The guide awards one Michelin star to restaurants for “high quality cooking that is worth a stop”, two stars for “excellent cooking that is worth a detour” and three stars for “exceptional cuisine that is worth a special journey.”
Lebua at State Tower, Bangkok
Sweeping views of Bangkok and the Chao Phraya River come with fab dining at The Dome, Lebua’s “vertically stacked” collection of restaurants and bars atop the State Tower, which stands among Thailand’s 10 tallest buildings, in the lively Bang Rak district. The all-suite hotel ensures you make the most of that skyline with a private balcony for each room. Plus you’ll be just floors away from two restaurants awarded with two Michelin stars. Post sundowners at Sky Bar (which you may remember from Hollywood’s Hangover II), pop over to the two Michelin-starred Mezzaluna, the Dome’s “crown jewel” on the 65th floor. The Guide observes that chef Ryuki Kawasaki and his team “deliver European delights with Japanese precision in a seven-course menu. The flavours are balanced and sophisticated, and the food is creative and technically precise”, accompanied by a substantial wine list. The five- and seven-course tasting menus change seasonally though you’ll always find the chef’s specialty Wagyu beef, from a small breed of calves from his hometown in Niigata prefecture, Japan. Kawasaki joined Lebua in 2016 with a desire to progress from his background in classic French cuisine to gourmet dining that draws from his Japanese roots. The Michelin Guide recommends Champagne at the Pink Bar before slipping into Lebua’s other two-starred restaurant, Chef’s Table. “It’s all about the kitchen in the centre of the room–and the Molteni stove.” All 46 seats are oriented to the chef’s table, and guests are welcome to interact with the chef and sommelier. Chef de cuisine Vincent Thierry is from France’s Loire Valley, and previously headed Hong Kong’s Caprice, winning three Michelin stars. The Guide observes, “while his outlook is firmly global, his style is modern French. Flavours are balanced and well-judged and ingredients are superb. If you want intimacy and city views ask for table 5; to see the chefs, tables 2 or 3.”
Capella Bangkok
The 101 rooms, suites and villas at Capella Bangkok offer seclusion from the city buzz, with scenic views of the River Chao Phraya and indulgent downtime at Auriga spa. Gaze out at the tranquil waters at the one Michelin-starred restaurant Côte by Mauro Colagreco, which serves up a contemporary take on traditional recipes of the French and Italian Riviera. The Guide notes that Mauro Colagreco was “the first non-French chef to earn three Michelin stars in France”—at Mirazur in Menton, a town on the Riviera. “The elegant dining room’s earth tones lead the eye to panoramic river views and the beautifully presented food. To lunch’s set menus and à la carte dishes, dinner adds Carte Blanche, an omakase experience where every course is a surprise.”
Como Metropolitan Bangkok
An elegant city retreat in the buzzy business district of Sathorn, this design hotel offers guests priority booking at its one Michelin-starred, modern Thai restaurant Nahm. Executive chef Pim Techamuanvivit is based in San Francisco, where she owns three restaurants including the one Michelin-starred Thai eatery Kin Khao. “Every dish displays Chef Pim’s creativity and attention to detail,” notes The Guide, “with her passion for authentic Thai flavours shining through in both the set menus and à la carte dishes. For the full experience, order the Heritage set menu. It boasts a stream of delicious dishes from savoury canapés to flavourful mains and a luscious dessert; standouts include Yam Pak Yang Tawai (leaves and fruit salad with Tawai dressing) and Nuea Pad Piroth (stir-fried Wagyu beef).” Bonus: you can also sign up for a cooking class with the head chef (inclusive with a visit to a local market), with a focus on Nahm’s four-flavour balance (hot and cold, sweet and salty) and traditional Thai cuisine.
The Okura Prestige Bangkok
The cantilevered infinity pool on the 25th floor is a highlight at the 240-key hotel, The Okura Prestige Bangkok. You can also take in the impressive downtown views from the terrace of the one Michelin-starred Elements, inspired by Ciel Blue, which serves French cuisine with a Japanese influence. Chef de cuisine Gerard Villaret Horcajo, a Spanish native, had started out at Hotel Okura Amsterdam’s two Michelin-starred Ciel Blue which had inspired this Bangkok eatery. The Guide notes: “This restaurant on the 25th floor of the hotel is an ideal spot for a date. Inside, the décor is chic and it’s all centred around an open kitchen with oversized industrial light fittings and walls made with charcoal—one of the ‘elements’. The modern cuisine creatively fuses the best of French and Japanese dishes, and the set menus offer a varied selection.”
U Sathorn Bangkok
Inspired by the French colonial architectural style, U Sathorn Bangkok houses 86 rooms and suites in three low-rise wings centred around a pool. Of the one Michelin-starred J’aime by Jean-Michel Lorain at U Sathorn Bangkok, The Guide says, “Enter this hotel restaurant and your world gets a little topsy-turvy, with a grand piano hanging from the ceiling and upside-down chandeliers. But one bite of the creative French cuisine and all will be right again. Choose the five, seven, or nine-course tasting menu to get the full experience. The restaurant and menu were conceived by renowned chef Jean-Michel Lorain–his daughter adds charm and one of his protégés runs the kitchen”—head chef and Italian native, Amerigo Sesti.
