The best restaurants and cafes in Phloen Chit

Just for a moment, picture stepping into a world where the sounds of the city fade away and you find yourself transported to the heart of a lush jungle. At COBA, Bangkok's exciting new culinary sensation, that's the experience you can expect. Surrounded by towering greenery, cascading plants and the soul of nature, diners are treated to a multi-sensory experience. The blend of jungle aesthetics with fine-dining creates an atmosphere so captivating, you'll feel like you've stepped into a tropical rainforest. The mastermind behind this jungle oasis is the acclaimed Michelin-starred chef and visionary culinary curator Olivier Limousin, with his years of expertise honed in globally renowned Michelin-starred kitchens, he has created a menu that's as imaginative as it is delicious in collaboration with COBA and executive chef Sebastien Lallane. This team has crafted a culinary journey that marries the bold, rich flavours of Latin America with the refined techniques of French cuisine. From the moment you sit down, you'll be taken on a pulsating sensory journey through bold, creative flavours. A Tapas Tower is the star of the meal and features perfectly seared tuna tataki with a citrusy dressing, delicate confit scallops paired with tangy umeboshi and rich, buttery wagyu tartare that highlights the beef's deep umami. The unexpected fusion of flavours continues with humita gyoza filled with creamy sweetness, complemented by the salty, savoury kick of Joselito Iberico ham – a...

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.

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...

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),...

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. ...

Francesco Lenzi, the culinary genius behind the upscale Lenzi Tuscan Kitchen, and the former chef of Medici at Hotel Muse, abandons fine-dining efforts at his new eatery, opting instead for more a casual space that that spotlights traditional Italian fare. Nonna Nella by Lenzi is a tribute to the chef’s Sicilian-born grandmother Sebastianella Tusa, whose nickname is, apparently, Nella (nonna means “grandmother” in Italian). The venue exudes the simple charm of a neighborhood restaurant, merging a bistro feel with a delicatessen offering. The front showcases fresh produce, including ham and cheese, most of which are produced by Lenzi’s family in Tuscany. Inside, a spacious room is divided into a wood-heavy dining area and a modern open kitchen equipped with Italianimported kitchen appliances. The menu is a testament to Lenzi’s close attention to produce; the front page lists artisanal products from his family’s farm such as bazzetta (cured pork leg, B250), truffle-infused cured pork sausage (B350) and bazzon cotto (cooked ham, B400). The menu also features items, such as fish ham, which are imported from other artisanal farms in Italy. We opted for the smoked sturgeon, which is lean and flavorsome, served with grilled zucchini and feta cheese, and drizzled with mustard dressing. Benefitting from an in-house pasta machine, Nonna Nella is able to produce fresh egg-based pasta that go into dishes like spaghettoni all'amatriciana (B400), spaghetti’s fatter brother topped with...

What is it? This restaurant on Langsuan champions modern French cuisine by chef Antoine Darquin. It brings his Parisien savoir fair to dishes served in an ambient setting. Why we love it: Showcasing the chef’s latent culinary skills and a bit of Japanese know-how, Bisou serves modern Gallic cuisine made with locally-sourced ingredients. Try his French toast with uni sea urchin or truffle or foie gras. For something more satisfying, beef tongue sando (B490) offers rich flavours and juicy textures offset by crispy bread. Classic sweets such as vanilla and hazelnut millefeuille ensure a sophisticated ending to a very good meal. The stylish atmosphere of this eatery only adds to the culinary experience, making it a sure thing for romantic dining.    Time Out Tips: Bisou changes its menus every month, so you need to check out the latest offerings if you have something specific in mind. Be sure to book in advance if you want a private space on the second floor.

Toby's, the city's beloved spot for Australian-style breakfast, has branched out to the swanky Ploenchit area at Noble Play. This third joint comes with a variety of snacks, pastries, healthy fare, and drinks just like the original spot.

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...

Number one on the list of Asia’s Best 50 Restaurants for 2016, Gaggan offers one of the best and most enjoyable Indian dining experiences you could have. Chef Gaggan Anand honed his skills in molecular gastronomy at famous three Michelin-star restaurant El Bulli, and has developed what he calls “progressive Indian cuisine.” Tucked within Langsuan, the white, two-story house is a pleasant contrast to Gaggan’s innovative cooking style. The Chef Dining area (which is always reserved) sits right next to the kitchen’s, offering diners a view of how the chefs prepare each molecular dish through a glass window. Sounds good, right? They recommend the Testing Menu, a true representation of Gaggan-ness. Yogurt Explosion, bite-sized homemade yogurt balls with the texture of caviar prepares you for other dishes. The following courses are all cutting-edge and fun: Mumbaiwalla, creative ball-shaped pav bhaji (thick vegetable curry); Viagra, fresh oysters served with Indian mustard ice cream; and air-light truffle soup. Go and see what the fuss is all about.