63 Bangkok Hotel

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.

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.

Set in a traditional Thai house done out in dark wood, this cosy restaurant exudes rustic charm and sincerity. The menu is rooted in time-honoured recipes and mindful gastronomy, skilfully using rare regional produce sourced from small farmers to explore Thai culinary heritage. Precise techniques underpin deliberately simple presentations that let the depth and balance of the flavours shine. Mains arrive "samrap" style for sharing, fostering conviviality.

R-Haan celebrates the deep connection between Thailand's cuisine, its people and its culture. Begin with a delicious cocktail in the intimate lounge, then step into the dining room, where Thailand's diverse culinary heritage is showcased. The set menu opens with an elegant amuse-bouche. The main courses navigate between traditional family-style cooking and dishes with inventive modern twists. Iconic local desserts round off the experience.

Immerse yourself in the food culture of Southern Thailand, with the exquisite cooking of self-taught Chef-Owner Supaksorn Jongsiri. Blending tradition with modernity, refinement with evolution, his perfectly paced menu offers an array of exhilarating flavours, all of which are in perfect harmony. Whether Tapi River prawns, Phuket lobster or Andaman squid, the ingredients will be truly stunning. The whole experience will more than make up for the very thorough process involved in securing a table.

Mia offers modern European cuisine with Asian influences in a contemporary two-storey house. Downstairs is a chic bar; upstairs offers three distinct dining rooms: one decked out in colourful William Morris wallpaper, one accented with bursts of tropical plants and flowers, and one dark and intimate. The seasonal ‘Taste of Mia’ menu shows off dishes with complex, well-balanced flavours, with vegan and vegetarian options available.