Bangkok, Thailand

Australia-born David Thompson is as much a culinary storyteller as he is a chef. At Aksorn – in a space that was once a bookstore – his narration translates mid-century Thai cookbooks into contemporary parlance. He’s got the form for it, that’s for sure, having headed up another city mainstay, Nahm, a previous No.1 in Asia’s 50 Best Restaurants list. Here, it’s about harnessing forgotten flavours and recipes as the country moved from rich Siamese heritage into modern Thailand and celebrating unsung food heroes – from matriarch to notable chefs alike. Each of his rolling tasting menus hones in on a particular title and reimagines dishes to create nuanced iterations that sing with fire and flavour. Within warm, boutique surrounds – complete with terrace seating – expect all areas of the palate to be tickled over 13 fantastic courses. Examples? Five-spice braised duck egg; shrimp green curry; minced pork with salted fish and star anise and coconut ash pudding. In perfect alignment is the cocktail list, highlight

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Central: The Original Store, 5F, 1266 Charoen Krung Rd, Khwaeng Bang Rak, Bang Rak, Bangkok, 10500