The best restaurants and cafes in Phloen Chit

INDDEE, a two-Michelin-star Indian fine dining restaurant in the heart of Langsuan, holds a special title as one of Bangkok’s leading flavour houses of the city. Earning recognition as Restaurant of the Year and for Excellence in Service at Thailand's Favourite Restaurants 2025, it’s well respected for culinary talent and unparalleled service. Additionally, Head Chef Sachin Poojary was awarded the One Knife of Excellence at The Best Chef Awards in Milan, and named Chef of the Year 2026 by Koktail Thailand Restaurant Guide.  Time Out delves deeper into INDEE's story to discover how they set themselves apart from the rest.   Feeling good on the inside Hidden down a quiet offshoot of Langusan Road, the restaurant spans two floors, each offering a different ambience and a whole lot of character. At ground level, dine beneath a glass roof with views into two open kitchens where Chef Sachin and his culinary team prepare all 10 courses, several over live fire.   Upstairs, a more intimate space accommodates smaller private gatherings, with its own petite open kitchen ensuring the culinary journey carries through both floors. The warm and comfortable décor, coupled with the fantastic waft of spicy aromas, heightens appetite and anticipation, giving every visit that pleasurable ‘I'm here to enjoy great food and entertaining conversation’ vibe.    Every dish tells a story INDDEE’s menu takes you on a journey across India, with each course rooted in a specific region, ingredient and...

What is it?: From the words 'Nan' (南) meaning South and 'Bei' (北) meaning North in Mandarin, Nan Bei at Rosewood Bangkok offers an authentic Chinese dining experience set against an imaginative art deco interior. Why we love it: Chinese culture is rich in legends and Nan Bei brings one of its most cherished tales to life. Inspired by the ‘Weaver Girl and the Cowherd’, the restaurant’s design reflects the romantic story of two lovers who can only meet once a year by crossing a sky bridge made of magpies. Upon entering through the moon gate, you’ll be greeted by an installation of 600 illuminated magpies in flight. The decor sets the stage for a remarkable dining experience. Executive Chef Matthew Geng has more than 27 years of experience delivering authentic cuisine at five-star establishments across China. With dishes sourced from both the north and the south, the restaurant showcases culinary traditions that highlight the country’s diversity. A must-try is Peking duck (B2,200), prepared in the traditional style dating back to the Yuan Dynasty (1330 A.D.). Served tableside with thin pancakes, granulated sugar, sliced cucumbers, leeks and a sweet bean sauce, this dish is a true reflection of culinary craftsmanship. Time Out tip: While you're at Nan Bei, take a moment to enjoy a tea selection inspired by centuries of Chinese tea history. From the 13th century, when tea leaves were roasted and crumbled, to the 15th century’s creation of Oolong tea, this rich tradition is...

Fancy a night that plays more like a Barcelona blowout than a quiet dinner? VASO Spanish Tapas Bar is one of Bangkok's hottest tables. Tucked inside the smart Velaa Sindhorn Village on Langsuan Road, it's famously tricky to book, pulling in the city's social set, food obsessives and night owls alike. VASO reworks the traditional Spanish tasca with a slick, modern edge, its curved Mediterranean lines wrapped around an open kitchen and a sprawling counter bar. Choose the lively 'Blanco' room or the intimate 'Negro' space. Chefs plate up inches away, a DJ sets the beat and a giant bell rings out for 'la buena vida'. Velaa Sindhorn Village, 87 Lang Suan Road. Open Daily, 12pm-3pm and 5:30pm-12am. Call 098 914 4664

Khaan’s premise is an act of translation: bringing Thai street food to the fine-dining table without stripping away what made it street food in the first place. Chef Aom Sujira Pongmorn – the first recipient of Michelin’s Young Chef Award – has built a zero-waste tasting menu around regional Thai ingredients sourced from across the country, with biodynamic wine or tea pairings. Grilled rice paddy crab from Singburi farmers,served with sticky rice, directly references the way the dish is eaten on the streets of central Thailand. The restaurant’s name means both ‘tiger’ and ‘to proclaim’ in Thai, which feels apt: this is Thai cuisine with something to say, served in a two-storey house on a quiet, tree-lined soi that feels far removed from the traffic outside. Khaan, 14/3 Soi Somkid, Lumphini, Pathum Wan, Bangkok.  

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. ...

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.

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 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.

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...