These are all the top Michelin-recognized restaurants in Bangkok, Phuket, and beyond
A year has passed, and it's now time for the new crop of Michelin stars in Thailand for the Michelin Guide Thailand 2024. It's the first time the prestigious award has recognized restaurants in Surat Thani and Koh Samui.
For 2024, Michelin has awarded a total of 42 stars to 35 restaurants in Thailand.
Chef’s Table, the latest addition to Lebua hotel’s swanky F&B offerings, impressively excels in all the criteria required of a haute cuisine restaurant. The fact that it’s located on the 61st floor and helmed by a chef who used to work at a three-Michelin star restaurant is just icing on the cake. Very sweet icing, to be exact.
The man behind popular southern Thai eatery Baan Ice, Supaksorn “Ice” Jongsiri, is hoping to change southern Thai fare’s reputation and prove that the feisty flavors of the deep south also deserve attention from epicures by showcasing the cuisine’s more refined aspects at his new restaurant Sorn.
Sühring serves up a tasting menu of either nine or twelve servings, both of which modernize traditional German dishes. However, the true highlight is the Brotzeit, based on the German bread-centered staple. Homemade sourdough is topped with butter, cripsy pork skin and a pretzel with sour-and-spicy sauce before being wrapped in foil, charcoal-grilled and served with aging Black Forest ham and homemade sauerkraut. Result? One of the best breads in all of Bangkok.
Set in a large converted compound on busy Ramkhamhaeng, Baan Tepa is where the skillfull chef Chudaree “Tam” Debhakham prepares “creative Thai cuisine” that takes inspiration from local ingredients and recipes.
Alain Ducasse, the international culinary legend and chef-mentor to some of the most successful chef personalities around the world, has selected Bangkok as the newest location for indulging in his revered culinary offerings. E
Tucked on Soi Pridi Banomyong 25, Cadence is an elegantly dressed affair—a complete contrast to the homey simplicity of Upstairs. Expect an elegant curve banquette, contemporarily styled chandeliers, and soft hues with touches of gold. At this new restaurant, Chef Dan has found a new stage to showcase his talent and vision. A 15-course menu is a testament to how he has stepped up his game. Each course demonstrates a delicate balance of subtle flavors and delivers a more elevated dining experience.
Located a few steps away from Rabbit Hole, Canvas is a dimly lit, two-story den handsomely dressed in dark wood. Leading the kitchen is Riley Sanders, whose experience includes a stint at Japanese fusion restaurant Uchiko in Austin, Texas and chef duties aboard a luxurious yacht. At Canvas, he creates dishes that reflect his perception of Bangkok as a bustling metropolis, using exotic local ingredients to come up with a mélange of distinctly Western flavors.
Bangkok's fine dining restaurant serves authentic Thai cuisine in the classic Thai-style house.
Côte at the Capella hotel is your best path to indulging in dishes created by one of the best chefs in the world Mauro Colagreco. Located just above the hotel lobby, Côte is hidden away from the public eye to assure utmost guest privacy. Warm natural light and expansive views of the Chao Phraya River seen through floor-to-ceiling windows magnify the magical appeal of Côte’s dining chamber—now you know why we prefer going there during the day.
Chef Deepanker “DK” Khosla has never stopped pushing the boundaries of his Indian fine-dining Haoma, always utilizing innovative cooking techniques to bring back lost authentic flavors of Indian cuisine, at the same time maintaining sustainable practices by using home-grown produce from his own backyard.
When it comes to Chef Andreas Caminada, nothing is simple. The famed Swiss chef is behind Schloss Schauenstein, the restaurant in Fürstenau, Switzerland that holds three Michelin stars and one Green star. After cementing his name and reputation in his own homeland, Chef Andreas made the decision to spread his wings and expand his reach to the rest of the world.
And he chose Bangkok for his first venture outside of Switzerland. IGNIV, the new fine-dining restaurant at St. Regis Bangkok, ups the standards of fine-dining in the country, but does so in a comfortable and wholesome environment. (The name comes from the Romansh word for “nest”.) This is achieved through the use of furniture in subtle tones, warm lighting and decor that evoke avian symbolisms by Spanish architect Patricia Urquiola.
Two of Chef Andreas’ prodigies, Chef David Hartwig and Chef Arne Riehn, head IGNIV’s kitchen. The duo has come up with a line-up that spans global culinary inspirations but still retains European sensibilities. In contrast to other fine-dining restaurants, they’ve also come up with dishes meant for sharing—for both à la carte offerings and set course meals.
We recently went for lunch and experienced the lunch set meal firsthand. First to arrive on the table is Beef Tartare, which comes with crispy potato slices and a runny egg, altogether giving multiple textures within a single bite. Next up is Lettuce, which quickly became a favorite. It’s a highly simple dish comprising lettuce drizzled with chilli sauce. The combination of refreshing greens and spicy sauce packs a surprising blow of flavors to your palate.
The lunch includes three courses, but IGNIV offers a surprise option for diners who want to add another course to their meal—a secret dish that the chefs have created for the day. On that day, it was Chicken Nugget (B400), which wowed us with its subtle flavors and smoky aroma.
Despite being less than a year old, IGNIV is already shaping up to be a new star in Bangkok’s vast fine-dining scene. Chef David and Chef Arne work well together to come up with mouthwatering sweet and savory creations that every gourmand should try.
The price for a three-course lunch is B1,900++, while a four-course dinner is priced at B3,800++. Add B600++ for the surprise course.
Hailed the queen of street food by culinary critics and recently featured in Netflix documentary Street Food, the 75-year-old chef has been working behind the wok since the humble restaurant opened some 40 years ago, woking up inarguably the most expensive street food in Bangkok. Locals and visitors line up in front of the restaurant, sometimes for hours, to savor its one thousand-baht signature crab omelet, a fluffy treat filled with lumps of premium crab. (Totally worth the price.)
Chef Wichit Mugura's critically-acclaimed Thai restaurant that elevates Thai cuisine through the use of fine ingredients and intricate techniques.
Armed with an education from The Culinary Institute of America and working experience in the some of the world’s best kitchens—Eleven Madison Park and Jean-Georges, included, Thitid Tassanakajohn or Chef Ton opened Le Du in Bangkok in 2013 with a mission to revolutionize Thai food. As the name “Le Du” (a pun on rue doo, which means season in Thai) suggests, the menu is created around the best local seasonal produce (so expect the menu to change quarterly) and elevates them with modern touches, inventive cooking and refined presentations.
A new chapter has been unveiled at Le Normandie. The institutional fine-dining restaurant at the Mandarin Oriental Bangkok has introduced some of the biggest changes in its 60-year history, starting with the arrival of Alain Roux, the famed chef behind the three-Michelin-starred The Waterside Inn in the UK.
Le Normandie's ex-head chef Arnaud Dunand Sauthier's self-titled restaurant pays respect to his Alpine roots—from Alpine-inspired wooden interiors to a menu that reflects his experiences as a chef, and boasts flavors and ingredients that he’s discovered from all over the world.
Michelle Goh and Top Russell's Mia are praised for both food and ambiance. The European fusion fare is meticulously crafted using top-end ingredients, creating flavors that are perfect for local palates and presented in a sophisticated fashion. The restaurant itself exudes a fun and casual vibe, with three different contemporary-touched rooms: the welcoming yellow Color Room, the sweet pink Floral Room, and the sleek Dark Room.
Prolific chef Pichaya “Pam” Utharntham draws inspiration from her Thai-Chinese heritage to create a unique dining experience at Potog, which is named after the drugstore her Hokkien great-great-grandfather, who settled down in Thailand 130 years ago, founded. The stories—told and untold—of Chinese immigrants are renarrated in a 20-course menu.
What started out as a pop-up eatery known for forging collaborative dining experiences is now one of the most sought-after restaurants in town. Samrub Samrub Thai, helmed by Chef Prin Polsuk, is stylized as a chef’s table restaurant that revives age-old Thai recipes. Recently it was named the 75th best restaurant in the world by the folks behind the World’s 50 Best Restaurants list.
Tucked away behind a discreet façade and heavy wooden doors, Saneh Jaan revels in the most authentic elements of Thai food culture. 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.
Located 30-minute away from Bangkok, this one-Michelin-starred restaurant is praised for its old-school Thai flavors, panoramic view of the Chao Phraya River, and picturesque English-style garden.
Read an interview with Banyen Ruengsanthia, the chef self-trained who heads the kitchen team, here.
Cutting his teeth in his late teens at some of the best sushi restaurants in Tokyo, Masato Shimizu became the youngest chef in New York City to earn a Michelin star back when he was head chef at raw fish temple, Jewel Bako. After relocating to Bangkok with his half-Thai, half-Japanese wife last year, Chef Masato opened his eponymous ten-seater, which serves up to only 20 guests in two seating periods.
Chalee Kader elevates Thai "khao gaeng" (a local way of eating rice with various side dishes) to the fine-dining level that will surprise you with every bite. The concept is simple: you get to eat rice (or carbs) with something in every course, yet the presentations are far from ordinary.
While fine-dining chefs normally scramble to make the most out of pricey imported ingredients, Jim Ophorst, the chef de cuisine of Pru restaurant in high-end resort Trisara, is one of the few culinary masters in Thailand that creates Michelin star-worthy culinary wonders out of seemingly “ordinary” produce.
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