NN|Guidebook BKK/Thonglor&more

Food Scene

Opposite Mess Hall

Great casual and hip restaurant. Excellent food

Opposite Mess Hall

27/1 Soi Sukhumvit 51

Great casual and hip restaurant. Excellent food

APPIA

Excellent Italian restaurant

15 當地人推薦

APPIA

20/4 Soi Sukhumvit 31

15 當地人推薦

Excellent Italian restaurant

Enoteca Bangkok

Excellent high end Italian restaurant

10 當地人推薦

Enoteca Bangkok

39 ถนน สุขุมวิท

10 當地人推薦

Excellent high end Italian restaurant

SIWILAI Café

Great healthy cafe. excellent for breakfast, juices and coffee. easy, relaxing, chilled terrace

9 當地人推薦

SIWILAI Café

1031 ถนน เพลินจิต

9 當地人推薦

Great healthy cafe. excellent for breakfast, juices and coffee. easy, relaxing, chilled terrace

Aston Dining Room & Bar

Great degustation food offering. High end

Aston Dining Room & Bar

68/2 Sukhumvit 31 Yaek 4

Great degustation food offering. High end

Lenzi Tuscan Kitchen

insider Italian resto

14 當地人推薦

Lenzi Tuscan Kitchen

2 Thanon Witthayu

14 當地人推薦

insider Italian resto

Galleria Milano

Another great Italian restaurant

Galleria Milano

ถนน สุขุมวิท

Another great Italian restaurant

THE COMMONS

loads of restaurants, great atmosphere

103 當地人推薦

THE COMMONS

335 Soi Akkhara Phatsadu

103 當地人推薦

loads of restaurants, great atmosphere

Bo.lan

Fine Dining. One Michelin Star. Amazeballs

37 當地人推薦

Bo.lan

24 Soi Sukhumvit 53

37 當地人推薦

Fine Dining. One Michelin Star. Amazeballs

Foodland Supermarket Thonglor Branch

24h restaurant. Cheap Thai and western food.

36 當地人推薦

Foodland Supermarket Thonglor Branch

Soi Sukhumvit 11

36 當地人推薦

24h restaurant. Cheap Thai and western food.

CDGRE

Chef and restaurateurs Gaggan Anand, and Thomas and Mathias Sühring have embarked on a partnership with streetwear purveyor Carnival to open CDGRE (pronounced cee-dee-gree), a lifestyle coffee shop and restaurant in Siam Paragon. Consisting of three different zones, this new venture is dedicated to the founders’ “expertise and knowledge” for coffee and food, plus snazzy takes on street fashion. The first zone is a slow bar that focuses on specialty cuppas made from beans Chef Gaggan sourced both locally and internationally. Next up is a cozy eatery that churns out comfort fare put together by Thomas and Mathias Sühring, whose eponymous restaurant is the only one from Thailand to make it on the World’s 50 Best Restaurants list for 2021. Highlights to anticipate include pork knuckles, crab spätzle, as well as pastries and desserts like Crème Brulée Berliner and Sneakers Strietzel.

CDGRE

991 ถนน พระรามที่ 1

Chef and restaurateurs Gaggan Anand, and Thomas and Mathias Sühring have embarked on a partnership with streetwear purveyor Carnival to open CDGRE (pronounced cee-dee-gree), a lifestyle coffee shop and restaurant in Siam Paragon. Consisting of three different zones, this new venture is dedicated to the founders’ “expertise and knowledge” for coffee and food, plus snazzy takes on street fashion. The first zone is a slow bar that focuses on specialty cuppas made from beans Chef Gaggan sourced both locally and internationally. Next up is a cozy eatery that churns out comfort fare put together by Thomas and Mathias Sühring, whose eponymous restaurant is the only one from Thailand to make it on the World’s 50 Best Restaurants list for 2021. Highlights to anticipate include pork knuckles, crab spätzle, as well as pastries and desserts like Crème Brulée Berliner and Sneakers Strietzel.

Antre

This chef’s table-style restaurant stands out by combining visual and auditory elements with genreless cuisine to create an immersive and unique fine-dining experience. The current tasting menu sees unexpected pairings—like oysters and financiers—that show the Antre team’s willingness to experiment with and perfect their craft.

Antre

4 สุขุมวิท 49

This chef’s table-style restaurant stands out by combining visual and auditory elements with genreless cuisine to create an immersive and unique fine-dining experience. The current tasting menu sees unexpected pairings—like oysters and financiers—that show the Antre team’s willingness to experiment with and perfect their craft.

Son of Saigon - Authentic Vietnamese Cafe

It’s not very often that we rave about a Vietnamese restaurant, given that there are quite a handful in the city, but Son of Saigon is the exception. This compact café-like restaurant churns out a compact menu filled with Vietnamese staples such as bánh mì sandwiches and bún thịt nướng noodles that are, to put it simply, just wonderful

Son of Saigon - Authentic Vietnamese Cafe

39 Soi Phrom Phak

It’s not very often that we rave about a Vietnamese restaurant, given that there are quite a handful in the city, but Son of Saigon is the exception. This compact café-like restaurant churns out a compact menu filled with Vietnamese staples such as bánh mì sandwiches and bún thịt nướng noodles that are, to put it simply, just wonderful

Sam Lor สามล้อ // samlor.bkk

We all wondered what lay ahead for Chef Napol “Joe” Jantraget after his departure from 80/20. It seems like he’s found success again with new restaurant Samlor, where he still churns out elevated snacks and finger food injected with creative, quirky tweaks.

Sam Lor สามล้อ // samlor.bkk

1076 Charoen Krung Road

We all wondered what lay ahead for Chef Napol “Joe” Jantraget after his departure from 80/20. It seems like he’s found success again with new restaurant Samlor, where he still churns out elevated snacks and finger food injected with creative, quirky tweaks.

OKONOMI

Bringing this concept to the fore are the Ichiju Sansai breakfast sets (B640, available until 11:00), which consists of a bowl of soup, rice, three small dishes, and a slab of beautifully cooked Japanese fish like hamachi (amberjack) or samara (mackerel). They also have all-day brunch meals including Unagi Kabayaki (B550) a donburi dish of charcoal-grilled eel topped with a sweet, citrus-infused soy sauce, or Shiro Shoyu Ramen (B300), a filling umami-intense serve with madai (red sea bream) fermented with kombu (seaweed). The eatery has also recently launched snack plates such as Fish Sando (B350) and Hojicha Donut (B100). You can also pop in for Japanese-inspired drinks like Okonomi House drip coffee (B250), Matcha Uji Latte (B140) or Black Sesame Cappuccino (B140).

OKONOMI

33/1 Soi Santi Suk

Bringing this concept to the fore are the Ichiju Sansai breakfast sets (B640, available until 11:00), which consists of a bowl of soup, rice, three small dishes, and a slab of beautifully cooked Japanese fish like hamachi (amberjack) or samara (mackerel). They also have all-day brunch meals including Unagi Kabayaki (B550) a donburi dish of charcoal-grilled eel topped with a sweet, citrus-infused soy sauce, or Shiro Shoyu Ramen (B300), a filling umami-intense serve with madai (red sea bream) fermented with kombu (seaweed). The eatery has also recently launched snack plates such as Fish Sando (B350) and Hojicha Donut (B100). You can also pop in for Japanese-inspired drinks like Okonomi House drip coffee (B250), Matcha Uji Latte (B140) or Black Sesame Cappuccino (B140).

Monkey Pod

In the vast concrete jungle of Bangkok, Monkey Pod is that rare spot where you can enjoy lush greenery and natural cooling shade, mostly provided by a gigantic rain tree in the restaurant’s backyard. Enjoy the scenery along with creative refreshments and amazing Laotian fare with a modern tapas-style twist.

Monkey Pod

27 Soi Sukhumvit 13

In the vast concrete jungle of Bangkok, Monkey Pod is that rare spot where you can enjoy lush greenery and natural cooling shade, mostly provided by a gigantic rain tree in the restaurant’s backyard. Enjoy the scenery along with creative refreshments and amazing Laotian fare with a modern tapas-style twist.

Le Normandie

It didn’t take long for this iconic restaurant at the Mandarin Oriental to bounce back after the shocking departure of sous chef Arnaud Dunand Sauthier. Credit is due to new chef Alain Roux, a seasoned veteran who’s worked at many lauded restaurants including the UK’s three-Michelin-starred The Waterside Inn. Chef Alain’s amazing introductory tasting menu left us with no reservations about the fate of Le Normandie.

Le Normandie

48 Soi Oriental Avenue

It didn’t take long for this iconic restaurant at the Mandarin Oriental to bounce back after the shocking departure of sous chef Arnaud Dunand Sauthier. Credit is due to new chef Alain Roux, a seasoned veteran who’s worked at many lauded restaurants including the UK’s three-Michelin-starred The Waterside Inn. Chef Alain’s amazing introductory tasting menu left us with no reservations about the fate of Le Normandie.

LAHNYAI - หลานยาย Nusara

This new restaurant just reaffirms that Chef Thitid “Ton” Tassanakajohn possesses King Midas’ ability—every venture he touches and brings forth turns to gold, and we expect the same for his new venture. At Lahnyai, the prolific chef once again shows his devotion to his grandma’s recipes but, this time, injects modern touches and western ingredients. The result is fare that proves Chef Ton’s endless creativity and commitment to elevating Thai cuisine.

LAHNYAI - หลานยาย Nusara

31 ซอย สวนพลู 2

This new restaurant just reaffirms that Chef Thitid “Ton” Tassanakajohn possesses King Midas’ ability—every venture he touches and brings forth turns to gold, and we expect the same for his new venture. At Lahnyai, the prolific chef once again shows his devotion to his grandma’s recipes but, this time, injects modern touches and western ingredients. The result is fare that proves Chef Ton’s endless creativity and commitment to elevating Thai cuisine.

Kavee

Instead of following the traditional flavor build-up of most tasting menus, Kavee’s offering went the opposite way, going from intense hits to more subtle and comforting tastes. The deviation, however, in no way took away from the pleasure of enjoying the meal. In fact, this different approach left us more curious about what else Chef Tae has up his sleeve and eager to experience the next chapter of his well-composed culinary poetry.

Kavee

88/2 Soi Santi Suk

Instead of following the traditional flavor build-up of most tasting menus, Kavee’s offering went the opposite way, going from intense hits to more subtle and comforting tastes. The deviation, however, in no way took away from the pleasure of enjoying the meal. In fact, this different approach left us more curious about what else Chef Tae has up his sleeve and eager to experience the next chapter of his well-composed culinary poetry.