Thai food is, well, pretty special to us and our readers. From exceptional ingredients and inventive cooking to fusion creativity and heritage dining, Bangkok’s Thai dining scene has never been more dynamic. This year, there are some new faces and very special old favorites.
Winner: Baan Tepa
For the last Top Tables, Baan Tepa came in at #1, so it’s no surprise it’s this year’s pick for the top Thai restaurant in the city. Led by Chef Chudaree “Tam” Debhakam, it’s not just about the food here. It’s about community. It’s about sustainability. It’s about creativity. The tasting menu, while inventive, takes Thai tradition and local producers as the main ingredient to make fare that’s bold. From the grounds and the guest shifts to the focus on local produce, this is a spot that Thailand can’t lose.
Potong
Chef Pichaya “Pam” Soontornyanakij’s Potong needs no introduction on the Bangkok foodie scene.The tasting menu mixes Thai-Chinese heritage with inventive techniques: think aged duck, crab roe, pandan-peanut bon bons, and courses built around salt, acid, spice, texture, and Maillard reaction. More than that, Potong and Chef Pam have been stalwart ambassadors for Thailand’s food and fine dining scene.
Sorn
Under Chef Supaksorn “Ice” Jongsiri, Sorn has made history. Located in a restored traditional Thai house off Sukhumvit Soi 26, the menu honours southern Thai cuisine through time-tested techniques and bold ingredients—think gaeng som, tai pla, and the revival of regional flavours. Sorn operates with measured pacing and depth, and its elevation to three stars signals not just recognition but a defining moment for Thailand’s gourmet identity.
Kwaan
There’s a reason that most people don’t really think of Kwaan as a fine dining restaurant—and that’s because it’s fun and accessible. Kwaan has made big waves on the Thai food scene with its focus on charcoal. This is the restaurant where you can just as easily order a fun a la carte evening with friends as well as the seven course Kwaan experience menu. It’s not just about the charcoal; it’s about combining this very dynamic cooking style with precision techniques.
Nusara
This is the type of spot that foodies think of when they think of Thai fine dining. While it may be all about family recipes on the menu, in the kitchen with Chef Thitid “Ton” Tassanakajohn, it’s all about doing things creatively and correctly. With the upgrade at the new venue—complete with a stellar view of Wat Pho—Nusara is on the up on the Bangkok scene.
Wana Yook
It’s not just a space that reinterprets Thai dishes like khao soi and tom yum—a space where local ingredients can have their moment—it’s also the spot that put khao kaeng on the international foodie map. Chef Chalee Kader has a reputation for taking risks with new venues and being one of the hardest working chefs and entrepreneurs in the city. It’s people and venues like this that keep Bangkok’s scene dynamic and competitive.
Le Du
Chef Thitid “Ton” Tassanakajohn puts ingredients center stage at this venue, and that’s part of what makes Thai food special. Sure, there’s the novelty factor with such unique produce, but it’s more than that here; it’s heritage food with a kick. The magic here starts at the suppliers, and behind them there’s a kitchen that wants to make Thai food famous.
Khao San Sek
Also ranking as our top new restaurants of the year, Khao San Sek has been an explosion on the Thai food scene. This is a venue that those in the know have been looking forward to for a very long time, and we’re so glad that it delivers. The ingredients are modeled as “sacred”, and they’re treated as such. Chef Pam’s latest adventure is one that the whole city can get behind.
Aksorn
Chef David Thompson is an iconic figure in Bangkok. The mind behind this venue, a place that takes heritage cuisine to a creative extreme, and Chop Chop Cookshop took home the Kingdom’s first Mentorship Award at the Michelin awards this year. This time machine of a culinary experience is found at Central: The Original Store reviving dishes from the past in bold ways.
Charmkrung
Charmgang will certainly always have a place in the heart of Bangkok foodies, but the 60-seat space in Talat Noi is breaking the mold and is a hit with people who take Thai food seriously. While it certainly has a focus on preparation and Thai ingredients, this is a singularly unpretentious space to explore: a large, open space that’s just as suitable for big groups as it is for lone diners at the bar.
Samrub Samrub Thai
Chef Prin Polsuk cut his teeth at Nahm and Mandarin Oriental’s Sala Rim Naam, and his Samrub Samrub Thai is a perennial favorite for Thai foodies. The menu starts at the ingredients, presented to the diners before every meal, and this is a space that can pack plenty of spice into complicated dishes. Chef Prin and his wife Thanyaporn “Mint” Jarukittikun have created a truly unique venue hiding down a Saladaeng alley.
Akkee
A fresh face on Bangkok’s fine-dining scene, Akkee snagged its first Michelin star in 2025 and immediately set tongues wagging. Instead of flashy gimmicks, the kitchen leans into bold, regional Thai flavours, stripped back and served with a rustic punch that feels both authentic and modern. There’s no excess here, just dishes that critics are already calling some of the city’s most memorable. It may not yet have the international buzz of its star-studded neighbours, but Akkee’s rise is one to keep a very close eye on.
GOAT
This Sathorn spot proves that mixing Thai soul with Chinese roots and European finesse is a recipe for big things. Chef Tan-Parkorn Kosiyapong, fresh from a three-star pedigree, isn’t afraid to play with fire. Local ingredients are flipped into refined plates that are still fun, still bold, and totally approachable. Seasonal menus keep diners guessing, while a sharp eye on sustainability makes it thoughtful.
Khaan
Chef Sujira “Aom”Pongmorn is behind the kitchen here, her first solo restaurant. After entering the white and burgundy two-story home in Lumpini, you’ll find an open kitchen and open views onto the lively Soi Somkid outside. Like many hot restaurants in the city, this one starts with local produce and a focus on sustainability, but the menu itself is a mix of elevated street snacks and heritage dishes.
Le Du Kaan
Chef Thitid “Ton” Tassanakajohn is the only chef with two entries on this list, the magic in the kitchen comes from Chef Chatchawan ‘Bank’ Varahajeerakul. Here, it’s the food, design, and the view. The EA Rooftop has quickly become one of the city’s hottest dining destinations, and this space, with both indoor and outdoor options, is one of the key reasons why. It’s refined, it’s theatrical, and it’s heritage food that doesn’t skimp on flair.
