Our MICHELIN Inspectors have been out and about once again in search for fresh delicious spots worthy of a place in the MICHELIN Guide selection.
As usual, Bib Gourmands, MICHELIN Stars and MICHELIN Green Star will be announced at the end of the year. Every third Wednesday of the month, the new restaurants that will be part of the upcoming MICHELIN Guide Thailand will be featured both on the website and the MICHELIN Guide application.
How will you spot the new additions? They will be highlighted with a ‘New’ symbol. Some of these newly recommended establishments will go on to earn distinctions at the annual MICHELIN Guide ceremony, so why not give them a try and share with us your thoughts?
We are pleased to share the last additions to the MICHELIN Guide Thailand in 2023. This month, our focus is on none other than Bangkok, Phuket, and Chiang Mai!
Bookmark this page and check back monthly for the latest additions!
October 2023
We wrap up 2023 with the latest robust list of restaurants across Bangkok, Phuket, and Chiang Mai. Our inspectors discovered a Northern Thai culinary gem in Chiang Mai, a Phuket restaurant by a Portuguese chef highlighting local ingredients in a new light, as well as an extended list of Bangkok restaurants. These include a restaurant that takes you on a journey around different regions of India, an eatery paying homage to grandmothers by a Thai chef, a sushi restaurant that focuses on Edo-mae cuisine, an omakase spot, a Japanese restaurant by renowned Japanese chefs from Tokyo that merges French techniques in their creations, a Korean fine dining establishment, and more.
Lahnyai Nusara, Bangkok
Conceived as a tribute to the owner’s grandmother, this cosy little restaurant brings a contemporary twist to traditional family recipes. Somewhat hidden away, there is an intimate atmosphere once inside the refined dining room with velvet walls and Jacquard-covered furniture. Dishes satisfy with tried-and-tested flavours, like a great massaman curry that strikes a fine balance between spice and sweetness, here served with a fried bun filled with braised smoked duck.
Nikaku, Bangkok
Authentic Edo-mae sushi is at the heart of this Japanese restaurant whose original branch was in Kitakyushu. In the Japanese style, an omakase menu is served to just 12 diners around a kitchen counter as they watch the chef at work. Many ingredients are flown in from Japan on the day of service, and indeed the superb quality of the fish and shellfish produce is the restaurant’s biggest strength – like the sweet and melting uni from Hokkaido. The chef gives detailed descriptions of each seafood ingredient, and special tea pairings are available too.
hom, Phuket
After a stroll through a serene garden walkway, you will find this restaurant inside the InterContinental Phuket Resort. The Portuguese chef showcases a fermentation-heavy concept on the menu, highlighting new sides to local produce. Leeks, betel leaves, and pandan are just some of the ingredients that are given the fermentation treatment, in delicately executed dishes. The natural wine list is in keeping with the restaurant’s ethos, and the intimate atmosphere makes it ideal for a romantic dinner.
INDDEE, Bangkok
Hidden away down a small alley in the centre of Bangkok, this restaurant brings modern, Indian-inspired gastronomy to the city. A set menu takes diners on a journey around the different regions of India, with the charcoal grill used extensively throughout. Dishes like hand-pulled chicken khurchan are skillful and highly detailed creations, while seafood is a highlight – perhaps owing to the chef’s Japanese culinary background. The whole experience is enhanced by an impeccable service team, who are attentive, professional, and knowledgeable.
Sushi Saryu, Bangkok
Saryu, a name that symbolises the precious passing of time, is set behind a discreet wooden door that leads into a lounge-cum-cave. The minimalist dining area sports a traditional omakase counter made out of Hinoki wood. Chef Seiji Sudo meticulously crafts a 15-course omakase menu based on seafood sourced directly from Tokyo’s Toyosu Fish Market. With a mere 6 seats available daily (or 8 for private groups), reservations are essential.
Den Kushi Flori, Bangkok
A collaboration between two Japanese chefs, and their first overseas outpost, this minimalist restaurant consists of a U-shaped wooden counter wrapped around an open kitchen. The chefs have experience in both Japan and France, meaning their 5 or 7-course tasting menus blend French technique with the essence of Japanese cuisine – a few Thai touches, like a spicy watermelon sauce, provide a nod to the locale. Rice cooked with corn is a highlight, well-judged in texture and topped with teriyaki beef.
Rern, Bangkok
You are greeted by an immediate sense of tranquillity when entering this restaurant that brings Southern Thai culture and cuisine to Bangkok. Shaded by verdant trees and sat beside an emerald pool, dining here is a welcome oasis from the hustle and bustle of the city. Traditional recipes are presented with a modern touch, while local ingredients play their role in vibrant dishes that offer strong flavours and intense spicing.
Terroir, Bangkok
The land, the climate, and the farmers are the three most important factors in determining the quality of produce, according to Chef Hao. It’s a belief reflected in his restaurant, where 90% of ingredients come from Northern Thailand and the name means ‘soil’ in French. This Gallic influence continues in excellent Franco-Japanese cooking that takes a creative approach to melding two distinct cuisines. Flavour combinations are consistently impressive, with deep, often smoky broths a particular stand-out. The excellent wine selection rounds off a fabulous experience.
Juksunchae, Bangkok
Driven by the chef’s desire to put an original twist on Korean recipes, this restaurant delivers well-known cuisine through a creative lens. The flavours and combinations may be long established, but they’re presented with original touches – such as a painting-like uni bibimbap that will make you see the dish in a completely new light. A few flavour innovations can also be found, such as strawberry doenjang. The contemporary reinvention of classic cooking is reflected in the combination of chic décor and traditional Korean furniture.
Chum (Saraphi), Chiang Mai
Chum serves Northern Thai cuisine cooked from the recipes of the family's grandmother. The colourful restaurant is simply decorated with red and yellow walls and brightly coloured parasols of Northern Thai design hanging from the ceilings. The stir-fried pork and liver is well cooked, and packed with Thai herbs, wild pepper, and coriander. The mixed Northern Thai starter uses a tasty young chili relish with the scent of green chili that isn’t too spicy.
September 2023
The MICHELIN Guide Thailand has included 10 brand-new restaurants this month, featuring a popular sushi restaurant from Tokyo, an Italian chef's eatery in Phuket, a street food joint in Nakhon Pathom, both a Thai and a halal spot in Chiang Mai, as well as an Isan street food and Vietnamese restaurant in Khon Kaen. Meanwhile, fine dining establishments in Bangkok, helmed by talented Thai chefs, are also gaining recognition. This month, we are proud to feature Thailand's highest restaurant, led by a skilled Mexican chef, in the heart of the Thai capital.
Sushi Saito, Bangkok
Located in the Four Seasons Private Residences by the Chao Phraya River, Sushi Saito is the sister branch of the renowned Tokyo restaurant by Chef Takashi Saito. Specialising in Edomae-style sushi, it showcases chef Maruyama’s skills and Edo-period techniques. The restaurant embraces classic Japanese décor, featuring an atrium with a drinks bar and a dining area with a Hinoki cypress counter-table around an open kitchen.
The Smokaccia Laboratory, Phuket
In this casual restaurant, Chef Luca Mascolo has perfected his sourdough and focaccia recipes with crunchy crusts and Italian herbs. Every sandwich is assembled and smoked at the table. Highlights include slow-cooked Australian wagyu striploin, Surat Thani oysters and cheese from Nonthaburi. The high-ceilinged dining room is depicted by tables, and counter seats overlooking the open kitchen. Vegetarian and vegan options available.
Nai Ho Chicken Rice, Nakhon Pathom
Singaporean chef, Ah Ho, cooks locally raised chickens using his family’s recipes. The chicken has succulent meat, thin skin, light soya and sesame sauce, chicken broth and aromatic rice. The chicken offal sells out early every day. Don’t be surprised if the queue takes 1-2 hours.
Sanae Thai Cuisine, Chiang Mai
This halal kitchen next to the Ping River is one for beef fans. With indoor and outdoor dining, the big outdoor kitchen cooks a creative à la carte menu with balanced flavours. The fat beef rice topped with egg yolk has a smoky flavour. The spicy Thai soup with beef shank is packed with spice aroma.
Talung, Chiang Mai
Having recently relocated to this ground floor eatery under a residential apartment, Talung is simply decorated with air conditioning, a lively bar and serves Southern Thai. It’s a small family business, the staff are friendly and attentive, and help each other from kitchen to table. The stir-fried squid with squid ink has a rich, well-seasoned sauce and herbal scent. The stir-fried prawns come with a homemade southern Thai shrimp paste and young bitter beans.
Coda, Bangkok
Chef Supasit “Tap” Kokpol was inspired by his childhood memories of the family eatery in Mahachai when he masterminded this contemporary Thai fine dining experience. On two floors in the grounds of Sindhorn Village, Langsuan, the elegant modern dining room sports high ceilings and floor-to-ceiling windows, providing the perfect foil to a stylish 6-course seasonal tasting menu. The chef deploys up-to-date cooking techniques, albeit with authentic nods to his heritage.
Small Dinner Club, Bangkok
Set in a 2-storey house in the historic town, Small Dinner Club exudes mystery and charm. The dimly lit interior sports a striking black colour scheme. In his own words, Chef Sareen Rojanametin “pulls apart, questions and reimagines Thai cuisine”. Unafraid of challenging conventions, he includes savoury ingredients in sweet recipes and sweet ingredients, like seasonal fruit, in savoury dishes, resulting in intelligently crafted and artistically presented Thai food.
Here Joi Beef Noodle, Khon Kaen
Open for almost 4 decades, the shop is named after the owner's father, Joi, who created the menu. The beef noodle soup has juicy slices, tender beef balls and offal. The aromatic soup broth is slow-cooked daily with beef bones. The smoky beef satay skewers are chargrilled and juicy.
Pho Tha Bo, Khon Kaen
This family-run shop serves their own phở noodle soup recipe and other Vietnamese favourites, including fresh and fried spring rolls, doi huyet (blood sausage) and tiết canh (raw blood pudding served with cooked minced pork meat and offal). The pork sausage and beef balls are homemade.
Ojo Bangkok, Bangkok
Offering breathtaking views over the Bangkok cityscape, Ojo has the honour of being Thailand’s highest restaurant. Glamorous pink and gold décor adds to the appeal of a truly special location in which to dine, while the authentic Mexican cooking means this restaurant is far more than just its setting. The menu of attractive dishes includes tender cochinillo and a selection of raw seafood. Ask for a table by the window or on the terrace to make the most of the view.
August 2023
A compilation of four fresh restaurants takes the spotlight this month. These additions feature a lively establishment managed by a youthful and inventive culinary crew in Phuket, a cozy restaurant with a vintage touch in Nakhon Ratchasima, a Chiang Mai chef's table highlighting the evolving tastes of each season, and an ice-factory-turned-restaurant in Bangkok.
Heh, Phuket
‘Heh’ is an expression of curiosity, according to the chef-owner who leads a youthful and creative kitchen. The aim is to bring Melbourne to the Andaman, combining quality ingredients from the Andaman Sea with Australian imports. The chef injects excitement into the unique menu without ever overcomplicating it. The charred broccoli with anchovy-miso sauce and crispy fish scales, and succulent charcoal-grilled Australian Wagyu short ribs are recommended.
Nina's Cafe & Restaurant, Nakhon Ratchasima
Nina’s homely restaurant, surrounded by greenery, has 2 dining areas. The inside is decorated with vintage furniture, chandeliers, standing lamps and a classic clock while diners in the garden can enjoy nature’s shade. The dishes are well seasoned and many of the vegetables and herbs Nina uses, such as betel leaves, coriander and basil, are grown on-site. The fried pumpkin coated with salted egg sauce and deep-fried sea bass with chilli and salt are both divine.
Rasik Local Kitchen, Chiang Mai
This chef's table experience showcases seasonal flavours and beloved Thai classics. The talented chef interacts with guests from the open kitchen and uses traditional cooking methods, such as a charcoal stove, to add depth to the dishes. The mild red curry with grilled pork and damask rose looks simple but the authentic taste of homemade Thai curry paste hides inside. The sliced pork is tender and the curry texture is smooth with a rich but balanced flavour.
Sang Tha Tien, Bangkok
Formerly an ice factory, this small eatery retains some of the interior structure and incorporates vintage décor in a dining room decorated with basic wooden furniture and collectibles. The chef embraces seasonal Thai ingredients, especially fruit, to produce unique, signature dishes in a home-cooking style, such as strawberry salad with shrimp paste and caramelised pork and spicy plum mango salad. The crab meat with fresh herbs and spicy sauce is unmissable.
July 2023
A list of 4 new restaurants joining the MICHELIN Guide Thailand features an elevated Central Thai cuisine by a locally recognised chef in Bangkok, a homey eatery in Ayutthaya, a restaurant in Chiang Mai highlighting the slow-cook concept using local ingredients, and a Southern Thai restaurant in Phuket.
Baan Pu Karn, Ayutthaya
This simple eatery is set in the chef-owner's house. The mouthwatering Thai dishes are made from local ingredients and fresh seafood that’s hard to find in this province. This is good cooking and well-seasoned recipes with lovely herbal aromas and the natural umami of shrimps and crab meat. The kitchen sometimes closes early if dishes sell out, so it’s best to call ahead or arrive early. And booking a table at the weekend is a necessity.
Ton Mayom, Phuket
The Mayom (star gooseberry) is a local tree located at the front of this outlet that offers a shady setting. They serve fried local fish with an aromatic curry and Southern Thai sour curry soup with sea bass and young coconut shoots. The signatures are delicious and a must-try.
This new restaurant in the heart of old Chiang Mai is run by a local chef who embraces the slow food concept, using ingredients from around the country. The fried rice with sweet shrimp is nicely cooked with sweet shrimp paste and tasty condiments, including fresh chilli, shallots and mango. The spicy beef turmeric curry is a standout, with an intense mix of herbs and spices. If you’re looking for the spice bomb, they can add fresh Thai chillies inside.
The logo, fashioned from an N and a W in the shape of a needle flower, stands for Nawa – Thai for innovation. Chef Napol “Joe” Jantraget and Chef Saki Hoshino embrace this concept using modern techniques to produce central Thai cuisine with authentic yet bold flavours, and a seasonal tasting menu of finger food, small bites and modified versions of main courses. The low-lit dining room has a modern, elegant design with red and black tones that contrast with the bright open kitchen.
June 2023
3 brand new additions in June to the upcoming red guide announcing later this year feature local eateries in the charming Ayutthaya: a Southern Thai joint, a beef noodle spot, and a family-recipe restaurant.
Rimsaun, Ayutthaya
The owner hails from Nakhon Sri Thammarat and has been serving quality Southern Thai cuisine in the ancient capital for over 25 years. Despite its simple décor, the restaurant with its high vaulted ceilings, shady garden and lack of walls is well worth visiting. The Southern Thai sour curry with fish is a family recipe and a must-try, while the fried prawns are glazed in a delectably sticky tamarind sauce. Keep an eye out for the daily specials on the white board.
U-Khao, Ayutthaya
U-Khao, or ‘land of plenty’, has 2 dining areas smartly decorated in white and blue. The menu serves up the nostalgic flavours of the owner’s childhood, as it’s based on her mother’s Thai recipes. They use traditional cooking methods presented with a modern aesthetic. The old-school style egg stew with pork belly is a flavoursome, intense stew with juicy meat. The grilled shrimp relish with vegetables is also highly recommended for its spicy relish and smoky aroma.
Pratunam Baan Ko Noodles, Ayutthaya
Set beside a peaceful canal, the crowds flock here for their speciality: beef noodles. The noodles come with offal, beef balls, spareribs and tender beef slices. The soup is also superb, with a meaty aroma. It’s so popular, the chef prepares 25-30 kg of fresh offal every day.
May 2023
3 new restaurants made their way to the upcoming MICHELIN Guide Thailand edition this May. This set of additions span restaurants and cuisines that range from a fine-dining establishment helmed by a Thai celebrity chef, to eateries that are run by seasoned cooks and owners.See what our MICHELIN Inspectors have to say about them below!
North, Bangkok
This classic Thai house painted in green with its leafy front garden feels like an oasis in the city. With guidance from Chef Chumpol Jangprai, a well-drilled team under the direction of a Northern Thai head chef delivers a beautifully crafted menu that preserves the traditional taste of Northern Thailand. The menu – à la carte at lunch and a seasonal set menu at dinner – uses ingredients from every region. The Northern sharing set, Khan-Tok, packed with herbs and flavour, and the khao soi are the standout selections here.
Ann Tha Din Daeng, Bangkok
In an area proclaimed by locals as Little China Town, Ms. Ann has been serving seafood for almost two decades, having recently upgraded from street cart to this address. The showstoppers are stir-fried fresh prawns with garlic and pepper, and sea bass soup with ginger and pickled plum.
Plaew Nakhon Pathom, Nakhon Pathom
This no-frills outlet is popular with locals for its tom yam noodles and homemade pork balls. They use premium ingredients and jumbo-size seafood. Also check out the homemade fish cakes, with a curry-flavoured spice, served with deep-fried crispy basil and a sweet and sour sauce.
April 2023
We welcome a European restaurant by a German chef, a Thai joint by a group of young local talents, and a modern Thai spot inspired by street food culture.
Aunglo by Yangrak, Bangkok
Aunglo presents modern Thai fare inspired by street food culture using an ancient Thai charcoal stove, or aunglo. Presented in a Japanese izakaya style, the counter bar faces an open kitchen with more seating upstairs, suitable for private or group dining. The menu is composed of small dishes, skewers and a few desserts. And the savoury dishes are mostly cooked on the charcoal flame, so a smoky aroma accompanies the intense Thai flavours, herbs and spices.
Charmgang, Bangkok
A young crowd sips on cocktails in this trendy hangout, where the décor and lighting render a ruddy hue. The smart menu uses local ingredients to create interesting new textures while preserving Thai authenticity. The barbeque smoked pork with young mango salad is a tasty creation; the crunchy, sour fruit hitting it off with crispy shallots and cha-muang leaves. The seared scallop on a crispy coconut milk cupcake has a moist texture, good seasoning and crisp snow peas.
Keller, Bangkok
Mirco Keller moved to Thailand after years on the European culinary scene. His eponymous restaurant is smartly furnished with contemporary lines drawing the eye. The Keller Classic menu offers a smaller version of the signature dishes of the seasonal tasting and a la carte menus. The wine and mocktail pairing menus have also been assembled with great care. Don’t miss the Berliner Senfei; succulent creamy potato with mustard, topped with Oscietra caviar.March 2023
3 eateries have joined the upcoming MICHELIN Guide Thailand 2024 restaurant selection. The latest additions turn the spotlight on a few local favourites in Bangkok as well as an establishment featuring a menu from rare cookbooks by a well-recognised Thai chef.
Prik-Yuak, Bangkok
Prik-Yuak thrived for 30 years in the famous Chatuchak markets. Loved for its homely Thai cooking, they relocated to this address but retained the same modus operandi in a larger, more charming space. Take the Southern Thai-style pork belly and egg stew for example; the large pieces of tender meat are expertly braised, with boiled eggs and tofu – home cooking at its best. Decorated in light, earthy tones, the restaurant has a shady garden and features a café and boutique shop.
Samrub Samrub Thai, Bangkok
This white, 4-storey renovated house in Silom hosts an intimate dining experience. The menu changes monthly as Chef Prin Polsuk, well-known on the scene for his work at Nahm and Sala Rim Naam at the Mandarin Oriental Bangkok, is inspired by new discoveries and seasonal changes. Delving into rare cookbooks, he reproduces ancient Thai recipes that trace the ages, and crafts a complex amalgamation of aromas to serve a truly original tasting menu. Bookings are only through social media.
Tarn Thong, Bangkok
Tarn Thong sells over 2,000 portions of khanom tuay a day – and it’s easy to see why. Shipped from Prachuap Khiri Khan province, the coconut milk has a unique, creamy character; the custard has a firm texture; and the palm sugar sings in sweet harmony with the natural salt of the coconut milk.February 2023
For the first time in 2023, 3 restaurants in the Thai capital joined the MICHELIN Guide Thailand 2024 restaurant selection. The new addition covers a Thai female chef cooking seasonal ingredients by the Chao Phraya River as well as two Spanish chefs that are making the headline celebrating Catalan cuisine and an interpretation of Thai cuisine, respectively.
Embassy Room, Bangkok
Authenticity is key with Catalan fare from a Catalonian chef. Chef Ferran Tadeo, formerly of El Bulli and Minibar, showcases his heritage and family recipes using fine local and international ingredients. The private room is perfect for intimate gatherings, while outdoor seating offers views of the sky garden and pool of Park Hyatt Bangkok. The signature Lobster Wellington is the pièce de résistance. And there’s a wine list of over 100 labels from seven regions for Spanish wine aficionados.
Phra Nakhon, Bangkok
Phra Nakhon offers Thai a la carte and tasting menus with seasonal changes in a charming, modern venue with stunning views of the river. Chef Kannika has extensive experience in luxury hotels in the region; her cooking here focuses on southern Thai dishes and she carefully selects the seafood for freshness and quality. The wok-fried roasted pork belly with crispy chilli and garlic seasoning, and crab and betel-leaf curry with vermicelli noodles stand out.
Vilas, Bangkok
The seasonal tasting menu features imported ingredients from Europe that are expertly combined with local produce. With a passion for Thai food, Spanish chef Pepe Dasi Jimenez presents his interpretation of the cuisine without adhering to traditional rules, making it an excellent choice if you’re looking for something new. It's casual yet cultured dining in a simply decorated space with whitewashed walls, comfy seating and a lively open kitchen.Stay up-to-date with the latest MICHELIN-recommended restaurants and news on MICHELIN Guide Thailand Facebook page, MICHELIN Guide website and on the MICHELIN Guide mobile app (iOS and Android), which enables you to find every restaurant and hotel in the world selected by the MICHELIN Guide.
