通罗施洛斯酒店

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.

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

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.

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.

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.

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