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Nusara

Bangkok

Colourful plates telling a story of family love and heritage

On the Pass

Thitid ‘Ton’ Tassanakajohn

Pastry Chef

May Duangjai

Big name, small venue: Thitid ‘Ton’ Tassanakajohn is one of the hottest chefs in Asia. He opened Nusara in 2020 alongside his brother, Chaisiri ‘Tam’ Tassanakajohn. The restaurant honours the memory of their beloved grandmother, whom it’s also named after. The snug dining room, which can only accommodate around 10 guests, quickly became one of the most sought-after reservations in town and in 2025, the restaurant makes its debut on The World’s 50 Best Restaurants list.

Culinary style: Passionate about highlighting his country’s ingredients, at his second fine-diner, Tassanakajohn draws inspiration from his family’s recipes as well as cookbooks from the royal kitchens of King Rama V, who ruled Thailand from 1868 to 1910. But with the chef’s mind firmly focused on the future, the result is a singular brand of modern Thai cuisine that blends history with innovation. It’s much like the vibrant neighbourhood it calls home, where ancient markets and famous Buddhist temples stand side-to-side with contemporary architecture on the banks of the Chao Phraya River.

Notable dishes: The hyper-colourful blue swimming crab curry has become one of the restaurant’s most recognisable plates, served with crispy rice noodles. The punchy, spicy starter is the perfect introduction to a meal that majors on classic Thai flavours reimagined with extra oomph. Mains are served family-style, as is the country’s tradition, so prepare to be impressed by the variety of flavours.

Come for the food, stay for the service: Chef Ton’s brother, Tam, is Nusara’s maître d’ as well as its sommelier, and his experience and masterful touches shine throughout the meal. Guests are welcomed at the swanky downstairs cocktail bar, Nuss, before being led to the first-floor dining room with views of the historical Wat Pho temple complex – even better enjoyed from the terrace with an after-dinner cocktail.

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