A host of chefs have reinvented traditional Thai cuisine with amazing results
Bangkok now has great number of next gen extremely talented young Thai celebrity chefs. They are all passionate foodies who have sought to learn from the best. The result is a structured, disciplined approach to sourcing the best ingredients, using the most appropriate cooking techniques and modern artistic plating.
Story by Laurence Civil & Luxury Society Asia team
For a very long time, Thai ingredients have been underappreciated; Thailand is among the best places on earth for the finest ingredients. Sourcing only quality ingredients from local farmers who grow their produce with love and care, chefs combine them with modern cooking techniques to turn them into extraordinary creations.
As these restaurants have to compete with a huge array of affordably priced street food, it’s a major challenge to make an upscale Thai restaurant profitable in Bangkok. Thais regard their cuisine as a holy grail, it’s not to be messed with. Having said that in recent years there has been a move towards elevating the Thai dining experience. This has gained global acceptance and is reflected in the number of Bangkok-based Thai restaurants listed on Asia’s 50 Best.
Bo Ian (Essential Thai), is an eco-friendly restaurant influenced by street food, refined royal cuisine and home-cooking traditions with great stories attached. It aims to be a zero-waste restaurant by 2018. Duangporn ‘Bo’ Songvisava and Dylan Thomas met in London while working at David Thompson’s Nahm. In 2009 they opened Bo.lan, rated 19th on Asia’s 50 Best Restaurants 2017. They serve the combined five elements of a Thai meal – salad, dip, stir fry, curry and soup – to offer an authentic dining experience
Issaya Siamese Club
Located in the neighbourhood where Chef Ian Kittichai grew up, it’s set on the ground floor of a 1920s Perankan style villa, the former residence of a Director of the State Railway of Siam. Thai home-style comfort food prepared with modern techniques and premium ingredients. Rated 21st in Asia’s 50 Best Restaurants 2017
Le Du actually comes from a Thai word – “ฤด”, a synonym for the word “season” in Thai. The name reflects their emphasis on seasonal produce. The restaurant is a modern Thai-inspired eatery offering four courses and tasting menus featuring the extraordinary agricultural bounty of Thailand. Rated 37th in Asia’s 50 Best Restaurants 2017
This is as good as it gets. The restaurant was ranked number one on Asia’s 50 Best Restaurants list in 2014, and 5th on Asia’s 50 Best in 2017. David Thompson is respected as the master of Thai cuisine. The authenticity of his food is the result of painstaking research for authentic recipes and then sourcing the best ingredients without compromise.
The restaurant serves authentic Siamese cuisine prepared according to recipes handed down from generation to generation. Diners can delight their taste bud with favorites or popular Thai dishes available on the menu. Using creative ingredients and products from the royal project. Nightly live changing traditional and contemporary Thai classical dance performances.
The chef draws inspiration from traditional recipes and then re-interprets them in his own way; making the most of modern techniques, artful presentation and some personal twists. They use less sugar and fish sauce than other Thai eateries, and the taste can come across as Mediterrannean but is an uplifting re-interpretation of Thai food.
Surrounded by a picturesque lotus-pond with air-conditioned terraces overlooking the water, guests are spoilt both by the choice and the tranquil atmosphere. The extensive à la carte menu offers a selection of the finest dishes from all over Thailand, prepared just as they were meant to be enjoyed through the ages.
Sra Bua by Kin Kin
After travelling in southern Thailand Henrik Yde Andersen returned to his native Copenhagen to open Kin Kin in 2006. A year later it became the second Thai restaurant to be awarded a Michelin star. In 2009 he brought his style of Thai food to Bangkok, opening Sra Bua by Kin Kin at Siam Kempinski Hotel. Deconstructed classical Thai dishes served in a contemporary Thai setting. Rated 21st on Asia’s 50 Best Restaurants 2014 list.
This impressive, modern Thai restaurant is named after the famous Thai dessert that pays homage to the shape and aroma of the golden apple. With only the finest natural and native ingredients, herbs and spices used, take your palate on a journey across Thailand as you sample authentic dishes inspired by the distinct cooking styles of the north and south.
The latest Thai fine dining restaurant by Chef Noom Thaninthorn Chantrawan, who uses only high quality local ingredients, 100 per cent Thai with no imported ingredients at all. For lunch they offer an a la carte menu while for dinner, just a choice of three set menus: ancient, classic and innovative. Proud of their Thai culinary heritage, they innovate without compromising.
Danish Chef Morten Bojstrup Nielsen formerly with Nahm London and Sra Bua Bangkok revitalised Benjarong at Dusit Thani Bangkok. He has successfully married modern techniques with the best of Thai cuisine to create the next generation Thai dining experience whilst retaining the authentic taste.
Born in Brussels from Thai-Belgian parents the Blue Elephant redefined the art of Thai dining. It very tastefully combines Thai hospitality, cuisine and antiques. The restaurant is set on the ground floor of the Thai Chine Building facing Surasak BTS, which started life as the Bombay Department Store in 1928.
From San Francisco where the brand was founded to Bangkok. Dark wood furniture and hues of gold create the feel as if you were dining in a palace. The restaurant serves Thai food with a molecular twist. Exquisitely plated yet with fire in the taste.
Soul Food Mahanakorn
It may sound strange but expat Jarrett Wrisley, a former American travel writer, serves regional Thai food in a Thonglor shophouse just 5 mins walk from the BTS. The soul food concept is that both food and the setting should be comfortable. He gets both right with a team of great chefs, welcoming ingredients, honest cooking and serious cocktails.