Restaurants in Thailand
Western palates have long become familiar with Thai cuisine, and if once pad thai and massaman curry were exotic and strange, they are now almost familiar comfort foods for many. But needless to say, it just tastes better at the source, especially if you search out the local specialties—seafood in the south, meat dishes in the north—and you'll also get to sample curries and salads that aren't on the menu at your local Thai place. Options range from night markets where you can eat for a few dollars, to white tablecloth restaurants in Bangkok. In many cases, you won't need to leave your hotel to experience some of the country's best cuisine, like at the Normandie at the Mandarin Oriental in Bangkok, as popular with locals celebrating special occasions as it is with travelers.
Especially in Bangkok, you'll find that restaurants in Thailand serve international fare. There are plenty of restaurants in Chiang Mai that serve western food and many Thailand restaurants serve Chinese and Vietnamese food, popular with locals and visitors as well. The best restaurants in Thailand, however, serve Thai cuisine, in all its many spicy, regional variations, which should be no surprise to travelers.
This Michelin-starred French restaurant at the 517-room Dusit Thani Hotel is the creative collaboration of brothers Jacques and Laurent Pourcel.
Ruen Mallika, with a menu as thick as the Talmud, is as much a restaurant as a veritable encyclopedia of Thai food. A traditional nobleman's teak house, where overweight carp make the rounds of a peaceful outdoor pond, Ruen Mallika graces a poverty-stricken stretch of the Asoke neighborhood.
At this open-air restaurant and cooking school, visitors learn to prepare dishes such as curries and mango salad.
Fashionistas gather here to feast on Thai-fusion dishes like bacon-wrapped pork tenderloin in red curry amid dramatic black metal wall sculptures and gold-hued portraits of elephants and tigers.
Housed inside the upscale Ma Du Zi Hotel, La Truffe serves southern French cuisine crafted by chef Yuya Okuda.
The fiery green curry lobster with coconut milk and Thai basil is a standout from Australian chef David Thompson.
The unassuming Chote Chitr, located near Wat Suthat, is a century-old, family-run establishment popular with locals for its authentic, flavorful takes on traditional Thai cuisine.
A new Sukhumvit favorite, serving Western dishes accented with Eastern spices.
Named after H.S.H. Princess Sulabh Valleng Visuddhi, a head cook in the Sukhothai Palace, Thanying Restaurant serves the same type of traditional Thai cuisine the princess prepared in the palace. The eatery is a joint venture between the princess’s son, M.R.