曼谷安蔚河畔凯恩酒店

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.

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.

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.

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.

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.

Entirely focused on top-drawer seafood, this eatery offers a wide range of dishes. The soft-boiled rice with silver pomfret comes with a juicy fillet and fresh, clear soup. The baked mung bean noodles with prawns feature sticky mung bean noodles, underscored by a spicy-sour Thai seafood sauce.