白金套房曼谷

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

(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.

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.

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 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

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.