Bangkok has emerged as one of Asia's premier destinations for exceptional food and drink, artfully blending centuries-old heritage with daring modern creativity. The culinary landscape has transformed remarkably—from its roots in royal Thai cuisine to a thriving scene where Thai chefs lead Michelin-starred kitchens, reinventing traditional dishes with sophisticated techniques and creative flair. The cocktail scene is just as vibrant, ranging from serene garden retreats and nostalgic jazz bars to avant-garde tasting experiences and multi-sensory adventures. Each establishment—restaurant or bar alike—offers a distinct expression of Thai creativity, crafting experiences that feel both personal and audacious while remaining deeply rooted in local culture. Whether you're drawn to meticulous artistry, storytelling through food and drink, or the pure pleasure of a flawlessly made cocktail or dish, Bangkok turns any night out into something memorable.

Come with us as we discover the 'City of Angels' and reveal Bangkok's most exceptional dining and drinking destinations.

Restaurants

Gaggan

Chef Gaggan Anand's journey to culinary fame breaks every traditional mold. Raised in Kolkata, he eventually trained at Spain's legendary elBulli under Ferran Adrià, where he absorbed the principles of molecular gastronomy and cutting-edge cooking methods. He then established himself in Bangkok, opening his eponymous restaurant that dominated Asia's dining landscape by claiming the title of Asia's Best Restaurant for four consecutive years between 2015 and 2018. When he closed that original venue, he launched a new space with the same audacious spirit that initially earned him acclaim.

Dining at Gaggan goes far beyond conventional fine dining—it's an audacious, performative journey that blends Indian, Japanese, Thai, and communal culinary traditions with progressive molecular methods. Here, cooking passion meets theatrical artistry, resulting in what might be the most thrilling night you'll experience at a Michelin-starred venue.

The ambiance defies all standard fine dining expectations. Gaggan himself has described his restaurant as the opposite of traditional establishments, prioritizing feeling over formality, connection over distance, and improvisation over strict precision. Rather than whispered conversations and rigid etiquette, the space vibrates with vitality, set to a soundtrack ranging from Queen and Bon Jovi to the Backstreet Boys. Under Gaggan's direction, the staff doesn't merely serve dishes—they shepherd you through an engaging culinary journey, embracing each course with contagious excitement.

Despite the boisterous atmosphere, even the typically formal Michelin guide endorses Gaggan's unconventional approach and advises diners that engagement is key. "Settle in and embrace the experience because your participation directly enhances how memorable and extraordinary the evening becomes."

Highlights of the dinner at Gaggan included the Aloo Gobi Cookies and Bread and Butter from Act 1 (India), Uni Ika Gunkan and Apple Tart from Act 2 (Japan), Coconut Soup Softserve, Goat Brain Green Curry, and River Fish Esan Herbs from Act 3 (Thailand), along with Momo Green Peas Ricotta Tomatoes Fenugreek and Not a Taco Buckwheat Tikka from Act 4 (Communal Cooking).

Gaggan, thank you for reinvigorating the fine dining experience!

Suhring

Mathias and Thomas Suhring, twin brothers from East Berlin, exemplify the finest in German gastronomy now flourishing in Bangkok. After training at Germany's top restaurants, they ventured to Asia and refined their skills at Lebua Hotel's Mezzaluna before establishing their eponymous restaurant in 2016. Set within a beautifully preserved 1970s villa in the residential Yen Akat neighborhood, their restaurant honors their German roots—drawing inspiration from childhood memories and their grandmother's recipes—while showcasing Thailand's exceptional local ingredients. The outcome is contemporary European cooking marked by exacting technique and profound emotional depth.

The Suhring Brothers graciously hosted me for an exceptionally well-crafted and balanced lunch. The 16-course progression was seamless from start to finish, with highlights including the delicate opening bites, especially the Brathering and Chervil. Other unforgettable moments featured the luxurious Labskaus crowned with Imperial Beluga Caviar, masterfully prepared Lobster paired with persimmon and hazelnut, and decadent spätzle enriched with Périgord truffle.

The wine program was equally impressive and lavish, with standout selections like the Saumur-Champigny, Clos Rougeard 2018, which provided an exquisite match for the Duck with persimmon and cru de cacao.

This ranks among the finest dining experiences of my life. My deepest appreciation to Mathias and Thomas Suhring.

Nusara

Chef Thitid "Ton" Tassanakajohn is a culinary force who has helped redefine Thai cuisine on the global stage. After training at the Culinary Institute of America and working in New York's celebrated kitchens, Chef Ton returned to Bangkok with a mission: to elevate Thai cuisine to the heights of fine dining without sacrificing its soul. He first gained acclaim at Nahm before launching Le Du in 2013, which earned a Michelin star. Nusara, opened in 2021, represents his most personal work yet—a love letter to his family's recipes and the Thai culinary traditions passed down through generations. The restaurant's name itself means "heavenly" in Sanskrit, reflecting his ambition to transcend the everyday.

Nusara offers an exceptional fine dining experience that seamlessly blends tradition with innovation. Guests are welcomed at the swanky downstairs cocktail bar, Nuss, before being led to the first-floor dining room with views of the historical Wat Pho temple complex.

Chef Ton's work at Nusara showcases his deep respect for Thai heritage combined with sophisticated technique. His approach honors ancestral recipes while elevating them to new heights.

Chef Ton's brother, Tam, is Nusara's maître d' as well as its sommelier, and his experience and masterful touches shine throughout the meal.

The blue swimming crab curry is a revelation—delicate, sweet crab meat bathed in a rich, aromatic curry that balances spice and creaminess perfectly. Each spoonful delivers layers of flavor that speak to Chef Ton's meticulous attention to detail and understanding of Thai flavor profiles.

Equally impressive is the tom kha, which transcends the typical version found elsewhere. The coconut-galangal broth achieves remarkable depth and complexity, with each ingredient precisely balanced. It's both comforting and refined, demonstrating how Chef Ton can take a familiar dish and transform it into something extraordinary.

Potong

Chef Pichaya 'Pam' Soontornyanakij represents a new generation of Thai chefs unafraid to challenge conventions while honoring tradition. A Le Cordon Bleu graduate, Chef Pam cut her teeth in some of Bangkok's most respected kitchens before striking out on her own. She made her mark at Potong (meaning "to cut" in Thai), where her philosophy centers on precision, seasonality, and the careful dissection and reconstruction of Thai flavors. Her cooking is intellectually rigorous yet deeply rooted in Thai culinary wisdom—she's known for her meticulous sourcing, working directly with farmers and artisans to secure the finest ingredients Thailand has to offer.

The pork tongue with rolled rice noodle and caviar exemplifies her approach: a study in textural contrast and restrained luxury. The dish is silky and rich, with the caviar's saline brightness providing both accent and elevation to the composition.

Her interpretation of pad thai, featuring Nakhon Si Thammarat tiger prawn, demonstrates how classical Thai dishes can be refined without losing their essence. The prawn—impeccably sweet and precisely cooked—anchors a dish that transcends the familiar through meticulous technique and ingredient selection.

The 14-day aged duck reveals Chef Pam's commitment to process and patience. The result is meat of considerable depth: tender, complex, and expressive of the care invested in its preparation.

At Potong, Chef Pam's cooking is assertive yet considered, a contemporary Thai cuisine that neither apologizes for its boldness nor forgets where it comes from.

Cocktail Bars

Aqua

Set within the hallowed, hushed grounds of the Anantara Siam, Aqua Bangkok offers a transcendent retreat from the city's frantic pulse. This is more than a bar; it is a meticulously sculpted, semi-outdoor sanctuary—a resort-like bubble where the only soundtrack is the gentle rustle of tropical leaves, the soft gurgle of koi ponds, and the quiet clink of ice. The moment you cross the threshold, Bangkok’s rhythm simply melts away, replaced by an easy, unhurried tempo perfected by the glow of lanterns reflecting off the water's surface.

At the heart of this lush, hidden courtyard stands an utterly enchanting bar: a dramatic gilded counter, seemingly carved from aged driftwood and lined with bottles that could hold magical potions. Yet, the true enchantment of Aqua resides not just in its otherworldly ambience, but in its star bartender—and his captivating persona.

Meet Quill, the bar’s dapper mascot—a duck in a vest fashioned from lotus leaves, winging a shaker with surprising finesse and sporting rather striking tattoos. Quill is the folkloric heart of Aqua, crafting cocktails from elements like "dew drops, mist berries, and enchanted nectars harvested at twilight." In reality, Quill is the masterful alter ego of Bar Manager Ryan Dela Vega, known to many for his hilarious and extroverted social media presence. Despite his online dynamism, Ryan is, by his own account, reserved—a thoughtful creative whose quiet confidence shapes Aqua’s refined identity. His cocktail philosophy is one of clean, sunlit flavors and elegant balance, crafting drinks that harmonize with the natural beauty of the courtyard rather than competing with it.

A highlight from Ryan's latest menu is the Dewdrop Whisper. It is a perfect distillation of his style, featuring Roku gin and elderflower liqueur. As Quill (or rather, Ryan) poetically explains the concept: "Roku Gin and elderflower drift together like lotus petals upon Prosecco clouds. Garnished with frozen grapes that glisten like morning dew on Quill's pond, it's a sip of stillness—crisp, floral, and feather-light."

The Bamboo Bar and Mandarin Oriental Bangkok

The Mandarin Oriental Bangkok, Thailand's first luxury hotel, has graced the banks of the Chao Phraya River since 1876. Following its debut was The Bamboo Bar in 1953, the nation's inaugural hotel bar and an immediate cornerstone of Bangkok high society. As the country's longest-running jazz lounge, it has remained a magnet for cocktail and jazz connoisseurs alike.

Refurbished in 2014, the bar blends contemporary polish with classic tropical elements—bamboo is woven throughout the design, from the bar to the ceiling. The current cocktail menu, curated by Chanel Adams and her team, is a refined tribute to Thai terroir, honoring local herbs and indigenous fruits like mangoes and snake fruit.

A cocktail gaining immediate fame is The Lotus Unfolds, a refined mix inspired by the fifth episode of The White Lotus Season 3, which was filmed right here. It combines Código Rosa Tequila, Whispering Angel Rosé, and herbal complexity from Luxardo Bitter Bianco and Mancino Secco, finishing with the exotic tartness of snake fruit.

Two mainstays anchor the menu: the eponymous smoky twist on the Bamboo cocktail (Mancino Bianco, Fino Sherry, and Ardbeg 10 Year Scotch) and the vibrant, best-selling Green Mango Bee’s Knees. This sour-meets-spicy creation shakes London dry gin, honey, and lime with a Thai green mango shrub and a hint of Thai chili. The drink achieves a complex balance of crisp citrus, sweet honey, and fresh tartness, sealed with a gentle, lingering heat.

Bar Us

Launched in January 2023, Bar Us is a sophisticated modern cocktail lounge transforming Bangkok's Sukhumvit neighborhood. It's the newest innovative venture from Sudarat "Taln" Rojanavanich and Veerach "Aum" Sawaengsupt, the renowned team behind Messengerservice Bar.

Drawing on their creative design expertise, Taln and Aum have approached Bar Us as an artistic endeavor. Both the space and the cocktail menu are crafted with careful precision, weaving together contrasting elements to refine every aspect—mirroring the complexity of their drinks.

The menu takes inspiration from fine dining, organized as a progressive cocktail journey with Starter, Main, and After courses.

Standout offerings from Bar Us's current menu include APPLE + VETIVER in the starter section, featuring Farmer's Gin, vetiver, green apple, ghee butter, white cacao, Fino sherry, and modern sour.

An essential selection from the mains is PAD THAI, a drinkable interpretation of Thailand's beloved dish combining leek distillate, Tito's Vodka, chili oil, red shallot, sugarcane, coconut, tamarind, nut syrup, ginger brine, and modern sour.

Dry Wave

Located in Bangkok's Thonglor neighborhood within the Sodality community space, Dry Wave Cocktail Studio debuted in January 2024. The bar marks the first independent project for renowned bartender Supawit "Palm" Muttarattana, following nearly twenty years of defining Bangkok's cocktail scene at iconic venues including Vesper and Backstage. The interior channels natural elements, built around a live tree with flowing sand-colored walls that mirror undulating waves, anchored by a striking terracotta marble bar.

Central to Dry Wave is Palm's groundbreaking "Super Classic" philosophy—a unique method that fuses two legendary cocktails from distinct periods into entirely new expressions. The latest Super Classic: Interference menu, debuting in February 2026, continues this tradition of honoring mixology heritage while exploring new territory, exemplified by "What's That Sour?" This inventive drink draws from both the Whiskey Sour and Midori Sour, combining black tea-infused rum, melon liqueur, and longan fruit, with an unexpected umami dimension from a delicate garnish of maitake and seaweed powder. Palm's guiding principle holds that energy waves flow through all things—a concept embodied in cocktails that unfold gradually on the palate, building complex, multi-dimensional experiences that evolve with every encounter.

G.O.D

G.O.D. — Genius On Drugs — is the latest creation from Bangkok bar pioneer Niks Anuman, a bold, tongue-in-cheek temple where cocktails are treated like ritual. Set inside two restored shophouses in Chinatown, the bar blends brutalist concrete with stained-glass accents and a deliberately provocative entrance sculpture, creating an atmosphere that feels at once sacred and subversive.

Inside, warm lighting, a mezzanine piano, and minimalist design choices soften the industrial edges. The concept is simple but daring: spirit-forward drinks, each paired with a small gourmet bite, designed to be consumed in a specific sequence—a kind of liquid liturgy.

Among its most talked-about offerings are two martinis that define the bar’s personality. The Uni Martini is served at –18°C with bafun uni placed on your hand alongside a smoked-hay olive; the intended ritual is uni, then martini, then olive, then martini. As Niks himself puts it, “You never knew you needed one, until you’ve had one.” The Oyster Martini offers a briny, elegant counterpoint, accompanied by a Fine de Claire oyster dressed with coconut–dill vinaigrette and coppa ham.

Together, these drinks capture the essence of G.O.D.—theatrical, sensory, and unapologetically bold, a place where nightlife becomes ceremony and every cocktail feels like a confession.

Firefly

Nestled within the Sindhorn Kempinski, Firefly Bar casts a cinematic glow over Bangkok's vibrant nightlife, bringing a polished, Art Deco-inspired hush to the evening. This is a space defined by quiet luxury: dark woods, deep emerald tones, and gleaming gold accents converge to create a lounge that feels like a seamless fusion of a classic European jazz salon and a contemporary Thai sanctuary. Plush armchairs invite lingering, while soft amber lighting ensures an intimate, flattering warmth.

The menu, expertly curated, offers standout compositions. A bold highlight is Don’t Break My Nuts, a richly complex sipper built on a foundation of Michter’s American Whiskey and Bourbon. Enhanced by dates, walnuts, a Campari reduction, chocolate, and orange bitters, this cocktail serves as the ideal pre-dinner aperitivo for those seeking something with more depth and character than a typical Negroni.

Guiding this elevated experience is Beverage Manager Dicky Hartono. Drawing on his expertise—including a tenure at The Back Room in the Philippines—Hartono masterfully crafts more than just drinks; he composes the entire atmosphere.

Firefly is the rare Bangkok destination where the night unfolds with deliberate grace: impeccable service, ambient low light, and refined cocktails that are thoughtfully composed. It stands as a sophisticated and tranquil refuge from the city's electric swirl.

Lennon’s

At Lennon's in Rosewood Bangkok, Director of Bars KT Lam brings over eleven years of distinguished expertise to one of the city's premier cocktail destinations. Having steered DarkSide at Rosewood Hong Kong to 9th on Asia's 50 Best Bars, Lam channels that creative vision at Lennon's, where drinks serve as narrative devices. He pays tribute to Thailand's cultural heritage by collaborating with regional producers and distilleries, crafting cocktails that marry genuine Thai character with imaginative flair.

Working alongside Lam is bar manager Kosil Kamja (James), a Ratchaburi native whose dedication to advancing his profession earned him Emerging Bartender of the Year at the 2025 Bangkok Bar Show.

Located on Rosewood Bangkok's uppermost floor, Lennon's evokes the intimate ambiance of a vintage home recording studio, its entrance concealed behind a vinyl shop stocked with roughly 6,000 records available for listening or purchase. The space itself captivates with Art Deco lighting, plush brown leather seating, and a spiral staircase ascending to a hidden cigar lounge, while panoramic windows frame Bangkok's luminous cityscape. The current signature menu reimagines Bangkok's cultural pulse through the lens of musical theory, with each cocktail named after the solfège scale (Do, Re, Mi, Fa, Sol, La, Ti, Do), weaving Thai ingredients and musical inspiration into harmonious liquid form. A standout is the ManDo Tini—featuring The Botanist Islay Gin, coconut oil, dry mango, marian plum, and Bianco vermouth—which pays homage to both the scale's opening note and Thailand's beloved mango sticky rice, translating the iconic dessert into what may well be Bangkok's most memorable cocktail.

Mahaniyom

In discussions of Bangkok's premier bar landscape, Ronnaporn "Neung" Kanivichaporn—2019 Global Bacardi Legacy champion and prolific entrepreneur—is an essential figure. In 2022, Kanivichaporn partnered with industry veteran Chennarong "Jan" Bhumichitr to launch Mahaniyom, meaning "great desire" or "popularity" in Thai, within the lively Bang Rak neighborhood.

Tucked discreetly above the celebrated 100 Mahaseth restaurant, Mahaniyom inhabits a historic, multi-generational tea house. The space offers a vibrant, maximalist tribute to contemporary visual culture, showcasing striking Asian design details, most notably a glowing neon tiger positioned beside the bar.

The cocktail program draws from 100 Mahaseth's core principles: environmental consciousness and spotlighting individual ingredients. Here, each component—whether Pomelo or Squid, Cow or Coconut—takes center stage. The philosophy holds that every portion of a plant or animal contributes unique flavors and textures worth exploring.

A standout selection is Tamarind, which showcases young tamarind alongside Gin Mare, Scotch whisky, Campari, ripe tamarind cordial, toasted tamarind seed tea, and carbonation.

Opium Bar

Perched on the fourth and fifth floors of the storied POTONG building in Bangkok's Chinatown, Opium Bar seamlessly fuses lavish New York lounge styling with the electric pulse of nocturnal Chinatown. The venue's history is captivating—initially established as a trading post for Chinese medicinal herbs, its fourth floor discreetly functioned as an opium den in the early 1900s when such establishments operated legally. Today, gilded orchids shimmer against ebony lacquered surfaces, evoking a sophisticated den-like atmosphere that honors this intriguing heritage. The carefully restored interior preserves original architectural details while incorporating sumptuous furnishings, allowing patrons to choose between intimate bar counter seating, comfortable leather lounges, or the relaxed alfresco rooftop environment on the fifth floor.

Italian-born bar manager Matteo Cadeddu, who has cultivated his craft across Australia, Singapore, and Mumbai, oversees the drinks program at Opium. The newest Expression Cocktails volume 2 menu draws from travels throughout Thailand, Vietnam, and Italy, capturing fleeting moments, sensations, and recollections. Each cocktail represents an endeavor to transform those encounters into drinkable narratives—experiences captured in a glass. A menu highlight is Campire, dramatically executed in the Blue Blazer technique, combining Michter's bourbon steeped with dark chocolate, reduced apple vinegar, local coffee flower honey, spiced wine, and flames!

St Regis Bar

The St. Regis Bar in Bangkok blends timeless Manhattan elegance with the vibrant pulse of Thailand's capital. Perched high above the city, the bar offers stunning views of the Royal Bangkok Sports Club—a vast green oasis amid the urban landscape. It's an ideal spot to watch the day end as the sky transforms into a brilliant dusk.

Beverage Manager Brian Gonzalez leads the cocktail program, bringing international experience from Spain, London, and Bangkok. Don't miss the signature Violet Hour Martini—an elegant mix of gin, Lillet, orange liqueur, violet liqueur, and orange bitters—the perfect accompaniment as the sun sets dramatically over the city.

Among the current offerings, the Boulevard Astor stands out with its rich character, combining Remy Martin VSOP, Ratafia Rossi, Mancino Chinato, cranberry, and orange bitters.

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