Vilas

In Thailand, the luk-krueng (half-breeds) are believed to have the best of both worlds in them—and Vilas is just like that. With a name that translates as “westerner” in the ancient Siamese language, Vilas sees Spanish chef Pepe Dasi Jimenez reinvent decades-old Thai recipes and present them in a elegant westernized manner.  But you can still smell and taste authentic Thai flavors from the chef’s use of kapi (shrimp paste), local herbs, and fish sauce.