The best restaurants and cafes in Ekkamai

Joe Napol is back in the fine-dining scene with Nawa, a warmly-lit dining room in Ekkamai that aims to transform classic Thai recipes from the central region into progressive cuisine.

When talking about dumplings, we bet most of you quickly imagine a hot stack of steaming bamboo baskets filled with dim sum in a Chinese restaurant. But the Chinese don’t have a monopoly on these tasty little bites. Almost all countries, in fact, have their own way of making these scrumptious morsels, using ingredients and cooking methods that encapsulate the essence of their culinary culture. Russia’s pelmeni is one dumpling we don’t encounter too often in Bangkok. Mostly recognized as the heart of Russian cuisine, this dumpling doesn’t differ much from the Cantonese wonton—it’s basically meat stuffed in thin wrapping paper. To boost the flavor of pelmeni, the Russians add condiments such as sour cream. These Russian dumplings are the specialty of new cloud kitchen Dumplings Bangkok. Founded earlier this year, it is run by the folks behind Alexander’s German Eatery in Ekkamai.  Ordering involves two easy steps: pick the filling and then the sauce of your choice. Dumplings Bangkok currently has four main fillings on offer: pork, chicken, potato and cottage cheese.  The fun part is choosing the sauce. The kitchen has come up with almost 10 options, each one named after a country. Russia, to start with, is simply butter topped with dill and some sour cream. Austria is an assorted mushroom gravy, while Italy hits you with a tomato-heavy Napolitana sauce. North Pole tops pan-fried pelmeni with apple purée and raisin, while Switzerland flavors up the dumplings with a sauce made wi

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, soft-sh

Hear Hai attracts local seafood lovers looking to savor reasonably priced fried rice packed with charred flavors and heaps of crab meat. Other popular dishes include stir-fried giant prawns with salt and garlic, and yellow curry with crab and betel leaves. Make a reservation before you visit and expect to wait for your food. You’ll know the food is in demand, judging from the number of food delivery guys waiting out front

Dimly lit to attain the most romantic ambience possible, In The Mood for Love is inspired by the Wong Kar Wai movie of the same name. The menu consists of fusion rolls such as the C4 Signature Roll, an east-meets-west treat that combines unagi (eel) and mozzarella. Those craving a more fulfilling sushi experience can head over to the bar and ask for the special omakase set, which features the fresh imports of the day.

Groans were heard all around when everyone’s favorite Roots Coffee Bar at Ekkamai closed down at the end of last year. Jubilation ensued when fans realized that the coffee purveyor was relocating to The Commons, the newest feel-like-home community mall located on Thonglor Soi 17. Hoping to be that backyard hang-out where everyone comes to chill on their free time, Roots serves coffee at its very best. Their cold brew attracts coffees lovers across the neighborhood, even more now that Roots offers it fresh from the tap. Another gimmick that attracts brewed-bean fanatics is the Barista’s Choice, which includes winning drinks from a barista competition in the menu for a limited amount of time. They now have Cherry Cola and Summer Peach cold brews on the grind – both are perfect for beating the heat. The owners also own popular eatery Roast, located on the top floor of The Commons. If you have a chance to stop by, don't forget to try their famous strawberry waffles! Roast also opened two new outlets within the city: one at EmQuartier, and a grab-and-go kiosk called Daily Roast at Bhiraj Tower (the office building behind EmQuartier).

This new noodle parlor specializes in soupy street-style egg noodles with barbequed pork and pork wontons. The eatery is highly popular during lunch among hungry office workers so you may want to consider popping in early to avoid waiting in line.

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 st

Institutional German eatery Bei Otto has been churning out some of the most impressive Bavarian flavors in Bangkok for nearly 30 years. When we heard that one of the driving forces behind this long-standing restaurant was opening his own establishment, we were overwhelmed with excitement, but we also had high expectations. We were not disappointed. Alexander’s German Eatery is a revelation, serving a splendid procession of home-style German fare. Tucked on Soi Ekkamai 12 (an alley that has seen a recent mushrooming of modern Instagrammable joints), Alexander’s German Eatery is one part beer bar, one part restaurant. The bar setting starts out in the patio, which has been filled with communal tables that can accommodate many an Oktoberfest celebration, and continues inside with a counter made from chest-sized beer barrels. The main dining room is upstairs, a homey space reminiscent of a chalet in the European countryside, complete with fake chimney, taxidermized deer head, and pictures of Bavarian landmarks. Owner Alexander von Wnuk-Lipinski is probably the city’s best ambassador for authentic German fare. His schweinshaxe (pork knuckles, B520) moves away from the fried versions—an abomination to Germans—that are usually served at other Bavarian-style joints. At Alexander’s, the pork knuckles are roasted to reveal crispy skin but tender and juicy meat — it’s one of the best we’ve had in Bangkok, served alongside white cabbage salad. The pork tenderloin is another must, and is

Its location in the Bangkok Mediplex Building on Sukhumvit Soi 42 might be uninspired, but the meat-free Thai menu does more than enough to pull in the local veggie crowd. Start with something raw (fresh spring rolls or mixed veggies salad with peanut sauce) before trying one of the hearty mains such as red “duck” curry with tofu or kanom jeen gaeng het (soft rice noodles covered in mushroom curry) To finish, the Banana Cereal Cream (grilled banana with sweet gravy and coconut milk) is a guaranteed sugar high. As you’d expect, there are plenty of smoothies and fruit juices to drink.