A Gourmet trip to Thailand with 9 Bangkok Restaurants in Asia’s Top 50

A Gourmet trip to Thailand with 9 Bangkok Restaurants in Asia’s Top 50

Travel to Thailand and do food trip is something very trendy because Thailand now is the the country the food is a rising  business to the top. All the famous food event and awards starting to come to Thailand more and more ie. Michelin star and Asia’s 50 best restaurants which it’s a very exciting to create a gourmet trip by following all those restaurants right?

This year 2018 with nine restaurants in the 50 best restaurants in Asia, three in the top ten and Gaggan taking the number one spot for the fourth year running, Bangkok is officially on the map as the gourmet capital of Southeast Asia. Here we take a closer look at all of the restaurants that made the Asia’s 50 Best Restaurants 2017, sponsored by S.Pellegrino and Acqua Panna.

No. 1 : Gaggan

There’s a reason why Gaggan has been named No.1 in Asia’s 50 Best Restaurants for four consecutive years and it’s all about reinvention and creativity. Chef Gaggan Anand has consistently transformed his tasting menu, developing conversation-starting dishes like the spherified Yoghurt Explosion and creating a dining experience that reflects the warmth of Thai hospitality in Bangkok.

On the menu: Guests at Gaggan are initially given a list of 25 emojis so that each dish comes as a surprise. After a journey through ‘magic’ mushrooms, Indian sushi and sea urchin ice cream, they are finally presented with a written list of all the items they’ve consumed  a colourful collection of bites in quick succession over the course of two to three hours.

No. 4. Restaurant Sühring

After years of working experience in Germany, the Netherlands, Italy and Thailand, Thomas and Mathias settled down in a charming 1970s villa situated in the heart of Bangkok. Without altering the soul of the house, they remodeled it and opened the dream they always had: a place for their creativity that they can call home and invite their guests and friends to discover their renewed vision of German gastronomy.

Sühring showcases the best of modern German fare inspired by childhood memories, family recipes and years of travelling experience combining the essence of traditional dishes with contemporary Central European influences. All elevated to the level of haute cuisine. Mathias, Thomas and the Sühring team invite their guests to their home, offering a warm hospitality in a relaxed, yet elegant environment.

No. 10: Nahm Restaurant

Chef David Thompson and his team go to extraordinary lengths to ensure their dishes are perfectly balanced, with smoke, heat, sourness and bitterness all playing a part.

Much of Thompson’s cooking is informed by his close study of recipes in Thai memorial books, some of which came from members of the court kitchen. Meanwhile some of the ingredients used at the restaurant – the guinea fowl, for instance – are sourced from the Royal Project in Chiang Mai, an initiative to introduce alternative crops to hill tribes, sponsored by the King of Thailand.

No. 14: Le Du

Le Du actually comes from a Thai word – “ฤดู”, a synonym for the word “season” in Thai. The name reflects an emphasis on our culinary creations out  of seasonal produce.Le Du is a modern Thai-inspired eatery that offers four  courses and tasting menus featuring the extraordinary agricultural bounty of Thailand and on the centuries-old culinary cultures that have taken roots here.Our wines are carefully chosen by our certified sommelier. The wine list features many unique and intriguing wines from around the world.


For a very long time, Thai ingredients have been underappreciated. At Le Du, they believe that Thailand is one of the best places on earth for fine ingredients. Le Du source only quality ingredients from local farmers who grow their amazing produce with love and care. Then, they combine them with modern cooking techniques, and turn them into something tastefully fanciful and extraordinary.

No. 31: Paste Bangkok Thai Cuisine

Paste is a study in Thai culinary history. Chef-owners Bongkoch ‘Bee’ Satongun and her husband Jason Bailey have spent years painstakingly studying and chronicling the evolution of Thai cuisine, discovering century-old recipes and long-forgotten techniques in the process. Anyone following the couple on social media will have seen Bee knee-deep in a river somewhere collecting herbs, or cooking over charcoal with locals in far corners of the country.

What to eat: Menus change regularly but diners can expect intensely flavoured, colourful dishes such as the char-grilled langoustine salad with northern Thai forest ingredients, or the beef rib, braised for 12 hours and served with long pepper, roasted tomatoes and mushroom soy.

No. 33: Eatme.BKK

Opening the doors back in May of 1998, Eat Me has been called a veteran of the Bangkok dining scene, yet we think our restaurant feels as fresh and as alive as ever. Some have put this down to their progressive approach, but a number of factors keep diners coming back again and again.

Head chef Tim Butler, who hails from New York, exhibits genuine creativity in the kitchen, fusing influences from around the world. Dishes are characterised by daring flavour combinations, which showcase a kaleidoscope of international ingredients.

Set over three floors with a sleek, muted colour scheme, the restaurant houses a bar and a bamboo-shrouded veranda, which is irresistibly romantic at night when illuminated by flickering candlelight. Friendly staff and fabulous cocktails are further reasons to visit – and help explain why Eat Me is much-loved as a late-night dining destination.

No. 37: Bo.lan 

Bo.lan Balance is the chef’s interpretation of Thai food by applying the inspiration from different discoveries throughout our contemporary journey, ancient cookbooks & tasty conversations with farmers, artisan producers, fishermen, foraging couples and food related professionals.

“Bo.lan Balance” accentuates the essence of the charm of Thai food. The interplay of the contrast of flavours and texture is naturally complimentary; consequently a holistic balance. A la minute preparation also emphasizes the third element of Thai cuisine that is often overlooked; the aromatic characteristics. The menu will also take you through the culinary culture of Thailand experiencing communal norms through the pleasure of Thai food. Please note that course-prohibited is practiced at Bo.lan. (this is said twice)

No. 39 : Issaya Siamese Club

The garden at Issaya Siamese Club flourishes because of the rainy season, thus the name Issaya (which is an old Thai word for the rainy season) was chosen to pay homage to this beautiful part of nature. Issaya is the ground floor dining outlet that includes both a dining room and large outdoor terrace. The menu features Chef Kittichai’s unique signature Thai cuisine of traditional ingredients and flavors with international and progressive cooking methods. Some of Chef’s signature dishes, such as Mussuman Curry Lamb Shank (Mussuman Gae) and Jasmine Flower Flan (Kanom Dok Mali), as well as an ever-changing market menu that highlights seasonal specials, direct from the market, are the heart of the menu. Issaya also features Chef’s garden where guests can see aromatic Thai herbs grown year-round. Chef Kittichai is a pioneer in farm-to-table dining in Thailand and incorporates his purity and freshness beliefs into Issaya. Issaya also features a large private dining room and lounge area that can be reserved for large parties.

No. 43  : The House on Sathorn

What is now The House on Sathorn dates back almost 130 years to when it was built by a Thai aristocrat as a home for his family. Over the years, the mansion has had various functions, most notably as the centre of the Soviet Union’s Asian operations during the Cold War, the Korean War and the Indochina Wars.

Style of cuisine: Chef Fatih Tutak’s “fun dining” concept is as storied as the building itself, with each dish taking inspiration from the chef’s travels or reinterpreting his homeland’s ingredients and cooking styles. Expect creative dishes made with high-quality imported produce such as Japanese maguro or miyazaki beef and Italian truffle.


Now you’ve got the low-down on Bangkok’s best fine dining restaurants, why not let ThaiGuide take the hassle out of your trip and let us organise all of your bookings. Just click here (insert a link to the ThaiGuide booking page)  and let us know which restaurants you’d like to visit and when and we’ll do the rest!


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