iCheck inn Thapra

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.

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.

Nusara pairs refined cooking with a mesmerising view of Wat Pho, best admired from the softly lit rooftop. Olive-green interiors with gold accents set a quietly elegant tone. The journey begins with welcome bites, before guests descend to the main dining room. Highlights include a stellar Thai Wagyu stir-fry with holy basil and a delicate quartet of regional relishes – each dish telling its own story. One of Bangkok's most intimate Thai dining experiences.

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 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.