25 March 2026
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Our MICHELIN Inspectors have once again been out in search of fresh, delicious spots worthy of inclusion in the selection.
As usual, Bib Gourmands, MICHELIN Stars, and other awards will be announced at the end of the year. Every third Wednesday of the month, newly selected restaurants for the upcoming MICHELIN Guide Thailand 2026 will be revealed on the website and the MICHELIN Guide application.
How can you spot the new additions? Look for the “New” symbol. Some of these newly recommended establishments may go on to earn distinctions in the upcoming edition — so why not try them first and share your thoughts?
March 2026
We start the year with the bustling, fast-paced rhythm of Bangkok’s dining scene, featuring a hot kappo-style omakase by a skilled local chef, a second-generation duck noodle shop in an up-and-coming area, and a pasta-focused restaurant by an Italian chef that has reentered the guide. There is also a beloved crispy pancake shop near a high-traffic tourist area, as well as a second outpost from an Indian chef’s collaboration with a renowned fashion brand, among others.Then, we head east to Chon Buri to spotlight fish rice soup and an eatery showcasing rare proteins such as venison and wild boar, along with more spots you should not miss.
La Dotta, Bangkok
Relocated to the Si Lom area, the same team continues to operate under Chef Francesco Deiana. Vibrant blue and white tones greet you, and the atmosphere inside remains welcoming. Enjoy dishes from Italy's regions and watch fresh pasta being shaped by hand at the counter. Finished with pungent Pecorino Romano, the saffron gnocchetti with baby lamb ragù are gently aromatic, the pasta shells perfectly chewy. Weekend cookery classes reveal the secrets behind his recipes.
Kam Kin Suk, Bangkok
Hidden among the buildings on New Phetchaburi Road, this restaurant features a calm interior with timber accents, white walls and airy curtains — evoking the feel of a friend’s home. Mildly spiced recipes from the owner’s family in Phrae province are well-balanced, kid-friendly and include vegetarian options. Go for the rice noodles in clear soup, fragrant with fingerroot and spices, served with pork broth and a crunchy, spicy herb dip. Ideal for solo diners or a quick meal.
Duck Noodle House, Bangkok
Popular with locals in Talat Noi, this second-generation, family-run eatery specialises in braised duck and goose. Silky meat and aromatic broth pair perfectly with flat egg noodles topped with mixed offal — a must-try. Arrive before lunch, as the goose sells out fast.
Mae Prapha Crispy Pancake (Phra Nakhon), Bangkok
More than 50 years old, this stall, a short walk from Khao San Road, serves crispy pancakes with sweet or savory toppings. Its specialty is a smooth, delicate batter made from mung bean and brown rice mixed with coconut milk. Expect a short wait, as this authentic Thai dessert is made to order.
Mae Thum Padthai Kheng, Bangkok
Not far from Bangkok City Hall, this eatery with a calm vibe serves just six authentic pad thai dishes, each aromatic and well-balanced. The crispy noodle version offers a playful twist, pairing deep-fried egg noodles with a flavorful sauce and a squeeze of lime. Deeply satisfying.
Jay Ngor Beef Noodle, Bangkok
This 70-year-old eatery, set in a vintage low-rise building near the historic sights of the Dusit district, is now run by the family’s fourth generation. It specializes in braised beef, beef tongue and hot pot, served with or without soup and a selection of noodles. The light brown broth is smooth, aromatic and packed with carefully braised meat. Order the mixed braised beef with offal and no noodles for the full experience. Arrive early for lunch, as it gets busy.
Fillets, Bangkok
Chef Chaichat “Randy” Noprapa’s kappo-style omakase goes beyond sushi, blending cuts, grills and delicate bites. A semicircular counter faces a kitchen bathed in warm white light. Set menus are available with or without drink pairings, and Japanese imports meet vivid ideas, including three kinds of vinegared rice matched to each type of fish. Choose the 15-course “Fillets Experience” for the full range of cooking techniques.
Gaggan at Louis Vuitton, Bangkok
In an upscale dining room centered around 10 striking Italian marble tables, Gaggan presents a seasonal eight-course menu in two acts. Act I, The Exploration, serves as a sensory introduction to the collaboration, featuring iconic creations such as the famous Yogurt Explosion, alongside the World Map, a dish that draws on a global palette of spices to reflect culinary influences from around the world. Act II, The Destination, moves on to more substantial seasonal plates, highlighting Thai ingredients with a French touch that pays homage to the maison’s roots.
Krua Jay Miad, Chon Buri
Diners come to this simple, rustic spot for its range of less common proteins, including venison and wild boar, as well as frog, eel, snakehead fish and fresh blue crab. Ingredients are fresh, and staff are happy to guide you through the daily specials. Flavors are bold and intense, with clear character. Do not miss the garlic-fried frog with green pepper and chili, or the jungle curry with snakehead fish or eel, depending on the day’s consignment.
Somphop Khao Tom Pla, Chon Buri
In recipes passed down over nine decades, light seasoning allows the natural sweetness of fish, shrimp, roe and other seafood to shine. Served with two punchy dipping sauces, the standout dry-style seafood rice porridge and stir-fried seafood with egg are worth ordering.
