Jace Hotel

Take a seat centre-stage at Gaggan's 14-seat L-shaped counter. Up to 25 inventive courses unfold across five theatrical acts – each delivered to a performance of shifting lights and a pulsing soundtrack. This playful culinary performance fuses bold flavours, apocryphal stories and interactive energy, embodying the essence of the celebrity chef. Sit back and lean in because the more you participate, the more vivid and unforgettable the evening will be.

Boasting impressive city views, this spot is ideal for a date and features a chic décor with an open kitchen, oversized light fittings and charcoal walls. Working closely with Ciel Bleu in Amsterdam, and inspired by French fine dining with Japanese influences, they offer three tasting experiences: Ku-Ki, Chikyu and Mizu, as well as The Complete Experience. Guests may choose their main and dessert, with the option of premium Japanese Wagyu for the main, and either a creamy creation or a seasonal fruit dish for dessert.

Chef Giacomo Primante curates a "borderless dining" experience, combining European technique and Thai ingredients in his 11-course "360°" and eight-course "180°" tasting menus. Thoughtful details abound in this elegant taupe-toned space, from golden cutlery to handmade pottery. Crafted using seasonal local produce, the dishes reveal finesse and a deep respect for native flavours. The Thai white asparagus with beurre blanc and white chocolate is a standout.

Prik-Yuak has flourished for 30 years, starting in the bustling Chatuchak markets and now stationed in a spacious, inviting location. The restaurant maintains its beloved approach to home-style Thai cooking. Signature dishes like the Southern Thai pork belly and egg stew showcase tender meat, boiled eggs, and tofu. The venue charms with light, earth-toned decor, a serene garden, and includes a café and boutique shop to enhance the dining experience.

This is so much more than merely an Indian restaurant – at INDDEE you’re taken on a culinary journey around all parts of India and with each of the 10 or so courses of the set menu comes a story. Whether it’s carabinero finished off at your table to represent Goa, or the harsh Himalayan winter signified by pickled vegetables, each dish is a visual delight with memorable flavours. The chef’s extensive experience working in a Japanese restaurant is also evident – for example, the snacks include patra, made with Hokkaido scallops. The delightful service team enhances the experience with their cha

Veteran Chef Thierry Drapeau expands on his ‘cuisine of the soil’ philosophy he first explored in his native Loire Valley. The art-deco dining room has floor-to-ceiling windows and velvet curtains that open to reveal his stage – an open kitchen. Here, he achieves classic French flavours using imported herbs and edible flowers that evoke their terroir. The Flower Bouquet set menus rotate with the seasons, are great value and matched by excellent service.

Igniv means “nest” in Romansh, the mother tongue of chef-founder Andreas Caminada, and there is certainly a playful nest-like quality to this elegant restaurant in The St. Regis Bangkok hotel. The chef has worked alongside the celebrated founder for many years, all collaborating to craft detailed dishes that are executed with a Swiss clock-making precision. Their excellent tasting menu inspires sharing, with multiple dishes served simultaneously.