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. Husband-and-wife team Napol Jantraget and Saki Hoshino are known for their innovative spin on Thai cuisine, with a particular focus on fermentation (they even have a fermentation room). Goat tartare with fermented rice coconut crepe and ‘A Dream of Trang BBQ Pork’ (crisped slice of pork belly) are the crowning achievements of their tasting menu. Cocktails are prepared in partnership with Vesper, a regular on the Asia’s 50 Best Bars list.
26 Charoen Krung Road, Si Phraya, Bangkok, Bangkok 10500