While many restaurants win over the hearts of hungry diners by offering perfectly executed versions of classic recipes, others are driven by the dynamic individuality of chefs willing to bend the culinary rules. For the month of April, our Editor’s Choice list includes fine dining spots that span both types of approach.
(Hero image: Grilled abalone and plankton rice with caper, butter, and lemon at Eat Me; Featured image: Petit fours at Etcha restaurant)
Avant is a 10-seat chef’s table spot located on the 30th floor of the Kimpton Maa-Lai Bangkok hotel
AVANT
Back in November, when a Bangkok restaurant named Avant was awarded a Michelin star for 2025, a lot of people had to admit they’d never heard of the place. Even stranger was the fact this 10-seat chef’s table spot is located on the 30th floor of the Kimpton Maa-Lai Bangkok hotel (as a tenant venue), yet still managed to stay absolutely under the mainstream radar. All that, in turn, is testament to the maverick qualities of Chef Haikal Johari, who commands such a loyal foodie following that the restaurant barely had to do an ounce of publicity. Within this elegantly minimal space the celebrated Singaporean – aided by a team of sous chefs – expresses his takes on contemporary French cuisine via multi-course tasting menus that draw from a pantheon of Asian influences as well (THB 4,200++ lunch, THB 5,900++ dinner). Amazingly, Chef Haikal accomplishes all this despite having extremely limited mobility (due to a crippling motorcycle accident over a decade ago), which is yet another example of his remarkable determination and drive.
kimptonmaalaibangkok.com/bangkok-restaurants/avant
Chef’s Table at lebua, led by Chef Vincent Thierry, now offers two exquisite fine dining set menus
CHEF’S TABLE
With the introduction of two new and unique tasting menus, Chef’s Table at lebua – the renowned two Michelin-starred dining destination led by Chef Vincent Thierry – delivers extraordinary fine dining experiences that are as flexible as they are indulgent. The ‘Creation Set Menu’ (THB 6,800++, 5 glasses wine pairing THB 5,800++) is designed to evolve with the chef’s latest inspirations, ensuring that each visit offers a new and exciting gastronomic journey. It’s also a slightly shorter, yet equally refined alternative to the full ‘Signature Set Menu’ (THB 9,200++, 7 glasses wine pairing THB 8,800++) which presents a curated selection of the restaurant’s most iconic and enduring dishes. Extolling both artistry and technical mastery, and the full expression of Chef Vincent’s culinary philosophy, diners can look forward to such delicacies as Alaskan king crab salad with cucumber, milk fed veal chop with artichoke, and perfectly roasted Challans duck. Add to all that top-tier service and panoramic skyline views from the 62nd floor, and it’s easy to see why this formidable fine dining spot is so beloved.
lebua.com/restaurants/chefs-table
Chef Giacomo Primante at Etcha parlays his global fine dining experiences into imaginative culinary creations
ETCHA
Etcha restaurant, located on the 7th floor of the Chatrium Grand hotel, is hoping to tempt local gourmands with its “culinary odyssey beyond borders”, which allows Chef Giacomo Primante the freedom to mix and match his global fine dining experiences into boundless creations. His ‘360’ and ‘180’ tasting menus (THB 4,750++ and 3,750++, respectively) celebrate diverse traditions and seasonal ingredients, with each dish crafted to intrigue and delight. Signature creations include: Grey pomfret, dry-aged for enhanced texture, served with mint and pomegranate; Squid made into “pasta” using Japanese sashimi techniques, served with coconut milk and pesto; Mango and green peas combined into a tasty vegetarian treat; Lobster served with curry and Mexican marigold; Ravioli bites made with quark and tarragon; and Duck served with elegantly arranged slices of carrot and watercress. Adding to the dining experience is an elegant yet plush décor, a theatrical low-lit ambiance, a minimalist interior design, and an earthy colour palette of terracotta, beige, and green that reflects the kitchen’s deep connection to nature, sustainability, and responsible sourcing.
etchabkk.com
The dishes at Ore incorporate a wide palette of ingredients, which are assembled into fascinating flavour combos
ORE
Hidden away in the Sathu Pradit district in Bangkok – perched discreetly and directly above Chef Thitid “Ton” Tassanakajohn’s BK Salon restaurant – Ore is a 6-seat chef’s counter dining experience that can truly de defined as “mind-blowing”. The tasting menu (which from May 1st will be priced at THB 7,500++) is mammoth, regularly numbering over 30 courses. Amazingly, each dish is an exquisite individual delight. There are two seatings per evening (Thursday to Monday), and once the dinner gets underway it unfolds like a well-choreographed theatre performance, with the servers and kitchen team making sure the artfully plated courses arrive and are cleared away in rapid and efficient succession. As for the dishes themsleves, they incorporate a wide palette of ingredients, both local and international, which are assembled into fascinating flavour combos. It’s experiemntal without being gimmicky, with lots of vegetables and other plant-based items often taking centre stage. In addition, there are two beverage options: one being a refined tea journey, the other being a captivating sequence of Thai spirits. Find out more in this exclusive interview with Chef Dimitrios Moudios.
orerestaurant.com
The new ‘Spring Menu’ at IGNIV Bangkok embraces the vibrant energy of people gathering after a cold winter
IGNIV BANGKOK
Available from now until the beginning of June, the new ‘Spring Menu’ at IGNIV Bangkok embraces not only the awakening of plants and flowers back in Switzerland, but also the vibrant energy of people gathering after a cold winter. It showcases not only a bounty of spring vegetables, including corn, peas, and asparagus – all locally sourced for their primal freshness – but also ingredients abundant in Thailand, like coconut and cacao, Head Chef Arne Riehn’s 19 handcrafted dishes are served in a sharing format (THB 5,500++), which underscores the restaurant’s unconventional approach to fine dining. The full experience includes starters like the yummy Hokkaido scallop with saffron and carrot, and main courses such as the delicious eggplant with Trang pepper and mole, the red mullet with chorizo and olive, and the tender lamb with wild garlic and curry. The desserts also reflect the change of season, including a wonderful rhubarb and Thai chocolate (from Chumphon) combo.
ignivbangkok.com
Using top-quality ingredients, including vegetables from Thailand, the team at Eat Me produces superb signature dishes
EAT ME
Way back in 1998, siblings Darren and Cherie Hausler founded Eat Me, on Phiphat Road, which has remained an undeniable cornerstone of Bangkok’s dining scene ever since. In 2010, Tim Butler – a graduate of the Culinary Institute of America – joined as partner and executive chef, moving the menu towards what he calls “New American cuisine”, albeit with numerous Asian influences. Using top-quality ingredients sourced from around the world, including vegetables from Thailand, Tim and the kitchen team continue to produce such superb signature dishes as: Wagyu short rib glazed with gochujang and topped with sesame and scallions; Wagyu tartare inspired by Thai laab; Australian lamb rack with sunchokes, goat cheese and rocket; Grilled Iberico pork pluma with chimichurri; and Manila clams in a delicious broth. Desserts, meanwhile, include the must-try sticky date pudding, while the bar menu offers such long time favourites as the ‘Laab-Moo’ cocktail, and the more recent ‘Fa-Rang’, a refreshing mix of gin, pink guava, and mangosteen.
eatmerestaurant.com
The highly acclaimed Daryaganj restaurant has now brought its original 1947 recipes to Bangkok
DARYAGANJ
Hailed as the inventors of several iconic Indian classics, the highly acclaimed Daryaganj restaurant has now brought its original 1947 recipes to Bangkok, offering local gourmands an authentic taste of North India. Located within the Park Plaza Bangkok, on Sukhumvit Soi 18, the restaurant carries forward a culinary legacy that dates back to post-Partition India, when Kundan Lal Jaggi, a refugee from Peshawar, co-founded a restaurant in Delhi’s Daryaganj neighbourhood. It was in this kitchen that he is credited with creating both butter chicken and dal makhani, a pair of dishes that would go on to define North Indian cuisine for generations across the world. Jaggi is also credited with inventing the chicken pakora, and popularising staples such as tandoori chicken, mutton seekh, and mutton burrah. Chef Bharath S. Bhat (ex of Nila) is helming the kitchen, and the pair bringing all this heritage to Thailand is Raghav Jaggi, Kundan Lal Jaggi’s grandson, and Amit Bagga, a seasoned, award-winning restaurateur. Childhood friends, they cofounded Daryaganj in 2019 as a tribute to the pioneering flavours created by Raghav’s grandfather, and they currently have 15 outlets in India, and are soon set to grow their empire to 25 locations worldwide.
facebook.com/daryaganjbangkok
L’Escargot Brasserie is a celebration of France’s timeless culinary artistry
L’ESCARGOT BRASSERIE
Occupying the main floor of the Monopole building on Ekkamai, the recently opened L’Escargot Brasserie – sister to the original L’Escargot Bistro on Soi Ruamrudee – is a celebration of France’s timeless culinary artistry. The beautifully decorated interior is reminiscent both of an elegant Parisian brasserie and, at the same time, a stately gentleman’s club, with multiple walk-in side chambers housing the fine wine collection, the fine spirits collection, and an assortment of premium cigars. As for the menu, it’s best described as an ode to authentic French home cooking, with comfort food staples such as slow-simmered onion soup, buttery frog’s legs, an airy soufflé of Comté cheese and, of course, plates of escargots Bourguignon baked in a mix of fragrant garlic and parsley. As for mains, the ‘Cassoulet Monopole’ is a stick-to-your-ribs signature – an iron skillet of white bean stew topped with duck leg confit, Toulouse sausages, smoky bacon, and Paris ham – while the Côte de Boeuf is a meat lover’s dream, and the Boeuf Bourguignon is a hearty delight. Finally, for dessert, what’s more fitting than classic crêpes Suzette prepared tableside?
facebook.com/LEscargotBistroBKK
The information in this article is accurate as of the date of publication.