In Bangkok’s food scene, nothing stays the same for long. Discover the most talked-about happenings in the city right now.

In Bangkok’s food scene, one moment a restaurant is fully booked for weeks, and the next it’s quietly faded away. What once drew long queues might now sit empty, while something entirely new appears just around the corner. This constant change is what keeps dining in the city exciting and unpredictable.

Kayaki: Thailand’s First Yakizakana (Grilled Fish in Japanese Style)

At Kayaki, the focus is on fish, not as sushi or sashimi, but as grilled meat that is charred on the outside and raw and juicy inside. It is smoky, thoughtfully portioned and refreshingly new. This newly opened restaurant in Sukhumvit 49 introduces Bangkok to yakizakana (grilled fish), presented in a style more reminiscent of yakiniku than a traditional seafood restaurant. It’s the first in Thailand to take this specific angle.

Founded by three siblings with a background in hospitality, Kayaki offers premium sashimi-grade fish cut into small, manageable pieces and grilled just enough to bring out its natural flavour without overcooking. Everything is cooked to order and served on rice with condiments matched to each type of fish.

Red fish like tuna are divided into parts: otoro, chutoro and akami, with the fattier cuts delivering a melt-in-the-mouth texture that resembles high-end beef. White fish such as madai and kinmedai are filleted and grilled with precision. The menu also features other seafood including Japanese red shrimp, scallops and squid, offering diners a wider variety.

Guests can choose from three curated sets that combine different types of fish and seafood, each served with rice, soup, salad and dessert. The Kayaki set, for example, includes otoro suki alongside other favourites like chutoro, hotate and aka ebi. A highlight of the experience is watching each piece grilled to perfection in front of diners, then placed over rice that absorbs the fish’s natural oils.

The atmosphere is clean and understated, set in a Japanese-style garden with modern interiors. Service is hands-on, with staff guiding guests on how to enjoy each bite. With the rising interest in healthier dining, Kayaki offers a new way to experience grilled seafood without sacrificing flavour or richness.

Now in soft opening from 29 June, Kayaki is located at Yard 49, Sukhumvit 49, and shares the same space as Kay’s and Kanori. Reservations are recommended.

49, 99 Sukhumvit 49, Khlong Tan Nuea, Watthana, Bangkok

098-864-8295

Brasserie 9: Classic French, Now More Accessible

Brasserie 9 has long been known for its elegant French cuisine, but recently the restaurant has made itself more accessible. Housed in a colonial-style building on Sathorn Soi 6, the space retains its charm, complete with white tablecloths. The new set menu allows guests to enjoy a full French meal with an authentic taste that feels comforting in every bite.

Chef Hervé Frerard, who has worked in Thailand’s culinary scene for decades, brings a sense of warmth and familiarity to each dish. His new menu is clearly structured into appetisers, main courses and dessert, with a few surprises sprinkled in.

Starters include crowd-pleasers such as gratinated French onion soup, Burgundy snails and blue crab cakes with horseradish cream. Mains range from duck leg confit with crispy potatoes to slow-cooked wagyu beef cheek in red wine and organic chicken cordon bleu, all showcasing both technique and robust flavour. Each dish is well-seasoned, cooked to perfection and generously portioned.

Desserts lean towards the traditional, including crêpes Suzette flamed with Grand Marnier and a light yet rich vanilla soufflé. These aren’t modernist reinterpretations but rather classic versions done properly, and that’s part of the appeal. 

With its relaxed ambiance and focus on well-prepared food, Brasserie 9 now welcomes a wider crowd. It remains a reliable choice for those craving French food that feels familiar.

27 Soi Sathon 6, Si Lom, Bang Rak, Bangkok

02-234-2588

Blue by Alain Ducasse: A New Vision at the River

Change is in the air at Blue by Alain Ducasse at ICONSIAM. This restaurant has recently welcomed a new executive chef, Evens López, who brings a fresh perspective drawn from global experience and a love for Thai ingredients.

Originally from Peru, Chef Lopez has trained in some of the world’s top kitchens. His cooking carries a strong foundation in French technique but draws inspiration from the regions he has worked in, including, for the first time, Asia.

His newly launched tasting menu reflects this mix. It opens with canapés such as raw vegetable and shiso rolls with a tangy profile that whets the appetite, chilled crab tartlets, and duck and sweetcorn cakes with a perfectly balanced flavour. A standout is the amuse-bouche, layering aubergine in purée, custard, and consommé forms. Dishes like lightly smoked mackerel with cucumber gelée and Kristal caviar offer a clean and refined opening. Morels with green peas and brown butter play with earthy notes. Kinki fish dry-aged and grilled over embers, is served with ana potatoes and saffron beurre blanc. Another highlight is wagyu beef marinated in bamboo leaves for a naturally salted flavour, served with leeks, shallots and tarragon. These dishes show off both creativity and cultural connection without being overly experimental.

The dessert course is more playful, featuring Japanese strawberries, lemon confit, chocolate mousse, and a soft vanilla soufflé that brings the meal to a light and elegant close.

With this new chapter, Blue by Alain Ducasse continues its fine dining journey, but now with a more personal and connected approach. For anyone who’s been before, now is the time to return. For those who haven’t, this might be the most exciting moment to book a table.

ICONSIAM, 1 Floor, ICONLUXE zone, Bangkok

+66(0)6-5731-2346