Olivier Limousin, 42, heads legendary French chef Joel Robuchon’s Bangkok restaurant, L’Atelier de Joel Robuchon, which has just placed first in our yearly Top Tables dining guide for the second consecutive year. Limousin has worked for the Robuchon brand now for 12 years, both in Paris and London, personally accounting for four of the stars in Joel Robuchon’s total of 25 across 20 restaurants. 

Until then, you can still catch his food at two ongoing pop-up restaurants. 

Chef Thitid “Ton” Tassanakajohn, 29, has been the toast of Bangkok’s restaurant scene in 2015. His debut restaurant, Le Du, scooped third place in our yearly Top Tables fine dining guide. Since then, the Culinary Institute of America graduate has opened three more restaurants: Taper (brunch staples and Asian breakfast dishes); Baan (home-style Thai dishes); and Baa Ga Din (deconstructed Thai street food). Here, he discusses restaurant trends and his hopes for Bangkok’s food scene.

Guglielmo Vuolo, who's party piece is pizza dough made using Mediterranean seawater, takes over the kitchen at Sukhumvit Soi 31 on Nov 19, while Peppina's new branch at Tha Maharaj is no officially open. 

It's been 20 years since the British were allowed to sell their beef here. Now it's back. But does the more-expensive grass-fed British beef have the flavor to steer us from our favorite grain-fed Aussie wagyu?

After the name change of Ku De Ta Singapore in June, it's been revealed that Sathorn's luxury club and restaurant complex is following suit. 

Arguably Bangkok's best pizzeria has confirmed a second restaurant will open in Tha Maharaj riverside shopping complex.

Meet the hottest plates in town.

Bangkok's hipster food-trend pioneer will be taking over the food at Maggie Choo's for four weeks.

Ask most chefs in Thailand, and they’ll tell you now is really not a good time to be sourcing locally grown ingredients. The soil is parched and then flooded. But there are a few gems that are at their finest right now. Here, some of Bangkok’s top chefs tell us their favorite foods of the season. And what they’re doing with them.