As The MICHELIN Guide Thailand 2025 makes its grand debut, we’re taking a closer look at the standout dishes that wowed our secretive Inspectors. We asked our Inspectors to recount their most unforgettable dining experiences in Thailand.
Their picks were as dynamic as Thailand’s cuisine itself—featuring creative delicacies, time-honoured recipes, and inspired innovations born of each chef's distinct artistry.
(© Michelin)
Beef green curry with roti
Sorn (Three MICHELIN Stars, MICHELIN Guide Thailand 2025)
Inspired by Southern Thai Muslim cuisine, this beef green curry features a bold, distinctive spiciness paired with a silky texture. A perfectly grilled, well-trimmed beef rib was placed at the centre of the beautifully crafted green curry. The execution was flawless—tender, juicy, and rich, meaty flavours. The freshly made golden roti was served with a meticulously airy, crispy texture, complementing the curry wonderfully. The harmony and complexity of flavours, textures, and originality were elegantly showcased, leaving a truly lasting impression.
(© Michelin)
Langoustine/ yellow zucchini/ saffron
Côte by Mauro Colagreco (Two MICHELIN Stars, MICHELIN Guide Thailand 2025)
Langoustines, mi-cuit and perfectly executed, served with saffron sabayon sauce and black garlic. The sauce was expertly crafted—creamy, thick yet airy, with the distinct richness of saffron and a smooth, velvety undertone. The black garlic dressing added a delightful sweetness, while the garnish introduced a fruity and crunchy texture. Without a doubt, this is a delicate and exceptional langoustine dish.
(© Michelin)
Saraburi – Corn and quail egg
GOAT (One MICHELIN Star, MICHELIN Guide Thailand 2025)
This dish elegantly showcases the variety of corn and its textures. A small, charming tart is filled with corn purée and grilled corn. A medium-boiled quail egg with a gloriously runny yolk rests on a bed of light, crispy deep-fried corn silk, adorned with beautiful local flowers and fresh herbs. The dish boasts a refined harmony of sweet and savoury corn flavours, complemented by a delicate, crispy texture and a sophisticated presentation.
(© Michelin)
36 months comte
AVANT (One MICHELIN Star, MICHELIN Guide Thailand 2025)
Comté ice cream was served with Osetra caviar, Japanese tofu sauce, and premium olive oil. This exquisite combination of ingredients was particularly striking, harmonising the lightness of the tofu with the saltiness and a slightly bouncy, savoury touch of the caviar. The fruity and herbal olive oil added a delightful aromatic finish. The texture, skilful technique, and flavours truly reflected a MICHELIN Star-level dish.
(© Michelin)
Raw south coast river prawn, sea jelly and bergamot
Aulis (One MICHELIN Star, MICHELIN Guide Thailand 2025)The dish is a culinary delight. The prawns are sliced thinly, offering a firm and crunchy texture, and rest in a light, salty sea jelly. Hua Hin caviar adds a slightly smoky, salty taste that is rich in umami. It is served beneath a beautifully smooth, creamy sauce made from delicately peppery jicama turnips. A refreshing citrus note from the bergamot jelly provides another highlight. While the dish may appear simple, it is packed with an array of flavours, elegance, and refinement.
(© Michelin)
Somtum - Hamachi fish, papaya, carrot
Coda (One MICHELIN Star, MICHELIN Guide Thailand 2025)
The most refined version of papaya salad an Inspector has encountered so far. Finely sliced fresh papaya is paired with silky cream, a thin, rosy carrot crisp layered in the middle, and topped with a refreshing tomato water sorbet. A small serving of chicken sticky rice, accompanied by deep-fried sliced leeks, is served on the side. The presentation is elegant, with careful attention to temperature. The dish offers a delightful balance of freshness, with layers of crispy and crunchy textures, a hint of spice, and a harmonious blend of silky, sour, and sweet flavours. Elegant and refreshing, it is a memorable dish that showcases skilful technique and refined detail.
(© Michelin)
Fried river prawns with thick red curry and young coconut
AKKEE (One MICHELIN Star, MICHELIN Guide Thailand 2025)This dish is vibrant and appealing. The fresh prawns were carefully prepared and handled, topped with thinly sliced young coconut meat. The red-savory curry was perfectly cooked, with a wonderfully silky-to-creamy texture. It was easy to tell that the curry had been made using several methods, as its spices and herbs brought out a layered complexity of flavours, with a well-balanced combination of spiciness, saltiness, and sweetness. What impressed the inspector most was the young coconut meat on top, as its soft and slightly gooey texture added an intriguing element to the dish. This dish is truly comforting. The high level of skill, depth of flavour, and delicacy make it deserving of a star rating.
(© Michelin)
Stir-fried crab with bird's eye chilli
Lucky Seafood (Bib Gourmand, MICHELIN Guide Thailand 2025)
The crab claws, leg meat, and body meat are stir-fried with garlic and roughly smashed fresh bird’s eye chillies in a dish that celebrates the natural sweetness of the crab. The chef opts for minimal seasoning, allowing the freshness of the crab to shine through. Each piece of meat is remarkably juicy, even the smallest bits, offering a pure, natural sweetness that highlights the exceptional quality. The crab meat is firm, yet tender, and perfectly balanced in flavour. The heat from the chillies is just right—bold but not overpowering—complemented by a fragrant aroma that lingers. Whether enjoyed on its own, delivering a punch of flavour, or paired with hot steamed rice, this dish is a comforting, irresistible delight.
(© Michelin)
Stir-fried banana stem with shrimp and shrimp paste
Krua Baan Platong (Bib Gourmand, MICHELIN Guide Thailand 2025)
This stir-fried banana flower with shrimp and shrimp paste is a dish with a bold, rich flavour. The banana flowers are meticulously sliced to a uniform length and stir-fried with shrimp paste, smashed red chillies, and fresh shrimp, which are peeled and deveined. The shrimp is firm, bouncy, and naturally sweet, while the stir-fry has a nice, slightly sticky texture. The banana flowers are tender, crispy, and easy to eat. The flavour is intense, with the shrimp paste offering a fragrant aroma. Only authentic, high-quality shrimp paste is used, giving the dish a deep, savoury taste with just a hint of heat, balanced with a perfect mix of saltiness and sweetness—ideal when served with hot steamed rice.
(© Michelin)
Hainanese chicken rice
Khao Mun Gai Nha Jone (Bib Gourmand, MICHELIN Guide Thailand 2025)
Tender poached chicken thighs and rich, velvety chicken liver are elegantly drizzled with a clear brown sesame soy sauce, its fragrant sesame oil imparting an irresistible aroma. The balance of saltiness is flawless—neither overwhelming nor too subtle. The liver, in particular, stands out with its exceptionally smooth texture and bold, aromatic flavour, cooked to perfection. Served alongside, the jasmine rice is both a visual and sensory delight, its grains beautifully separated and lightly coated in just the right amount of oil. A distinct garlic fragrance permeates the rice, adding depth. The dish is complemented by a zesty vinegar chilli dip and a steaming bowl of soup, infused with the warm, comforting scent of pepper.
Illustration image: © Coda, AKKEE, Aulis, GOAT, AVANT, Michelin
