Capella Bangkok / Côte
Sereechai Puttes / Time Out Bangkok

Michelin-starred restaurants in Bangkok—and beyond [UPDATED]

A master list of all restaurants with Michelin Stars in Thailand

Written by
Time Out Bangkok editors
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Michelin, the French-born tire company whose city guides with the signature red cover have been worshipped among globetrotting foodies as trustworthy bibles, has finally revealed its fifth edition in Thailand for 2022. The Michelin Guide Thailand currently covers restaurants and hotels in Bangkok, Chiang Mai, Phuket, Phang-Nga and the newbie Phra Nakhon Si Ayutthaya.

Thailand is the 30th country in the world to have a self-titled Michelin Guide, one of the world’s most respected dining guides, known for star ratings given by “anonymous” inspectors following five criteria: (1) quality of ingredients (2) mastery of cooking methods and flavors (3) chef’s personality (4) value for money and (5) consistency. The first year puts a focus on Bangkok restaurants, with an expansion to other major cities later on.

Two Michelin stars

  • Restaurants
  • French
  • Charoenkrung
  • price 4 of 4

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.

 

Le Normandie
  • 2 out of 5 stars
  • Restaurants
  • French
  • Charoenkrung
  • price 4 of 4

With a sweeping view overlooking Chao Phraya River, the historic Le Normandie of The Mandarin Oriental Bangkok has been offering rich Bangkokians with the refined touch of French cuisine for years.

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  • 2 out of 5 stars
  • Restaurants
  • Contemporary European
  • Charoenkrung
  • price 4 of 4

Situated on 65th floor, Mezzaluna is the European restaurant where you can enjoy 180-degree panorama view of Bangkok

  • 2 out of 5 stars
  • Restaurants
  • Thai
  • Thonglor
  • price 3 of 4

Celebrity chef Chumpol Jangprai takes the traditional Thai shared eating style of sumrub and given it a fine-dining approach at a new restaurant called R.HAAN.  

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  • 2 out of 5 stars
  • Restaurants
  • Thai
  • Sukhumvit 26

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. 

  • 2 out of 5 stars
  • Restaurants
  • Yenarkat

Twinnies Mathias and Thomas Sühring have partnered with Gaggan Anan, the owner of Asia’s best restaurant, to elevate German cuisine. 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. 

One Michelin star

80/20
  • 1 out of 5 stars
  • Restaurants
  • Fusion
  • Charoenkrung

As its inception a few years ago, gastrophiles immediately recognized 80/20 as the “bad boy” of innovative cuisine. The team, led by Chef Napol Jantraget and his wife Chef Saki Hoshino, purveyed cool new culinary rules by championing local produce and churning out intriguing and boldly flavored à la carte plates. 

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  • Restaurants
  • French
  • Charoennakhon
  • price 4 of 4

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

  • Restaurants
  • Contemporary American
  • Watthana

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.

 

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Canvas
  • 1 out of 5 stars
  • Restaurants
  • Eclectic
  • Thonglor
  • price 4 of 4

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. 

Chim by Siam Wisdom
  • 1 out of 5 stars
  • Restaurants
  • Thai
  • Phrom Phong

Bangkok's fine dining restaurant serves authentic Thai cuisine in the classic Thai-style house.

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  • Restaurants
  • French
  • Charoenkrung
  • price 4 of 4

While many discerning diners opt to lavish it up when night falls, the midday meal may just be a better option at some venues in terms of ambience and price. One of those places is Côte by Mauro Colagreco at the Capella Bangkok hotel.

The name Mauro Colagreco surely rings a bell. The Italian-Argentine personality is one of the most famous chefs in the world, and is a recipient of many prestigious culinary awards. Michelin star? Three. The 50 Best list? Of course.

The celebrated chef received his third Michelin star in 2019 for Mirazur, the French fine-dining eatery that he founded in Menton in 2006 when he was only 29. This recognition made him the first holder of three stars in the French Michelin Guide who wasn’t born in France. 2019 was also the year Mirazur topped the list of World’s 50 Best Restaurants. 

Fortunately for us, Colagreco has shared his gifts with Bangkok. His restaurant at the Capella hotel is your best path to indulging in dishes created by one of the best chefs in the world.

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. And then there is the Escapade lunch menu.

Created by Chef Davide Garavaglia, Escapade encapsulates the tempting flavors of the cuisine of the French and Italian Riviera in four courses (just enough to fill you up for the day). After being served a complimentary amuse-bouche (changes daily), your “coastal journey” begins with a cold ratatouille with fresh sardines and basil vinaigrette, a lighter version of the classic Provencal dish. This is followed by The Perfect Egg, Côte’s twist on eggs and soldiers. In this version, an egg is slow-bathed in 64-degree water for 45 minutes before being served with ginger-infused bread. 

There are two equally flavorful mains to choose from: Iberico pork rack with parsnip puree and chanterelles mushroom dressed with pork jus sauce and banana vinaigrette or Monkfish, broccoli and yuzu with sauce made of anchovies and cream. Lunch ends on a high note with a refreshing dessert. Choose between the mascarpone with shiso sorbet and strawberry or the white chocolate with pineapple sorbet. 

All in all, the four courses are served in just the right portions to fulfill the Asian appetite, while each dish successfully embodies the principles of French cuisine without disregarding the need for lighter fare in a hot, tropical country. Most importantly, at just B1,500, this meal is value for money and worth every baht you’re paying. (It’s a great introductory option for diners who are just discovering the joys of fine dining.)

You can also opt for the cheese and wine pairing menu (when available) for a small additional cost. 

Please note that the lunch menu changes regularly, depending on what's in season. The aforementioned dishes might not be available during your visit. Please check with the staff before you order. 

Elements
  • 1 out of 5 stars
  • Restaurants
  • French
  • Phloen Chit
  • price 4 of 4

Since last October, the new executive chef Anthony Scholtmeyer has given a new life to The Okura Prestige’s fine-dining establishment, Elements. He reinterprets traditional French cuisine with a touch of Japanese flavors and ingredients.

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  • Restaurants
  • Eclectic
  • Watthana
  • price 3 of 4

In Bangkok's highly competitive fine-dining scene, Gaa stands out from the rest, thanks to Chef Garima Arora’s willingness to break the boundaries that define Thai, Indian and Western fare. Relying on creativity and sheer audacity, Chef Garima reconstructs these cuisines through a beautiful series of dishes that highlight a meticulous exploration of Thai and Indian ingredients.

The Mumbai-hailing journalist-turned-chef, who’s had experiences at Noma and Gaggan under her belt, has proven that she’s one to watch in the global culinary scene. This year, she was named Asia’s Best Female Chef by Asia’s 50 Best Restaurants, and her restaurant was once again given a star by the Michelin Guide Thailand.

In her new tasting menu for Gaa, Chef Garima reveals a delightful complexity to familiar flavors by taking local ingredients to the next level. A gazpacho reveals sweet and tangy tastes from a blend of marian plum, tomato, pomelo, and grapes. The chicken liver and longan, a stayover from the previous tasting menu, give off a creamy mouthful, while grilled young corn brushed with chili and paired with corn emulsion, another favorite from last season’s offering, is still insanely addictive.

Crayfish is now served two ways—one lying on khakhra (crispy flat bread) and brushed with crayfish oil, and another in prawn fat with radish, wasabi and beef garum.

But what really leaves an impression are ingredients that are seemingly antagonistic to one another or “negative food pairing,” as the chef puts it. Bread, local caviar and banana water, which you would never think of combining, are served together in one course—and the result is pure magic. The main dish goes against the the grain by showcasing a non-meat item—unripe jackfruit is grilled and served in a sharing portion with a variety of condiments, pickles and roti. Even the dessert—pork floss and burnt coconut sugar ice cream—sounds like a terrible disaster, but it was exceptional.

A meal at Gaa is ambitious and exciting without being too far-fetched. Only for Chef Garima’s culinary magic that we dare say this is one of the best restaurants in town.

  • 1 out of 5 stars
  • Restaurants
  • Japanese
  • Siam

One of the two Michelin-affiliated sushi restaurants in Thailand, Ginza Sushi Ichi offers a dining experience that comes with a hefty price tag. Paying up to B10,000 for an omakase meal may seem ridiculous at first, but they fly in freshly caught ingredients on a daily basis and are on a chummy basis with chef Ishibashi, who comes to Bangkok once every quarter.

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  • Restaurants
  • Contemporary European
  • Ratchadamri
  • price 4 of 4

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. 

J’Aime by Jean-Michel Lorain
  • 1 out of 5 stars
  • Restaurants
  • French
  • Lumphini

J’Aime by Jean-Michel Lorain has introduced a new menu which includes the revamped razor clams in their gelée, now presented as a Surf & Turf appetizer cooked with olive oil and served with crispy sweetbread, yellow radish and orange mousse.

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  • 1 out of 5 stars
  • Restaurants
  • Rattanakosin

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.) 

Khao

  • 1 out of 5 stars

Chef Wichit Mugura's critically-acclaimed Thai restaurant that elevates Thai cuisine through the use of fine ingredients and intricate techniques.

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Le Du
  • 1 out of 5 stars
  • Restaurants
  • Thai
  • Silom

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.

Methavalai Sorndaeng
  • Restaurants
  • Thai
  • Rattanakosin

Established more than 60 years ago, this authentic Thai restaurant is famous among the older generation because it is known for using fresh ingredients and traditional cooking technique.

Methavalai Sorndaeng is a holder of one Michelin star.

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Nahm
  • 1 out of 5 stars
  • Restaurants
  • Thai
  • Sathorn

With a passion for Thailand and a comprehensive knowledge of its food culture, Thompson has brought traditional Thai cooking methods to the fore, thanks to extensive research from ancient cookbooks and private recipes written on memorial giveaway at funerals. 

  • 1 out of 5 stars
  • Restaurants
  • Thai
  • Ratchaprasong

Paste is probably one of Thailand’s most understated restaurants. This modern dining room offers fine Thai dishes crafted with respect to traditional Sanitwonge recipes, yet also brimming with innovative confidence. Drawing its name from “curry paste,” the centerpiece of Thai cooking, Paste pays particularly attention to the very source of their ingredients.

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  • Restaurants
  • Contemporary European
  • price 4 of 4

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.

 

Saneh Jaan
  • 1 out of 5 stars
  • Restaurants
  • Thai
  • Phloen Chit
  • price 4 of 4

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.

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  • 1 out of 5 stars
  • Restaurants
  • French
  • Phloen Chit

Henk Savelberg, a renown michelin star chef, has just opened his fine dining in the Bangkok city center. Serving modern French cuisine, they offer a full course meal, for example, the pre starter of grilled watermelon with ham, pickle ice cream and dressing, the main course of grilled Angus beef with red wine sauce and garlic bread, and the dessert of yogurt, chocolate, nuts, and dried fruits.  

Sra Bua by Kiin Kiin
  • 1 out of 5 stars
  • Restaurants
  • Siam

The Bangkok outpost of the Copenhagen-born, award-winning progressive-Thai restaurant Kiin Kiin by Chef Henrik Yde Andersen.

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  • 1 out of 5 stars
  • Restaurants
  • Thai

Located 30-minute away from Bangkok, this spacious restaurant for its authentic Thai cuisine, panoramic view of river and tons of trees.

Sushi Masato
  • Restaurants
  • Japanese
  • Phrom Phong

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. 

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  • Restaurants
  • Chinese
  • Charoenkrung

Yu Ting Yuan is a Chinese restaurant led by Michelin-starred chef Qui Xiaogui.

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