"Join Park Society for a Rooftop Rendezvous Bangkok’s impressive roster of rooftop venues is one of its major selling points when it comes todining out and cocktail culture. Park Society, at the SO Sofitel Bangkokhotel, is a worthy addition to the sky-high club, benefiting from a prize perch high above Lumphini Park, one of the city’s few sizable patches of verdant greenery. While the views over the park to the chrome-and-glass towers that dominate the skyline are an undoubted highlight, there’s more than just vistas to appreciate. Inside, the restaurant fuses fine dining touches, such as tastingmenus, with a pleasantly casual atmosphere and shared dishes that heighten the social feel. Meanwhile, the expansive outdoor Terrace Bar offers fine wines, classic cocktails, and an invigorating breeze."

"Michelin-Starred Fare and Craft Beers Tucked away above Mikkeller, a craft beer bar on a leafy backstreet, Upstairs has quietly established itself as one of Bangkok’s most exciting restaurants. Recognition of Korean-American chef Dan Bark’s skill came when French fine-dining bible Michelin granted the restaurant a star. Although functional and pleasant, the minimalist dining room gives scant notice of the elevated gastronomic experience provided by Bark and his team. A ten-course tasting menu changes regularly depending on the whim of the chef, featuring creative, unfussy dishes that Bark labels “progressive American” cuisine. If you are feeling flush, the best way to enjoy the food is to go with the beer pairing, which involves specially selected craft brews, cider, and mead."

"An Effortlessly Stylish Addition to Bangkok's Fine-Dining Scene Bangkok’s culinary scene has recently been enlivened by an influx of talented U.S. chefs who are upping creativity levels at venues around the city. One such addition is Texan Riley Sanders, the head man at Canvas. Sanders cut his teeth at restaurants in Austin and Chicago, as well as on aluxury yacht, and his globe-trotting approach to cooking is evident here. Theemphasis is on local ingredients in the six- and nine-course tasting menus, which showcase modern Bangkok cuisine in a freewheeling approach. Recent menu highlights have included shrimp noodles dressed in an intense seafood sauce, and mud crab prepared with lotus root, lotus stem, swamp algae, and rice paddy herbs."

"Bangkok Street-Food Queen Does the Wok of Life A kitchen dynamo whose energy belies her age of 72, Supinya Junsuta, aka Jay Fai, is chef-owner of one of the Thai capital’s most renowned shophouse restaurants—the eponymous Jay Fai—and one of the city’s most recognizable foodie personalities. In her trademark heat-resistant goggles, essential protection from a searing inferno of hot oil, she cuts a distinctive figure. And her fame and the crowds have only grown sincethe Michelin Guide judges gave her eateryThailand’s first and only Michelinstar forstreet food in 2017 (so much so that she has expressed a wish to give the star back). Her lofty reputation is founded on the alchemy she produces from her scalding wok, with stir-fries such as pad kee mao talay (drunken noodles with seafood) and other dishes like fluffy khai jeaw poo (crab omelet) and a complex tom yam gung (hot and sour shrimp soup) more than justifying the (relatively) steep prices."

"A Contender for the Crown of Bangkok's Finest Thai Restaurant Head chefBee Satongun andco-ownerJason Bailey, a husband-and-wife team, are dedicated to bringing back lost recipes and techniques of heirloom Thai cooking. Paste is one of Bangkok’s most exciting Thai restaurants, and the Michelin judges have duly noted that fact by gracing it with a star. The cuisine is based on century-old family recipes served with innovativetwists and an attention to detail that make it as aesthetically pleasing as it is delicious. Signature dishes include black cod poached in duck lardand larb salad with pheasant, hog plum leaves, and edible flowers, but really everything is good."

"A Choice Spot for Som Tam and Spicy Chicken Wings One of Thailand’s most loved dishes, som tam (green papaya salad) is ubiquitous in Bangkok, with vendors across the capital pounding together the essential components of shredded fruit, garlic, fish sauce, palm sugar, and lots and lots of chili. One of the best places to sample a truly delicious version is this friendly venue tucked away in the backstreets of Silom. Besides serving their versions of som tam , agargantuan barbecue produces beautifully smoky grilled chicken wings. While these are the stars of the show, the restaurant also does a winning line in other classics from northeast Thailand such as kor moo yang (grilled pork neck)."

"Creative Cuisine from the Gaggan School of Excellence Gaa is located directly opposite Gaggan, Bangkok’s most famous eatery, which was named the best restaurant in Asia in 2017. The brains behind the venture is Garima Arora, former sous chef at Gaggan and chef de partie at Noma. A native of Mumbai, Arora doesn’t shy away from her Indian roots. They are balanced, however, by international influences, including prominent Thai flavors. As you would expect from someone with her pedigree, Arora gives full rein to her creativity throughout the tasting menus (10 or 14courses), with dishes such as grilled pork ribs marinated with split-pea miso and served with chopped shallots, spring onions, and pomegranate seeds showcasing her talent."

"A Compelling Place for Contemporary Thai The kitchenat thiselegant Thai restaurant, complete with lotus pond, at the Siam Kempinski Hotel makes everything fresh and by hand, including thefish sauce and prawn crackers. Interestingly, Sra Bua by Kiin Kiin was founded by Henrik Yde-Andersen, whose Thai eatery in Copenhagen, Kiin Kiin, has earned a Michelin star every year since 2008. And so did the Bangkok restaurant for its creative approach to modern Thai cuisine and ten-course tasting menus that use Thai flavors and modern gastronomic cooking techniques in tastes such as basil foam and frozen red curry."

"Though he is originally from Australia and then studied French cuisine, chef David Thompson's passion for Thai cuisine has helped make Nahm one of the world's most critically acclaimed restaurants. Top dishes include fragrant coconut-and-turmeric curry with blue swimmer crab and banana blossoms; a refreshing kingfish salad with pomelo, lemongrass and lime; and crab wafers with coconut, coriander and galangal (similar to ginger)."

"Slow Roast Roman Romance There’s nothing particularly fancy about Appia. The prices are very reasonable and the menu at the classic trattoria-style venue just about fills one side of A4 paper. What makes it special is the provenance of the ingredients and the evident passion that fuels chef Paolo Vitaletti’s Roman-style cuisine. The house-made pasta dishes sing with Italian authenticity. Also special, meanwhile, is the venue’s porchetta – pork stuffed with fennel pollen, garlic and rosemary, which is roasted behind the bar."

"Thai Flavours Marry With Progressive Technique Le Du has become the toast of the Bangkok restaurant scene since debuting in late 2013, striking a resounding blow for what owner/head chef Thitid “Ton” Tassanakajohn calls “progressive Thai cuisine” by combining modern techniques with bold Asian flavours. Although the chef insists the restaurant is Thai, a painstaking commitment to presentation intuitive approach to flavour combinations in creations like beef with pickled and raw Chinese cabbage and octopus with crab mayo and chorizo make this exemplary venue difficult to categorise."

"Get Down in the Bunker One of the hottest restaurants in the city, this polished operation is worthy of the hype. The venue's industrial design may not be terribly original, but the angles and alcoves of the building create an appealing sense of privacy. It is in the dining department that Bunker excels. Small plates such as a salad of roasted baby carrots and beef tongue and snails offer intriguing flavours and textures mercifully free of gimmicks."

"Authentic Omakase-style Sushi With a huge population of Japanese expatriates to satisfy, Bangkok is weighted down with excellent sushi and sashimi. At the pinnacle of the scale, however, is this venture, affiliated with the Michelin-starred Tokyo restaurant of the same name. The restaurant sources its fish straight from the famed Tsukiji Market in Japan's capital and it promises that the fish will have been at the market less than 24 hours before service. With the venue adopting an omakase service style where the chefs decide what you eat, diners can kick back with some choice sake and enjoy the journey."

"Krua Apsorn: Thai Lunch Krua Apsorn is an award-winning, royally patronized everyday Thai food restaurant. Expect a clientele made up of fussy families and big-haired, middle-aged ladies, and a cuisine revolving around full-flavoured, largely seafood-and vegetable-heavy central Thai dishes. This is one of the most famous restaurants in Thailand and is a must for every visitor to The Siam. At a minimum you must order: Green Curry With Fish Balls, Stir fried Crab Meat with Yellow Chili and String beans, Crabmeat omelet, fried giant river prawns, mushroom larb. I recommend taking the Siam boat (5 minutes) to the Wat Rachathiwat Pier and making the short walk through the beautiful old Bangkok neighborhood. After lunch head back down to the river and walk back to The Siam stopping at the 199 year old Chinese temple just before you walk under the bridge."

"Travel your Taste Buds around Thailand’s Regions With migrants from all parts of Thailand flocking to Bangkok for work, there are plenty of homesick cravings to be catered for. Thai cuisine varies widely around the country from the hot, spicy salads of the northeastern Isaan region so the curries and Muslim-influenced dishes of the south. A fine place to sample a range of regional specialties in a stylish setting is Supanniga Eating Room on Thong Lor. There’s a strong Isaan influence on the menu, but the food also encompasses often hard-to-find dishes from the eastern Trat Province, from where the owner’s grandmother comes such as kung phad sator (prawns fried with stink beans). Southern food is also well represented on Thong Lor at Khua Kling Pak Sod, which does a particularly mean yellow curry with fish. By Maeve Nolan"

"Bo Plus Dylan Equals Bo.Lan: Traditional Thai Dishes in Bangkok Two of the cooks who worked with me at Nahm in London opened a dinner-only spot named Bo.lan. Bo and Dylan prepare traditional but often hard-to-find dishes, such as stir-fried chicken thighs with bamboo shoots, and red curry of pork hock. —David Thompson"