Winner: Vaso 

Vaso interprets Spanish cuisine through a lively tapas framework built on ingredient intensity and bold seasoning. Small plates spotlight jamón Ibérico, gambas al ajillo, and Cantabrian anchovies, where salinity and olive oil drive flavor. Dishes like patatas bravas with smoky paprika-laced sauce and classic tortilla Española honor traditional ratios, while croquetas  deliver creamy interiors beneath crisp shells. Grilled octopus with romesco and charred padrón peppers add smoke and sweetness, balanced by sherry vinegar acidity. Even simple pan con tomate relies on quality tomatoes and good olive oil for impact. Vaso’s Spanish identity rests on shared plates, assertive seasoning, and the interplay of smoke, salt, and fruit-forward olive oil that defines Iberian cooking. The high-voltage party vibe – matched by the irrepressible, tattooed Chef Álvaro Ramos on the floor–cements Vaso as one of Bangkok’s most entertaining restaurant nights out.

Fuego 

Born in Spain and shaped by years in Japan, Chef Roger Solé anchors Fuego in flame. Wood and charcoal drive the kitchen, searing premium Spanish and Japanese ingredients in full view of the dining room. The Tuna Tartare 2.0 comes marinated in piquillo pepper sauce with black garlic purée, balancing sweetness, smoke, and umami. Hamaguri “en salsa” pairs Japanese clams with white wine and dashi, served alongside charcoal-grilled sourdough. The Wagyu Truffle Bikini riffs on a Catalan classic, layering A5 Omi Wagyu tataki, Manchego, and black truffle aioli. Rice dishes – especially the signature diverse paella options–showcase deep, concentrated stocks and prized socarrat. Finish with the molten miso Basque cheesecake, a smoky-salty finishing nod to both Spain and Japan.

Uno Mas 

Under Chef de Cuisine Borja Terry Borrego, Uno Mas leans deeper into regional Spain while sharpening its technique. The menu moves confidently from charcutería, Jamón 100% Ibérico de bellota and Cantabrian anchovies on smoked butter toast, to a vibrant crudo bar featuring tuna belly carpaccio and hamachi aguachile. Tapas balance comfort and punch: Bravas Uno Mas, squid ink croquettes, Gambas al ajillo, and Pulpo a la gallega slicked with paprika and olive oil. Rice remains a cornerstone, from Paella negra with squid ink and baby calamari to arroz caldoso de bogavante, luxuriously brothy with lobster. From the grill, Cochinillo a la segoviana and Paletilla de cordero lechal showcase classical roasting. It’s a confident, full-spectrum expression of Spain, rooted in tradition but unmistakably contemporary.