The best restaurants and cafes in Phloen Chit

Recently awarded its first Michelin star, this fine-dining restaurant garners praise for beautifully plated fare that boasts the many vibrant flavors of India. Stunning interiors and lighting design add to the jaw-dropping dining experience.

Thai restaurant with exquisite old-school interior with modern take on Thai classics. 

Instead of throwing a grand bash for its first anniversary, Wittayu Road’s much-loved Glasshouse@Sindhorn celebrated by introducing a new member to the luxury dining scene. Tucked away behind a discreet façade and heavy wooden doors, Saneh Jaan revels in the most authentic elements of Thai food culture. The interior design features a reinterpretation of a Thai pavilion during the reign of King Rama V, when Western culture began to reach Thailand. The names of the private dining rooms were bestowed by national poet, Naowarat Pongpaiboon, who also composed a series of poems to decorate the restaurant’s walls. Saneh Jaan’s executives are real foodies who, for decades, have traveled around the kingdom to sample its greatest dishes. The menu reads like a credits list of time-honored classic Thai dishes. There’s nothing molecular, or faintly modern, here. Recommended dishes include the kaeng kiew waan (green curry), massaman curry and Chinese long beans from Ratchaburi stir-fried with shrimp paste, not to mention the muu palo tao jiew (stewed pork belly and eggs with fermented bean curd). Only the sophisticated lounge area shows a hint of modern Thai design. The bar is tended by Sompong “Paa Pong” Boonsri, the cocktail master behind the three-decade success of the Mandarin Oriental’s Bamboo Bar.  Saneh Jaan is currently open only for dinner, yet it plans to soon serve up lunch to the area’s wealthy executives and diplomats. 

This French gastro bar by chef-sommerlier duo Antoine Darquin and Théo Lavergne lures you in with sexy lighting and super chic vibes, courtesy of a spiral mirrored staircase, artsy vintage wall collages, and beautiful clientele. But what will keep you in your seats—and coming back for more—are stylish comfort fare such as truffle toast and fried chicken, plus fine and affordable wines.

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.

Mexican cuisine is packed with exciting flavors, but it’s not really known for its presentation. Santiago, the sister establishment of long-standing Bangkok favorite La Monita Taqueria by Chef Billy Bautista and co is out to change this perception. The expectation for this new venture is high considering how its precedent has been a beloved spot for authentic Mexican food in town for over a decade—and we dare say that Santiaga has gone further and beyond to exceed it. Unlike La Monita, where the focus is on Mexican street food, Santiaga is stylized as a more upscale establishment that reintroduces Mexican food as a multi-course omakase meal.  Chef Billy, along with cooking maestros Mauricio Rosales, Beto Garcia and Arturo Villegas, aims to present Santiaga as a place where avid gourmands can come and have a crash course on Mexican food, and the best way to achieve that is to have small plates that represent the culinary offerings of various regions in Mexico. Santiaga’s signature tasting menu, Mexican 101, consists of 11 courses inspired by Mexican staples like tacos and mole. Sopa Ofelia, one of the starters, drives your appetite with a wholesome soup of lima bean and mole that’s made according to the recipe of the chef’s Mexican grandmother. Two lighter dishes follow—Satiaga Grilled Salad, which reworks grilled street corn; and Seafood Cocktail, a flavor bomb packed with chockfull of fruit de mer. Be ready to have not one but three different tacos, including Pescado Taco (s

Though located on the suite floor of the uber-luxurious Sindhorn Kempinski, Bistrot de la Mer offers a casual French bistro atmosphere that’s complemented by gorgeous views of Langsuan greenery. Don’t miss the bouillabaisse. 

Situated on the 25th floor of The Okura Prestige Bangkok, Elements, Inspired by Ciel Bleu is  a joint venture with the two-Michelin-starred restaurant of the same name at The Okura Prestige Amsterdam. Ciel Blue is known for combining French and Japanese to create a unique gastronomic experience.  Spanish cooking maestro Gerard Villaret Horcajo from Ciel Bleu in Amsterdam now heads the kitchen of Elements. His strong passion for nose-to-tail cooking is seen in many dishes in the restaurant’s new Spring Guestronomic Set Journey, which is available in three options: Ku-Ki Experience (B3,800++ for four courses), Chikyu Experience (B4,600++ for six courses), and Mizu Experience (B5,900++ for eight courses). If you opt to indulge in the eight-course set, you’ll get Blue Lobster, a dish that pairs the crustacean’s soft and flaky meat with herbs, carrot puree and tomato. The nose-to-tail approach is embodied in Norwegian Wild Cod, a course that comes with hollandaise sauce and caviar with veloute sauce salad, as well as the fish’s crispy skin and bones on the side. The dish is balanced out by Karifurawa, which cooks cauliflower in three different ways: pureed, fried, and fermented with miso and house-made truffle oil.  Our hands-down favorite is Foie Gras, where wine sauce, peach gel and ginger are used to flavor the luxurious delicacy. A serving of crispy rice adds more texture. The main course,  Kagawa Olive A5 Wagyu, also made an impression. The dish uses beef imported from the Se

After a long wait, the crown jewel of Thailand’s first Park Hyatt is ready to be experienced. Taking over the top three stories of the hotel tower, Penthouse Bar + Grill is home to six different food and drink outlets: The Grill Room, Chef’s Table, The Cocktail Bar, The Mezzanine, The Whiskey Room and Rooftop Terrace.  New York-based AvroKO studio (which also breathed life to the opulent House on Sathorn) created this space to depict an apartment of a fictional, globe-trotting jet setter whose life revolves around collecting unique vintage finds and outstanding art pieces from around the world. The art deco-influenced, marble-and wood-dominated venue is dotted with gentlemen’s toys, such as a vintage Royal Enfield bike, and colorful art pieces.  For the complete dining experience, start your journey at the Grill Room on the 34th floor, which trains the spotlight on charcoal-grilled meat and seafood that’s sourced from all around the world. Start with something light like a round of Fine de Claire oysters from France (B560/6 pcs) or the refreshing Red Salad (beetroot, roasted pepper, cabbage, tomato, radish, pomegranate, goji berries, B430) before digging into a thick juicy steak. Options include grass-fed prime tenderloin (B950/180g) from the US or grass-fed Ranger’s Valley ribeye (B1,450/300g) from Australia. But if you’re coming in a group of at least four people, their giant wagyu beef tomahawk (B4,550/1.5kg) from Australia takes communal dining to a different level. Peruv

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), where s