Thailand's culinary scene is experiencing a remarkable transformation, gaining international acclaim with the recent announcement of its inaugural Three MICHELIN Stars at the prestigious MICHELIN Guide Ceremony Thailand. This significant milestone coincides with the unveiling of The MICHELIN Guide Thailand 2025 edition, showcasing the nation's diverse and innovative food landscape.
The latest guide boasts an impressive roster of 462 establishments, including the coveted Three MICHELIN Stars awarded to select outstanding restaurants, seven establishments recognised with Two MICHELIN Stars, 28 highlighted with One MICHELIN Star, and a further 156 acknowledged with Bib Gourmand designations. Additionally, 270 entries are marked as MICHELIN Selected. Noteworthy among these developments is the emergence of Chon Buri, which proudly contributes 20 new entries, solidifying its reputation as a rising culinary destination.
A vibrant wave of young chefs, many under the age of 35, is at the helm of this culinary renaissance. These talented individuals are adeptly combining traditional Thai flavours with contemporary cooking techniques, creating innovative dishes that respect the rich heritage of Thai cuisine. This dynamic environment has drawn international chefs to Thailand, fostering an atmosphere of collaboration, mentorship, and shared creativity among culinary professionals.
Sustainability is a driving force within this evolving scene, with chefs increasingly prioritising locally sourced ingredients and establishing partnerships with eco-friendly producers. This dedication to responsible sourcing not only enhances the flavour and quality of the dishes but also supports the local economy.
Moreover, the discovery of numerous modest yet remarkable restaurants dedicated to preserving authentic recipes further highlights Thailand's renowned ability to deliver exceptional dining experiences without breaking the bank.
Sorn has achieved a remarkable milestone by becoming Thailand's first and only restaurant to earn the esteemed Three MICHELIN Stars. It is also the World’s first Thai restaurant to have the honour. This establishment debuted in the 2019 MICHELIN Guide Thailand with One MICHELIN Star, was promoted to Two Stars the following year, and has maintained this recognition for five consecutive years. It showcases the artistry of Southern Thai cuisine, effectively merging traditional techniques with contemporary elements and innovative flair. The thoughtfully designed menu presents a vibrant selection of flavours, creating a harmonious dining experience that celebrates both heritage and evolution in culinary practices.
The MICHELIN Guide Thailand 2025 has promoted Côte by Mauro Colagreco from One MICHELIN Star status to the prestigious Two MICHELIN Stars list. This restaurant now joins other esteemed restaurants like Baan Tepa, Chef's Table, Gaa, Mezzaluna, R-Haan, and Sühring. This restaurant captures the essence of Riviera-inspired cuisine in Bangkok, combining Mediterranean, French, and Italian influences. Its seasonal menus are crafted from the finest available produce, showcasing skillfully prepared dishes presented with modern techniques.
This time, The MICHELIN Guide Thailand proudly welcome five new One MICHELIN Star entries. Among these, four restaurants are making their debut in the Guide, while one has successfully earned its promotion from the MICHELIN Selected.
One of four debutants, AKKEE is a restaurant that serves bold, regional dishes inspired by the rich tapestry of traditional Thai recipes. The kitchen exudes a no-frills approach, allowing the integrity of each dish to shine through with rustic authenticity and vibrant flavours. Guests are enveloped in an immersive and dimly lit atmosphere that enhances the overall dining experience, making it both intimate and memorable.
AVANT is another new restaurant led by a Singaporean veteran chef, Haikal Johari, who artfully marries traditional methods with modern culinary techniques, attending to every detail with precision. The result is a menu that captivates diners, celebrating the essence of Thai cuisine while infusing it with contemporary flair.
GOAT takes a creative leap, blending elements of Thai, Chinese, and Western cuisines to form a unique seasonal Thai concept. This restaurant prides itself on its commitment to freshness, utilising herbs grown on-site alongside high-quality ingredients sourced from various regions across Thailand. Each dish tells a story, weaving together distinct cultural influences to provide a delightful dining adventure.
Lastly, Aulis features a chef's table concept that immerses guests in a carefully curated multi-course tasting menu. Each dish beautifully showcases native ingredients, with a significant emphasis on those sourced from Thailand. This collaboration with local growers highlights the freshest and most authentic flavours, creating a culinary journey that celebrates the land and its rich bounty.
Among these newcomers, two restaurants are located outside of Bangkok. AKKEE is located in Nonthaburi, and Aulis nestles in Phang-Nga.
Coda is the only One MICHELIN Star promoted from the MICHELIN Selected. This restaurant celebrates the essence of regional Thai cuisine while incorporating modern techniques to forge a fresh identity, offering a concise, expertly seasoned tasting menu rife with delicate yet richly layered flavours.
Baan Tepa, a contemporary Thai restaurant, joins PRU, Haoma, and Jampa in receiving the MICHELIN Green Star, recognising their commitment to sustainability. The chef and the team at Baan Tepa have worked diligently to be eco-friendly by growing their own herbs and edible flowers, sourcing ingredients from environmentally responsible producers, composting food waste into fertiliser, and creating zero-waste meals and drinks. They have also engaged in various community initiatives to promote sustainable practices. Their strong dedication to environmental stewardship continues even in challenging times, making them deserving of this prestigious recognition for their green efforts.
The MICHELIN Guide honours exceptional professionals in MICHELIN-recommended restaurants through its Special Awards. These individuals enhance the culinary experience, showcasing the diversity and excitement of working in the hospitality industry.
The MICHELIN Guide Young Chef Award recognises a young chef who has demonstrated a unique personality and identity in their culinary creations over the past 12 months. This year, the Young Chef Award, presented by Blancpain, is awarded to Sittikorn Chantop, aka Ou, the chef-owner of AKKEE. With a passion for traditional Thai cuisine, Chantop boldly incorporates rare ingredients into his menu and displays clever menu design. His talent is evident, showcasing true originality with a modern touch. The MICHELIN Guide Inspectors are pleased to see him bringing traditional Thai recipes into the 21st century.
The MICHELIN Guide Opening of the Year Award is presented to individuals and teams for successfully launching a dining venue within the past 12 months. This award recognises a creative degustation concept and a culinary approach that significantly impacts the local gastronomic scene. This year's award, sponsored by UOB, goes to Dimitrios Moudios, the co-owner and chef of Ōre. Opened in early 2024, Ōre features a minimalist ambience and offers an unforgettable dining experience with its 30-course creative menu. The dishes incorporate fermented and rare ingredients, utilise various cooking techniques, and deliver unique flavours.
The MICHELIN Guide Service Award celebrates skilled professionals who significantly enhance the customer experience. This year, the award, presented by the Tourism Authority of Thailand, is given to Yupa Sukkasem, known as Ying, the restaurant manager at Baan Tepa. With six years of experience in the food and beverage industry, she delivers service that is both professional and considerate.
The MICHELIN Guide Sommelier Award recognises the skills, knowledge, and passion of talented sommeliers in the industry. This year's Sommelier Award is bestowed to Thansith Wasinonth from Côte by Mauro Colagreco. Engaging in this domain for 4 years in Capella Bangkok, Wasinonth shows his passion and profession in wine service. His confident yet humble approach to wine recommendation ensures diners an enjoyable gastronomic journey with wine.
The year 2025 promises to be a landmark year for Thailand's culinary scene, as it marks the arrival of the country's first restaurant ever to be awarded the prestigious Three MICHELIN Stars. This achievement not only highlights the exceptional quality and creativity of Thai cuisine but also sets a new standard for gastronomic excellence in the region. Alongside this historical recognition, several new restaurants have made their debut, while others have been elevated in status, showcasing Thailand's evolution.
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