Baan Tepa

Bangkok, Thailand

• No.44 Asia's 50 Best Restaurants 2025

A hybrid space with rich history. Consider it a sort of culinary museum, housing an open-kitchen dining room, chef’s table restaurant, a small, verdant garden and workshop. At the helm is chef Chudaree ‘Tam’ Debhakam. A previous Top Chef Thailand winner, she was also sous chef at Blue Hill at Stone Barns under Dan Barber, whose holistic farm-to-table food philosophy is simpatico to Tam’s own. Following a degree in food science and time on the pass, she travelled Thailand, meeting with local farmers to add intricacy to her already rich knowledge of Thai ingredients and production processes. Tepa Garden – a city plot practicing rotational farming focussed on herbs, spices and heritage vegetables – followed in the back of her grandmother’s compound. Today, it anchors food served in the original converted house. Innovative interpretations of regional cooking act like an education over seven courses and cleverly harnesses flavors unique to Thai plants. The 'White Lotus' is a stunning kaleidoscope of intricately cut vegetables like jicama, lotus root and enoki mushroom: all oft-overlooked ingredients whose flavor is elevated with fermentation and pickling. 

Key Information

• Tasting menu from $191
• Dinner: Wed – Sun
• +66 98 696 9074
• Visit Baan Tepa's Website

Location

2369 Ramkhamhaeng Rd, Hua Mak, Bang Kapi District, Bangkok, 10240