BK’s annual Top Tables guide lists Bangkok’s 100 best restaurants. Here are the top picks from the city’s glamour strips.

Kitaohji (JAPANESE)

This kaiseki (Japanese fine dining) specialist traces its roots back 70 years to Tokyo’s chic Ginza district, where it has since spread to 10 Japanese branches. All deal in meticulously prepared meals spread out over a lengthy courses, starting with sashimi and moving on to your choice of premium main like charcoal grilled wagyu beef or steamed hairy crab. In Bangkok, an a la carte menu charting the same fare caters to walk-ins.

Little Beast (INTERNATIONAL)

The ever-evolving menu of this Americaninfluenced kitchen doesn’t shy away from base pleasures like corn dogs and khao phad, which are as likely to feature in a meal at Little Beast as fine-dining classics like beef Wellington and seared scallops. The moody space with its faux-paneling and button-back leather pitches the right note for Thonglor’s pre-party crowd—as do the strong, wellpoured cocktails.

Meatlicious (STEAK)

Gaggan Anand’s Meatlicious sees the 2015 and 2016 winner of Asia’s 50 Best Restaurants steering away from the delicate and high-tech cuisine of his Langsuan restaurant in favor of a beef-heavy menu cooked using only wood and coal. Tucked down a quiet soi, the cozy house is best enjoyed seated at the kitchen bar, where Gaggan’s pirate crew slice, roast and sear tomahawk steaks, burgers and jalapeno peppers stuffed with ricotta.

Supanniga Eating Room (THAI)

Without resorting to any trendy tweaks, the Trat-meets-Isaan dishes of this elegant bistro have captured the hearts and stomachs of Bangkok foodies. Delicate flavors with powerful claims of authenticity come served in a space that’s grown-up and convivial, as comfortable for lunch with friends as for a romantic dinner date. The quality of produce means that dishes as simple as cabbage in fish sauce taste sublime.

Tempura Kanda (JAPANESE)

Featuring an assortment of premium ingredients deep-fried to delicate perfection, the tempura here is spoken about with the kind of hushed reverence usually reserved for sushi. Indeed, this restaurant has arguably supplanted its raw fish-specializing sister Sushi Kanda (found in the same community mall) for its ability to give new dimension to only the finest ingredients from Japan. Try the omakase of tempura, where the chef fries up the freshest arrivals.

Upstairs Mikkeller (AMERICAN)

In a crisp, white room perched above craft beer house Mikkeller, Korean-born chef Dan Bark puts to work skills honed at Chicago’s three-Michelin-starred Grace Restaurant. Paired with beers from the Danish brewery, the 10-course tasting menu is unlike anything else in Bangkok, showcasing the chef’s self-proclaimed “progressive American” cuisine and proving fine dining is not limited to wine. Do note, Upstairs only opens on Thursday, Friday and Saturday nights, and 3-4 days’ advance reservation is advised.

Source：BK Magazine