Bangkok: Fine Dining

Twin chefs Thomas and Mathias Sühring lead this two-Michelin-star restaurant in a 1970s villa. The tasting menu reinterprets German classics through fermentation and seasonal produce, combining family recipes with modern techniques. Diners choose among intimate spaces such as the Kitchen or Glass House while courses such as a currywurst reinterpretation showcase the chefs’ innovative spirit.

Chef Supaksorn Jongsiri’s three-star Michelin restaurant occupies a restored mansion and celebrates southern Thai cuisine. The set menu takes diners through ingredients from coastal provinces with dishes such as Phuket lobster and turmeric curry. Its commitment to seasonality, long preparation techniques and heritage recipes has made it one of Bangkok’s most coveted bookings.

Under chef Chumpol Jangprai, R-HAAN aims to capture the wisdom of Thai cuisine. Menus reflect dishes from different provinces and begin with amuse-bouches before family-style mains and intricate desserts. The two-star Michelin restaurant emphasises seasonal ingredients and Thai hospitality in a refined dining room.

Chef Thitid “Ton” Tassanakajohn reinterprets Thai flavours with seasonal produce at this one-Michelin-star restaurant. The name means “season” and menus change quarterly, featuring dishes like river prawn with organic rice and fermented rice ice cream. The contemporary dining room has helped the restaurant earn a place on Asia’s 50 Best Restaurants.

Chef Gaggan Anand’s intimate chef’s table presents a progressive Indian tasting menu using modern techniques. Each course is represented by an emoji rather than a description, encouraging surprise and interaction. The dining experience has only a handful of seats and often features playful dishes incorporating local ingredients.