Nahm
Renowned Australian chef and author David Thompson is bringing his Michelin-starred Thai cuisine home to Bangkok. Diners can expect similar interpretations of the classic dishes available at Thompson's London restaurant, as well as sublime Thai sweets prepared by Thompson’s partner, Tanongsak Yordwai.
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MBK Food Court
It’s a lot like having all your favourite street-food vendors in one place. There is no need to visit the noodle woman in one street, the fruit-juice man in another and then hike to find a mango and sticky-rice stall. Come early for the popular vegetarian stall.
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MBK Food Court
The MBK Food Court, the granddaddy of
the genre, offers tens of vendors selling food from virtually every corner of Thailand and
beyond. Standouts include an excellent vegetarian food stall (stall C8), whose mock-meat
mushrooms almost taste better than the real thing, and a very decent Isan food vendor
(C22). The Fifth, on the 5th floor of the
same mall, emphasises international eats in a slightly more upmarket setting.
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Kalapapreuk on First
When Thai society types give their cooks a day off, they wander over to this airy
café in the Emporium mall for ahǎan faràng (Western
food) or regional Thai specialities. The dining room is not as in-your-face hip as much of
the Sukhumvit scene, but in this part of town it’s pleasant to find a place where flavour
takes a front seat.
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Cy’an & Glow
Resembling the school cafeteria that Philippe Starck never designed, Cy’an is the
perfect forum for the mix-and-match creations of Australian chef Daniel Moran, a protégé
of Neil Perry. Combining vibrant Mediterranean and Moroccan flavours, a healthy obsession
with the finest seafood, and a chic yet intimate atmosphere, the result is quite possibly
the most faultless fine-dining experience in town. The hotel’s ‘fresh food’ restaurant,
Glow has a sanatorium effect with health-conscious spa food to offset the ill effects of
guzzling Bangkok’s toxic sludge.
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Le Banyan
Sukhumvit’s trendy diners demand change every six months: new menu, new décor, new chef, anything to chase away restaurant boredom. But for the monogamous eaters who value a stiff-lipped experience, this classy French restaurant proves its dinosaur wisdom with formal efficient service and traditional fare. A lush garden surrounds the charming house illuminated with candles and gleaming wine glasses. The house speciality is pressed duck, but the seared foie gras steals the show.
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