Top 10 Thai Restaurants

Bo Songvisava and Dylan Jones built Bo.lan into Bangkok's most influential sustainable fine-dining Thai restaurant. The couple sources heritage rice varieties, rare vegetables, and fermented pastes directly from Thai farmers — then transforms them into menus that rotate with the harvest. Every dish traces its lineage to a specific Thai region. The cooking is scholarly but never cold: bold, aromatic, and grounded in real Thai home-cooking traditions. One of the few restaurants where sustainability and authentic flavor genuinely reinforce each other.

Bo.lan Bangkok

Chef Gaggan Anand's eponymous restaurant has held Asia's No. 1 spot multiple times and earned two Michelin stars by deconstructing both Indian and Thai traditions through molecular gastronomy. The progressive tasting menu — served on emoji cards — is theatrical, surprising, and technically dazzling. Dishes like yogurt explosion and charcoal flatbread push flavor boundaries while retaining emotional resonance. Polarizing to purists but undeniably one of Asia's most inventive dining experiences. Reservations require months of lead time.

Gaggan Anand Bangkok

Sorn holds two Michelin stars and ranks among Asia's 50 Best Restaurants — remarkable for a restaurant dedicated entirely to Southern Thai cuisine, historically overlooked by fine-dining establishments. Chef Supaksorn Jongsiri (Nlek) sources ingredients directly from southern Thai farmers and fishermen, including wild-caught crabs, aged shrimp pastes, and heirloom coconut varieties. The multi-course tasting menu is fiercely authentic: bold turmeric heat, sour fermented profiles, and abundant seafood. No fusion, no compromise — just the south at its finest.

Sorn Bangkok

Chef Bee Satongun earned a Michelin star for her singular focus on royal Thai cuisine — a refined court tradition that contrasts with street-food familiarity. At Paste, intricate spice pastes are crafted by hand using pestles and mortars, then combined with heritage ingredients like aqua regia leaves, dried prawns, and lotus seeds in dishes traced from royal manuscripts. The atmosphere is serene, the service ceremonial, and the food reveals just how sophisticated Thai cuisine can be when stripped of modern shortcuts.

Paste Bangkok

Opened by the Khemmali family to share grandmother's recipes from Thailand's Trat province, Supanniga Eating Room has grown into a beloved Bangkok institution with multiple locations. The menu spotlights flavors from Thailand's eastern coastal region — tangy stir-fried seafood, fermented shrimp pastes, and coconut-based desserts rarely found elsewhere. Presentation is modern but portions are generous, and prices remain genuinely accessible. It's Thai family cooking amplified: comforting, well-executed, and free of tourist-oriented simplification.

Supanniga Eating Room Bangkok

Raan Jay Fai is the world's most famous street-food stall — a 70-year-old shophouse run by chef Supinya Junsuta (Jay Fai), who cooks every dish herself over high-heat charcoal while wearing ski goggles to protect from the oil splatter. Her jumbo crab omelette, dry boat noodles, and wok-fried crab with curry powder earned her a Michelin star in 2018 and global notoriety. Prices are steep by street-food standards, queues are long, and reservations book out weeks ahead — but the skill and drama of watching Jay Fai cook is a Bangkok pilgrimage in itself.

Raan Jay Fai Bangkok

Chote Chitr has been feeding Bangkok's old-town residents since the 1940s — four generations of the same family preserving recipes that most modern Thai restaurants have abandoned. The menu centers on central Thai classics: miang kham (betel leaf parcels), phat mee Bangkok (original fried noodles), and floral desserts made from scratch with pandan and jasmine. The decor is deliberately unchanged: wooden furniture, Thai antiques, and no aircon in parts. It's less restaurant than living museum — a rare chance to eat like Bangkok did 80 years ago.

Chote Chitr Bangkok

In Thailand's northeast (Isaan region), Samuay & Sons has earned national recognition for elevating humble Isaan flavors into a coherent culinary identity. Chef Chumpol Jangprai's kitchen forages locally for wild mushrooms, river herbs, and fermented fish paste (pla ra), then assembles them into seasonal tasting menus that celebrate Isaan's distinctive sour-and-funky flavor profile. The restaurant operates in Udon Thani — well off the tourist circuit — which is precisely the point. No shortcuts for the international palate; this is Isaan cooking on its own terms.

Samuay and Sons Udon Thani

Huen Phen is the definitive destination for Lanna cuisine — the historic food tradition of northern Thailand, distinct from Bangkok's central Thai cooking in its use of bitter greens, fermented sausage (sai ua), and sticky rice. The house specialty khao soi — a coconut curry noodle soup topped with crispy noodles — is considered by many food critics the benchmark version of the dish. Operating since the 1950s and still family-run, Huen Phen fills two dining rooms: a daytime canteen and a more atmospheric evening space filled with antiques. Essential for any trip to Chiang Mai.

Huen Phen Chiang Mai