Think back to your best experiences in Bangkok, and food will undoubtedly be at the top of the list. Award-winning travel writer Helen Hayes presents ten restaurants – all Michelin-starred.

R. Haan *2 Michelin stars

Thai cuisine boasts a long history, blending the secrets of Siamese culinary traditions with modern techniques and cultural influences. It is unmistakably Thai. One of the best restaurants to experience this is R. Haan, which means "food" in Thai. Under the direction of Chumpol Jangprai, R. Haan draws its inspiration from an old Thai poem that translates as, "In the river there are fish, in the rice field there is rice." His menu is based on authentic recipes, using the same ingredients as in the originals.

Sorn * 2 Michelin stars

At Restaurant Sorn, everything revolves around the cuisine of South India. Owners and chefs Supaksorn Jongsiri (Khun Ice) and Yodkwan U-Pumprik are dedicated to preserving long-forgotten recipes and dishes from their home region. Located in an old house, the restaurant uses sustainably sourced ingredients from local farmers and fishermen. Most dishes are slow-cooked; even the soup simmers for six hours in a double cooking pot.

Jay Fai *1 star

It's unusual to find a Michelin-starred street food stall, but Jay Fai is anything but ordinary. Lipstick-wearing Jay Fai still cooks over charcoal, just like her father, and conjures up dishes like crab curry and crab omelet – all while wearing ski goggles. The omelet is legendary, and long lines outside are a common sight.

Canvas *1 star

Canvas, a rarity in Bangkok, is the brainchild of chef Riley Sanders. Originally from Texas, Riley came to Bangkok in 2013 as part of his culinary travels. He fell in love with the city and, after further visits, began planning Canvas. Guests love sitting at the counter and watching the chefs prepare the nine-course tasting menus.

Table 38 *1 star

Table 38 offers an exclusive chef's table experience at a large communal table seating ten, where guests can watch and interact with Chef Andy Yang and his team. Table 38 aims to showcase the diversity of Thai cuisine – “telling the story of yesterday with today's knowledge.” Choose from five different menus, ranging from an introductory tasting menu to Chef Andy Yang's ultimate 44-course tasting menu.

Sühring *2 stars

The villa, restored by German twins Mathias and Thomas Sühring, has enjoyed great popularity since its opening. The twins learned traditional German cooking techniques from their grandparents and have lovingly revived them in this now two-Michelin-starred restaurant. Guests can dine in the dining room, the conservatory, or at the kitchen counter.

Mezzaluna *2 stars

The view from the 65th floor of the Lebua Hotel and the culinary experience at Mezzaluna will delight you. Chef Ryuki Kawasaki lets the fresh Japanese ingredients speak for themselves, preparing them with classic French cooking techniques. The seven-course menu changes seasonally, with the exception of the dish "Exceptional Murakami," a Wagyu beef dish from his home region of Niigata Prefecture.

Upper floor *1 star

Upstairs Restaurant was first awarded a Michelin star in 2018 and has retained it ever since, thanks to chef Dan Bark. Dan's delectable 10-course menu combines progressive American cuisine. Each dish boasts a blend of techniques and ingredients that transcend geographical boundaries, offering limitless flavor diversity. Craft beers, ciders, mead, and wines are served alongside.

Paste *1 star

Everything about Paste is impressive, from the spiral sculpture made of silk cocoons to the elegant, curved seating areas and the food. Led by chef and co-owner Bongkoch “Bee” Satongun—who was named Asia’s Best Female Chef in 2018—guests love the menu of sharing-friendly dishes inspired by royal Thai cuisine and prepared using traditional cooking techniques. Satongun’s husband, Jason Bailey, hails from the Southern Highlands of New South Wales. The dynamic couple recently opened a Paste branch in Mittagong.

Saawaan *1 star

Saawaan, which means "heaven" in Thai, truly lives up to its name. Head chef and owner Sujia "Aom" Pongmorn takes guests on a creative journey through ten courses of authentic Thai cuisine. The ingredients are sourced locally, including squid from a small fishing village in Krabi. The culinary experience is rounded off by pastry chef Arisara "Paper" Chongphanitkul, the first Thai woman to participate in the World Pastry Championship.