Brasserie Cordonnier

Soho Hospitality (Above Eleven, Charcoal, Havana Social) moves into casual French dining with its latest opening, Brasserie Cordonnier. Previously in the kitchen at J’aime, chef Clement Hernandez rolls out French classics with his own touches, including the Australian wagyu beef tartare with confit egg yolk and porcini oil and lobster bisque with sweet corn and pickled baby corn. 

Sukhumvit Soi 11. See full details here.

Coro Harvest

Ratchaburi's hip organic melon farm, Coro Field, has branched out by opening a restaurant in Bangkok. Coro Harvest's menu centers on fruits sourced from the farm, namely melon, purple sweet potato, tomatoes and salad greens. Heavy-hitters include the melon katsuo (fresh melon with dried fish flakes and balsamic vinegar) and Holland cherry tomato salad. This is not a clean-food cafe, though. The fried purple sweet potato wedges are served with three dipping sauces while the Northern-style nam prik orng (tomato dip) comes with roti.  

Esplanade Ratchada. See full details here

Hawker Chan

Singapore's Liao Fan Hong Kong Soya Chicken Rice & Noodles was one of just two street-food stalls to be awarded a star in the first edition of the country's Michelin Guide in 2016. After that owner-chef Chan Hon Meng rapidly expanded his empire with two further "quick-service" outposts in Singapore, plus one in Taipei (where it opened to three-hour-long waits), under the name Hawker Chan. Now it's brought specialties like Hong Kong-style soya sauce chicken and barbecue pork to Bangkok in a no-frills space that operates not unlike a small food court. Claiming to offer the world's cheapest Michelin-starred meal, the restaurant lets you pair your choice of meat (soya sauce chicken, char siu, roast pork belly or pork rib) with rice, hor fun (rice noodles) or egg noodles. 

Terminal 21. See more details here


The Bangkok branch of American breakfast specialist IHOP has finally opened its doors. Known for its breakfast items served all day with extra-long hours (some branches even stay open 24/7), the IHOP chain has more than 1,600 locations across the US, Canada and Asia. Sticking to Siam Paragon's opening hours (10am-10pm), this open-plan space in the mall’s new dining zone only serves up light bites like sandwiches, salad and omelets, and sweet varieties of pancakes, crepes, waffles and French toast. 

Siam Paragon. See more details here

La Dotta

Taking one of the nicknames of Bologna city, La Dotta is the latest baby of the Foodie Collection group (Vesper, Il Fumo). Dedicated to pasta, the new venture focuses on a casual dining vibe and accessible pricing, while still retaining the quality of ingredients. With the help of Vesper’s Francesco Deiana and Il Fumo’s Nelson Amorim, Sicilian-born chef Giampiero Quartararo whips up fresh pasta on-site daily. When a dish calls for dried pasta instead, he sticks solely to organic products. In the open-plan kitchen, the chef whips up the likes of indulgent tortelloni 4 Formaggi, served with Parmigiano-Reggiano fondue and five-spiced duck ragu pici.

Thonglor Soi 9. See more details

Nan Charcoal Grill

Northern Spain's Basque cuisine of coal-grilled meats takes the center stage in Naradihiwas. In the casual, soft-industrial space, complete with vast windows and some green visions, owner-chef Vimvadee Piyavanich and her team cook up imported meat and local seafood on a charcoal-fired Josper grill. The results give a beautiful smoky, char-grilled aroma to dishes like the Galician-style octopus served with confit potato and the Iberico pork presa (shoulder).
Narathiwas Soi 17. See more details here


Open House at Central Embassy’s latest foodie player does tapas-portioned Spanish dishes with Moorish influence amid beautiful tiles and alfresco views. North African influences are underpinned by a Mediterranean base in Rico’s tapas plates, like hints of cumin in the green chermoula sauce that seasons the roast cauliflower salad with almonds, pickled raisins and confit tomatoes. Spanish ingredients like quince, piquillo pepper, chorizo and manchego cheese play their part in dishes like the charred sous-vide octopus with piquillo pepper, potatoes, chickpea, glazed fennel and pickles, and pan-roasted scallops with cauliflower puree, green apple and Spanish morcilla (blood chorizo). 
Central Embassy. See more details here

Sushi Matsuo

Tucked inside the already compact Tempura Kanda restaurant, Sushi Matsuo barely has space for a sushi counter and its eight seats. This new brainchild of the Kanda brand sees Tokyo-born chef Matsuo Hirokazu, previously of Sushi Kanda, serving his take on Edo-style sushi. Unlike the sister sushi restaurant, this one limits itself to omakase sets (from B6,500-12,800) and bara chirashi (sushi bowls only available at lunch), made with red-vinegar sushi rice and what they claim are more premium ingredients. Expect the likes of sake-poached abalone with its liver sauce, and fresh uni served in its shell with raw sweet shrimp. 

Sukhumvit Soi 53. See more details