Who: A downright comforting trattoria with convivial spirit and zero pretension.
Crust: Wonderfully crisp yet pillowy, moist but burnt in all the right places.
Get this: The margherita (B390) has the zing of a good tomato base that’s cut with chunky and surprisingly tangy buffalo mozzarella.
139/3 Sathorn Soi 7, 02-286-8805 Open daily 11:30am-2:30pm, 5:30-11pm
Exclusively for Citi credit card members:
Get a complimentary ice-cream valued THB 60 when ordering pizza THB280+ (limit 1 scoop /card /table /sales slip)
Today - 31 Mar 19
Who: Ekkamai’s cozy new pizzeria is French-owned but has the pizza panache of Italy.
Crust: Made with specially imported Italian flour matured for 72 hours. Wood ovens achieve that doughy and pliable Napolitana crust.
Get this: Let the crust shine with the traditional margherita pizza (B350). The L’Italain (B510) makes for a heartier, creamier choice, with mozzarella, gorgonzola, parmigiano and balsamic cream.
Ekamai Complex, 359/7 Sukhumvit Soi 63 (Ekkamai), 02-020-1635. Open Tue-Sun 5:30pm-11pm
Who: Sathorn’s cozy, unpretentious pizzeria brims with the character of Florence.
Crust: These uniform, crisp-bottomed pies provide a nice crunch with every bite and feature toppings that come almost to the edge.
Get this: Order the Nduja (B380) for perfect little circles of mozzarella and spicy sausage that’s so tangy as to overshadow the tomato sauce (in a good way).
111 Sathorn Soi 12, 02-235-7127. Open daily noon-10:30pm
Who: Italian-American co-owner/chef Shane Greene stays open till 4am for delivery and partners with Sathorn 11 Art Space.
Crust: 72-hour fermented using 100-percent imported ingredients. The result is satisfyingly spongy yet crisp, with slightly burnt edges.
Get this: Fun stuff like the Pat Kaprow (B325) and Vodka Pie (vodka sauce, mozzarella, Italian tomatoes and fresh basil, B275) aside, you can’t go wrong with the American Pepperoni (B355).
404 Sathorn Soi 11, 020-411-044. Open daily 11am-4am
Who: CentralWorld’s pizzeria-slash-delicatessen comes from a Sicilian outfit with several restaurants around Singapore.
Crust: With its crisp bite and charred, slightly sour edges, the bread-like crust is the perfect alternative for anyone feeling bloated by the billowing Neapolitan pies seemingly all the rage. Like Pala (see below), the pizza is prepared in massive slabs and served al taglio, or “by the cut.”
Get this: Splash out B580 and you’ll get to pick four toppings (or B720 for six) on as many slices, for which there’s no skimping on the produce: the spicy Milano salami and zinging tomato base in the diavola, the piquant cheeses in the cinque formaggi, the juicy marinated eggplant of the melanzane.
1/F, The Groove @ Central World, Rama 1 Rd., 02-117-3826. Open daily 11am-midnight
Who: Chef Francesco Lenzi, the mastermind behind Top Tables mainstay Lenzi Tuscan Kitchen, heads in a casual bistro direction, whipping out pizza as well as cold cuts and freshly made pasta.
Crust: The aromatic and light 72-hour fermented pizza dough results in a chewy, crisp-edged crust that really shines in the traditional style.
Get this: Top players at Nonna Nella are the Diavola (B450), topped with organic tomato, fior di latte mozzarella and spicy salami, and the Salsicce and Funghi (B550), loaded with mozzarella, homemade sausage from lenzi’s and mushrooms.
1/F, CRC Tower, All Seasons Place, 87/2 Wireless Rd., 02-038-2184. Open daily 11:30-10pm
Who: Asoke’s institution for Roman-style pizza: thicker, crunchier and square. The result of much love-hate conversation.
Crust: Cooked as one-meter-long slabs and cut up into squares (B50-130 for a roughly 6-by-6-inch piece). The bottom forms a very thin, crispy crust with beautiful char marks, while the half-inch above is an aerated, slightly sour miracle.
Get this: San Marzano tomatoes and artichoke add zing to the capricciosa (B115), whle the cinque formaggi (B125) is a cheesy delight.
Room #1, MRT Sukhumvit Station, 02-259-1228-9. Open Mon-Sat 10am-11pm; Sun11 am-11pm
Peppina Reader's Choice
Who: Team Appia’s strictly Naples-style pizza, made to Associazione Verace Pizza Napoletana rules.
Crust: Tangy and pillow-soft, slightly chewy with charred bits from the blazing hot oven—many however complain that the crust can get too billowy.
Get this: The simple Marinara (B180/260) thanks to perfectly acidic San Marzano tomatoes.
Five branches across Bangkok. Try 27/1 Sukhumvit Soi 33, 02-119-7677. Open daily 11:30am-3pm, 6pm-midnight
Exclusively for Citi credit card members:
Get 20% discount on a la carte menu for lunch and get 10% discount on a la carte menu for dinner
Today - 31 Jan 19
Who: American-style, bigger-is-better pies that ooze cheesy goodness. Delivery only.
Crust: Nothing fancy here, just a good thin crust that’s pliable and chewy with crisp edges, available all the way up to a New Yorker-style 18 inches.
Get this: The variety of toppings is endless, starting with the pepperoni (truly American) and the Tirolese (B395) that has mozzarella, gorgonzola cheese and smoked bacon. Detroit-style pizza has a thick and fluffy deep-dish crust covered in mozzarella and homemade sauce (special order only).
120/3, Sukhumvit Soi 23, 02-261-1212. Open daily 11am-11pm
Who: This collaboration between French restaurateur Frederic Meyer (Issaya Siamese Club and Namsaah) and Italian chef Luca Appino (La Bottega di Luca) takes an Italy-meets-France approach to pizzas.
Crust: Delicate and thinner than Peppina, mixed with Minere mineral water and “air-conditioned“ flour. Good news if you have a gluten intolerance: Pizza Massilia Ruam Rudee has you covered.
Get this: Extravagant toppings like the Mortadella truffle (B590) with organic tomato sauce, fior di latte mozzarella, black truffle sauce and Mortadella black truffle.
15/1 Soi Ruam Rudee, 02-651-5091. Open 11:30am-2:30pm; 5:30pm-11pm
1/8 Sukhumvit Soi 49, 02-015-0297. Open daily 11:30am-2:30pm, 5:30pm-midnight
Exclusively for Citi credit card members:
Get a complimentary welcome drink and chef’s dessert valued THB 700 when spending via Citi ULTIMA, Citi Prestige, Citi Premier, Citi Preferred and Citi Select card members (limit 1 set /card /table /sales slip)
Today - 30 Jun 19
Who: An Ekkamai pizza house, run by genuine New Yorkers, who dole out those large hand-tossed, thin-crust pies like you might find in Brooklyn.
Crust: The dough, handmade with only four ingredients, gives you a crisp yet pliable base once whipped out of the custom-made “low-dome” Acunto oven from Naples.
Get this: The Hot Hipster (B510), topped with molten fior di latte mozzarella, spicy Calabrian salami, hot honey, chili, pecorino and basil.
Park Lane Ekkamai, 23 Sukhumvit Soi 63, 02-060-8822. Open Tue-Sun 5:30-10:30pm
Who: Hidden in a back alley of Asoke, Sfizio feels more like a cafe than a restaurant, but is right up there with the crema of Bangkok’s homey Italian New Wave.
Crust: Fluffy, charred and fermented for 72 hours—competition for any of this city’s pizza heavyweights.
Get this: For something new, go for the signature Sfizio (B220/400) with mozzarella, ricotta, parmesan, pork sausage and truffle.
44/4 Sukhumvit Soi 21, 02-262-0405. Open Tue-Fri 11:30am-4pm Tues-Sun 6pm-10:30pm
Who: The group behind Above Eleven, Havana Social and other Sukhumvit Soi 11 institutions makes a foray into New York-style pizza.
Crust: Made with 48-hour naturally fermented dough, these large, hand-tossed pies come with a thin and crisp crust, yet are soft and pliable enough to be folded in half, the quintessential marker of a NY Slice.
Get this: Don’t miss out on the classics like Sausage and Peppers (B150 per slice; B750 for full), topped with homemade sausage, pickled bell peppers, mozzarella and breadcrumbs, or the Pepperoni (B150/B750) with pepperoni, mozzarella and oregano.
Eleven, 26/3 Sukhumvit Soi 11, 02-821-5113. Open Sun-Thu noon-midnight; Fri-Sat noon-3am
Put on your stretchy pants, forget about the macros and tuck in to BK Best Eats 2018. This is the Bangkok dining that ignores fancy restaurants and 10-course tasting menus and goes straight for the comfort food—steaming bowls of fat-rich ramen, triple-decker burgers, all-you-can-eat dim sum buffets with an extra helping of pork buns. In other words, the stuff most of us eat out, most of the time.
Download your PDF copy of the guide here.