© MICHELIN Guide
The inspectors at the MICHELIN Guide Thailand have picked four new restaurants that will be added to next year’s Thailand edition and highlight them with a “New” symbol. But you can be among the first to try them! Here they are:
Tang Jai Yang’s chef started cooking char siu, or Cantonese-style barbecue pork, for family and friends before selling it online. There, it went viral, so he opened this understated place. Since almost every dish on the menu contains succulent pork, you can’t really go wrong.
Tek Heng (Mee Krob Jeen Lee), Bangkok
History is on the menu at this legendary Thai-Chinese restaurant. Starting out as a floating shop on Khlong Bangkok Yai before moving onshore in 1907, it’s now run by 4th generation descendants of the Thai-Teochew founders. It fills three shophouses adorned with articles, awards, and photos, including some of King Rama V. He is said to have enjoyed the Mee Krob, or crispy vermicelli – one of this place’s many classics based on 130-year-old family recipes.
Pork offal and pickled cabbage soup fans will want to visit this spot. Opened more than 60 years ago and now run by the founder’s children, it uses a family recipe in its signature dish that features tasty pickled cabbage and fresh offal in a delightful sweet pork broth.
Samlor means “tricycle” in Thai and a traditional one hangs outside this cozy restaurant. Inside the loft-style space, Chef Napol creates flavorsome, well-presented elevated Thai cuisine inspired by local street food with specially selected ingredients. They also have an à la carte menu, including the cut of the day (main course of the day) and catch of the day (fish menu of the day) available. Guests need to check with the chef at the spot what they especially have on that day. The seasonal tasting menu (advance booking required) is also delightful.
Check the previous restaurants revealed in Thailand by the MICHELIN Guide here:
