Restaurants with Michelin Stars in Thailand

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. 

A Thai fine-dining restaurant with a sharing samrub style helmed by legendary David Thompson.

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.

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.

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.

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. 

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.

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.

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. 

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.

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. 

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.

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. 

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.

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.  

Spearheaded by Head Chef Thierry Drapeau, Signature at VIE Hotel presents modern French cuisine that's inspired by the Gallic tradition of home-cooked Sunday meals. 

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

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

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. 

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

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.