Another year of gastronomic fervour has passed and after many meals eaten, many drinks sampled and countless culinary conversations with chefs, restaurateurs, sommeliers, F&B managers and fellow foodies, we have determined the eateries that make up the 18th annual edition of the Thailand Tatler Best Restaurants dining guide. Each outlet featured in this book—over 230 covering Bangkok and five upcountry destinations—is to be congratulated on its inclusion, no mean feat when the choices for dining out in Thailand seem endless. Once again the restaurants were reviewed anonymously and appraised and rated in four categories—food, setting, drinks and service. All are worthy of a visit, particularly the stellar eateries that comprise our Top 20 list for 2019:
Yamazato’s master chef Shigeru Hagiwara creates authentic Japanese cuisine—including traditional Kaiseki Ryori set menus and outstanding teppanyaki, sushi and sashimi—in which the quality of each dish is matched by the attention to detail in its preparation and presentation. (92/100)
Yamazato
Putting southern Thai cuisine on the culinary map in a spectacular way, Sorn is intimate and relaxed and a great venue for sharing the bold flavours of the country’s south using only ingredients sourced in that region. (92/100)
Making a welcome return to this year’s guide and the Top 20 list is Henk Savelberg’s eponymous Bangkok restaurant, where a chic ambience, sophisticated menu and slick service make for a very elegant evening of fine dining. (92/100)
Renowned chef Chumpol Jangprai has built a new dining destination with his latest venture, R-Haan, where he offers authentic Thai cuisine made using tried and tested recipes and techniques that champion the art of seasoning and the wisdoms of Thai cooking. (92/100)
R-Haan
Chef-owner Bee Bongkoch Satongun has put her years of research together with husband Jason Bailey into age-old Thai recipes and cooking techniques. Today the kitchen at Paste turns out beautifully balanced heirloom dishes that are also very artfully presented. (92/100)
Paste
Owner-chef Deepanker Khosla describes his cuisine as “progressive urban-farm dining” and he uses organic produce and many ingredients he grows hydroponically on-site at the restaurant to create incredibly vibrant dishes packed with unique flavours and interesting textures. (92/100)
Haoma
Since leaving Gaggan to set up Gaa in 2017, Mumbai-born chef Garima Arora has taken her international experience and applied it to stunning effect in the creation of a unique cuisine that incorporates elements from numerous European and Asian culinary traditions. (92/100)
Gaa
Alessandro Frau is Phuket’s most decorated chef and Acqua at Patong is considered by many to be among the best restaurants on the island. Refined Italian fare includes ingredients from Frau’s Sardinian homeland complemented by a seriously good wine list. (92/100)
Acqua
Located at the exclusive Trisara Phuket resort, PRU (denoting plant, raise, understand) has built a solid reputation, particularly for chef Jim Ophorst’s fine seafood dishes. The restaurant also uses seasonal produce grown at its own farm. (93/100)
Pru
Chef Ton Thitid Tassanakajohn is living up to early expectations with his modern take on Thai cuisine. Passionate about sustainably grown local produce, the chef—also a trained sommelier—makes use of seasonal ingredients in ways that continue to dazzle at Le Du. (93/100)
Le Du
Under the watchful eye of chef Amerigo Sesti, celebrated French chef Jean-Michel Lorain’s restaurant at U Sathorn continues to set benchmarks thanks to the innate culinary creativity of a highly trained and passionate kitchen team. Front of house service is also excellent. (93/100)
J’Aime
This gem at Erawan Bangkok is leading a clutch of top Japanese restaurants in the city. Intimate and inviting, the talented chefs provide culinary theatre as they prepare ultra-fresh omakase offerings using premium seafood that is flown in daily. (93/100)
Ginza Sushi Ichi
In a city that has become something of a nebula for feted chefs and restaurants, the beautifully executed Thai-Nordic creations of Front Room’s chef de cuisine Fae Rungthiwa Chummongkhon have catapulted her into Bangkok’s culinary firmament. (93/100)
Front Room
Flying the flag for fine dining on Koh Samui is Jahn, where contemporary Thai cuisine is created using traditional techniques and the best of international seasonal ingredients. Authentic flavours and an achingly pretty setting combine to make dining here an unforgettable experience. (94/100)
Jahn
The late, great, Joel Robuchon’s cooking enchanted diners the world over and it is comforting for Bangkok’s foodies to know that the culinary icon’s legacy of superb contemporary French cuisine is alive and well at MahaNakhon CUBE under the supervision of executive chef Olivier Limousin. (95/100)
L’Atelier de Joel Robuchon
Much lauded chef-owner Gaggan Anand continues to conjour up culinary magic in his food lab. Original in every way, his fare is an amazing exploration at the molecular level of the flavours of his native India and other exotic destinations. (95/100)
Gaggan
Following his arrival at The Okura Prestige Bangkok last year, executive chef Alvaro Roa has admirably maintained the high standards of Element’s innovative French cuisine with Japanese twists, inspired fare that has propelled the restaurant to international recognition. (95/100)
Elements
For 60 years Le Normandie has been delighting discerning patrons and for a long time it was considered Bangkok’s only world-class restaurant. Today chef Arnaud Dunand-Sauthier keeps the tradition of excellence alive with his consistently outstanding modern French cuisine. (97/100)
Le Normandie
Since departing Mezzaluna to establish their own restaurant three years ago, Suhring brothers Mathias and Thomas have gone from strength to strength. This year ‘the twins’ have rightly received accolades galore for their technically brilliant modern German fare prepared using seasonal ingredients. (98/100)
Suhring
Currently one of the world’s great dining destinations, Mezzaluna just gets better and better. The exemplary European culinary creations of chef Ryuki Kawasaki continue to amaze, as do the restaurant’s brilliant wine list and the immaculate service of the staff. Then there are those breathtaking views. (99/100)
Mezzaluna
