Bangkok, Thailand

80/20 was named for the ratio of its use of Thai to imported ingredients. But, after reopening in 2019, the restaurant now uses 100 per cent homegrown produce. New head chef Andrew Martin brings anadventurous and ever spice-filled take on local ingredients, which has seen him lauded as one of the most exciting chefs in Thai gastronomy today. Some highlights from the tasting menu include: Stormy Sea (squid, mangosteen, chilli), which is influenced by a squid-fishing trip Martin experienced in south Thailand and  Gai Krajan (chicken, sweet chilli, cashew), influenced by a visit to Kaeng Krachan National Park.

Key Information


26 Charoen Krung Road, Si Phraya, Bangkok, Bangkok 10500