Header image, clockwise from top left: Wagyu striploin tartare at Eat Me; the terrace at Issaya Siamese Club; Yum Nua Yang at Issaya Siamese Club
68/1 Soi Langsuan, Ploenchit Road, Lumpini, Bangkok, 10330
Pork vindaloo (left) and coconut lassi (right). Images: FB-Allwecandid
What makes it special? Gaggan is an Indian restaurant, but not as you know it. Here chef Gaggan Anand takes classic Indian dishes and reinterprets them with modernity and flair in a bid to bridge the gap between eastern and western cuisine.
Stand-out dish: Chargrilled Indian cottage cheese sandwich and chutney bubbles
Metropolitan Hotel, 27 South Sathorn Road, Tungmahamek Sathorn, Bangkok 10120
Cured kingfish salad
What makes it special? Nahm is one of the finest Thai restaurants in the world, thanks to David Thompson and head chef Prin Polsuk’s stellar cooking and forensic attention to detail. The Australian-born chef-restaurateur studies century-old cookbooks of long departed Thai matriarchs as well as taking influence from contemporary That street-food dishes.
Stand-out dish: Sour pomfret curry with garlic and coriander
Soi Pipat 2 (20 metres off Convent Road), Silom, Bangkok 10500
Fruit de mer
What's the vibe? Doubling up as an art gallery and open until the early hours, Eat Me is a favourite with young, cultured internationals in Bangkok. Set over two floors interspersed with edgy modern art, the restaurant also houses a lively bar serving fine cocktails – with the fig and ginger martini a particularly popular choice.
Stand-out dish: Seared foie gras with mango chilli compôte and crispy puffed rice
24 Soi Sukhumvit 53, Khlong Tan Nuea, Watthana Bangkok 10110
Chilli relish with local greens
Why is it called Bo.Lan? Chef-owners Duangporn 'Bo' Songvisava and Dylan 'Lan' Jones (she is from Thailand, he from Australia) met in London at David Thompson's Nahm. While taking a contemporary approach to presentation, they are uncompromising in their dedication to authentic Thai recipes and ingredients, complete with street-food and home-cooking influences.
Stand-out dish: Free-range Cha Cheong Sao duck salad.
4 Soi Sri Aksorn, Chua Ploeng Road, Sathorn, Bangkok 10120
What's in the name? Issaya, an old Thai word for rainy season, was chosen as the name of this idyllic restaurant and lounge bar because its beautiful tropical gardens particularly flourish in the rain. It is from these gardens that chef Ian Kittichai plucks some of his ingredients, including year-round aromatic Thai herbs and organic fruit and vegetables such as green papaya and banana blossom.
Stand-out dish: Banana blossom and heart of palm salad with crispy shallots and roasted peanuts in chilli jam dressing.