NOTE: we always share our meals. That makes a big difference in the cost of our meals and the expansion of our waistlines. We don’t have the kitchen split the meals because Audre doesn’t eat as much as Dimitri. We just ask for an extra plate and Audre takes what she thinks she should eat.
ALE and DM discussed adding ratings to our restaurant reviews and compromised on the following ratings:
HR: Highly recommended
R++: Recommended almost as much as HR
R: Recommended
NR: Not recommended
A: Awful
1. Highly Recommended
1.1 R-HAAN (อาหาร), 131 Soi Sukhumvit 53 (Paidee-Madee), Klongtun Nua, Wattana, Bangkok Thailand, +66 2 059 0433, https://www.r-haan.com/ T. This 2 Michelin starred restaurant dinner was perfect in every way. We spent about US $500 with wine and we were very glad we did. It was so good, we gave it its own blog post because pictures are worth a thousand words. We encourage you to have a look at our post and to try it!
1.2 Saneh Jaan, 130 - 132 Wireless Road, Lumpini, Patumwan, Bangkok 10330, Thailand, 02-650-9880, 062-534-3394 E-MAIL info@sanehjaan.co. (One Michelin starred restaurant.) We had a fun
and enjoyable meal at Saneh Jaan in spite of a few problems. The room is large
and the tables are spaced widely apart. When we arrived there were only 2 other
tables seated. One had 6 people and it was very loud. The other had 8 people
and was quiet. The loud people seriously adversely affected our meal, even
though we were sitting across the room from them. Our server was genial and did
his best to distract us from the noise. We ordered 3 items that we wanted to
eat as appetizers. Getting started was a bit rocky because the wines we ordered
weren’t in stock. The barman went away to check (3 times) so it took too long.
But eventually, we drank a red blend from South Africa—Kanonkop Kadette Pinotage
Cabernet (BHT 1800 US $53) [available for $14.99 on vivino.com] It was good but
definitely not worth the price. We were brought an amuse bouche of Pineapple
with a ball of vegetable paste on top that had a peanuty taste. We liked it but
at that time we were distracted because we were focusing on finding a (semi)
affordable bottle of wine on a pretentious wine list. Our first starter was mee
grob--described as Traditional Sweet and Sour Crispy Rice Vermicelli with River
Prawn (THB 590). It was fabulous—great tasting with great texture. The dish was
beautifully presented too. The next starter was Fried River Fish Cake with Ajard
Dipping Sauce (THB 390). The fish cakes were perfectly made but we remembered
that we had never liked the rubbery texture of even a perfectly made fish cake.
The dipping sauce was amazingly tasty. We also ordered Nam Prik as a starter.
It was described as Traditional Hot and Spicy Shrimp Paste Dip with Mae Klong
Mackerel and Assorted Vegetables (THB 390). Again, the sauce was amazing; it
had pea-sized eggplant in it and it really was an inspired sauce. The
vegetables included bitter melon (which Dimitri loves), cauliflower, carrot,
tiny eggplant, cabbage, and the mackerel which was very good. We were actually
getting full from these 3 dishes but we had already ordered 2 more dishes! The Stir Fried Pork Rind with Chili, salt
egg and kaffir lime was a very, very great dish. The pork rind was very, very
crispy and the taste of the dish was wonderful. The Stir Fried Chayote Shoot
with Mushroom and Garlic (THB 350) we could have easily skipped. For dessert
our delightful server suggested the Basil see, pandan short vermicelli, pop
rice, black sticky rice and palm sugar coconut milk-Kai Gob, Nok Ploy, Bua Loy
Ai Tue (THB 280). Wow! That was one great dessert. The flavors and the textures
were terrific. By the time our dessert arrived the noisy table had left and the
restaurant (which now had new guests spread around) was quiet and really
enjoyable. We spent THB 5249/ US $170 and we were very happy.
1.3 80/20 Restaurant, One MICHELIN Star, 1052-1054 CHAROEN KRUNG 26, MAHA PRUTTARAM, BANGKOK, +66 99 118 2200, www.8020bkk.com/. Rarely have we experienced the creativity that Chef Andrew Martin demonstrated. It is not Thai fusion in our opinion. It was Chef Andrew’s imaginative use of Thai ingredients and knowledge of Thai dishes that created masterpieces for the Festive Tasting Menu. Just listing the dishes on the Signature Tasting Menu wouldn’t do it for a review. We’ll try to convey the delight we took in tasting each of the dishes.
First of all, we decided not to pair the menu with wine. We had delicious hot Thai tea (without milk or sugar) instead. Now let us describe the room. It was dramatically bare, with exposed pipes and bare light bulbs. There was one wall covered with 2 murals. One mural showed people fishing and one mural showed people preparing food. Once inside the staff is engaging and helpful.
We started with the 2 snacks: Gai Krajan (chicken oyster, cashew chili paste, pickle, garlic, kaffir lime leaves) and the other Issan Market (mushroom, herb blend, truffle paste, pickle and coriander). Wow, a magical blend! The next snack was Nam Fon made with delicious Chamaung leaves, syrup and lime. Oh boy; we knew we had found a special chef. The last snack was a strawberry filled with paste made of sweet pork, prawn and peanut. Those were just the snacks! Stay with us, it gets better.
The famous appetizer: Stormy Sea was next. It was a combination of squid, mangosteen flavor and chili. It was delicious with its heavy fish sauce flavor. Then the Crispy Chicken Curry had an exotic taste of wild herbs. Next was the Tiger Prawn--Nam Jim in Butter Sauce had a lovely delicate taste.
The next dish was described as Shabu Lao: roasted chili broth with “shabu tuna” seaweed. It was the only dish that was spicy and it was good! The palette cleanser Lao Kao sorbet which tasted of toasted rice and was miraculous. Only in Florence, Italy, have we had a flavor of gelato that was as intense.
Okay, next was our main course. It was a combination of thinly sliced rare grilled beef in a curry sauce and chunks of very tender stew meat. The contrast between the two types of meat was very interesting. Both meats were sublime and were accompanied by intensely flavored pickles, a wonderful nam prick and a dish of vegetables that were crunchy and very tasty. The next course was a Southern Drink described as Som Kaek and Honey. It had an interesting taste that was slightly medicinal.
The pièce de résistance arrived next: the dessert that included a Suan Maprow coconut creation masterpiece. On top of a ball was a coconut foam that was light but unbelievably flavorful, in the next layer was coconut ice cream that was superb. Then a coconut cake with young coconut in it. Holy Moly that was fabulous. The Khanam chocolate yang with a black sesame paste was wonderful as were the petit fours but nothing could compare with the coconut masterpiece. This meal was one of the best we have ever eaten and it will be hard to surpass it in the future. We spent THB 8427/ US $253.83 and left very happy indeed.
1.4 Saawaan Restaurant, 39/19 SOI SUAN PHLU, SATHON ROAD, THUNG MAHAMEK, BANGKOK, 66 2 679 3775, https://www.saawaan.com. One Michelin star. It was difficult to find because the
restaurant’s website and Google maps have the front door placed on a side
alley/street. It is actually on the main road. Once inside and sitting the
service was faultless. The restaurant was very cold, however. With the shawls that
the restaurant provided, we were both comfortable enough. The chairs were
comfortable too and the music was nice and the volume low. We had the prix fixe
menu (THB 1980) and there was no wine pairing so we ordered a bottle of Bishop
Shiraz (THB 1950/US $58.73) that we liked. The three amuse bouche were a great
start. The snack in a mulberry leaf had a complex taste that was delicious. The
pickled fruit had a nice texture and taste and the stir-fried tiny clams in an
edible “clamshell” were spicy and very good. The first course was called “Raw”
and it was a cowslip creeper served with shrimp from Japan called amaebi or
spot prawn that were raw and served with cucumber, coconut, and kaffir lime. It
was extraordinary. The next course was called “Fermented” and it was a fermented noodle with texture
and wonderful taste made with a delicious peanut sauce and served with
vegetables tempura. The dish was great and served in noteworthy crockery. The
third course was called “Boiled” and making the broth took 5 hours. The blue
swimmer crab was on the bottom and the squid was very tender and tasty. The
coconut in the small pitcher poured on after the first taste transformed the
dish. It was amazing. The 4th course was called “Dip” and it was a
house-made kapi with tomalley and served with a great rice cracker. Then there
was a palate cleanser of watermelon with sweet vinegar. This was followed by
a course called “Stir-Fried” which was a Jean-Paul oyster served with cabbage
and a house-made oyster sauce. Usually, we don’t like our oyster cooked but this
one was superb. The next course was called “Charcoal” and it was one of our
favorite foods: oysters with a Northern spice and beetroot. This course was
nothing short of fabulous. The 7th course was a curry with good ham,
sweet banana blossom under the ham, and a Northern and Southern curry that was
terrific. The rice was sticky but not too sticky. Yum! The desserts, pre (pineapple
sorbet with an excellent taste of lime) and post (banana, tamarind, galangal
whip with young coconut), as well as the main one of caramelized coconut, water
chestnut, and smoked ice cream, was a triumph. Chef de Cuisine Sujira “Aom”
Pongmorm and Chef Pâtissier Arisara “Paper” Chongphanitkul are enormously
talented and creative. What a meal! We spent THB 7356.25/ US $221.57 and were
very happy.
1.5 2.2 Methavalai Sorndaeng Restaurant, Methavalai Residence Bangkok Hotel, 78/2 Ratchadamnoen Klang Road, Bowon Niwet, Bangkok, 10200, Thailand, +66 2 224 3088. One Michelin star. What a wonderful meal we
had! The restaurant was too cold for us and the staff did all that it could to
find us the warmest area so that we would be comfortable. It was an old air
conditioning system and would cycle on and off. Sometimes we were comfortable,
sometimes not. The service was a little slow to get going but the meal made up
for any discomfort or delay. The restaurant is right on the Democracy Circle
and the traffic was entertaining, actually. This à la carte menu was perfect
for us after having had five multi-course prix fixe dinners. We first ordered
the two acclaimed starters: mee grob (THB 150) the crispy rice noodles that we
love and it was great. The other one was the minced prawn, corn, carrot, and
potato served in a crispy tartlet (THB 150) that was very tasty and crisp. We
also ordered the spicy papaya salad with soft shell crab (THB 280). The crab
was very crunchy and good and the salad, while a little too spicy for us, was
very in a delicious sauce. With our meal, we had 3 glasses of the Nadin, the
house red wine from Argentina (THB120 x3) that we liked very much. The next dish
to arrive was the soup (THB 220)—a
minced pork, tofu, seaweed combination in a most delicious broth. The
ingredients were great too. We had a favorite dish of ours: the steamed fish
and crab curry cakes (1 of each at THB 70x 2). Wow, having had this dish (as
well as many of the others) at other restaurants throughout Thailand, we knew
an excellent rendition. This was indeed excellent. For dessert, we had on Tub
Tim Krob (THB 75) and one ginkgo in hot milk (THB 80). We spent THB 1924/ US $57.95 and highly recommend this
restaurant.
1.6 Supanniga Eating Room (Michelin Bib Gourmand), 392/25-26 Maha Rat Road, Phra Borom Maha Ratchawang, Bangkok, 10200, Thailand +66 2 015 4224, https://www.supannigaeatingroom.com. We had a great
meal in a spectacular setting. We loved our table outside on the roof and even
the music was acceptable. The view of Wat Arun was absolutely perfect. Our
servers, Nu and Praew, were very good. We drank a bottle of Echeverria Curio
from Chile (THB 790) and we had fun. We started with the Supanniga Appetizer
Platter (THB 295) with Ma Hor, Mieng Yong, and Khaotang Namprik Pao Kak Moo. It
was very good. We next got the Crispy Mushrooms and Lotus Root (THB 170) with a
delicious passion fruit dip. The crispness of the mushrooms and lotus root was
spectacular. For our main, we ordered two signature dishes: The Gaeng Blue Crab
Bai Cha Plu (THB 650) which was in a most delicious (and not too spicy) red
curry with cha plu leaves. The dish was exceptionally good. Our second main,
was the grandmother’s special dish for her family: the Moo Cha Muang (THB 240)
with chunks of pork meat in a most tasty sauce with Thai herbs and cha muang
leaves. Wow, it was good. We couldn’t finish it so we took it home for lunch!
We had coconut ice cream (THB 150) and Supanniga coconut rice cake for dessert
(THB 150) which we liked very much. We were very happy to spend THB 3155/ US
$95.
1.7 Yu Ting Yuan, 300/1 Charoen Krung Road, Yan Nawa, Bangkok, 10120, Thailand, 66 2 032 0888, https://www.fourseasons.com/bangkok/dining/restaurants/yu-ting-yuan/. We had a spectacular meal with spectacular
attention and service. We spent THB 3,230.73/ US $100 and were very glad that
we ate at this one Michelin starred Chinese restaurant.
2. Recommended
2.1 Harmonique, 22 Charoen Krung 34 Alley, Bang Rak, Bangkok 10500, 02 237 8175, https://www.facebook.com/harmoniqueth/. Our meal was delightful in this old family home with
memorabilia everywhere. Everything is quite antique. Our server was the nephew
and the niece also works there. We didn’t see the owners because they were in
the kitchen cooking. It was comfortable; there were many fans and mosquito
coils around. There were about 4 tables with guests. This is a very good
restaurant choice for a delicious meal that isn’t a Michelin-starred restaurant
on the one hand or a street-stall type of place on the other hand. We started
with the Grilled Pork Collar (THB 110) that came with a delicious tamarind and
ground rice sauce. The meat was tasty and tender. We were brought our Larb Mushroom
Salad (THB 125) at the same time. It was very good. Our main was described as
Deep Fried Fish with sweet chili and basil sauce (THB 250) that was garnished
with deep-fried herbs. It was a huge piece of fish that was tasty and juicy and
we really liked the deep-fried herbs. We ordered the sticky rice (THB 25) to
have with our meal—the first time we saw that as a choice to go with the main
course on a menu. We ordered their coconut ice cream for dessert but we got
vanilla (THB 50). Oh well. BTW, we were charged THB 200 for bringing our own ½
full bottle of wine. We are glad that we went. We paid cash--about THB 760/US
$24.
2.2 Kamui Hokkaido Icon Siam Branch. The chawanmushi was great and the chawanmushi with sea urchin was spectacular.
3. Not Recommended
3.1. Paii, The House on Sathorn - W Bangkok 106 North Sathorn Road, Silom, Bangrak, BKK 10500, 02 344 4025, https://www.paiibangkok.com/, thehouseonsathorn@whotels.com. We went because
we wanted to experience The House on Sathorn. From the outside, it is
architecturally beautiful in a classical kind of way. We got turned off
immediately by the room inside that the trainee hostess wanted us to sit in. It
was spare and actually ugly. We asked to sit outside. We were seated and then abandoned.
Four noisy women arrived and sat in the bar area near us. They got food; we got
nothing—not even a table set up. We had pre-ordered the mud crab—something that
we had heard of and wanted to try. At BHT 2500/ US $75 it was a major
investment. Finally, a server came with an uncooked crab on a platter to show
us. We were then able to order accompaniments and wine. (The wine was
problematic because the restaurant was out of what we wanted. We finally got the
wine we settled for only after our food arrived.) For our accompaniments, we order
mushroom sauteed in seaweed butter (THB190) and som tum—a green papaya salad
(THB 320). The poo ob klone- giant mud crab from Samut Songkram - baked in
natural clay and Thai herbs -- was good but it was over-priced and the body was
over-cooked. The claws were good and appropriately cooked; the body was mushy.
The wine we ordered was THB 2000 for a Chilean Santa Ema Sauvignon Blanc which
we thought was also over-priced. The fellow who finally became our dedicated
server apologized for the “rocky service” at the beginning of our meal and, after a bottle of wine, we had mellowed out. We spent THB 6002.07/ US $177.86
for a once-in-a-lifetime experience that we wouldn’t recommend!
3.2 Lu Du, 399/3 SOI SI LOM 7, SI LOM, BANGKOK, +66 92 919 9969, https://www.ledubkk.com. Le Du was a very good
meal and it was one of our more expensive. At THB 9780/US $240 for two tasting
menus, it created certain expectations. Unfortunately, it didn’t compare well
with other meals we’ve had at high-end Thai restaurants in Bangkok. The room
had a low ceiling and the décor needs attention; it felt like we were in a
basement. The white walls kind of looked dirty. The young staff was lovely,
knowledgeable, and informative. We were well taken care of. The amuse course
started with a delicious scallop with a grape and pickled veg on top. That was
followed by sticky rice cakes with herbs and crunchy mushroom morsels. That
was unusual and good. The fermented bean puree was tasty. The next amuse was a
crab with fermented fish and papaya. Also good. The 6th dish was
smoked cobia with house-made chili paste, gooseberry, rose apple, mango, and a
truly scrumptious caramelized fish sauce. The next dish was tiger prawn with
tamarind and burnt onion and eggplant. It was good. The 8th dish was
squid with a spicy curry sauce that was quite delicious but the squid was
tough. The next dish was a chewy beef shank with a river fish cake in a herb beef
broth. Then came the lamb in hung-lay curry with a garlic puree and pumpkin in
a tempura batter. The pre-dessert was a pineapple sorbet with a yogurt chip and
the dessert was a chocolate one. The petit four was watermelon with tapioca
corn. We drank a Mont Gras Reserva Cabernet Sauvignon from Chile (THB 1450/ US
$44) that was good and we were served a complimentary port by Tao, the Director
and Co-Owner (with Head Chef Ton). It was a nice meal that cost THB 11453
/US $344.97.
3.3 Aksorn Restaurant, 1266 CHAROENKRUNG ROAD, BANGKOK, +66 2 116 8662, https://www.aksornbkk.com. One Michelin Star. This
was a disappointing experience. The first problem was that we were
uncomfortable: we sat outside and the banquette was uncomfortable. Then it
became unbelievably hot outside (no breeze, no fans) so we moved inside where
we were sitting on stone-hard wooden chairs. On the positive side, the jazz
music was pleasant. We decided not to have wine and instead had Chatramue Thai
tea which we love. Even so, our bill for two Festive Season menus was THB
6838.37/ US $206; over-priced by far. We were treated to two complimentary
mocktails called Duang Dao that were served cold and tasted good. For us, the
dishes on the fixed menu were too heavy and there was too much food served. It
was street food to fill the belly but was not taken to the next level of
sophistication. We had had such a fabulous experience at another David Thompson
restaurant, Long D’tai in Koh Samui, we had high hopes for Aksorn. It didn’t
happen. While the two servers did well and everyone, including Head Chef Pae,
was friendly and nice, this restaurant was not a well-oiled machine. Instead of
listing and describing the dishes, we just want to say that no dish was
inspired. Indeed the starter a crab dish with rice vermicelli was terrible. The
noodles were a gelatinous blob. The main consisted of 6 dishes, all arriving at
the same time—way too much and too heavy. Perhaps because they were cooking for
foreigners none of the dishes had any spiciness at all. We were not impressed
with any of the desserts, although we liked the Thai choux – a beignet-like
sweet. We spent THB 6838.37/ US $206 and we don’t recommend this restaurant.
3.4 Tour of China Town Night Market: THB 6000/ US $177.77 by Asian J Travel Ltd. (J : 12 Street Food Tour) It was totally not worth the price and unnecessary to have a guide (although our guide, Pen, was nice)! Go by yourselves.
4. Awful
4.1 Kimpo Khao Tom Pla, (Michelin Plate) 1897 Charoen Krung Rd, Khwaeng Wat Phraya Krai, Khet Bang Kho Laem, Bangkok 10120, 064 195 6665. We were very
disappointed in this street food place. The porridge (THB 200) was tasteless
and the fish in it was ordinary. The pan-fried oyster with bean sprouts and
mixed seafood (THB 120) was tastier had had some crispness but was ordinary.
Nothing was Michelin-plate-worthy. We also had a mixed grouper salad (THB 300)
that was also nothing special. We tried some fish skin crackers (THB 20) that
had some taste but the fried tofu crackers (THB 20) were dry and bland. They
served complimentary tea which was fine. We spent THB 660/ US $19.55 and left unhappy.
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