The best restaurants and cafes in Phloen Chit

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

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? 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....

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...

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?: 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.

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...

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.

Autumn’s magic comes alive at Aman Nai Lert Bangkok, where the hotel’s restaurants and bars beautifully capture the season’s spirit. At Arva, Chef Edoardo Traverso celebrates the Italian harvest with dishes that are both heartwarming and refined, from parmigiana d’autunno, a pumpkin terrine with roasted pumpkin seeds and amaretti crumble, to risotto ai funghi porcini with carnaroli rice and aged parmigiano, followed by seasonal desserts such as torta di castagne, poached pears in spiced red wine and indulgent millefoglie. Meanwhile, 1872 presents an autumn afternoon tea inspired by the soft light and tranquillity of Nai Lert Park itself, featuring pumpkin and mushroom amuse bouche, savoury treats such as goat’s cheese with poached pear and lobster tartlet and sweets such as vanilla parfait and tangerine roll cake, accompanied by your choice of milk tea scones. As the day winds down, the terrace at 1872 offers a front-row view of the autumn sunset, where cocktails, including 1872 martini and blossom negroni, crafted with local botanicals and century-old tea traditions, turn a simple aperitivo into a sensory celebration.  Price for three-course dishes at Arva starts at B1,800. Reserve via here, midday-2.30pm (lunch) and 5.30pm-10.30pm (dinner). Price for afternoon tea at 1872 starts at B3,900 (two guests). Reserve via here, 2pm-5pm. 1872, open daily 11am-11pm. Reserve via here. 

After its first Sukhumvit 49 branch became one of 2025’s most sought-after reservations, KAYAKI now lands at Central Embassy with a new space dedicated to the art of yakizakana – Japanese grilled fish elevated through premium sourcing and precise technique. The restaurant honours the Japanese belief that simplicity reveals depth, grilling sashimi-grade fish to a tender, medium-rare centre with crisp skin and clean, focused flavour. At the new branch, diners can sit at one of three counter bars to watch chefs work over the grill, or settle into the airy dining room and terrace overlooking the city. To mark the opening, KAYAKI introduces ‘Tenkai: The Art of Seven Bites’, a tasting set that moves from Chutoro with fresh leeks to omakase-grade Hotate, followed by Shade of Toro – three cuts of tuna skewered and brushed with house sauce – plus salmon, unagi, aka ebi and a final, fragrant charcoal-kissed tamago. With exclusive dishes available only at this location and its focus on wellness-minded dining, KAYAKI brings a refined yet accessible expression of Japanese grilled seafood to the heart of the city. Tasting set B1,290. Reserve via @kayaki.thailand. KAYAKI, Central Embassy 5/F, daily 11am–10pm