Mark Weins Beef Noodle Soup Bangkok

Forget ball drops and resolutions. With 2019 coming to an end, we're counting downwardly the year's most succulent dishes. From the grittiest street stall to the almost star-studded restaurant, in totally random order, we're giving y'all a 'grammable taste of the best that Bangkok has to offering right at present.

Beef entrails in spicy soup at 100 Mahaseth (B240)

Am I really going to eat this? Oh god, what is that thing floating in the broth? These are sound, rational questions to grapple with when trying intestine soup, but motility past them, because this herby, soothing dish at 100 Mahaseth is so skillful you'll experience silly for existence squeamish.

100 Mahaset Rd., 02-235-0023. Open up Monday-Fri 5-11pm; Saturday-Sunday 11am-11pm

Spicy wagyu tartare "Laab" at Eat Me (B890)

This is definitely not your typical beef tartare. Made with high quality minced wagyu, chili, reddish onion and coriander and served with crispy bread, this dish bursts with so many flavors.

i/6 Phiphat Soi 2, Convent Rd., 02-238-0931. Open up daily 3pm-1am

Infant back pork ribs at The Smokin' Pug (B595 for half rack; B895 for full rack)

This smokin' succulent rack of ribs is hands downwards the all-time you'll find in Bangkok. Smoked for hours using hickory wood imported from the Usa and coated with their signature Kansas City-style sauce, these autumn-off-the bone BBQ ribs—served with onion strings, coleslaw, beans and cornbread—volition get out you licking your fingers clean.

105 Lang Suan Rd., 083-029-7598. Open Tue-Sabbatum v-10pm

Fried craven at Polo Fried Chicken (B130 half; B260 full)

Served with a generous topping of fried garlic, the signature dish at this cathedral to crispy fried craven has fatigued crowds for five decades, long before it was awarded Bib Gourmand on Thailand's Michelin Guide. The chicken is fragrant, crispy on the outside, still juicy and tender on the inside—everything yous want fried chicken to be.

137/1-iii Soi Polo, Wireless Rd., 02-655-8489. Open daily 7am-9pm

Beef pad kaprao at Phed Mark (B155)

Using white and ruddy Thai basil leaves along with five different types of chilies fried with high quality Thai minced beefiness, Youtube vlogger Mark Weins makes pad kaprao that volition probably have you bursting into tears. From the spiciness or joy of eating information technology?
You lot decide.

928 Sukhumvit Rd., 083-893-8989. Open Mon-Sat 11am-5pm

Stir-fried beef on rice with onsen egg at DAG BKK (B280)

The hole-and-corner to this standout dish is in the signature sauce, the recipe for which chef-owner Chalermpon "Van" Rohitratana changes every month—from sweetness fish sauce to spicy southern sauce made from fish guts (trust us, information technology tastes better than it sounds).

Warehouse xxx, Charoenkrung Soi 30, 087-363-2629. Open Tue-Lord's day 3-9pm

Spaghetti alla Lenzi at Lenzi Tuscan Kitchen (B560)

This is authentic Italian spaghetti through and through, leveled up with garlic, pork belly, tiger prawns and a slice of blood pudding ham from chef Lenzi's family farm in Italia. Bravo!

Ruamrudee Soi ii, Wireless Rd., 02-001-0116. Open daily 6-10:45pm

Zander cooked over cedar wood at Suhring (part of 14 course menu; B4,800/person)

You're forgiven if you think the lightly smoked High german throughway perch cooked over cedar wood, topped with a layer of egg white, is the all-time thing happening hither. In reality, information technology's the foamy Riesling sauce made with chicken broth, sour cream and the German wine that makes this dish lone worth two Michelin stars.

10 Yen Akat Soi 3, 02-287-1799. Open up Mon-Friday 5:30-9pm; Sabbatum-Sun 11:30am-12:30pm, five:30-9pm

Beefiness stew at Big Su Beef Noodles (B70)

A favorite of former Thai prime minister Suchinda "Big Su" Kraprayoon, this legendary noodle joint has been serving their signature beef stew, or kao lao, for over threescore years. The soup is rich in flavor, and the braised beef is and then tender it literally melts in your mouth. Add together a little chili vinegar and consume it on its own, or take it with rice—either way, this 1 is a winner.

1232 Nakhon Chaisri Rd., 02-241-4192. Open daily 7am-5pm

Raw Phuket lobster chilled at two°C at Sorn (part of v-form menu; B2,700/person)

This creamy bite-sized piece of rainbow Phuket lobster, kept at a temperature of 2°C, might be Bangkok's bite of the century so far. Topped with a dollop of seafood sauce, it will give any piece of expensive sushi a run for its money.

56 Sukhumvit Soi 26, 099-081-1119. Open up Tue-Fri six-11pm; Saturday-Sun 12-2pm, 6-11pm

Muttton biryani at Muslim Restaurant (B150)

This historic restaurant has been serving up delicious dishes for over lxx years. Only if you want a existent treat, go on a Friday when they serve up their special mutton biryani. The tender hunks of meat mixed with spiced rice volition make all your troubles temporarily go away.

1354/1356 Charoenkrung Rd., 02-234-1876. Open daily 6:30am-5:30pm

Stir-fried lump crab meat with long beans and yellow chili at Khua Kling Pak Sod (B580)

It isn't new, but this uncomplicated-withal-perfect dish keeps usa coming back for more than. Behemothic pieces of lump crab meat stir fried with sen mee, long edible bean and yellow chili make for the perfect lunch.

98/1 Sukhumvit Soi 53, 02-185-3977. Open up daily 11-2:30pm, 5:30-9:30pm

Stir-fried crab roe with Himalayan salt at Supanniga Eating Room (B590)

Crab roe isn't anybody's cup of tea, but Supanniga will challenge that notion with their creative stir fry, which leaves the roe crispy, spicy and savory—the perfect companion to a plate of steaming white rice.

ten-12 Charoenkrung Soi 38, 02-006-9744. Open daily 11:30am-10:30pm

Dry-aged amberjack with seaweed jelly and celeriac mousse at Gaggan Anand (part of 25-course carte du jour; B8,000/person)

Too many dishes at Gaggan volition leave yous in awe and become you thinking, simply this one incredible bite of amberjack tops them all. It's umami-packed with dollops of salty seaweed gel, while celeriac puree provides an earthy element to round it all out.

68 Sukhumvit Soi 31, 098-883-1022

Pork cheek cannelloni with foie gras sauce and Parmesan foam at Appia (B590)

This new add-on to the Appia menu has already entered our listing of favorites. The cannelloni comes blimp with decadent pork cheek, slathered in equally decadent foie gras sauce and precipitous Parmesan cream, before existence topped with shavings of Umbrian blackness truffle.

20/4 Sukhumvit Soi 31, 092-646-7403. Open Mon 6-10:30pm; Wed-Sat vi-ten:30pm; Sun 11:30am-2:20pm, 6-ten:30pm

Crab and rosella salad at Samrub for Thai (part of tasting menu; B3,200-B4,500)

Chef Prin Polsuk is back in activity, bringing his skilful knowledge of Thai yum (tangy salads) to his latest project, Samrub for Thai. If this gorgeous salad of mesomorphic crab meat, rosella petals, fresh herbs and crispy shallots, all tossed in sweetness, sour and spicy dressing, is any indication, then this restaurant should be firmly on your radar in 2020.

100 Mahaseth, 100 Mahaset Rd. Open Wed-Thu 7-11pm; Fri-Sabbatum 7pm-midnight; Sun midday-5pm, 7pm-midnight

Murgh makhanwala at Rang Mahal (B490)

The rich layers of complex spices and lingering strains of rut in Rang Mahal's butter craven are something else. There are back-scratch leaves, there'due south a proper punch of chili, there's onion (so much caramelized onion), at that place's a chord of coriander seed that leaps out and says, "This is how things should exist done."

26/F, Rembrandt Hotel, 26 Sukhumvit Soi 18, 02-261-7050. Open daily 5pm-midnight; Sun 11am-2:30pm

Roasted carrot and ricotta salad at Pizzeria Mazzie (B330)

A simple dish, sure, but this titbit nevertheless takes you lot on a ride, from its earthy hazelnuts and carrots glistening with apple tree cider vinaigrette to its rich, salty finish from a generous dollop of ricotta cheese.

Park Lane Ekkamai, 23 Sukhumvit Soi 63, 02-060-8822. Open Tue-Sat 5:30-10:30pm; Sun five:xxx-10pm

Yogurt espuma and corn water ice cream with corn bouillon at The Peak, The St. Regis Bangkok (part of six-course menu; B3,200/person)

One bite of this loftier-course hors d'œuvre inspired by chef Andreas Caminada—acclaimed chef-possessor of three-Michelin-starred Schloss Schauenstein—is plenty to make you remember you lot're dining in a cozy petty restaurant in the Swiss Alps. The corn ice cream is delightfully light and fresh, while the warm corn bouillon brings a soothing element to the party.

G/F, The St. Regis Bangkok, 159 Ratchadamri Rd., 02-207-7777

Dry egg noodles with wagyu (Nam Tok Wagyu) at Thong Smith (B329)

Thong Smith raised the bar for mall boat noodle soups. The menu is large and all of it is succulent, but nosotros recommend going for the Nam Tok Wagyu that bursts with tender sliced Australian wagyu, round beef meatballs, braised shank and tendon. Aroi mak.

5/F, Central Diplomatic mission, 1031 Phloen Chit Rd., 02-160-5794. Open daily 10am-10pm

Padrino Sandwich at Roast (B360)

Roast recently changed its menu, beefing information technology up with some soul-stirring dishes. One such dish: the Padrino sandwich—heaps of meaty goodness like Mortadella, prosciutto, salami, provolone cheese and flossy slaw, all contained inside their homemade baguette.

3/F, The Commons, 335 Thonglor Soi 17, 02-185-2865. Open Mon-Thu 9am-10pm; Fri-Saturday 8am-10pm; Sun 8am-9pm

Flavors of Coconut at fourscore/20 (part of the monsoon seasonal menu; B3,000/person)

80/20 might notwithstanding exist basking in the glow of their very much deserved Michelin star, but they're nonetheless rolling out new stuff, similar this clever dessert from pastry chef Saki Hoshino, which uses all parts of the kokosnoot—from the shell to the juice, cream and meat—to create a texturally interesting and extremely tropical finishing touch to the eating house'due south latest seasonal card.

1052-1054 Charoenkrung Soi 26, 02-639-1135. Open up Tue-Sun 6-11pm

Stir-fried pork with shrimp paste (moo kapi) at Thong Lee (B90)

This piffling store-house hidden downwardly Sukhumvit Soi 20 caters mostly to workers nearby or people in the know, serving old-schoolhouse Thai dishes at great prices. We always go back for the savory, spicy moo kapi.

64/3 Sukhumvit Soi 20, 02-258-1983. Open up daily 9am-7:30pm

Fried craven sandwich at Clucking Donut (B220)

The people backside Malai chocolate took a hard pin this year when they started churning out succulent fried chicken. Here, they brine their bird and douse in a secret recipe that contains over 30 different spices. We dearest it at the "bare naked" level, but if y'all're feeling frisky, try the "shittin' burn"—information technology even comes with a warning label.

11/33 Petchaburi Soi 47, 064-871-9002. Open Tue-Sun 11:45am-7pm

Thai beef noodle stew (kuay teow nuea) at Wattana Panich (starting at B80)

This Ekkamai establishment gets a lot of hype, simply rightfully so. The restaurant has been using the same pot for years and they proceed adding stock equally they go without e'er washing information technology. Imagine a flavour upon flavor explosion full of melt-in-your-oral fissure beef.

336-338 Sukhumvit Soi 63, 02-391-7264. Open daily 10am-7:30pm

OcMuffin at Ocken (B260)

Anybody loves a proficient breakfast sandwich, and Ocken does a killer one. A clear riff on the McMuffin, this brekkie bite shines with its homemade sausage patty, oozing cheese and the perfectly folded chive omelet. Not for sharing.

1/F, Bhiraj Tower, 31 S Sathorn Rd., 082-091-6174. Open Mon-Fri 6pm-midnight; Sabbatum-Dominicus 10:30am-2pm, 6pm-midnight

Wagyu katsu sandwich at Sushi Masato (B1,500 for six pieces)

Nippon's wagyu sando is like manna from the heavens, and Sushi Masato, gracefully, delivers a pretty divine bite in its own right. The downright butter-similar wagyu—served rare—is lightly breaded in panko, fried until crisp, placed between perfectly toasted slices of white bread and topped with freshly grated wasabi.

iii/22 Sukhumvit 31 Soi one (Sawasdee), 02-040-0015. Open up Tue-Sun five:30-10pm

Rice noodle soup (guay jub nam sai) at Guay Jub Ake Pai Lin (from B50)

Effluvious and fiery, the broth is clearly the star of this dish. Nosotros as well can't get over the melt-in-your-oral fissure pork belly, every bit well equally the satisfyingly crunchy pork skin.

396 Sridan Soi 8, Srinakarin Rd., 087-429-3999. Open up daily 5-10pm

Sous-vide grilled ox tongue at Mahasan Burnt & Bowl (B270)

Forget all those tough, chewy ox tongue dishes you've suffered through earlier. Mahasan's ox tongue is sous-vide to perfection, resulting in a tender texture that complements the to-dice-for sauce and raw egg.

23/1 Soi Chan, 086-960-5858. Open daily four-10pm

Bootleg potato gnocchi at The Penthouse Bar + Grill (office of the three-course menu from BKRW 2019; B1,000/person)

The texture of the gnocchi really stands out here. It'southward perfectly soft and delicate, which goes well with the slightly salty flavor of the cheese that'south sprinkled on peak.

34-36/F, Park Hyatt, 88 Wireless Rd., 02-011-7480. Open up daily 12-2:30pm, 6pm-midnight

Khao human gai at Khao Homo Gai Nai Noi (from B45)

This low-fundamental stall on Convent Road has office workers patiently queuing up every tiffin for its succulent sliced chicken served with wonderfully flavorful rice cooked in craven broth. The chili-infused soy edible bean sauce and delightfully comforting pickled lettuce soup are the reddish on top.

Convent Rd., 081-403-3527. Open up Tue-Sun 9am-1pm, 5-10pm

Khachapuri at Argo (B250)

Tear off a piece of the crust from this canoe-shaped leavened staff of life, dip it in the mixture of homemade Sulguni cheese and egg yolk resting in the middle of it, and exist reminded of why the staff of life-and-salty cheese combination well-nigh always works.

4/26 Sukhumvit Soi 8, 02-120-4223. Open Tue-Sun four-11pm

Organic burnt coconut sugar ice foam with pork floss at Gaa (part of tasting menu; B3,200/person)

Take a soft serve-like ice cream, amplified with coffee and chocolate notes, and top it off with sweet-and-salty pork floss for a little textural contrast, and you lot accept the perfect terminate to a repast at one of Bangkok'south best restaurants.

68/three Soi Langsuan, 091-419-2424. Mon five-8:30pm; Wed-Dominicus 5-8:30pm

Grilled chicken at Som Tam Jay And then (B19 for wings/B65 for breasts and thighs)

Nosotros always go back to this street food jewel for the grilled craven—the beautiful, gold brownish pare is perfectly crispy, while the meat inside remains juicy and tender. Dip a piece of the craven into their homemade sauce and eat it with pasty rice and a zesty som tam, and you lot have ane hell of a meal.

Phipat Soi two, 085-999-4225. Open Monday-Sat 11am-6pm

Thai wagyu tartare sandwich at Olta (B150)

Delicious local beefiness tartare is sandwiched between buttery brioche, accompanied on the plate past a spot of salted egg yolk for actress punch. This absolute peach of a bar snack is priced so favorably yous'd be a fool not to go back for seconds (or thirds).

101/xi Suanphlu Rd., 094-656-2159. Open Mon-Fri 5pm-midnight; Sabbatum-Lord's day 11:30am-2pm, 5pm-midnight

Vegan tantanmen at Mensho Tokyo (B350)

Who needs meat? Made with Japanese soy cream, coconut milk and a wealth of nuts, beans and local Thai vegetables, the vegan tantanmen at this all-star ramen concatenation is without a doubt the almost flavorful vegan ramen Bangkok's e'er seen.

G/F, RSU Belfry, Sukhumvit Soi 31, 091-887-9492. Open Tue-Dominicus 11am-10pm

Sirloin steak at Arno's Butcher and Eatery (B850)

The half-kilo of well-aged sirloin served here makes pretty much every other sirloin steak we've had in Bangkok laughable by comparison. The meat is juicy, fatty, atomic number 26-rich and treated with a Frenchman's interpretation of the discussion "rare."

2090/two Narathiwas Soi 20, 02-678-8340. Open daily 10:30am-9pm

Miang kham water ice cream at AdHoc (part of ten-course tasting carte du jour; B2,900/person)

A savory dessert washed right. It's basically miang kham served in the grade of ice cream made with caramelized coconut, tamarind, betel leaves, bird'due south centre chili, galangal and—plot twist—fresh shrimp instead of dried. Nosotros dear how you tin taste the miang kham flavour until the last bite.

36/22 Phrom Si Soi 1, 065-143-1111. Open daily 6pm-midnight. Reservation only.

Bak kut teh at Sometime Street Bak Kut Teh (B156 for small; B208 for large)

Piping hot and packed full of peppery goodness, the clear broth here is as comforting as it gets. Protein comes non only in the form of pork ribs, but too chicken, fish and fifty-fifty frog. The signature dry out bak kut teh (B182/B234), served in a clay pot, is as well a must-try.

G/F, MBK Center, 444 Phaya Thai Rd., 02-046-0556. Open daily 10am-10pm

BBQ Chiang Mai figs at Quince (B360)

Breaking away from Quince's meaty mains, this wonderfully refreshing salad sees addictively juicy barbecued Chiang Mai figs served on a bed of stracciatella—the light and creamy interior of burrata cheese. A touch of honey adds a subtle sweet note, while crunchy nut brittle gives it some texture and fresh mint creates a hit of flavor.

Siri Firm, 14/two Soi Somkid, 094-868-2639. Open daily 6pm-midnight

Truffle risotto at Sensi (B980)

Served with creamy egg yolk on pinnacle and sprinkled with a generous corporeality of truffle, this creamy plate of comfort is the very definition of food porn—information technology's decadent, satisfying on a primal level and likely to leave y'all feeling as if you need to shower after eating it.

Narathiwat Ratchanakarin 17 Yaek 5, 02-117-1618. Open Mon-Sat 4:30-11pm

Mom's Soup Memories (squid noodles in chicken broth) at Front Room (part of ten-course carte; B3,200/person)

This star dish was inspired by chef Rungthiwa's mom'south iii signature Thai soups: cucumber, chicken and squid. The squid is finely sliced into long noodle-like strips—soft and not fifty-fifty remotely chewy—and served in a flavor bomb of a broth. Fond memories indeed.

Waldorf Astoria Bangkok (L/F) 151 Ratchadamri Rd., 02-846-8888. Open Mon-Sat 5:30-10pm

Cheese pizza at Soho Pizza (B120/piece, B600/18-inch)

Made with 48-hour naturally fermented dough, these large, hand-tossed pies come up with a thin and crisp crust, yet are soft and pliable enough to be folded in half—the quintessential marker of a NYC slice. What we beloved about the cheese: stabs of sharp caciocavallo and the oh-so-satisfying salty tang of Parmigiano breaking up a generous bed of gooey mozzarella.

26/3 Sukhumvit Soi eleven, 02-821-5113. Open daily xi:thirty-4am

Stir-fried sataw beans with shrimp at Klangsuan (B180)

The highlight of this dish is not just the precipitous tang of good sataw just also the coarse texture of a serious nam prik kapi (fermented shrimp paste)—and then pungent, so counterbalanced. The sense of taste is authentic and information technology's easy to consume, even if you lot're a sataw rookie.

143 Sukhumvit Soi 22, 061-615-6576. Open Tue-Fri 11am-2pm, 6-10pm; Sat-Dominicus 11:30am-10pm

Haoma in a Bite (part of thirteen-grade tasting menu; B2,990/person)

Chef Deepanker Khosla, or DK for short, is revolutionizing fine dining by drastically reducing his carbon footprint and cranking out succulent, deeply personal food. For proof, consider this dish, which only uses ingredients bachelor on site—including fish he raises in his backyard garden, as well as crispy kombucha scoby.

231/three Sukhumvit Soi 31, 02-038-5821. Tue-Dominicus 5-10:30pm; Sat-Lord's day 10am-1:30pm, 5-10:30pm

Oak-smoked quail eggs at Shun by Yanagiya (part of 17-course tasting carte; B4,800/person)

The partner branch of two-Michelin-starred, invitation-just Yanagiya blurs the line betwixt fine dining and down-to-world yakitori. At its best—like these three flossy, Japanese oak-smoked and mentsuyu-cured quail eggs—the upshot is magical.

3/F, Donki, Thonglor Soi 10, 097-854-2222. Tue-Sun 6-11pm

Stax cheeseburger (B109)

Burgers at this Daniel Thaiger offshoot call back sliders, with perfectly seared beef sandwiched betwixt lightly toasted foursquare buns and topped with grilled onions, dill pickles, mustard, ketchup and cheese. Picture White Castle just without the gastrointestinal pain and shame inherent in a crave case at the American chain.

Saphan 55, 759 Sukhumvit Soi 55, 087-087-7060. Monday-Sabbatum 11am-10pm

Pork belly with sataw at Taan (office of the nine-grade tasting card; B2,100/person)

Taan advertises a "hyper-local" tasting carte. What that means is the food hither spans Thailand, homing in on dissimilar regional cuisines. This dish, featuring crispy grilled pork belly in a chili-infused curry with stir-fried stink beans, is a shining instance of that arroyo done right.

25/F, Siam @ Siam Pattern Hotel, 865 Rama 1 Rd., 065-328-7374. Open daily 6-11pm

Body of water urchin at Baltic Blunos (B2,900/person half dozen courses; B3,400/person viii courses)

Has anyone ever eaten uni without salivating? This rendition of the rich creamed sea urchin with white chocolate, pickled samphire, sapane consommé and bergamot bubbles by the wonderfully eccentric British celebrity chef Martin Blunos takes it to the adjacent level.

129/nine Sukhumvit Soi 55, 02-117-1255. Open up Tue-Sun 6-10pm

Blueberry Balloon at Ici (B235)

Fast-rise pastry chef Arisara "Newspaper" Chongphanitkul opened 1 of 2019's most interesting venues in Ici, a dessert-focused restaurant that doles out sweet treats unlike anything Bangkok's seen before. That includes this low-cal yet luscious alloy of soft cheesecake, blueberry gelee, lemon cream, biscuit joconde and buttery crumble base.

24 Sukhumvit Soi 27, 02-007-3113. Tue-Sun 9am-5pm

How do we stack up?

A 25-course meal plus wine at Gaggan Anand will set you back a cool B12,000 before VAT and service. Just how does that compare to other star-powered restaurants across the world?

Noma Copenhagen, Kingdom of denmark DKK2,500 (B11,260), plus B6,000 for vino.

Ultraviolet Shanghai, China RMB4,000 (B17,200) including drinks.

Masa New York, New York USD595 (B18,000) excluding beverages and tax.

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Source: https://bk.asia-city.com/restaurants/news/50-things-to-eat-now-bangkok