Bangkok, Thailand

Part of the new generation of restaurants reworking Thai ingredients into creative dishes. At this dimly lit, two-storey den in bustling Thonglor, Riley Sanders, who trained at the now-closed Michelin two-star L2O in Chicago, works closely with local producers, creating 6 and 9-course tasting menus that change seasonally in tandem with the ingredients available. Organic red rice from Nan province is turned into a toasted rice bread layered with salted egg yolk. Thai wagyu tenderloin from Buriram province is served raw. Grab a drink at the sister cocktail bar, Rabbit Hole, a few doors down.

Key Information


113/9-10 Sukhumvit Soi 55, Thong Lo, Bangkok, Bangkok 10110