La Or Heritage Suites MRT Hua Lamphong

A new chapter unfolds in Bangkok’s dining scene as Anne-Sophie Pic brings her celebrated French artistry to the city. Working alongside her trusted Japanese head chef, Tamaki Kobayashi, the menu highlights Pic’s signature creations, including her renowned lobster dish and the thoughtfully curated Voyage menu. Set in a beautifully renovated space overlooking the Chao Phraya River, it blends elegance with quiet refinement.

Traditional and novel converge at this Thai-Chinese fine dining restaurant from chef Pichaya “Pam” Soontornyanakij. Set in a historical Sino-Portuguese building that once housed Pam's family’s Chinese pharmacy, Potong blends rustic and modern décor from the ground-floor bar to the rooftop chill space. Her progressive tasting menu, offered as a single set with optional upgrades, is infused with storytelling and showcases creative use of Chinese ingredients. To make it even better, ask the sommelier for a wine pairing.

A talented Japanese chef reimagines French cuisine through the lens of his heritage, applying classic techniques from both culinary cultures to top-notch Japanese and French ingredients. The dishes in his refined and varied seven-course menu change with the seasons, each beautifully composed and with a wealth of nuance. Though the panoramic city views are striking, it's the balance of precision and creativity on the plate that make the biggest impression.

At this sky-high restaurant on the 61st floor of Lebua, panoramic views form the backdrop to the elegantly designed space. The mood is calm and sophisticated, with tables angled to the skyline. An open kitchen takes centre stage, as chefs skilfully craft a sequence of hot and cold dishes. An expert sommelier curates pairings to enhance each bite; featuring both fine imports and artisan produce from a local farm, an impressive cheese trolley rounds off the meal.

Peruvian executive chef Evens López stays true to the spirit of French fine dining, albeit with a fresh, lighter, international perspective. He thoughtfully interweaves Southeast Asian ingredients and Mediterranean flair, a refined balance exemplified by his heritage tomato starter – Thai and French tomatoes transformed into jellies and consommés, topped with crunchy almonds. The tender Mount Schank lamb rack with fig leaf is equally accomplished.

A young crowd sips on cocktails in this trendy hangout, where the décor and lighting render a ruddy hue. The smart menu uses local ingredients to create interesting new textures while preserving Thai authenticity. The pomelo salad with cobia fish, a well-balanced dish combining the sweetness of pomelo with layered tanginess from local vegetables, is a delightful creation. The seared scallop on crispy coconut milk cupcake has a moist texture with crisp snow peas.

Chef Arnaud Dunand Sauthier ushers diners into a cosy, chalet-style home inspired by his Savoyard upbringing. A polished contemporary tasting menu draws on Alpine memories, Breton holidays and a glittering global career, each course delicate yet sure-footed. The cellar showcases Alsace and Savoie with aplomb, and a high point is the impressive trolley bearing over 20 cheeses – mostly French, interspersed with a selection of carefully chosen local finds.