Chef’s Table stands out from the Bangkok dining scene by being one of the few awarded two Michelin stars. A haute cuisine restaurant on the 61st floor of Lebua Hotel, this venue serves a complete fine dining package for locals and tourists.

Helmed by Vincent Thierry, a chef de cuisine with an impressive portfolio and extensive experience working at a three-star Michelin Caprice at the Four Seasons in Hong Kong, we wondered what kind of dining experience awaits in this fine establishment.

Upon arriving at the restaurant, we were able to appreciate the view of the entire Bangkok skyline, with the Chao Phraya River elegantly winding around the skyscrapers. This fantastic vista set a lovely mood, which translated to the rest of our dinner.

Another unforgettable feature at Chef’s Table is the open kitchen concept which seems more like a dinner theater and provides guests a 360-degree view of the chefs prepping and cooking. Moreover, in the middle of this part is a Molteni stove encased in Carrara marble.

We recommend trying out the seven-course tasting menu, priced at 7,900 Baht. While this is a steep price, it is understandable given the premium ingredients and meticulous attention to each dish, as given by the chef.

Notably, this set menu features a Crab Tiramisu with earthy morel mushrooms on the side or a seared foie gras as options for starters. For the main dishes, guests can choose between a juicy Chalian duck or a fish course of seabass with a crunchy chorizo crust.

Finally, we appreciate how the whole dining experience was elevated by the exceptional wine pairing care of New Zealand-born sommelier Richart King. For example, the sea bass was perfectly complemented by the 2016 Leeuwin Estate Chardonnay.

The Allium is a highly-acclaimed French restaurant at The Athenee Hotel in Central Bangkok. With Michelin Star-winning chef de cuisine Roxane Lange, this modern dining spot offers exquisite interpretations of famous French dishes.

Another noteworthy aspect of Allium is its impeccable standards in using the finest ingredients from Europe and combining them with freshly-grown products from Thailand. 

We also found the ambiance of this place commendable, even though it is dominated by red and white colors. This vibrant and quite distracting color palette was successfully toned down by ambient lighting and neutral furnishings.

Similar to several other restaurants featured on this list, The Allium also features an open kitchen. This setup, with the addition of a chef’s table, gives its diners a more personal dining experience where they can watch their food being prepared up-close.

Moreover, we like the personalized service from the attentive and friendly staff. We appreciate how their knowledge was displayed when explaining the dishes upon serving them.

On the plate, we found the presentation delightful. Some highlights include risotto, Tender Lamb, Oyster and Caviar, Crab and Cucumber, Tomato Salad, and Hokkaido Scallops. 

Although the dishes were relatively small, we felt satisfied with the quality of each one. We were also able to fully experience each one because of the smooth flow of the service from the kitchen to the waiting staff.

The extensive wine list with over 200 French and Italian labels was also notable, featuring Old-world selections and a wide variety of natural, organic, and biodynamic wines.

On a final note, the dishes change every season, allowing the chef to showcase her skills in preparing seasonal ingredients. Reservation is also advised since the place can get busy during peak tourist season.

Next on our list is a hidden gem in Ekkamai, which was recently established by former Robuchen chef Jay Sangsingkaew. After the closure of his previous restaurant, Stage was born as a French and globally-inspired restaurant to shake things up in the Bangkok dining scene.

Guests won’t miss the establishment because of its elegant midnight blue-paneled exterior, accented with a neon chef’s hat. The interiors are also a beautiful combination of sophisticated and modern elements which set the stage for a cultivated dining experience.

In our opinion, Stage is a must-visit for people who adore French cooking techniques. We were impressed by the skills of each chef and their ability to elevate and balance the dishes using local and global ingredients.

Guests can choose from three options of tasting menus: the four-course, six-course, and the eight-course, which is dubbed the “Stage Experience.” Every two months, the menu is changed according to the seasons.

During our visit, we were served signatures such as Otoro Sashimi with Sesame Paste and Buttermilk Curd, Pork Sausage Hot Dog with Black Truffle, and Lobster with Charred Sucrine and Beurre Blanc.

However, what stood out most for us was the dessert trolley, with its wide variety of sweet treats. A runner-up in the dessert section was the Baba au Rhum, meticulously crafted by pastry chef Ja Limpichart who apprenticed at Le Quartier du Pain.

On the downside, we found the portions tiny and unable to satisfy our hunger. Given the small portions, we found Stage more expensive than similar restaurants in Bangkok.

However, we still recommend visiting Stage to try out their wonderful and meticulously-crafted dishes that showcase the talents of French-trained chefs.

Savelberg is another Michelin-starred Bangkok restaurant featuring modern French and European cuisine. Headed by renowned Dutch chef Henk Savelberg, this award-winning dining experience was brought to the Thai capital from its original spot in Voorburg, Netherlands.

Notably, Chef Henk Savelberg has a legendary cooking style that produces an exceptional quality of food with the perfect taste. Most ingredients, especially seafood, are flown in from the North Sea, while others are sourced locally from the Thai Royal Projects.

As for its new venue in Yen Akat Soi 2, we like the minimal aesthetic featuring all-white tabletop linen and a neutral palette all over its interiors. The curved leather chairs were a great way to visually disrupt the monotony of the restaurant.

Moreover, the entire space is calm, luxurious, and private. We like how it serves as a perfect backdrop to the exquisite dishes prepared by Chef Henk and his team. 

We recommend ordering the Savelberg Experience, a 6-course menu with its contents frequently changing throughout the year based on the availability of seasonal products and fresh ingredients.

Our favorites include the Royal Oscietra Caviar, Pan Seared Langoustine, Caviar Langoustine, Blini, and Spinach. On the other hand, we think that the service flow can be improved so that the dishes transition better.

We also appreciate the unique wine cellar stocked with a wide range and remarkable selection of New and Old Worlds bottles. It is noteworthy that these wines are handpicked by Chef Henk and range from rare vintage wines to casual wines, which are delightfully paired with the meals.

Finally, while some guests found the flavors bland and unexceptional, we like how the fresh ingredients shine through. There is no heavy punch, but only light and well-balanced flavors which were enough to let us slowly appreciate the courses which came in gentle waves.

For a topsy-turvy dining experience in the heart of Bangkok, J’aime by Jean-Michel Lorain is one of the leading options. A romantic venue perfect for celebrating special occasions, the serious atmosphere is given character by an upside-down grand piano hanging from the ceiling.

J’aime is an eclectic French restaurant established by the artistic three-star Michelin chef Jean-Michel Lorain of La Côte Saint Jacques in Burgundy. Together with chef Amerigo Sesti, they spearhead top-notch culinary innovations in Bangkok through the dishes they create.

We like how classic French dishes are achieved with mostly locally-sourced ingredients. Chef Jean-Michel Lorain replicates his elegant, award-winning recipes from Côte Saint Jacques for the Bangkok crowd, but with a couple of new additions.

Another thing that we appreciate is how the service format was modified to cater to Thai dining habits, which are less rigid. Indeed, most of the people we encountered were Thai locals with the occasional hotel guests and business lunch crowds.

As for the food, we recommend starting with the Ocean Oyster Terrine with Confit Shallots or Onion Soup with Veal Shank Confit and Gruyère cheese. 

Our favorite fish was the main entree, the Boeuf Bourguignon. We appreciate how a perfect balance between the intense and fresh flavors was achieved through expert culinary techniques. 

Unlike other fine dining restaurants, we like that J’aime accommodates diners wishing to share. Upon request, any dish can be pre-divided into smaller plates and then placed on the lazy Susan once served.