Best restaurants around Ratchaprasong Intersection

Gaggan at Louis Vuitton promises a menu celebrating the creative collaboration between the Maison and the legendary chef Gaggan Anand, known for his inventive take on Indian cuisine. You can feast on an 8-course lunch for B4,000 or go all out with a 17-course dinner for B8,000. And if you're feeling fancy, wine-pairing starts from B3,500.

Le Café is Louis Vuitton’s first cafe in Thailand, which offers an array of gorgeously presented cakes and cookies (prepared by Blue by Alain Ducasse pastry kitchen) along with coffee bearing the LV monogram. How expensive, you may ask? Cakes are priced from B550 while cookies go for B1,700 for a box of five. But if you’re taking them home, they do come in the signature Louis Vuitton orange-hued box. And that’s almost worth the extravagant prices. View this post on Instagram A post shared by Time Out กรุงเทพฯ (@timeoutbangkok_th)

Paste is probably one of Thailand’s most understated restaurants. Steered by the husband-and-wife duo of Jason Bailey and Chef Bee Satongun, this modern dining room offers fine Thai dishes crafted with respect to traditional Sanitwonge recipes, yet also brimming with innovative confidence. Drawing its name from “curry paste,” the centerpiece of Thai cooking, Paste pays particularly attention to the very source of their ingredients. For example, only fleur de sel (that delicate crust of salt that floats on the surface of saltwater) from Nan province is allowed in their kitchen (table salt is not an option). The menu carries a long list of intriguing Thai dishes with an interesting mash-up of ingredients. The selection of delicate starters includes an interpretation of pla haeng tangmo (฿370), an old-school dish that’s usually eaten in summer. Paste confidently pairs sweet watermelon and salty ground salmon and garnishes the combination with crispy shallot, roasted galangal and caviar. Succulent oysters, meanwhile, are carefully wrapped in betel leaves and served miang-style with flavorful condiments like ginger, roasted coconut, popinac and sweet galangal jam (฿450). The mains are equally sensational. A colorful Chiang Mai-style salad comes with giant river prawns doused with spicy yum sauce, fragrant nam prik noom (roasted banana chili), smoked shallots, chargrilled tomatoes and seaweed (฿800). Our favorite, however, is the southern-style mud crab in yellow curry (฿800). The

Born in Tokyo, Den Kushi Flori is a collaboration between Michelin-starred chef Zaiyu Hasegawa of Den and two-Michelin-starred chef Hiroyasu Kawate of Florilège. The creative kaiseiki from Den and Japanese-French fare from Florilège have come together to craft skewers ('kushi' in Japanese) like you've never tried before.

There’s one ramen place in Tokyo where you may have to line up as early as six in the morning to get a slurp of Michelin-starred noodle soup. That said eatery is no other than Tsuta, the very first ramen restaurant in the world to get a Michelin star.  Founded by chef/owner Yuki Onishi in 2012, Tsuta earned its first Michelin star in 2015 for Onishi’s innovative approach to ramen, from sourcing new ingredients to infusing truffle oil into aromatic dashi broth. Despite the Michelin accolades (and a relocation to the trendy Yoyogi-Uehara neighborhood), Tsuta has kept prices low at around 1,200 to 1,600 yen (approximately B345 to B460). And though Tsuta was dropped from the latest Michelin Guide Tokyo, the ramen place still lives up to its reputation.  The good news is, Tsuta has just opened in Bangkok on the third floor of Central World. This is Tsuta’s first outpost in Thailand and its fourth overseas.

Here’s a bit of good news for Bangkok’s food lovers after rather gloomy times: Saemaeul Sikdang, South Korea’s top barbecue restaurant has arrived in the capital, opening its first branch in CentralWorld. Anyone familiar with Seoul’s tourist-packed areas such as Hongdae must have seen, perhaps even eaten at, this barbecue spot. Popular among both locals and visitors, Saemaeul Sikdang attracts hungry crowds craving sizzling Korean bulgogi. But for those not familiar with the brand, it’s a massively popular chain run by Chef Jong-Won Paik, with over 123 branches across the globe. Like the other Saemaeul Sikdang stores, the Bangkok outpost features a homey atmosphere and a line-up of delectable dishes, all meant to encourage a sizzlingly good time with friends and family. The menu boasts signatures like Yeoltan Bulgogi (B290) or sliced pork that comes with either spicy Korean sauce or Korean soy sauce. Off-grill, you have Chilbun Dwaeji Kimchi (B280), a pork and kimchi “soup-erstar” that’s cooked for exactly seven minutes—supposedly the ideal time it takes for the meat to absorb the spicy flavors of the fermented side dish. A bowl of steaming hot rice completes your meal. Some other dishes to look forward to include the intensely flavored Jeyuk Bukkeum (spicy stir-fried pork, B360), Cheese Gyeran Jjim (steamed eggs with cheese, B180), and other well-known Korean eats like bibimbap (rice bowl), tteokbokki (rice cake) and pajeon (Korean pizza). Saemaeul Sikdang is located on the 7

Said to be one of the best tsukemen (dipping ramen) parlors in Tokyo (confirmed by our friends at Time Out Tokyo), Menya Itto has opened its first Thailand outpost at Erawan Bangkok, taking over the space that once was Lee Café (we’re going to miss their kaprao mor din). In Tokyo, you may need to queue up for more than an hour to savor steaming bowls of ramen served alongside an aromatic, mouth-watering broth. But you probably won’t need to queue that long in Bangkok.

Hong Kong’s famed Kam’s Roast, known for purveying delicious perfectly roasted meats, is now in Bangkok and is expected to attract queues of fans much like in its home country.  Kam’s Roast is the international offshoot of Kam’s Roast Goose, which first opened in Wan Chai in 2014. The eatery received a Michelin star in 2015 after only six months of operations and has retained the recognition for six consecutive years. Behind the restaurant’s success is Hardy Kam, whose grandfather, the late Kam Shui Fai, founded the iconic roast goose restaurant Yung Kee. It’s safe to say Kam’s Roast uses the family’s secret roasting technique.  It’s not safe to say, however, that Hardy Kam inherited the family restaurant from his ancestors. After Kam Shui Fai grandfather passed away, the second-generation Kams got into a huge, long-running dispute over shares of Yung Kee (quite the scandal in Hong Kong) and the latter lost its luster and Michelin star. To start afresh, the younger Kam put up Kam’s Roast Goose, which follows the same standard set by his grandfather.  “As the third generation, KRG's mission is to provide a memorable dining experience to every guest every time with impeccable food and services in a warm and family-oriented environment. We are committed to follow these principles and values passed down to us from one generation to the next.” These words are written on Kam’s Roast Goose website; words also honored in the restaurant’s branches across Asia. Kam’s Roast Thailand’s m

Thailand shares a long border with Myanmar yet, for unknown reasons, Burmese food is quite rare in Bangkok. If you’re curious about what our neighbors eat, check out Feel Myanmar Thailand. This Burmese restaurant chain has over 40 outposts in its motherland and one in Thailand on Soi Ratchadamri 1. Now you can enjoy real-deal Burmese fare, such as mok hin khar (noodle soup with fish) and la phat thote (fermented tea salad) without having to cross the border.

No visit to Singapore is complete until you brave the queue at renowned restaurant Song Fa to savor its bak kut teh, a pork-rib soup that’s usually served with lots of pepper. Now, you don’t have to wait until your next holiday to visit the Michelin-recognized eatery as Singapore’s most famous bak kut teh has finally made it to Bangkok. Song Fa has been serving its Teochew-style bak kut teh, a dish that comes with a clear broth made with Chinese herbs and roasted Sarawak peppercorn, for 50 years, having started out as a humble food cart in 1969 along Johor Road. Its name comes from its founder, Yeo Eng Song, and the word "fa" which means “to prosper” in Mandarin. All ingredients (except for the meats) are imported from Singapore to guarantee that dishes maintain the original Song Fa taste. Their signature dish (B250) comes with super tender pork loin ribs that you can strip down with your chopsticks. Soup is refilled on the house, so feel free to slurp as much as you can. The menu also includes homemade mee sua noodles (B200) with your choice of meat, as well as boiled rice with minced pork (B120), braised pork with offal (starts at B200), and pork belly (B220), the special dish that is only available in Thailand. You can also add house-made salted vegetables and ground nuts (B100) to your rice for more texture and flavor. And to wash down your meal, Song Fa has fragrant oolong tea (B120). The queues are already incredibly long, so either you come at opening time or brace you