The best restaurants and cafes in Phloen Chit

If you consider yourself an avid foodie, then you’re probably familiar with the delectable fare at long-established eatery Quince. The restaurant, which first opened about a decade ago on Soi Sukhumvit 45, was one of the very first dining establishments in Bangkok to champion produce-driven international cuisine and wood-fire cooking. The restaurant moved to multi-concept space Siri House in Chidlom a few years ago and recently came under the reins of American chef Steve Doucakis (formerly at Jean-Georges and Isa Restaurant in New York, as well as Little Donkey and Bunker in Bangkok). The restaurant’s essence, however, has not changed—Quince still serves mouth-watering and aromatic dishes with a hint of char. As it marks its 10th anniversary this year (which also coincides with its inclusion on the list of Asia’s best restaurants), Quince will host a celebration that sees the launch of an updated menu. Leading the pack of highly recommended dishes are Salmon Nori Taco (B190/piece), which stuffs seaweed tortilla with fresh salmon seasoned with spicy sesame aioli; and Australian Lamb Sweetbreads (B340), a perfectly cooked appetite-invigorating dish. Though you have lighter, healthier fare such as Endive & Comte Salad (B360), Quince’s expertise really lies in big and meaty dishes like Aged Duck Breast (B760), Spiced Lamb Rump (B650) and Diamantina Wagyu Hanger Steak (B1,080). A smoky flavor is also added to Quince’s new sweet release Milk Ice Cream & Burnt Orange (B180),...

What is it? Henk Savelberg brings his legendary cooking style and quality straight to his own restaurant, where every dish tells a story of his passion and expertise. Why we love it: A Michelin-starred contemporary French restaurant with a spacious layout featuring a ground floor dining area and an upper-level wine lounge. As you step through the door, you’ll find shelves filled with Michelin guides from around the world at your right as it is a chef's space full of knowledge resources. Large windows offer a beautiful garden view, creating an intimate yet lively atmosphere and also space for private group dining available. The six-course menu takes you on a journey through innovative, fresh ingredients like royal oscietra caviar, langoustine, hokkaido scallop, lobster and sweetbread, kagoshima wagyu A5, and more. A true feast for the senses! Timeout Tip: One of his signature dishes, a blend of summer flavours from the South of France, is the grilled wild northern sea turbot with bay leaves, featured for a true Savelberg experience. Don’t miss out on their promotion, pairing the course menu with renowned wine brands.

INDDEE, a one-Michelin-star Indian table d’hôte, also recently earned the highest accolades for Restaurant of the Year and for Excellence in Service at Thailand’s Favourite Restaurants 2025. A testament to the outlet’s exceptional culinary talent and unparalleled service. Time Out delves deeper into INDEE's story to discover how they set themselves apart from the rest. Feeling good on the inside Located in Langsuan, the restaurant spans two floors, each offering a different ambience. At ground level you're greeted with a cosy aspect beneath the glass roof of a beautiful century-old house. Here an open kitchen adds to the inviting nature of the space and gives glimpses of head chef Sachin Poojary and his culinary team at work. Venture upstairs and you'll discover an intimate yet accommodating space designed for larger groups. This second level also features a petite open kitchen, ensuring the culinary magic remains part of the journey. The warm and comfortable décor, coupled with the fantastic waft of spicy aromas, heightens appetite and anticipation, giving one the pleasurable ‘I'm here to enjoy great food and entertaining conversation’ vibe.  Every dish tells a story INDDEE transports guests on a culinary adventure in which each course takes its gastronomic narrative from the corners of India. The menu highlights the key regional ingredients that inspire each dish. Among the standout offerings is the 9-destination journey (starting B4,200), a nine-course voyage through a...

For New York-style cuisine with a distinct Thai twist, look no further than the Penthouse Bar + Grill at Park Hyatt Bangkok. This exceptional venue delivers a stand-out experience, fusing the best of New York's legendary dining culture with the dynamic energy and style of Bangkok. Contemporary sophistication meets a sizzling urban atmosphere. From mouth-watering grilled meats to iconic cocktails, here are four standout features that make this place truly shine The Grill: A smoke-infused culinary experienceThe Penthouse Bar + Grill is about the art of grilling. An open kitchen showcases a wide range of premium meats and they know their stuff. Chef Marco Chavez Javier brings distinctive cooking methods to the kitchen, with the Koppa Oven Parrilla Oven giving each dish a deep, smoky flavour. These techniques highlight the natural taste of the meat, resulting in a bold and refined dining experience. You'll taste the essence of New York in every bite, whether you're enjoying a perfectly seared steak or a tender rack of ribs. Cocktail Bar: Where craft cocktails meet sleek designThe Cocktail Bar boasts a relaxed yet stylish atmosphere, with high ceilings and a modern design. Enjoy a classic martini, followed by an Old Fashioned or one of the signature drinks, like the smoky, burgundy "Dancing on the Graveyard". As you sip away, enjoy live music from different bands each night, adding another layer to the diverse Bangkok nightlife. Skilled bartenders and talented performers come...

What is it?: One of the city’s veteran French restaurants, Soi Ton Son’s Artur is unapologetically old school – drapes, banquette booths and all, complete with Old World service. Don’t be surprised if Artur himself is the one slicing your steak or tableside. Why we love it: There are times when you want to live on the cutting edge, and there are times when you want to hear a chamber ensemble play the classics. Artur is for those times. The house specialties are the gloriously bloody chunks of côte de boeuf prime rib and Chateaubriand fillet, served alongside buttery rich foie gras sauce or herby and buttery rich Café de Paris sauce, although they also have smaller cuts of USDA Prime Angus, Australian Angus or Tajima wagyu in case you're intimidated by a hunk of meat that could tip over Fred Flintstone's car. Sides are equally classic – creamed spinach, gratin potatoes, mousseline mash and the like. We also can't say enough nice things about their other beefy options – they do a fine stroganoff, they love a wellington, and their beef tartare is a serious candidate for the best in town, prepared tableside. Time Out tip: For truly adventurous diners, they are one of the few places on earth that still busts out the duck press for canard au sang – duck breast served with a sauce made from the pressed carcass, blood and offal. Trust us, it’s magnificent. Artur. 9 Soi Ton Son, Lumphini, Pathum Wan. 5pm-11pm

Restaurateur Kasama “Oh” Laopanich, who also co-runs popular Mexican eatery La Monita Taqueria alongside her husband Billy Bautista, launched her passion project Thai Niyom Cuisine in 2019. Here she recreates the best dishes from all over Thailand for Bangkokians, right in the heart of Ploenchit. Located in Mahatun Plaza, right beside La Monita, Thai Niyom Cuisine welcomes guests to a laid-back setting that’s perfect for a quick, unpretentious meal. Each dish is cooked with ingredients sourced from local producers in order to best serve the real taste of Thailand to urbanites. The menu consists of fundamental Thai dishes, ranging from starters you can nibble on to wok-fried numbers, curries or grilled meats that are good for sharing. Start off your meal  with Chiang Mai Combo (B390), a mouthwatering platter of northern Thai-style appetizers like Thai spicy sausage and green chilli paste. Moving on to mains, you can pair hot steamed rice with Wok-fried Seafood with Chilli (B295) or chow down on Beef Tallow Fried Rice with Grilled Wagyu Beef (B410). If noodles are your thing, then ask for Thai Niyom Cuisine’s take on boat noodles (available for both pork and beef), which comes flavored with pig’s blood (price starts at B80). The Southern-Style Fish Curry (B265) is not to be missed if, like a true Thai, you love spicy fare. The smell may not be as pleasing, but that’s how you know it’s good! Vegetarians can also get their fill of comfort fare at Thai Niyom Cuisine, which also...

What is it? Since opening its doors in 2001, the New York Steakhouse at the JW Marriott has remained the gold standard for the quintessential American dining experience in the capital. While Bangkok’s dining scene is notoriously fickle, this institution has thrived by doubling down on tradition. Chef Samarn, a fixture of the kitchen since 2005, oversees an operation that feels timeless. This is a place of white tablecloths, heavy silverware and the kind of hushed, high-stakes atmosphere where business empires are built over martinis and ribeyes. Why we love it: In an era of minimalist, ‘industrial-chic’ dining, there is something deeply comforting about the unapologetic maximalism here. The oversized leather chairs and sprawling tables are designed for long, indulgent evenings. The service is a choreographed dance – doting and precise without ever feeling overbearing. Whether you’re seated in a plush corner booth or in the heart of the room, the experience feels like a private audience with a culinary legend. It’s the ‘real deal’ classic steakhouse experience, polished to a high mirror shine. Time Out tip: The move here is the signature spice-rubbed Wagyu Tomahawk, a gargantuan cut that is carved with theatrical precision at your table side. To complete the retro-glamour experience, order the Caesar salad – it is prepared from scratch using the original 1920s Tijuana recipe, tossed and emulsified right before your eyes in a performance that justifies every bit of the hype....

This crowd pleaser at Central Embassy is known for its elevated take on blood-soaked noodle soup, or boat noodles in less-appalling terms. Thong Smith uses premium ingredients like Kurobuta pork and marbled beef to give a swanky take to the street food staple. Served with a flavorful soup made with secret ingredients, this noodle dish makes for a highly satisfying meal. The restaurant now has many branches across Bangkok like centralwOrld, Ari, and Thonglor.

What is it?: Elements, at the Okura Prestige, is a refined French restaurant with subtle Japanese influences that’s sure to impress. Why we love it: Executive chef Sebastiaan Hoogewerf and chef de cuisine Gerard Villaret Horcajo create culinary magic. Think melt-in-your-mouth Hokkaido scallop tempura and world-class smoked eel with caviar. The elegant atmosphere, the quiet thrill of the open kitchen, and impeccably crafted dishes come together for an evening to remember. Plus, the flexible menu lets you tailor your experience – don’t miss add-ons like the Barbary duck or the unique binchotan charcoal cake. Every bite is a perfect balance of flavor, and the service? Exceptional.   Time Out tip: Love wine? The pairing is phenomenal! But for something different, try the house-brewed kombucha pairing – it’s refreshing and totally unique. Snag a seat near the open kitchen to watch the chefs in action – it’s like dinner and a show!

Humble Vietnamese home cooking are paired with strikingly patterned shopfront signage, brightly colored furnishings and vintage elements at the new Maison Saigon. What started out as a casual eatery near the Rama V roundabout has gotten a new lease on new life at its new location in Velaa Sindhorn Village, the new community mall on Langsuan Road. One of the owners of Maison Saigon is Vietnamese, and he is hoping to bring the “true taste of his home” to diners at this reinvented undertaking. Kick off your meal with banh loc (B150), a Central Vietnamese dish of steamed shrimp-filled dumplings with sweet and sour sauce, or goi ngo sen (B195), a slightly spicy salad of lotus root, shrimps and pork topped with peanut bits. Single-portion items are also available, such as bun thit nuong (fermented rice noodles with roasted pork and briny pickles, B225) or pho with Australian beef (B295). The desserts are not to be missed, either. Try the bahn flan, a crème brulee-like treat that showcases how Vietnamese fare is influenced by French cuisine, or the uyen thy pudding, which features a refreshing mix of tofu and ginger.