The best restaurants and cafes in Phloen Chit

There’s a lot going on in Langsuan. A number of cool establishments have been popping up in the upscale residential neighborhoods over the last few years, from eateries serving fresh premium ingredients to greengrocers to posh condominium complexes and hotels. One of these newest additions is Kimpton Maa-Lai Bangkok, Thailand’s first Kimpton-branded hotel, located within the Sindhorn Village mixed-use mega-project. For those who are new to the brand, Kimpton is part of the InterContinental Hotels Group (IHG) family of hotel brands. From its playful and sophisticated design to award-winning restaurants and bars, the luxury boutique brand is known for creating immersive guest experiences that foster genuine human connection. The luxury hotel is set to officially open its doors in October, but it’s giving Bangkokians a taste of what to expect by first opening up its lobby café CRAFT. As its name implies, CRAFT prioritizes craftsmanship in every aspect of its business, from the natural wood and rock decorative details that make up its interiors to the coffee it serves to the service it offers. Grab a seat by the coffee counter and order yourself a serious cuppa brewed from high-quality beans sourced from Thai and foreign suppliers, including Bangkok-based brand Kad Kokao, local growers in Mae Tang, and growers in Costa Rica and Vietnam. A cup of regular coffee is, amazingly, priced as low as B90. If you’re in the mood to try something more atypical, try either the...

This restaurant brings a contemporary twist to the fine dining experience, with a strong focus on locally procured ingredients from selected farmers and producers. Award-winning chef Pongtawat "Ian" Kittichai, the founder, designs his menus around authentic Thai tastes and aromas. In addition to offering dishes inspired by the four main regions of Thailand, the restaurant hosts special events that appeal to food enthusiasts. Whether you're in the mood for a fine dining course (B1,800) or prefer an a la carte option, there's something here for anyone craving true local flavours.

Chef Antoine Darquin and sommelier Théo Lavergne took over the space that used to be Gaggan's natural wine bar Wet and transformed it completely. Where Wet was deliberately dark and cave-like, Bisou is sleek and modern with abundant natural light during the day. Come evening though, the whole thing shifts. Warm seductive lighting takes over, spiral mirrored staircase becomes properly atmospheric, French kiss-themed film posters on the walls start making sense. The tagline is 'Keep it simple and sexy' and it is. The ground floor has a lively bar, upstairs is more refined and private, kitchen counter if you want to watch the chefs work. Earned a spot in the 2025 Michelin Guide, wine list is genuinely impressive, homemade limoncello at the end is a nice touch. European sophistication with Bangkok prices that won't make you wince (too much). Location: 68, Lumpini Sub-District, 9 Langsuan, Lumphini, Pathum Wan, Bangkok

Osaka-born sushi legend Keizo Seki introduced a more delicate approach to the American concept of raw fish and rice rolls when he opened the first Sushi Zo in West LA. The omakase-style eatery earned a Michelin star in 2009. After opening another branch in Los Angeles and one in New York, the much-praised sushi brand is set to raise the bar in Bangkok’s fine-dining scene with the opening of its fourth establishment (and the first Asian outpost) on bustling Wireless Road. Hidden behind an indistinctive blond wood door in the Plaza Athénée Tower, Sushi Zo’s kitchen is helmed by Toshi Onishi, the former executive chef at the downtown LA branch. Unlike the more popular edomae (traditional Tokyo) style, which highlights the essential flavors of the fish, Sushi Zo focuses on different kinds of ponzu and soy sauce to dress and marinate the fish, and mix two types of vinegars in the rice. The outcome is an interplay of contrasting sweet and sour notes and a well-balanced umami flavor that does not overpower the freshness of the fish, which are flown daily from Japan. Around 22 pieces of the freshest nigiri and sashimi take turns enticing your palate throughout the two-hour course. Our visit kicked off with an impressive sashimi platter consisting of Hokkaido oysters drenched in tangy-sweet ponzu sauce, scattered pieces of cornetfish (yagara), bluefin tuna and sweet shrimp drizzled and marinated with different condiments. The akami tuna was melt-in-your-mouth delicious, with a...

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?: A low-key hotspot for classic and regional Mexican flavours on the upper floors of Phloen Chit’s Mahatun Plaza. Why we love it: Only 10 years ago, Mexican food was largely unknown in Bangkok. At best, there were simple casual-dining spots where you could get some decent tacos and a pitcher of margaritas (La Monita, just downstairs from Santiaga, being a prime example). However, Mexican food can be so much more, and in Thailand it’s a natural fit. The crossover in ingredients is massive – chillis, limes and cilantro, of course, and even more niche items like crickets and ant eggs – but Santiaga is one of the first restaurants to explore that potential. The upper floor of the two-story space is dedicated to a la carte options made with aplomb, but real heads go upstairs and then back downstairs to the counter area, where Chef Mauricio Rosales’ set menu provides a culinary tour of Mexico, from the Northern deserts to the Southern jungles and everywhere in between. Time Out tip: As befitting a Mexican restaurant of this calibre, the mezcal list is extensive, with diverse options that range from light to smoky, from young and grassy to aged and brandy-smooth. The pechuga, made with a turkey breast in the still, is especially delightful.

The Italian restaurant that has long been Phuket’s pride has finally opened an outpost in Bangkok in Chidlom. The popular restaurant is run by Alessandro Frau, a winner of Iron Chef Thailand, who injects Sardinian flavors into fine Italian dishes.

Derived from the meaning ‘before’ and ‘ahead’, Avant reflects Chef Haikal Johari's inspiring journey of resilience following a life-altering accident. Perched on the 30th floor of the Kimpton Maa-Lai Bangkok, overlooking the prestigious Lang Suan Road, Avant offers an intimate and refined French fine dining experience, artfully infused with Asian influences. In this serene setting, the dedicated team delivers an unforgettable culinary journey, blending elegance with heartfelt subtlety. With only ten seats at the low dining counter, Avant creates a highly personalised dining experience, allowing guests to witness the chefs' artistry firsthand. For those preferring a more private setting, a dedicated dining room offers a comfortable, home-inspired atmosphere. This restaurant elevates French cuisine to extraordinary levels, thanks to Chef Haikal Johari's masterful blend of Japanese, Thai, and Singaporean influences. Standout creations, such as the 36-month aged comté with caviar and cheese ice cream, or the exquisitely crafted harenohi tomato paired with tuna, highlight his exceptional creativity and flair. The restaurant's contemporary Japanese-inspired design and its high-floor location in the Kimpton Maa-Lai enhance the overall dining experience. Embark on a seafood-focused culinary journey at Avant, with lunch (B4,200) and dinner (B5,900) menus showcasing Chef Haikal's inventive creations. 30/F Kimpton Maa-Lai Bangkok 78 Soi Ton Son, Lumphini, Pathum Wan. 082-466-4962. ...

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.

This April, ANJU Korean Rooftop Restaurant & Bar reveals a refreshed menu crafted by the talented Head Chef YoungDae Shim. Staying true to the essence of traditional Korean culinary philosophy, the new offerings seamlessly incorporate a contemporary flair, elevating both à la carte dishes and beverages. To capture the authentic essence of South Korean street food, ANJU uses a high-temperature charcoal oven, infusing meats, fish, and vegan dishes with irresistible tenderness and a smoky aroma. The new menu highlights an array of expertly grilled delicacies, designed to impress. For those craving bold flavours, mala chilli garlic chicken – a vibrant dish featuring Sichuan green and red peppers – is not to be missed. Meanwhile, tBeef Oyster Blade Jeon, a popular Korean pancake, delights with its perfect balance of crispy edges and tender textures. Comfort seekers will enjoy rich kimchi fish cake udon soup or perilla oil cold soba buckwheat noodles paired with succulent slow-cooked pork. ANJU also celebrates the communal spirit of Korean dining, encouraging families and friends to share their meals for a memorable experience. Hamachi gamtae ssam combines seaweed and kimchi with a subtle sweetness, ideal for sharing. Other standout dishes include kanimiso gimbap, featuring crispy nori, creamy crab paste, and vibrant ikura salmon roe topped with spicy Sriracha sesame aioli, along with sous-vide braised wagyu beef shank, served featuring a rich broth with enoki mushrooms. For a...