From sky-high venues dishing out international and creative local fare to casual-cool Burmese eateries at street level, these Bangkok dining spots are well worth considering for your next trip to the Thai capital.

ELECTRIC SHEEP

A sustainable lab with Mediterranean DNA and all-local produce.

Plating up dishes at a casual party inside Electric Sheep. (Courtesy of Electric Sheep)

Chefs Amerigo Tito Sesti and Yoan Martin worked at Michelin-starred J’aime by Jean-Michel Lorain before the pandemic prompted a shift in their careers. They saw how the air and seas cleared. “It showed the world could heal,” Martin says. At the duo’s sustainability-focused venture—whose name comes from the Philip Dick sci-fi novel Do Androids Dream of Electric Sheep?—they source produce locally and tend to a rooftop garden while relentlessly minimizing waste, with leftover ingredients fermented in glass jars. The inventive tapas-style dishes (ostrich carbonara, anyone?) look and taste otherworldly, matching the neon-lit hipster setting.

—electricsheepbkk.com

GAGGAN AT LOUIS VUITTON

Revolutionary and irreverent fine dining meets haute couture.

Beef and Alliums, a course on Gaggan at Louis Vuitton’s tasting menu. (Courtesy of Gaggan at Louis Vuitton)

This partnership between legendary French fashion house LV and Bangkok’s rockstar chef Gaggan Anand is proof that blending such divergent talents can have delicious results. Dining at Gaggan at Louis Vuitton is luxurious, but still 100 percent Gaggan, from his signature Yoghurt Exploding—a dollop of yogurt infused with Indian spices—to theatrical touches like a course when diners must lick their plates. The brilliant Kolkata-born chef curates nine- and 14-course tasting menus with less of a molecular approach than at his two-Michelin-starred flagship. Yet the colorful dishes still burst with flavor, and there’s also a marvelous wine list.

—sevenrooms.com/experiences/gagganatlouisvuitton

KHAO SAN SEK

Honest local flavors reinterpreted in creative new ways.

*Left to right:* Food at Khao San Sek celebrates key Thai ingredients; the restaurant occupies an old shophouse. (Courtesy of Khao San Sek)

Since earning a Michelin star for her progressive Thai-Chinese venue Potong, Pichaya “Pam” Soontornyanakij has received plenty more accolades. Yet Chef Pam hasn’t paused for a break. This May, she opened Khao San Sek in a restored Chinese shophouse in the Song Wat area down the road from Potong. The restaurant’s name refers to the rice grains spilled during milling, which are collected and blessed by monks to ward off evil spirits. On a menu created around five key ingredients—rice, chili, coconut, fish sauce, and palm sugar—dishes include eggplant relish and various dips, as well as a luscious green curry using Australian black Angus beef.

—khaosansek.com

LE DU KAAN

Mod-Thai specialties from one of Asia’s most celebrated chefs.

Modern Thai appetizers and salad at Le Du Kaan, a sky-high restaurant in Sathorn. (Courtesy of Le Du Kaan)

Thitid “Ton” Tassanakajohn—he of Michelin-starred Le Du and the newer Nusara—has brought his culinary prowess to the 56th floor of Sathorn’s Empire Tower. Here, he pivots from pricey set menus to offer an array of modern Thai dishes that highlight seasonal local produce: think marinated banana prawn and palm heart in sour-spicy gaeng som sauce, Massaman goat curry featuring salted coconut gel, and betel-leaf ice cream with dried shrimp on a shallot biscuit. Le Du Kaan’s terraces afford some of the best sunset views in Bangkok, with drinks specials and DJs spinning tunes during happy hour. Cocktails like Chao Phraya Sunset—Siam rum, pineapple, tamarind, elderberry, and grapefruit soda—are a solid match for the sky-high vistas.

—ledukaan.com

NOBU BANGKOK

The New York–born global dining sensation reaches new heights in Thailand.

Alfresco dining with a view on the terrace at Nobu Bangkok. (Courtesy of Nobu Bangkok)

Nobuyuki Matsuhisa’s culinary empire may serve Japanese-Peruvian cuisine at more than 50 locations around the world, but there has never been a Nobu like this. Perched atop Empire Tower, it’s the highest and biggest Nobu of them all, boasting unforgettable views from its terraces on the 57th and 58th floors. But the real magic is inside, concocted at a huge open kitchen and sushi bar, then delivered to dozens of tables around the elegant restaurant. Specialties include lobster tacos, tuna sashimi salad with Matsuhisa dressing, and the famous black cod with miso. Nightcaps and a hip party scene on the rooftop add to the pizzazz.

—noburestaurants.com/bangkok

NAMSU SHAN CUISINE & SAKE BAR

Authentic Shan cooking by a Burmese talent trained in Japan.

*Left to right:* Stuffed deboned chicken wings at Namsu; the retro-style interior of the same restaurant. (Courtesy of Namsu)

A bright, lively restaurant on the edge of Chinatown, Namsu specializes in cuisine from Myanmar’s Shan State, which typically features more fermentation and pickles than other Burmese food. Shan chef Honey Zeyang cooks Chicken-In-Trouble, or deboned wings stuffed with sticky rice, in traditional bamboo baskets. Mushrooms, another Shan specialty, go into the Impossible Tartare, which mixes four kinds and tops them with quail yolk. Many of the other menu items are grilled, including the sour and beefy bone marrow served on homemade bread. Zeyang’s years of experience in Japan are reflected in the tidy presentation and the sake bar, offering the largest selection in Bangkok with over 200 varieties.

—instagram.com/namsu.bkk

SARTORIA BY PAULO AIRAUDO

Swoon-worthy Italian dishes prepared with a theatrical flair.

*Left to right:* A lobster dish at Sartoria by Paulo Airaudo; the venue’s dining room. (Courtesy of Sartoria by Paulo Airaudo)

Another culinary gem at Empire Tower, Sartoria brings celebrity chef Paulo Airaudo’s Basque-style presentation of Italian fare to Bangkok, with flashes of Asian flavors and ingredients, especially in the spectacular seafood. Adorned in dark hues with gold trimming, the stylish restaurant takes the concept of an open kitchen to a new level. It features an oversize stage for culinary performances by executive chef Ales Donat, and every table has a view of the kitchen team as they age, marinate, simmer, sauté, and garnish with aplomb. Signature dishes include duck cappelletti with butter and thyme, and pasta alla chitarra with Sicilian red prawn and sour butter. It’s all homemade, fresh, and flavorful; the kitchen even has its own pasta-making station.

—sartoriabypauloairaudo.com

RANGOON TEA HOUSE BANGKOK

A heartfelt tribute to Myanmar’s lesser-known cuisine.

*Left to right:* Inside Rangoon Tea House Bangkok; soft-shell crab with tea leaf at the same venue. (Courtesy of Rangoon Tea House Bangkok)

Htet Myet Oo and Isabella Sway Tin, the husband-and-wife team who opened the original Rangoon Tea House and turned it into a Yangon mainstay, have brought Myanmar’s unique cuisine to the Thong Lor district. The Bangkok outpost is fun, convivial, and even more colorful than the Yangon flagship, with old-school patterned floor tiles and huge portraits of ordinary Myanmar folks above the bar. Standouts include fermented tea leaf salad, Burmese biryani, and the addictive sun-dried and roasted mutton pounded with tea leaves and topped with burrata cheese. Chatting with the friendly staff, all refugees from troubled Myanmar, is part of the pleasure, and patrons can linger upstairs at The Reading Room over a cocktail.

—instagram.com/rangoonteahouse.bkk

This article originally appeared in the June/July 2025 print issue of DestinAsian magazine. Buy a single issue or subscribe here.

8 New Bangkok Restaurants to Eat at Now

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