Tiny hut resort

This casual eatery serves up a plant‐based take on authentic Isan and Thai cuisine. From the open kitchen, the sound of the pestle and mortar resounds, as som tum is crafted. The à la carte menu includes vegan/vegetarian options and seasonal specials, in which the richness of the original is retained by replacing fish sauce with fermented soybeans. The cuisine showcases bold traditional flavours, and spice levels can be tailored to guests' preferences.

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.

A neighbourhood original serving for over three decades, this humble cart is famed for its steamed crabs and prawns on glass noodles. The seafood is impeccably fresh, the noodles silky yet springy, and the flavours come alive when you stir in the rich juices beneath. Prices remain wallet-friendly and portions generous. Easily reached from Wongwian Yai BTS, just follow the tempting aromas through the alley.

Since opening in 2024, Jek Tod has swiftly garnered attention for its generous portions and bold flavours. It serves an array of pork-based noodle dishes, crafted with fresh, carefully prepared ingredients and savoury broths. A standout is the "Signature Bowl", which is generously packed with pork condiments and offal. Customers can choose between a tom yam or clear broth. Adding an onsen egg lends extra richness and brings balance.

The view from the terrace is of the Chao Phraya, but inside, this modern Italian restaurant in the Four Seasons Hotel feels more like Lake Como with its Euro vibes, open kitchen and wood oven. At the helm is an Italian chef who worked at several famed restaurants in Europe. Here he deftly cooks favourites like his pizza and home-made pasta with quality ingredients imported from Italy. Adding to the experience is the high level of service of the team.

There is a luxurious feel to this lavish Cantonese restaurant that is a gorgeously designed space inside the equally stylish Four Seasons hotel. Expansive windows look out onto a reflective pool which comes to life at night with the illumination of contemporary artworks. The Cantonese chef brings a modern and creative approach to the cooking, as well as a Thai twist in places. The extensive menus include tasting and à la carte options, plus a dim sum selection at lunch.

Phra Nakhon offers Thai à la carte and tasting menus with seasonal changes in a charming, modern venue with stunning views of the river. Chef Kannika has extensive experience in luxury hotels in the region; her cooking here focuses on southern Thai dishes and she carefully selects the seafood for freshness and quality. The wok-fried roasted pork belly with crispy chilli and garlic seasoning, and crab and betel-leaf curry with vermicelli noodles stand out.