The best restaurants and cafes in Ekkamai

What is it?: Chef Francesco Lenzi’s Italian eatery in Soi Phrom Si brings the tastes of Tuscany to Bangkok. Why we love it: The art of charcoal wood-fired grilling is much in evidence here with Chef Stefano Merlo leading the charge. Having honed his skills at three-star Michelin restaurant Le Calendre, Merlo knows how to cook with fire and flair. For a meaty delight, try grilled Tasmanian grass-fed lamb chop (B1,280) – tender, medium-rare lamb paired with a creamy carrot puree. Alternatively, if you’re really hungry, a hearty serving of roast beef (B3,800) will do the trick. Made with top-tier Black Angus beef from Australia, this 500g sirloin is grilled to perfection, robed in a rich red wine sauce, and topped with a Parmesan samayon – a silky sauce made with egg yolks, sugar and wine.  Time Out tip: For dessert, the restaurant keeps it classic with Italian favourites such as bomboloncini ripieni (B230), which is deep-fried doughnuts stuffed with creamy Italian goodness and drizzled with berry sauce.

After spending almost two decades managing footwear companies throughout Asia, New York-born Jonathan Spearman is stepping into a completely different role behind the kitchen counter. At his new shop Pizzeria Mazzie, the pizza place that’s got everyone talking, Jonathan tosses the flavors of New York and more into amazingly delicious pies. Tucked inside shopping and dining complex Park Lane, Pizzeria Mazzie evokes the cozy and boisterous vibe of pizza shops scattered throughout NYC’s neighborhoods. There’s a touch of elegance from the heavy use of marble, while the dominant use of black and white gives the whole space a masculine chic feel. Take a seat at the white marbled bar and witness thin-crust rounds being cooked in a gigantic woodfired oven. Just like the perfect New York-style pizza, the slices churned out at Pizzeria Mazzie have a crispy crust that still retains a chewy texture. Toppings are varied and, at times, unexpected. For an authentic NYC pizza experience, go for the Pizzeria Mazzie Brooklyn Classic Cheese (B350), a simple choice that packs in the flavors of house-cooked tomato sauce, fior di latte mozzarella, parmesan and oregano. No.3 (B450) features an adventurous approach to pizza that traditionalists may shun—a combination of cooked coppa di parma and aromatic truffle oil. The Hot Hipster (B510) is another unusual yet delicious creation, mixing spice-infused wildflower honey with spicy Calabria salami. Also worth mentioning are the pizzeria’s excellent...

Pooltime café features a quirky combination of marble-topped tables, white walls and neon-colored chairs. However, the Instagram-worthy décor isn’t the only reason people come to Pooltime—the raccoons may have something to do with it too. The café is home to Bob, Apo and Yee-pun, which are kept seperately from the café area. Cuddling and snapping photos with these adorable creatures may take first priority, but the food and drinks come a close second. Try their Pooltime Blue Burger (pork, B329; beef, B359) and pancakes topped with strawberry cream (B220). For drinks, the chocolate salted caramel frappe (B140) is a good choice.  

Whether you're chasing that morning caffeine kick or looking for a cosy late-night hangout, this spot in Ekkamai ticks all the boxes. Created by the stylish minds behind local fashion label RAWIT, this hybrid cafe-wine bar is nestled inside their flagship store so yes, you can sip and shop in style. The ground floor is all about relaxed, clean vibes with a warm, minimalist aesthetic – perfect for leisurely brunches or casual laptop sessions. By day, the cafe brews excellent coffee with a choice of light or dark roast beans, alongside a full brunch menu and a solid line-up of non-coffee options for the caffeine-free crowd. Pair your drink with one of their house-made pastries for the ultimate midday pick-me-up. Come sundown, the space shifts gears into a relaxed wine bar, ideal for winding down over a glass. Don’t forget to head upstairs to browse RAWIT’s latest fashion collections while you’re at it. Address: Park Avenue Ekkamai. 092-624-2352 Open Tue–Sun. Coffee 8am–5pm, Wine 6pm–midnight. Closed Mon.

Tucked away in Ekkamai Soi 23, this unassuming spot serves a crab meat omelette that’s anything but ordinary, alongside other seafood classics. Though calling it a “hidden gem” might sound predictable, it truly earns the title. The real draw is its local favourites, like the substantial crab omelette (B700) and a tom yum seafood (B260) that delivers on that essential spicy-sour kick. If you’re passing through from Khlong Tan station, this low-key eatery could be just the spot to pause, refuel, and savour some authentic flavours. 51 Ekkamai Soi 23, Khlong Tan Nuea. 086-044-9478. Open Mon-Sat 8.30am-3.30pm. Closed Sun

Probably one of Bangkok’s coolest teahouses, this tea café-slash-record shop in Ekkamai  attracts hip urbanites who want to unwind with a cup of tea while enjoying cutesy City Pop music in the background or a live DJ set on some afternoons.  workteapeople turns into a bar come nightfall, so expect some tipples infused with tea.

Tucked in the bustling Ekkamai stretch is this pad thai parlor which are popular among all-nighters after the clubs in the neighborhoods are closed. The highlight is the river prawn pad thai which comes out on neither too dry nor wet, served wrapped in omelet that’s filled with delicate smoky flavor and two jumbo size prawns with fresh sprout and bean curd served separately on the side (B150). For a budget option, a simple pad thai with dried shrimps is also a good choice for good old classic throwback. 

Combining an art gallery and a café, Ink & Lion is owned by a couple who both have art in their blood. Those who are passionate about arts, crafts and coffee will definitely fall in love with this place. Interesting artwork from both local and international artists are always on exhibit. Ink & Lion, who trained the latest winner of the National Thailand Brewer Cups, is now also roasting small batches of coffee. You can try their beans at the café or buy a pack for home brewing. Parking is limited, although there is more parking available at a site opposite to the café.

Used to be, the only way to enjoy Ban Beung’s famous noodles was to make a trip all the way to the small town in Chonburi (that’s easily a two-hour detour just to have your fill savory soup). Your life is now easier thanks to Mamarin, the new noodle spot in Ekkamai that has brought the district’s signature delicacy to downtown Bangkok. In the old days, Ban Beung was a well-known settlement for the Teochew Chinese, one of the migratory groups that greatly influenced Thai-Chinese cooking. Ban Beung-style noodles quickly became known for its flavorful noodles, which was prepared with dried squid, dried shrimp and pork bone. Mamarin whips up its own version following the family recipe of Ban Beung-born owner Cake Poonyamund (who’s also one of the members of the soulful band B5). You can opt for the classic version (B89), which comes with pork, fish cake, seafood bits and deep-fried wontons; the spicy tom yum version (B89); or the intensely hot yentafo (B99). Apart from the noodles, Mamarin also serves hearty dishes like spotted mackerel fried rice, and addictive desserts like butterfly pea-infused sticky rice with coconut milk and longan (B65).

It’s been over two years since Jay Sangsingkaew, a former chef at L’Atelier de Joel Robuchon Bangkok, moved on from the much-respected, yet short-lived, restaurant to launch her own venture. No longer a young hopeful aspiring to break through Bangkok’s culinary scene, Chef Jay pays homage to French cuisine at Restaurant Stage (pronounced “staj”), a name that alludes to the culinary term for unpaid internships.  When she opened Stage in 2020, the Europe-trained chef was committed to using only imported ingredients to create a series of multi-course menus that are assigned a number that suggests the restaurant’s constant progression. Recently, Chef Jay unveiled Stage Experience 7.0 (B4,500++), a 10-course set that, instead of solely focusing on international produce, emphasizes the use of local ingredients sourced from producers across Thailand, such as king prawns from Surat Thani and sweet potatoes from Phetchabun. The meal starts off with a four-bite amuse bouche that includes taramasalata rosette, egg mimosa, duck confit puff, and wild boar. Following closely is a delicate white asparagus dish with razor clams. In the third course, Ox & Bone, Chef Jay uses different parts of the animal to create a series of small dishes, namely oxtail terrine, bone marrow croquette, and tarragon emulsion. The potatoes from Phetchabun figure in the next dish, cooked using a special method that gives the root crop a different texture. Three seafood dishes follow, featuring king prawn,...