place. We recommend the banh mi sandwich which is served on a fresh baguette. Another dish we love is a bowl of pho, which features an amazing hearty broth made with lots of love. Everything here is made over time without shortcuts, which allows the full flavors of the food to shine.

 

When we're in the mood for a big treat, we usually head to Opposite Mess Hall for the crab salad packed with big chunks of delicious crab meat and an amazing mint chorizo oil dressing and, of course, the duck waffle that hits our palates from every angle. The tender duck has a slight sweetness from the homemade relish, while the pâté gives it a savory burst, and then there’s the crisp yet soft texture of the waffle—all leave us speechless.

 

Daniel Thaiger, usually on Sukhumvit 38, 084-549-0995. BTS Thonglor. Open Tue-Sat 5:30pm-10:30pm