Bangkok, Thailand


Thai cuisine that food dreams are made of

A few words on the chef: With a reputation for research-driven recipes, chef David Thompson is dedicated to understanding Thai ingredients and techniques and evolves them into masterpieces. Hailing from Australia, with training in classical French cuisine, Thompson visited and fell in love with Thailand in the 1980s and his affection hasn’t waned.

Thai one on: Thompson’s cuisine is traditional Thai. A series of amuse bouches begin as an overture for a symphony of spices in the form of curry, relishes, seafood, veggies and meat. Some of the dishes are so spectacularly spicy that the chef jests they could alter your DNA.

What’s the vibe? The décor in the city’s Metropolitan Hotel is on the darker side and understated so that the focus is on the real star of the evening, the food. A low-lit swimming pool just outside the restaurant’s French windows provides a wonderful view and the perfect spot for a night cap.

Other ventures: Thompson started a chain of more accessible Thai restaurants called Long Chim in Singapore and Perth, and has more in Sydney and Hong Kong on the horizon.

Worth noting: Thompson was the recipient of the Diners Club Lifetime Achievement Award at Asia’s 50 Best Restaurants 2016.


On the pass

  • David Thompson (pictured) with Prin Polsuk and Chris Miller

Pastry chef

Style of food

  • Thai

Standout dish

  • Spicy curry of minced prawns with yellow eggplant and holy basil