Baan Glang Soi

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.

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.

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 sister branch of Takashi Saito's renowned Tokyo restaurant, this riverside spot in Bangkok meticulously crafts Edomae-style sushi, showcasing chef Maruyama's Edo-period techniques. At a pale hinoki counter facing the open kitchen, guests enjoy fresh seafood that is flown in from Japan several times a week. The Akita rice is cooked with exacting care for temperature and moisture, and dispatched from the kitchen in small batches to maintain optimum quality.

Named for the ratio of local ingredients to the chef's inspiration, 80/20 promises a dynamic seasonal tasting menu, featuring innovative delights from the first bite to the last. The concept extends to the design, using predominantly Thai materials in an industrial loft style. The chef employs traditional techniques to create contemporary interpretations of classic Thai dishes with Lao influences. Mains are paired with aromatic Yasothon jasmine rice cooked in coconut milk and pandan.

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.

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.