A food lover’s guide to Bangkok

Bursting with creativity, Bangkok’s dining scene tantalises with fiery flavours and an unapologetic taste for innovation, driven by a rising generation of local chefs and acclaimed global names. 

This story was first published in DINE by Ten Lifestyle Group and is republished with kind permission.

 

Imagine a metropolis where each corner pulses with the clatter of utensils and the air is perfumed with bursts of chilli and lemongrass. Welcome to Bangkok. Here, the culinary scene is alive with bold flavours, from the tang of tamarind in pad thai to the fiery kick of green curry.

 

We caught up with chef Garima Arora of Gaa, the first Indian female chef to earn two Michelin stars, for an insider’s tour of the city’s thriving dining scene. Whether at a bustling street stall or an award-winning restaurant, the City of Angels offers a sensory feast where tradition and innovation blend effortlessly – just like the balance of salty, sweet, spicy, sour, and creamy in Thai cuisine. Every bite reveals a new layer of the city’s flavourful heart, cementing its status as one of the world’s most thrilling dining destinations.

 

This article features in the latest issue of DINE magazine – your insight into all the latest trends and talking points from the world’s top chefs and restaurants.

A world on every plate

In bustling Yaowarat – the heart of one of the world’s largest Chinatowns – fried doughnuts and stir-fried noodles fill the air with intoxicating aromas. In Phahurat (Little India), Sikh temples rub shoulders with curry houses such as Royal India, the oldest Indian restaurant in town. In the Kudeejeen district, the sweet aroma of freshly baked khanom farang Kudeejeen, a Siamese-Portuguese cake, lingers as a reminder of the capital’s eclectic influences.

 

Portuguese, Dutch, and Chinese traders have left lasting marks on Thai cuisine, introducing ingredients such as chilli peppers, tomatoes, and soy sauce.

 

Mumbai-born chef Garima Arora captures this beautifully: ‘The connection between Indian and Thai cuisine is so deeply rooted in its people, in its culture, in its religion and its language – it’s a marriage made in heaven… there’s no better place outside India to explore Indian cuisine.’ Her favourite dining spots reflect Bangkok’s multicultural range, from the creative Thai bites at Charmkrung wine bar and Sri Trat Restaurant and Bar’s coastal seafood to the international influences found in Enoteca’s Italian specialities or Ginza Tenharu’s tempura.  

Street food, the fiery soul of the city

More than a quick bite, street food is the heartbeat of daily life. From dawn to the late hours, the streets sizzle with the sound of woks, the smell of smoky grills, and the chaos of everyday hustle and bustle. Almost every corner brims with the bold flavours of som tam (spicy papaya salad), moo ping (grilled pork skewers), and the ever-popular pad thai, capturing the essence and diversity of Thai cuisine.

 

Yet, nothing embodies the local street food culture quite like Jay Fai’s famed khai jiao poo (crab omelette), which has earned Netflix recognition and the Icon Award at Asia’s 50 Best Restaurants 2021. Chef Ton, of Le Du fame, calls the layers of golden, crispy eggs, and the pad kee mao talay (drunken noodles with seafood) ‘second to none’, owing to the quality of ingredients.

 

‘Every neighbourhood has its own eating joints’ says Arora, so all it takes is a bit of an adventurous spirit to enjoy a taste of Bangkok’s vibrant culinary soul. She personally recommends Thong Smith in Thonglor for guay tiew rua (boat noodles) and Mae Varee for coconut ice cream. In markets, such as Chatuchak Weekend Market or Talad Rod Fai – known as the Train Night Market, the energy spills from every stall and the atmosphere of the City of Angels comes alive. 

 

Harvesting traditions and terroir

A new wave of chefs is blending innovation with a deep respect for tradition, shining a spotlight on local ingredients that were once overlooked. Leading the charge are chefs such as Ton and Supaksorn ‘Ice’ Jongsiri, both shaped by the legacy of their grandmother’s kitchens.

 

Before founding the two-Michelin-starred Sorn, one of the city’s most difficult reservations to secure, chef Supaksorn ‘Ice’ Jongsiri spent two years travelling through Southern Thailand, learning from farmers, fishermen, and foragers. This journey shapes the exceptional experience you can expect at his restaurant, where southern Thai flavours are celebrated.

 

Likewise, chef Ton has been redefining Thai fine dining since opening Le Du in 2013. His mission is not just to elevate Thai cuisine, but to instil pride in local produce, akin to the reverence for French or Japanese terroir. Beyond the kitchen, he uplifts local farmers, such as Thanomwan Singui, whose edible flowers now grace Michelin-starred menus, thanks to his advocacy.

 

For more innovative Thai fine dining, visit Samrub Samrub Thai, where chef Prin Polsuk reimagines traditional dishes, or Baan Tepa, where chef Chudaree ‘Tam’ Debhakam champions local diversity through a garden-to-table experience.

 

A global epicurean capital in the making

The city’s rise as a global dining hub, solidified by the launch of the Michelin Guide Bangkok in 2018, has drawn internationally renowned chefs eager to make their mark on the vibrant food scene. From the sophisticated elegance of Blue by Alain Ducasse to Côte by Mauro Colagreco, it’s quickly becoming a magnet for dining enthusiasts, beyond its legendary street food. Akira Back and Alain Roux have also associated their names with the capital, solidifying its presence on the world culinary stage.

 

Sustainability is becoming part of this narrative, as Bangkok evolves into a hotbed for eco-conscious dining principles in Asia. While a growing number of chefs are pushing for locally sourced ingredients and shorter supply chains, challenges remain. Arora explains this as a common struggle for any emerging culinary destination, where the balance lies between supporting local producers and meeting the high standards guests expect.

 

Bangkok’s restaurants have garnered widespread recognition on prestigious lists such as Asia’s and The World’s 50 Best, a testament to the metropolis’ tantalising identity. According to Arora, ‘This is where the next big thing in the culinary field is going to happen. We’re just waiting for it to unfold.’