Coco and Canal HomeStory

Four times in a decade, this Thai restaurant changed locations before finally opening on the chef-owner’s land in Nakhon Pathom. Each time, regulars followed along for its flavoursome local dishes, including some, like stir-fried sesbania with shrimp paste, that cannot be found elsewhere. The current digs are in an open-air pavilion on a country lane with tranquil lotus pond views. Try the stir-fried pork loin with jaew sauce and the spicy mackerel soup with madan fruit.

At Sühring, twin chefs Mathias and Thomas present a modern German tasting menu inspired by family recipes, childhood memories and travels. Seasonal ingredients are expertly prepared using traditional German techniques such as fermenting, pickling and curing. Each dish is carefully crafted and artfully presented, making the dining experience as visually captivating as it is delicious. The restaurant, set within a beautifully restored 1970s villa, offers an exceptional atmosphere, particularly for those seated at the kitchen counter. Service is both professional and attentive, ensuring a thought

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.

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.

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.