Entering the restaurant, the lingering wood fragrance let the diners suddenly fade away tired, eyes along the gentle light, exquisite tableware is also faintly flashing. The restaurant is so exquisitely decorated that it is worthy of the best ingredients in the plate. Like the huge and tender Spanish salmon, add the oysters of XO sauce, and take a bite as if you have been on the beach. After seafood appetizers, there are more food that hits the taste buds, including fresh and juicy carbon grilled steaks, Thai-flavored Hokkaido steaks, and Roche marsh shrimps that are beyond imagination... The dessert after dinner is also the same quality, giving diners a double enjoyment of vision and taste. If you are a seafood lover, this restaurant is definitely not to be missed.

Paii

Le Du is located at 
399/3 Silom Soi 7 Silom,&nbsp;Bangkok 10500,&nbsp;Thailand. The grilled pork cheek is a highlight, and the crab curry is delicious! Not close to the BTS station, about 20-30 minutes drive from Chit Lom station.

Trip Gourmet Awards

No.13 of Fine Dining  in Bangkok

This steak is really recommended to taste, the fire is very good, and the steak is very tender, the juice is very good, the service is good, the last case soup is very rich and mellow, basically can not pick a restaurant.

Steamed crab roe is not good, really not good.
Soft-boiled egg, just so-so.
I heard that the Tom Yum Goong soup is very rich (I didn&#39;t order it)
The only thing I&#39;m glad about is that the pudding is Thai milk flavored, very chewy and creative. Also, the crab meat curry is without the shell.
And I can&#39;t eat it without reservation. I reserved it yesterday. I regret it today.

This restaurant combines traditional steakhouses with new American dishes and the dishes taste very good

Jaff Cold Brew It was unexpectedly delicious, and the first time I didn&#39;t resent the combination of orange fragrance and cocoa. The gel-like foam was quite thin and spongy, but it disappeared into my mouth. The tropical sun was very sunny at 11 am yesterday, and I wanted to go in the ice water like plastic bottles and take a bath.

Walking into the restaurant, the lingering wood fragrance makes diners instantly lose their fatigue. Looking along the gentle light, the exquisite tableware is also shining. The restaurant is so exquisitely decorated only to match the top-quality ingredients on the plate. For example, the huge and tender Spanish squid and oysters with XO sauce make you feel like you are at the seaside. After the seafood appetizer, there are more food that hits the taste buds, including tender and juicy charcoal grilled steak, Thai-style Hokkaido steak, and giant prawns that are larger than you can imagine... The dessert after the meal also pursues quality, giving diners a double enjoyment of vision and taste.
If you are a seafood lover, then this restaurant is definitely not to be missed.

走进餐厅，萦绕的木质清香让食客顿时褪去疲惫，目光沿着温柔的灯光看去，精致的餐具也在隐隐闪光。餐厅如此讲究的装饰，只为配得上餐盘中上等的食材。如硕大鲜嫩的西班牙鱿鱼，加入XO酱的牡蛎，一口下去仿佛已经置身海边。海鲜开胃之后，还有更加冲击味蕾的食物，包括鲜嫩多汁的碳烤牛排、泰国风味的北海道牛排、以及大到超乎想象的罗氏沼虾&hellip;饭后的甜点同样追求品质，给食客视觉和味觉上的双重享受。如果你是一个海鲜爱好者，那么这家餐厅绝对不能错过。

Paii位于106 North Sathorn Road&nbsp;|&nbsp;Sathorn Ground Floor,&nbsp;Bangkok 10500,&nbsp;Thailand，牡蛎非常新鲜，有很好的泰式酱汁。喜欢所有的菜式。我们喜欢泰式的主菜，很好吃，滋味丰富，作为一个Pai餐厅非常令人印象深刻。

Paii is located at 106 North Sathorn Road&nbsp;|&nbsp;Sathorn Ground Floor,&nbsp;Bangkok 10500,&nbsp;Thailand. The oysters were very fresh and had a good Thai sauce. Loved all the dishes. We enjoyed the Thai main course which was very nice and full of flavour, very impressive for a Pai restaurant.

Paii offers an amazing dining experience. Gorgeous heritage building surrounded by skyscrapers. Great for an occasion spot. The food is authentic and  rather innovative. Great spot for special occassion

曼谷的餐饮界又添了不少提供精致、创意料理的人气餐厅。它们的主厨来自不同文化背景，出品着食材考究、变化多样、富有创想的菜肴。从传统泰餐、零浪费餐厅、分子料理到融合风味。收好这份清单，说不定你很快就能用上它。丨贵族宅邸的海鲜盛宴~Paii 丨到了泰国，当然要安排一顿海鲜盛宴。那么，别错过位于曼谷地标The House on Sathorn的人气海鲜餐厅Paii。主厨Joe Weeraket Nilayon是曼谷本地人，选用各种高品质的海鲜入菜。比如招牌的巨型河虾，将本地大河虾炭烤后浇上咖喱汁，份量大到够两个人食用。餐厅原本是Sathorn家族的私人宅邸，内饰奢华有品位。红色皮革餐椅、原木地板、典雅的立柱&hellip;&hellip;给人仪式感满满的用餐体验。丨践行零浪费的新印度料理~Haoma 丨曼谷市中心首家都市农场和零浪费餐厅。印度主厨Deepanker Khosla坚持&ldquo;所种即所做，所做即所爱&rdquo;，在餐厅内设置了一大片花园，食客还能亲自去摘些香草。等菜过程中，服务员会用一张明信片，将每道菜的食材、文化寓意解释给客人，即便初次品尝印度料理，也能把整套大餐吃得明明白白。主厨为了不浪费食材，时常会将套餐里的边角料组合在一起，即兴烹饪一道菜品送给客人品尝。有种开盲盒的惊喜。丨炭火烤一切~Choen Restaurant丨以FirexWood为理念的炭火料理，店内不设燃气灶，所有食物都是由木炭烤出来的。8道菜套餐，从香脆的烤猪肉到冬阴功风味烤石斑、咖喱河虾&hellip;&hellip;甚至连甜品椰奶冰淇淋都是用柴火烤制而成的美味。带着炭火烟熏香气的菜肴，搭配香喷喷的柴火米饭，这是其他餐厅找不出的烟火味。丨百年药房里的中泰风味~POTONG 丨在一栋百年的中药房里吃饭，你试过吗？位于唐人街的POTONG，将保留完整的老建筑进行改造后，开始做起了中泰风味的分子料理。牌匾上&ldquo;普通大藥房&rdquo;老招牌依旧挂着，但如今已是2023年曼谷新晋的米其林一星餐厅。女主厨Pam是泰籍华裔，从家族的中草药生意中获取灵感。菜品里能找到许多中国料理的元素，运用许多中药材来烹制出独特的香气。这样一看，把餐厅开在药房里也就不奇怪了。丨日泰碰撞的现代泰餐~80/20 丨开业不久就拿下米其林一星的新泰式餐厅，由一对夫妻主厨Jo和Saki共同经营。Jo是泰国人，妻子Saki是日本人，二人不同的饮食文化、家庭背景，展示在菜品上，有着鲜明的融合特色。料理还原食物的本味，大多是围绕食材本身进行烹饪，没什么炫技的菜式。同时，菜肴设计极度重视细节，展现着日本厨师的匠人精神。夫妻希望扶持本地中小农产品供应商，所以食材80%产自泰国，20%全球采购，这也是餐厅名字的由来。丨来自德国兄弟的家庭美味~S&uuml;hring 丨德国双胞胎主厨Thomas S&uuml;hring和Mathiasy S&uuml;hring在欧洲与亚洲追随诸多名厨多年后，在曼谷以家的名号开了一间德式餐厅。在这里，吃到的不仅是德国常见的烤猪膝、香肠和酸菜。两位主厨将自己从小到大对家庭美食的记忆重现在食客面前。比如以德式奶酪制作的芝士蛋糕，会搭配祖母拿手的蛋酒一同上桌，你还能看到一份手写的菜谱。用餐过程里，主厨还在席间加入了家族传统的仪式，经典又有趣，充满人情味。

Bangkok&#39;s restaurant scene adds a number of popular restaurants that offer exquisite, creative cuisine. The chefs come from different cultural backgrounds and produce sophisticated, varied and innovative dishes. From traditional Thai food, zero waste restaurant, molecular cuisine to fusion flavors. Take this list and you may be able to use it soon. The seafood feast at the noble house~Paii~ When you arrive in Thailand, of course you have to arrange a seafood feast. Then, don&#39;t miss the popular seafood restaurant Paii, a landmark in Bangkok. The chef Joe Weeraket Nilayon is a native of Bangkok and uses a variety of high-quality seafood. For example, the signature giant river shrimp, roasted with local river shrimp charcoal and poured with curry juice, the portion was large enough for two people to eat. The restaurant was originally a private residence of the Sathorn family, with luxurious and tasteful interiors. Red leather dining chairs, log floors, elegant columns... a ceremonial dining experience. New Indian cuisine with zero waste ~ Haoma the first urban farm and zero waste restaurant in central Bangkok. Indian chef Deepanker Khosla insists on &quot;what you grow, what you do, what you love&quot;, and has set up a large garden in the restaurant, where diners can pick some herbs themselves. During the course of the dish, the waiter will use a postcard to explain the ingredients and cultural meaning of each dish to the guests, even if you taste Indian cuisine for the first time, you can eat the whole set of meals clearly. In order not to waste ingredients, the chef often combines the edges of the package and improvises a dish for guests to taste. There is a surprise to open a blind box. Charcoal fire roasting everything ~Choen Restaurant charcoal fire cooking with FirexWood as the concept, there is no gas stove in the store, all food is baked from charcoal. 8-course set menu, from crisp roast pork to tonyingong-flavored grilled stone, curry river shrimp...even dessert coconut milk ice cream is delicious with firewood. Dishes with charcoal smoke, with fragrant firewood rice, this is the fireworks that other restaurants can&#39;t find. Chinese Thai flavor in a century-old pharmacy POTONG Have you tried eating in a century-old Chinese medicine room? POTONG in Chinatown will retain the complete old building for renovation, and start to make Chinese and Thai flavor molecular cuisine. The old sign of the &quot;ordinary big pharmacy&quot; on the plaque is still hanging, but it is now Bangkok&#39;s new Michelin-star restaurant in 2023. The chef Pam is Chinese-Thai and takes inspiration from the family&#39;s Chinese herbal business. Many Chinese ingredients can be found in the dishes, and many Chinese medicinal materials are used to create a unique aroma. It is not surprising to open a restaurant in a pharmacy. Modern Thai food in the Sun-Thai collision 80/20 Soon after opening, the new Thai restaurant with a Michelin star was run by a couple of chefs, Jo and Saki. Jo is Thai, his wife Saki is Japanese, the two people have different diet culture, family background, display on the dishes, with distinctive fusion characteristics. The food restores the original flavor, mostly around the ingredients themselves cooking, no dazzling dishes. At the same time, the design of the dishes attaches great importance to details, showing the spirit of Japanese chefs. The couple hopes to support local small and medium-sized agricultural products suppliers, so 80% of the ingredients are produced in Thailand and 20% are purchased globally, which is also the origin of the restaurant&#39;s name. German twin chefs Thomas S&uuml;hring and Mathiasy S&uuml;hring have opened a German restaurant in Bangkok after years of following many famous chefs in Europe and Asia. Here, it is not only the common roasted pork knees, sausages and sauerkraut in Germany, but the two chefs have re-enacted their memories of family cuisine from childhood to childhood. For example, a cheesecake made with German cheese will be served with a grandmother&#39;s eggnog, and you can see a handwritten recipe. During the meal, the chef also joined the family tradition of rituals, classic and fun, full of human touch.

穿梭曼谷旧时代感满满的空间去沙吞之屋的餐厅品鉴美食在温暖的服务中享受纯正泰餐

Shuttle Bangkok&#39;s old-times feel full space to go to the restaurant in Satun House to taste the food and enjoy pure Thai food in warm service

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Le Du is located in 399/3 Silom Soi 7 Silom, Bangkok 10500, Thailand roast pig cheek meat is a highlight, curry crab meat is delicious! Not close to the BTS station, about 20-30 minutes drive from Chit Lom station.

I really recommend trying the steak here. The cooking time is very good, the steak is very tender and juicy, the service is also good, and the soup at the end is very rich and mellow. It is basically a restaurant that cannot be faulted.

Jaff Cold Brew tastes surprisingly good. For the first time, I don&#39;t dislike the combination of orange and cocoa. The gel-like foam is very fine and soft, but disappears in the mouth.

Yesterday at 11 am, the tropical sun was very hot, and I wanted to take a bath in ice water like the plastic bottles.

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