MICHELIN Guide Bangkok, Phuket and Phang-Nga 2019, the second edition of the MICHELIN Guide in Thailand, and the first to cover new territories outside Bangkok: Phuket, Phang-Nga, and Bangkok’s surrounding provinces (Nonthaburi, Pathum Thani, Nakhon Pathom, Samut Sakhon, and Samut Prakan). In this latest edition, 217 dining and 67 lodging establishments are featured – with a total of four two star restaurants, of which one is a new addition; and 23 one star establishments, of which 10 are new additions.
The 2019 Edition:
· 4 two-star restaurants (1 new)
· 23 one-star restaurants (10 new)
· 72 Bib Gourmand restaurants (42 new)
Speaking about the 2019 selection, Gwendal Poullennec, International Director of MICHELIN Guides, said: “This year’s selection highlights the diversity of culinary experiences, both within and outside of Bangkok. We have also seen the blooming trend of the degustation menu, whereby chefs carefully design a complete experience for diners.”
In the 2019 edition, all of the two-star restaurants from the previous selection – Gaggan, Le Normandie, and Mezzaluna – retain their awards. The only addition, moving from one star to two, is Sühring, where chef brothers, Mathias and Thomas Sühring, offer unique and contemporary European dishes using their very own style of modern German cooking.
Of the 23 one-star establishments in this latest edition, Le Du and Gaa are the only two restaurants that progress from the ‘Plate’ – a designation given to restaurants for a good meal with fresh ingredients and capable preparation – to earn one star, while eight are new entries.
Among these new entries, five are located in Central Bangkok: Canvas, a restaurant where art meets food and every dish looks like a masterpiece, driven by premium local produce and a variety of techniques; Methavalai Sorndaeng, where the food has kept loyal customers coming back for more than 60 years, with its blast of flavours and refined complexity; R-Haan, a restaurant offering authentic Thai dishes, both regional and Royal Thai cuisine, using ingredients from all over the country
Saawan, where a set 10-course authentic Thai cuisine menu is the only option, using locally-sourced seasonal ingredients to craft creative and well-executed dishes that provide a truly special journey through Thai flavours, culture and art; and Sorn, a restaurant with a focus on long lost recipes and the art of Southern Thai cuisine, using ingredients sustainably sourced from a trusted network of farmers and fishermen, as well as refined and sophisticated cooking techniques.
While the other two one-star restaurants are located within Bangkok’s vicinity: Ruean Panya (in Samut Sakhon province), a family-run restaurant recognised as a hidden gem with an amazing combination of food and art, where the owner chef’s attention to detail and the complexity of flavours make every dish worth the wait; and Suan Thip (in Nonthaburi province), a restaurant amidst a lush garden of trees and small ponds, where its refined cuisine is inspired by royal recipes.
There is one restaurant in Phuket awarded one star: PRU, a sophisticated restaurant, tucked inside a luxury resort, offering delicate and neatly presented dishes created using many ingredients sourced from its own 96 hectare organic farm – even the butter is made in-house with milk sourced from Krabi.
In addition, three restaurants previously with one star – namely Elements, Nahm, and Saneh Jaan – have retained their awards, despite having new chefs at the helm.
Three Michelin Star Restaurants
Two Michelin Star Restaurants
Gaggan – Bangkok (Innovative)
Le Normandie – Bangkok (French Contemporary)
Mezzaluna – Bangkok (French Contemporary)
Sühring (promoted from one star in 2018) – Bangkok (European Contemporary)
One Michelin Star Restaurants
Bo.lan – Bangkok (Thai)
Canvas (*new one star) – Bangkok (Innovative)
Chim by Siam Wisdom – Bangkok (Thai)
Elements – Bangkok (French Contemporary)
Gaa (promoted from plate in 2018) – Bangkok (Innovative)
Ginza Sushi Ichi – Bangkok (Sushi)
J’AIME by Jean-Michel Lorain – Bangkok (French Contemporary)
Jay Fai – Bangkok (Street Food)
L’Atelier de Joël Robuchon – Bangkok (French Contemporary)
**The Restaurant Closed down the end of April 2019***
Le Du (promoted from plate in 2018) – Bangkok (Thai Contemporary)
Methavalai Sorndaeng (*new one star) – Bangkok (Thai)
Nahm – Bangkok (Thai)
Paste – Bangkok (Thai)
PRU (*new one star) – Phuket (Innovative)
R-Haan (*new one star) – Bangkok (Thai)
Ruean Panya (*new one star) – Bangkok (Thai)
Saawaan (*new one star) – Bangkok (Thai Contemporary)
Saneh Jaan – Bangkok (Thai)
Savelberg – Bangkok (French Contemporary)
Sorn (*new one star) – Bangkok (Southern Thai)
Sra Bua by Kiin Kiin – Bangkok (Thai Contemporary)
Suan Thip (*new one star) – Bangkok (Thai)
Upstairs at Mikkeller – Bangkok (Innovative)
The complete selection of the MICHELIN Guide Bangkok, Phuket and Phang-Nga 2019 will be available in a bilingual digital edition (Thai and English) on the websitewww.guide.michelin.com from 14 November 2018 onwards; and a print version, available at leading bookstores for 650 Baht from 16 November 2018.
Read more from last year results?
In 2018 MICHELIN Guide Bangkok features a total of 98 restaurants in the first edition.
3 two-stars restaurants
14 one-star restaurants
35 Bib Gourmand restaurants
Three restaurants obtain two stars in the MICHELIN Guide Bangkok 2018: Gaggan, where the Chef-owner Gaggan Anand takes Indian cuisine to a level rarely seen, and one that has a truly unique signature. His artful dishes are original and creative, with a wonderful blend of textures, flavours, and delicate spices. Le Normandie, located in The Mandarin Oriental Hotel, also gains two stars. Opened in 1958, the restaurant offers a sophisticated French cuisine based on superb ingredients, refined techniques, and well executed combinations of flavours and textures. Also awarded two stars, Mezzalunais perched on the 65th floor of the Lebua Hotel, and the chef and his team deliver European delights with Japanese precision in five- and seven-course set menus.
The first selection of the MICHELIN Guide Bangkok also award 14 restaurants one star, highlighting the quality of local cuisine, as 7 of these one star restaurants offer Thai cuisine prepared by local Thai chefs, like Chim by Siam Wisdom, where the chef revisits traditional Thai recipes to create dishes that strike a balance between the old and the new, and between Thai and foreign influences; Bo.lan; Saneh Jaan, a restaurant offering Thai dishes which are a mix of classics and hard-to-find recipes like kaengranjuan, a hot and spicy soup. Innovative modern Thai cuisine is also well represented in Bangkok with Sra Bua by Kiin Kiin, where the chef respects traditional Thai flavours and ingredients but transforms them to produce something truly creative and original.
One street food vendor also obtains one star: Jay Fai, where the owner-chef insists on staying at the tiny open kitchen with her homemade charcoal stoves, continuing what her father started 70 years ago, making crab omelettes, crab curries and dry congee.
International cuisine is also recognized in the MICHELIN Guide Bangkok 2018 with establishments awarded one star such as Ginza Sushi ichi, a sushi restaurant where ingredients are delivered straight from markets in Tokyo every 24 hours, or Sühring, where brothers Mathias and Thomas Sühring deliver their very own style of modern German cooking that is sometimes playful, sometimes classic and always prepared with care. L’Atelier de JoëlRobuchon, J’AIME by Jean-Michel Lorrain, Elements and Savelberg, both gain a star in this first selection, with these restaurants serving French contemporary cuisine.
This year’s selection also features a total of 35 restaurants awarded a Bib Gourmand, a distinction as popular with chefs as it is with gourmets, which recognize favorite establishments selected by the MICHELIN inspectors for their good value for money, as they serve a quality menu for a maximum of THB 1000. On the ground the inspectors unearthed all kinds of delights: from street food likeBaan Yai Phad Thai, one of the best place for Phad Thai, or Guay Tiew Kua Gai Suanmali, a long-standing stir-fried chicken noodle shop, to more traditional restaurants offering local and delicious Thai cuisine. For example, Jay Ohserves local style seafood and dishes in a very local rustic, casual ambience where long queues are seen every night, and also obtaining a Bib Gourmand,Baannai, located in a beautiful Thai style wooden house with a well decorated garden serving traditional and delicate Thai food, or Soul Food Mahanakorn which serves modern Thai food.
Two Michelin Stars (excellent cuisine, worth a detour)
Chef Gaggan Anand was the first Indian and second Asian to study molecular gastronomy in Catalonia with Ferran Adria at El Bulli. “This is the first restaurant in the world to serve this style of cooking,” says Gaggan, “it’s not just Indian… it’s a totally new style of cooking.”
His temple of gastronomy is located in a 70-year-old house off Langsuan in Bangkok”s shopping district. The most popular seat is at the Chef’s Table for ten, to get that book at least two weeks ahead and you may be lucky. From here at the flick of a switch the smoked windows clears with a unique view into the laboratory and the kitchen.
The three tasting menus are inspired by seasonal ingredients, fresh produce, amazing diversity of India’s regional cuisine and his childhood street food memories. It is a culinary journey of 10 exquisitely plated dishes that create an intense yet perfectly balanced taste explosions in the mouth. His obsessive commitment to culinary perfection has Asia’s 50 Best Restaurants 2015, 2016, 2017 rating this restaurant at no 1.
Since opening in November 1958 on the top floor of The Oriental Bangkok’s Tower Wing today’s Garden Wing the restaurant has pioneered the cause of culinary excellence. At the time, a Bangkok Post article commented: “Probably the best location for tourists of any restaurant in the whole of Bangkok, and combined with good food and service this roof-top establishment is deservedly the first place that residents usually take their visitors from overseas for a meal.” There is no other restaurant in Thailand possibly Asia that understand the Michelin values better than Le Normandie having hosted Michelin 3 star Chefs for over four decades.
Their kitchen is run by Chef de Cuisine Arnaud Dunand Sauthier who creatively prepares and modern French cuisine with delicious seasonal tastes and flavours, Using only the freshest ingredients, many from the Royal Projects in the north of Thailand and the best produce that his native Normandie and Brittany regions have to offer, highlights include marbled foie gras with prune and toasted brioche; Chateaubriand of beef from Salers with truffle sauce; and parmentier of beef cheek with winter truffle. I believe the reason why Le Normandie was awarded 2 Michelin Stars is their faultless consistency of service. From the preparation in the kitchen through to how the plates are placed on the table, and the wines poured in the glass – it’s all in the detail of the teamwork.
Sitting on the 65th floor at Tower Club, lebua the restaurant of 180 degree city and river views. It’s the perfect location for Chef Ryuki Kawasaki to present his innovative European Cuisine. He uses only the finest seasonal ingredients sourced from both international growers and local Artisanal producers, often from royally initiated projects where the emphasis is on organic growing methods. He makes his own herbal oils, vinegars, bouillon and fruit and vegetable extracts that are used for smoking, drying, pickling, curing and grilling in his kitchen.
His menu includes the likes of soy glazed snapper served with foie gras in smoke consommé, tangerine marinated Scottish langoustine with lemongrass and sultana raisins, and Nagasaki Wagyu beef rib eye grilled over white binchō charcoal with Perigord truffle. The culinary excellence caught the attentive eye of the Michelin inspectors resulting in the being awarded well earned 2 Michelin Stars.
One Michelin Star (high-quality cooking, worth a stop)
The name is a combination of Chef Duangporn’s nickname and the second part of Dylan’s lan.Both protégés of David Thompson at Nahm London. They pride themselves on working with local farmers who advocate bio-diversity. Regulars on Asia’s 50 Best Restaurant List in 2017 rated 19th.
They constantly revisit traditional Thai recipes to strike a balance between the old and the new with consideration for foreign influences. Their signature is a ancient Tom Yam made with local river fish.
French cuisine with Japanese influences served in an informal setting, more upscale than traditional fine dinning. Working with seasonal Japanese ingredients, combined with fresh and organic local produce, which are painstakingly prepared and cooked with an exacting precision. A dish that typifies their culinary philosophy is Hokkaido Scallops topped with Foie Gras served in Shimeji scented miso consomme. They deliver a seamless integration of three cultures; French, Japanese and Thai reflecting who they are and where they come from.
The interior is uniquely upside down. An interesting approach Asian approach to Asian Cuisine presented on a rotating glass lazy Susan. Silver cutlery is replaced dish by dish complement by black lacquer chop sticks.
Ginza Sushi Ichi,
The Bangkok sister who can look her Tokyo sibling in the eye having recently garnered an Michelin star in her own right.
Located on 5th floor of The Cube MahAnakorn at Chong Nonsri. A unique excellent modern dining experience delivered with informality, conviviality and high level of interaction between chefs and diners. Rated 40th in Asia’s 50;Best Restaurants 2017.
It starts with David’s approach to cooking. After extensive research he resurrected recipes from old cookbooks of former Thai matriarchs, many of which have not been seen for many years, such as southern-style grilled mussels smoked with coconut husks then cooked with curry-infused coconut cream. He sourced the best of the best of each of the individual ingredients going to specific provinces where they are farmed.All of his dishes have an authentic perfect balance of sour, sweet, salt, and spice flavours the cornerstones of Thai culinary heritage. The food is just one of the elements of an excellent dinning experience, the ambiance is inspired by the ancientcapital of Ayuthaya with shocks of colour from the abundance of Thai orchid. The food is stylishly present on Limoges chinaware. The excellence of the service from the restaurant floor equals that of the quality of food coming out of the kitchen. At every stage of the dining experience there is a consistent level of service.
The chef draws inspiration from traditional recipes and then re-interprets them in his own way; making the most of modern techniques, artful presentation and some personal twists. They use less sugar and fish sauce than other Thai eateries, and the taste can come across as Mediterrannean but is an uplifting re-interpretation of Thai food.
This impressive, modern Thai restaurant is named after the famous Thai dessert that pays homage to the shape and aroma of the golden apple. With only the finest natural and native ingredients, herbs and spices used, take your palate on a journey across Thailand as you sample authentic dishes inspired by the distinct cooking styles of the north and south.
Dutch Chef Henk Savelberg has the distinction of having had four restaurants across the Netherlands that were each recognized with a Michelin star. Having previously delighted with his exquisite culinary creations as a visiting chef he decided to open Restaurant Savelberg Thailand, his first overseas, in front of the main Oriental Residence building on Wireless Road, opposite to All Seasons Place. A gourmet, modern French restaurant with a Dutch touch, that strives to serve the absolute in quality dining focusing on luxury details.
What distinguishes the best from the rest lies in the details, the little things that most guests won’t even notice. It’s his meticulous attention to those tiny details that built Henk Savelberg’s reputation. Every detail was made to measure and custom fitted, every wine poured is served in the finest Riedel Crystal, the culinary creations are presented on specially designed German tableware finished with platinum, the first of its kind in Asia. And orange, the national colour of the Netherlands, is subtly incorporated into the design a reminder of where they are coming from.
It’s a warm friendly and accommodating experience, modern comfortable luxury rather than the stiff fine dining. The service has a classic European approach, engaging with the guest to give a rewarding and memorable dining experience. They use the finest imported ingredients and is the first restaurant in Thailand with a Michelin heritage to use Marou chocolate from Vietnam. A delightful destination.
Sra Bua by Kiin Kiin
After travelling in southern Thailand Henrik Yde Andersen returned to his native Copenhagen to open Kin Kin in 2006. A year later it became the second Thai restaurant to be awarded a Michelin star. In 2009 he brought his style of Thai food to Bangkok, opening Sra Bua by Kin Kin at Siam Kempinski Hotel. Deconstructed classical Thai dishes served in a contemporary Thai setting. Rated 21st on Asia’s 50 Best Restaurants 2014 list.
Located on Yen Akat Soi 3, German cuisine found a loving home in Bangkok as twin chefs Mathias and Thomas Sühring established their own restaurant earlier this year. Forget sauerkraut and sausages and prepare to take a culinary journey through the heritage of German cuisine, executed with modern flair and finesse.
Upstairs at Mikkeller
Tucked away from a busy street of Ekamai Road in a quiet residential area, Mikkeller Bangkok introduces a first in Bangkok cozy fine dining & craft beer pairing concept of “Upstairs” under Chef Dan Bark, formerly Sous Chef of a Three Star-Michelin, Grace Restaurant in Chicago. The like-your-friend’s-house dining room features a Progressive American 10-course tasting menu created to complement with Mikkeller’s 6 amazing craft beers. Each course focuses on delicate flavors to be paired with special beers that will challenge the diner’s pallet in a unique way.
Jay Faiis a tiny, 70-year-old street vendor, renowned for making crab omelets, dry congees, and raad na talay (stir-fried seafood noodles in gravy) at her place in Old Town. She was helped up to the stage with a huge smile on her face and a chef jacket on her back — though she usually cooks in less formal garb. Of winning the award, she said, “I was so excited from the first moment I walked in this room.”
Following the recent launch of the first-ever edition of theMICHELIN Guide Bangkok that has generated a lively buzz around town and has put Michelin-starred Bangkok restaurants in the global spotlight, Michelin has now started to promote the ‘Bib Gourmand’ distinction and make it widely known among food aficionados in Thailand – since the Bib Gourmand list highlights more affordable restaurant options than those typically recognized with the Michelin Star. Michelin Star and Bib Gourmand distinctions, however, will together help boost the reputation of Bangkok as the city of amazing cuisine in all types and price ranges.
Dating back to 1954, the MICHELIN Guide took the first step to indicate restaurants serving “good cuisine at a reasonable price,” reinforcing its commitment to quality for everyone. This recognition had gained high popularity, and later became the ‘Bib Gourmand’ distinction presented annually since 1997. The symbol of Bib Gourmand, featuring the famed ‘Bibendum’ or ‘Michelin Man’ licking his lips =, serves as a label for an authentic cuisine carefully prepared and inexpensively priced. The maximum price point that identifies affordability is determined by local economic standards. In the case of Bangkok, the Bib Gourmand recognizes eateries that offer quality cuisine at a maximum price of THB 1,000 (The price is for a three-course meal: starter, main course, and dessert – exclusive of beverage).
“The Bib Gourmandplays a role as significant as the Michelin Star, in promoting Bangkok as the city of diverse and dynamic culinary scene with fine-dining restaurants, casual eateries, and moderately-priced street food establishments. The Bib Gourmand not only offers local and foreign food enthusiasts to experience a Michelin-rated restaurant at an affordable, value-for-money price; but also serves as a testament that a high-quality, delicious meal is not always expensive.”
In the debut edition of 2018 MICHELIN Guide Bangkok, there are 35 restaurants taking the spotlight as Bib Gourmand honorees. Among them, 18 are street food establishments – like Polo FriedChicken (Soi Polo), a restaurant that has operated for 50 years and is famous for its garlic fried chicken with perfectly crispy skin on the outside and flavorful tender meat on the inside; Jok Prince, a famous food stall hidden in a narrow alley offering smooth and savory rice porridge with a smoky aroma, topped with either a raw egg or a century egg; and Yentafo Convent, a stall serving pink noodle soup, made with tomatoes and sweet potatoes, for more than 40 years. The remaining 17 are restaurants such as Baan, where the husbandry and provenance of the ingredients is paramount: beef used in the Massaman curry is from an Islamic farm in Pak Chong, and sustainable seafood is sourced from southern Thailand; and The Local, an authentic Thai restaurant in a colonial-style building where dishes are crafted from secret family recipes and represent all regions of Thailand.
“In the first edition of MICHELIN Guide Bangkok, the number of Bib Gourmand restaurants doubles the number of Michelin-starred restaurants. In addition, around half of the Bib Gourmand honorees are street food establishments. This signifies the charms of Bangkok as the city of good value and reasonably priced restaurants, as well as a top destination for street food. The Bib Gourmand basically provides an opportunity for small but excellent eateries to earn recognition and fame – thus encouraging the enhancement of culinary excellence for Thailand and the growth of local economy. Both distinctions, Bib Gourmand and Michelin Star, will serve as a magnet drawing tourists and food enthusiasts from around the world to experience the remarkable diversity of Bangkok’s dining scene themselves.”