纳萨曼谷 - SHA PLUS认证

With high ceilings and an interior adorned with Sino-Portuguese-inspired colours, GOAT plays with design just as it gives the food a unique twist. Elements of Thai, Chinese and Western cuisines are cleverly brought together in a Thai seasonal concept. It's a showcase of the chef's latest inspirations, using herbs grown onsite and ingredients sourced from all over Thailand. The team also crafts and ferments soft drinks that pair perfectly with each course.

Tokyo-born chef Shunsuke Shimomura takes diners on a journey through his past, weaving dishes from his experience working around the world with his Japanese roots. The seasonal set menu is full of delights, from delicious clam soup to grilled seasonal vegetables, succulent lamb chop to beef curry. The restaurant fills the ground floor of a contemporary two-storey house, with a minimalist décor that puts the focus firmly on the cooking. A large team provides welcoming and detailed service; the wine list is strong on Burgundy but consider the imaginatively compiled drinks pairing which could als

In a beautifully restored Thai house with a pitched roof, this elegant yet relaxed dining room has taupe walls and minimal decor with discreet Thai accents. Chef Garima Arora draws on her Indian heritage, using seasonal Thai produce and sourcing key ingredients from regions across the country. Each course reveals refined, expressive layers of aroma and flavour – bold yet precise, personal yet rooted in place – making this a thoughtful, creative experience.

(The restaurant is temporarily closed.) At Baan Tepa, Chef Chudaree Debhakam elevates her farm-to-table ethos with a polished seven-course Thai tasting menu. The experience begins in the garden, where guests can sample seasonal herbs grown on-site, grounding the meal in its sense of place. Traditional curries, flavours, and techniques are reimagined with deft precision, creativity, and harmony across each course. She remains committed to mindful gastronomy — from thoughtful local sourcing to minimising kitchen waste.

The logo, fashioned from an N and a W in the shape of a needle flower, stands for Nawa – Thai for innovation. Chefs Joe and Saki Hoshino embrace this concept using modern techniques to produce central Thai cuisine with authentic yet bold flavours, and a seasonal tasting menu of finger food, small bites and modified versions of main courses. The menu changes twice a year. The low-lit dining room has a modern and elegant design.

Counter dining can too often mean no elbow room and harsh lighting; there are no such worries at this stylish Korean restaurant, which relocated to Vadhana in 2025. Seating just 12, the exquisite and sizeable counter, made from Italian marble, surrounds the immaculately kept kitchen. It provides the perfect stage for Chef Henry Lee’s reimagining of traditional Korean flavours. Inspired by his grandmother’s instinctive approach to cooking, Henry’s balanced and intriguing omakase menu is made up of delicate, sophisticated and visually striking dishes, like Octopus Tubu Jigae, truffle mandu and b

Aunty Paew has been serving intense southern Thai cuisine for over 20 years, using daily fresh ingredients to inform a changing menu. The chef makes her own curry paste, and signature dishes include Kaeng Tai Pla fish curry and stir-fried sataw beans with shrimp and aromatic shrimp paste. The deep-fried frog with turmeric is another standout. Chilled watermelon refreshes the palate after this fiery feast.