Rajadamnern Stadium has long stood as a cultural and historical pillar of the Thai capital. While you might still picture this legendary venue through the vintage lens of 1980s Bangkok, the stadium has recently undergone a major transformation, embracing a modern energy that attracts a younger, vibrant crowd. This "all-round facelift" has spilled over into the surrounding neighborhood, turning the quiet streets near the ring into a destination for contemporary dining.

Alice’s Dining Hall is the standout newcomer in the area. Located on Phaniang Road, this stylish pizzeria-slash-wine bar is the latest venture from Chef Somkiat “Joke” Pairojmahakij, the culinary mind behind acclaimed spots like Seven Spoons and Lao Dtom Lao. Here, Chef Joke moves away from tradition to focus on creative international dishes, with a menu centered around artisanal Poolish-style sourdough pizza.

Beyond the wood-fired crusts, the kitchen showcases a deep respect for ingredients, serving everything from local Thai fish and Australian beef braised in red wine to a standout beef carpaccio—a personal favorite that shouldn’t be missed. The experience is rounded out by a thoughtfully curated wine selection, making it the perfect spot to treat yourself to a refined evening after the adrenaline of a fight or a stroll through the historic district.

After decades of being defined by the world's most talented male culinary personalities, the highly regarded dining room at Mandarin Oriental, Bangkok has entered a breathtaking new chapter. Following a stunning renovation, the space now belongs to the vision of Anne-Sophie Pic, who has traded the room's former rigidity for a refined, feminine energy and a culinary philosophy that is as intellectually stimulating as it is delicious.

Working alongside Japanese Chef Tamaki Kobayashi, Chef Anne-Sophie has curated a menu that serves as a living map of her global travels. While her foundation remains deeply French, the flavors here are brilliantly punctuated by Japanese precision and the vibrant complexities of Thai aromatics. It is a dialogue between East and West that feels entirely natural under her masterful touch.

If you are looking to truly immerse yourself in this new era, the seven-course Voyage menu is an absolute essential. Each dish is a revelation, designed to surprise the palate with unexpected textures and aromatic depth. It is a rare experience that manages to be both deeply personal and globally significant, proving once again why Le Normandie remains the crown jewel of the Chao Phraya.

The latest success in the impressive Iberry Group portfolio, Bura Marie is the result of founder Atchara “Pla” Burarak’s "million-dollar idea": to create her own signature tearoom and bespoke tea blends, much like the iconic establishments of Europe.

That vision has officially come to life on the ground floor of Siam Paragon, where tea connoisseurs from across the city have flocked for a sophisticated experience. But it isn't just about the tea; the spot features amazing Thai fare created by Chef Pitchakorn “Pop” Ramabut of the fine-dining restaurant Adhoc. We can guarantee that Bura Marie isn't just another repeat of the Iberry formula. The menu consists of unique, standout dishes that feel entirely fresh compared to its sister spots, making it a must-visit for anyone looking for something beyond the ordinary.

The secret behind the cult following of Daishogun Burger lies in its masterful integration of yakiniku (Japanese barbecue) techniques into the making of a simple yet hard-hitting burger. The brand's new outpost at KINGSQUARE Community Mall marks one of only 19 locations worldwide for this Toyama-born powerhouse—a name that has become a must-visit for global foodies seeking the ultimate Wagyu smash burger experience.

What truly elevates Daishogun is the quality of its patties. By blending A4-graded Wagyu with shank meat, they have achieved a texture that is exceptionally juicy and remarkably bouncy. Each bite delivers an explosion of intense flavor, thanks to a signature marinade and a high-heat grilling process that creates a perfect, caramelized crust while locking in the richness of the beef. It is a sophisticated reimagining of a fast-food staple that proves why this brand has conquered the global stage.

At ERR, Chef Bo and Chef Dylan have created a space where diners can savor affordable Thai comfort food crafted with the same delicate precision and organic ingredients found at Bo.lan—their trailblazing fine-dining institution. The mission is simple yet profound: to serve scrumptious Thai dishes cooked with genuine love and dedication, completely free of additives or preservatives.

Beyond the plate, the duo has built ERR to serve as a hub for culinary wisdom. For those with a deep curiosity and passion for the kitchen, the restaurant features a dedicated food-focused library. It invites guests to linger after an amazing meal to study the art and skill of Thai and international cooking, turning a simple dinner into an inspiring educational journey.

What makes I-Sang a contender for the best of the year is Chef Steve’s ability to take the expertise he honed under legendary Chef Mingoo Kang (of three-Michelin-starred Mingles) and translate it into a modern Korean experience that feels entirely fresh to the Thai palate.

The tasting menu (B3,980++) is a masterclass in balancing heritage with innovation. It doesn't just serve food; it serves stories. You’ll find deeply sentimental dishes like a seaweed soup traditionally served to mothers after childbirth, alongside high-concept creations like noodles made from prawn mousse and reimagined ginseng chicken soup bites.

I-Sang stands out because it refuses to play it safe. By blending his deep Korean roots with a sharp, intuitive use of local Thai ingredients, Chef Steve has created a culinary dialogue that is both technically flawless and emotionally resonant. For anyone looking to understand the cutting edge of Bangkok’s dining scene right now, I-Sang is the place to be.

While Kappo Takashi isn’t a newcomer to the city’s dining scene, its recent move to Soi Sukhumvit 38 has breathed new life into its renowned omakase experience. For those unfamiliar with the term, Kappo is a more approachable take on traditional Kaiseki culture. Diners are seated at a counter to enjoy the theatrical skill of the chef, who interacts with guests throughout the meal to explain each course and cater to their preferences. Imagine the intimacy of a high-end omakase with the relaxed, conversational soul of an izakaya—that is exactly what you’ll find here.

The standout experience at the new location is the nine-course Kaiseki set (B4,500++). The menu is a showcase of seasonal Japanese fish prepared in a variety of styles, but the true highlight is the somen course—a refreshing dish topped with rich uni and a cold, creamy dressing. By focusing on premium seasonal ingredients and elevating them with creative techniques, Kappo Takashi has solidified its place as a must-visit for anyone looking for a meal that is as entertaining as it is delicious.

Among the many newcomers to Bangkok’s dining scene in 2025, few can rival Kwantip for a truly authentic Thai experience. This self-titled opening is the passion project of the iconic Chef Pom (M.L. Kwantip Devakula), who now proudly goes by "Auntie Pom." Her goal with this restaurant is to showcase the true Samrub style—the traditional art of serving a coordinated set of Thai dishes that balance flavors and textures perfectly.

Auntie Pom is a true multifaceted queenpin here, running the kitchen as head chef, cooking every dish herself, and even serving them to the table. Despite her royal lineage, she is on a mission to strip away the formality often associated with "royal cuisine." Instead, she wants to make the Samrub meal feel approachable and contemporary for today’s diners, emphasizing warmth and soul over high-society manners.

While every course of the tasting menu is impressive, the highlights are truly unique. Don't miss the reimagined "turtle salad"—a heritage recipe where the chef cleverly uses chicken instead—the smoky Panang curry with duck, and the rich, five-spice braised pork belly with salted eggs. If you prefer to order a la carte, we highly recommend the spicy curry with Thai Wagyu for a bold, flavorful punch. Kwantip isn't just a restaurant; it’s a rare chance to taste history through the hands of a master.

Now that his innovative alcohol-free bar Intangible, has firmly established itself in Chiang Mai’s drinking scene, Pakee “Key” Phupadit has embarked on an exciting new venture in Bangkok. His latest project, Kizuki, is a Chinese-influenced tearoom that reimagines the traditional tea-drinking experience.

Key’s vision for Kizuki is to create a welcoming space where friends can gather over a premium pot of tea while exploring a menu that bridges the gap between the glass and the plate. What makes Kizuki truly stand out is its creative culinary approach: a range of delicious dishes where tea is used as a core ingredient and seasoning. It’s a thoughtful, aromatic take on Chinese-style dining that proves tea can be just as versatile and exciting as any cocktail or wine.

Pizza might seem like a non-brainer when you don't know what tickles your fancy, but this Italian staple from L’Antica Pizzeria da Michele is a serious culinary deal.

The current winner of the 50 Top Pizza Guide in 2025, the Da Michele chain has finally landed its first Thai location on the fifth floor of Siam Paragon. It serves the authentic Neapolitan style that has been globally loved for over 150 years.

Their signature, the Diavola (B560), is one we are dying for you to try. Despite the simple, classic look of a Margherita, the tomato sauce is intensely delicious and pairs perfectly with the melted mozzarella cheese and spicy salami.

A welcome return to form by industry veterans Moo and Polly, La Galette has quickly become an outstanding addition to the city's busy 2025 food scene. While traditional French crepes, pastries, and desserts are the undeniable stars here, the restaurant’s growing popularity has encouraged the duo to branch out into a much bolder, more adventurous menu that defies expectations.

The Duck Breast Ispahan perfectly encapsulates this wilder direction, incorporating the floral and fruity notes of raspberry, rose, and lychee into a classic French staple. We are also still thinking about the weird and wonderful Beef Tartare, which features a clever Thai twist that will catch your palate by surprise, or the Chicken Cordon Bleu, served with Chinese chili oil to cut through the richness of the dish. To finish your meal on a high note, we highly recommend the Ispahan French Toast—a buttery brioche topped with a sweet, fragrant sauce infused with rose, lychee, and raspberry. It is a satisfyingly creative conclusion to one of the year's most unique dining experiences.

Chef Thitid “Ton” Tassanakajohn never ceases to excite Bangkok’s restaurant scene, and his latest opening, Lawoi, is a deeply personal project. Created alongside his wife May, the restaurant features a design inspired by the "fisherman’s caves" found throughout the southern Thai islands. These are the natural shelters used by the Urak Lawoi—local sea nomads—during their seasonal fishing expeditions, a heritage that now forms the soul of this urban escape.

The experience at Urak Lawoi is dictated by the sea. The seafood menu changes daily, depending entirely on the wild-caught haul sourced directly from southern Thai fishermen. A highlight of their process is the dry-aging of the fish for approximately three days to concentrate the flavor before serving. Guests can choose to have their catch expertly sliced into sashimi or cooked over a charcoal grill for a smoky, rustic finish. Beyond the fish, the restaurant offers an array of other wild-caught seafood, all of which pair perfectly with their curated selection of sake.

Husband-and-wife team Chef Warat "Big" Areerom and Chef Soohyun Lee—both veterans of the Michelin-starred Marcus Belgravia in London—have chosen the historic neighborhood of Talad Noi for their latest venture Liana that offers a sophisticated take on contemporary French cuisine, beautifully enhanced by the vibrant flavors of seasonal Thai produce.

The kitchen’s commitment to locality is impressive, with 90% of the ingredients sourced directly from Thai farmers and producers, while the premium seafood is brought in fresh from the southern coast. Each element is perfectly executed within a multi-course tasting menu that subtly hints at the chefs’ diverse cultural backgrounds. To elevate the experience even further—especially for a special occasion—the wine-pairing option is a must. The restaurant’s Korean sommelier is absolutely killing it, offering curated selections that perfectly complement the refined dishes.

An ex-chef at Blue by Alain Ducasse, Wilfrid Hocquet has gone on a new solo journey in the capital with Margo. The restaurant represents a complete 180-degree departure from his previous fine-dining stint; here, he has traded high-concept formality for a casual French bistro atmosphere. The menu is a showcase of both classic and contemporary techniques, utilizing premium seasonal ingredients sourced from around the globe.

Despite the more relaxed vibe, the culinary precision remains top-tier. Be sure to try the Bouchot Mussels and the Paris Ham & Comté Pithiviers—dishes that perfectly demonstrate why we have fallen so in love with this spot. Margo is a refreshing addition to the Sathorn dining scene, proving that even the simplest French staples can be extraordinary in the hands of a master.

Talking about tempuri, there’s nobody that can do it quite like Chef Chatchapol “Mo” Thawornwanit. Building on the cult-following of his first venture BATT, Chef Mo has returned with Mo.BKK, a space dedicated to refining the art of the Japanese fry even further.

While his technique remains impeccably light and crisp, the star of the show this time around is the sea. By swapping traditional imports for high-quality local Thai fish and seafood, he offers a unique approach that highlights the incredible richness of Thailand’s own waters through a classic Japanese lens.

As Baan Trok Tua Ngork cements its reputation as an up-and-coming creative community in Chinatown, its resident Namsu Shan Cuisine & Sake Bar has quickly become a magnet for both adventurous foodies and sake enthusiasts.

On the first floor, the restaurant introduces diners to the elusive cuisine of Shan State. As Myanmar’s largest state—bordering China, Laos, and Thailand—the food here is a fascinating intersection of these cultures, a rare find in Bangkok’s mainstream dining scene. Once you’ve finished your meal, head to the second floor where a hidden sake bar awaits with over 200 varieties of craft Japanese sake on offer perfect for a much-needed night out in town.

Chinese cuisine is no stranger to our city’s food scene, but you might want to check out Purple Laurel for the delicate flavors of the Jiangnan region. The mastermind behind this exciting restaurant is Chef Yu Bin who draws deep inspiration from his hometown of Hangzhou to bring a vibrant, authentic food culture to the table.

The menu here intentionally shatters the oily and heavy stereotypes of Chinese fare and instead showcases a cuisine that is remarkably light, subtle, and artfully presented. A perfect example is the Chilled Cherry Jelly with Foie Gras. For those already familiar with Chef Yu’s work at Bao Bao or Longjing, Purple Laurel is a sophisticated next step in his culinary journey that shouldn't be missed.

Following the closure of his celebrated fine-dining spot Kavee, Chef Worathon “Tae” Udomchalothorn is back with Sakkwa. Conceived as a more accessible sequel to his previous work, Sakkwa offers a casual yet refined experience, where elevated techniques and premium ingredients meet a more relaxed, approachable price point.

The menu is an exploration of Thai culinary heritage, reimagining forgotten traditional dishes or familiar favorites with a creative twist. Diners can expect a mix of rustic, countryside-inspired dishes alongside Kavee fan-favorites, such as the stuffed chicken wings with sticky rice and fried shallots or the tiger prawns with kaffir lime. The atmosphere encourages you to linger, talk, and enjoy the a la carte offerings at your own speed.

Brought to you by the team behind Fatboy Izakaya and Kim Jeong Grill, Somsak is the latest Isaan restaurant to become the talk of the town, thanks to Canadian-born master chef Andrew Martin.

The food here is inspired by the fictional story of Somsak, a hard-working Isaan boy in a foreign land who wins the lottery and returns to Thailand to open his own restaurant. This is why you'll see a Western influence in both the presentation and flavors of the dishes.

If you put this name on Google, you’ll find countless praises from Japanese locals for this ramen brand by Chef Osamu Tomita who’s reputed as the king of the dipping noodles Tsukemen. This iconic brand has finally established an outpost in the heart of Bangkok. The star of the show is, of course, the signature dipping sauce: a complex, deeply concentrated broth simmered for over 20 hours to extract the intense umami flavors of pork ribs, chicken, and dried fish.

While the classic Tonkotsu Gyokai Tsukemen (B380++) is a mandatory experience for any first-timer, the Bangkok branch offers a special surprise. Be sure to try the Tori Paitan Ramen (B380++), a rich, velvety white chicken bone-based broth that is an exclusive addition to the Thailand menu.

While the gooey, pan-fried delight known as Monjayaki may not yet share the global fame of sushi or ramen, Tsukishima Monja Moheji is single-handedly putting this Tokyo staple on everyone’s hungry radar.

Since its founding in Japan back in 1871, the brand has grown into a 14-branch powerhouse—and its new location on the B1 floor of One Bangkok marks its inaugural joint outside of the Land of the Rising Sun.

For those new to the experience, the Mentaiko Mochi Monja (B549) is the absolute gold standard. The texture is a playful, addictive blend of soft mochi and melted cheese, punctuated by the umami blast of mentaiko roe. If seafood isn't your preference, the grilled pork version is equally impressive, offering a savory, crispy-meets-chewy bite. Beyond their signature "Monja," the restaurant also serves a variety of expertly prepared teppanyaki dishes, making it a lively addition to the city's Japanese dining scene.

Straight from Singapore, the city’s much-loved bagel purveyor has officially landed in the Saladaeng-Silom area. As expected, the neighborhood's nine-to-fivers have wasted no time embracing these round, chewy delights—and we are right there with them.

From the moment you step inside, the shop radiates the high-energy vibe of a classic American diner, reimagined with a cool, modern street-fashion aesthetic. The bagels themselves are just as stylish and most importantly are baked fresh every single day. You can choose from three signature bases—original, sesame, or charcoal—but the real joy of Two Men Bagel lies in the customization. Whether you are craving a towering breakfast stack or a creative midday smear, the ability to build your own filling makes every visit a fresh experience.

We’ve long believed that Thai regional noodles are deeply underrated, and Ubon Udon is finally giving the culture of the hot slurp the recognition it deserves. Located in Yannawa, this restaurant proudly elevates Khao Piak Sen—the signature rice noodles of Isaan. While they share a similar soul with Japanese udon, these noodles offer a unique, translucent chewiness thanks to a precise blend of rice and tapioca flours.

The dedication here is unparalleled; the owners spent over six years perfecting their "craft" noodle recipe before opening their doors. The result is an exceptionally comforting bowl of noodles served in a clean, light broth (available in your choice of pork or chicken). Topped with tender braised pork and authentic Vietnamese pork sausages, it is a bowl that balances rustic heartiness with refined execution.

If you’ve grown tired of the same old Cantonese routines, Xian Yuan is here to invite you into a new era of Chinese dining. Perched on the 5th floor of Central Park, this newcomer is dedicated to redefining Cantonese Cuisine, taking classic foundations and reimagining them for a modern palate. The space itself is top-tier Modern Chinese Zen, designed to showcase the stunning, unobstructed views of Lumpini Park through the Central Park development.

At the heart of the restaurant is a Live Seafood Station, where the freshest catches, from live prawns to crabs, are the stars of the show. But it’s the dim sum where the "Xian Yuan twist" truly shines. Think Shrimp Dumplings topped with rich Ankimo (monkfish liver), Black Chicken Xiao Long Bao, and Fried Taro with Crab Curry. Other standout innovations include Crab Claw Dumplings, Crispy Shrimp Rice Rolls with XO Sauce, and a unique Razor Clam Spring Roll.

With its new, expanded location in Ekkamai, Yume Ramen has truly found its stride after extensively experimenting with recipes and ingredients to craft the best bowls of noodles for Bangkok foodies. The result is exciting new signature offerings that utilize premium ingredients, such as the Yume Shio Ramen—which packs an umami hit from clam and prawn wonton—and the refreshing Kaisen Cold Somen, perfect for a hot day in the city. Don't miss the innovative A4 Kuroge Wagyu Ramen, which draws inspiration from classic Thai boat noodles.

The larger space at this new location also means more dishes are on the way, with the restaurant promising a full izakaya menu for evening service very soon!