Mali at Wongsawang Boutique Hotel

Despite its quirky name and simple interior, Beer Hima offers so much more. The family’s seafood recipes from Nakhon Si Thammarat province are loaded with flavour. The southern Thai sour curry with grouper is packed with turmeric and chilli and delivers the perfect harmony of sour and spicy, while the rich, aromatic shrimp paste in the stir-fried prawns with bitter beans awakens the senses. There’s ample parking and a private room large enough for 30 guests.

Here is a restaurant made for those special occasions, where the setting and the food are in perfect harmony with one another. This delightful 100-year-old house comes with a secluded rear garden and offers a charming and traditional setting for Chef Thanintorn 'Noom' Chantharawan's take on Thai cuisine inspired by the Rattanakosin period. A dazzling array of flavours accompanies the prime ingredients from across Thailand, in a set menu full of presentational flourishes. A true taste of Thailand in historic surroundings.

Run by the same family for over 20 years, this restaurant is something of a hidden gem for spice-lovers. Their signature dish, jungle curry soup with hand-minced fish, provides suitably lip-smacking flavours using ingredients like red chilli, fingerroot and turkey berry. An outdoor area embraces nature, with curved tree trunk tables and an arboretum. Herbs and spices from the forest are used as seasoning, often with game meats – the succulent stir-fried deer with cumin leaves is a must.

Head to this unassuming yet charming restaurant for Thai home-style cooking in Bang Sue district. For over 40 years, diners have been relishing the cosy ambience and a Thai menu that favours seafood over meat. The crispy pork pairs up with a distinctive apple sauce; the tom yum coconut soup is enriched by the flesh of young coconut for a flavour that is a delightful deviation from the norm. Call ahead to nab a table at this neighbourhood gem.

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.

Banya, or ‘Grandma’s house’ in Thai, embodies this maternal spirit. The menu, conceived by acclaimed culinary teacher Rachadapa Amatayakul, comprises typical Thai fare, some rarer recipes and their famous homely signature – Khao Chae. Also popular is the homemade spotted knifefish with green curry; the tender fish is an umami pleasure in an intense mix of herbs broiled in rich Thai curry. No wonder this place is always crowded with locals and foreigners.

"Krua Sa Ros Jad" combines the owner's mother's name and a Thai phrase meaning "intense flavour" – an apt description of the boldly seasoned food made with fresh ingredients. Try the deep-fried fish in Choo Chee sauce, the robust, well-spiced flavour of which pairs well with the hot Tom Yum chicken soup with young tamarind leaves. The restaurant boasts a unique collection of Buddha statues and antique European ceramics, as the owner is an avid collector.