The best restaurants and cafes in Phloen Chit

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),...

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?: Elements, at the Okura Prestige, is a refined French restaurant with subtle Japanese influences that’s sure to impress. Why we love it: Executive chef Sebastiaan Hoogewerf and chef de cuisine Gerard Villaret Horcajo create culinary magic. Think melt-in-your-mouth Hokkaido scallop tempura and world-class smoked eel with caviar. The elegant atmosphere, the quiet thrill of the open kitchen, and impeccably crafted dishes come together for an evening to remember. Plus, the flexible menu lets you tailor your experience – don’t miss add-ons like the Barbary duck or the unique binchotan charcoal cake. Every bite is a perfect balance of flavor, and the service? Exceptional.   Time Out tip: Love wine? The pairing is phenomenal! But for something different, try the house-brewed kombucha pairing – it’s refreshing and totally unique. Snag a seat near the open kitchen to watch the chefs in action – it’s like dinner and a show!

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. 

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...

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...

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.

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. ...

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

Located in the heart of metropolitan Bangkok, Fillets features contemporary yet comforting Edo era-inspired interiors. Randy Nopprapa (chef and business partner), a protege of world-renowned Iron Chef Masaharu Morimoto, has over a decade’s experience heading some of the best sushi restaurants in Washington D.C. Opt for the omakase course (starts at B4,500), where Chef Randy uses various techniques and balances out flavors to create a wholesome chef’s-table dining experience. Not too keen on raw fish? Fillets offers a great selection of local dry-aged beef along with well-composed signature dishes.