A total of 34 stars were awarded to 29 restaurants; Gavin Nazareth reports on which restaurants made the cut.

Four more restaurants joined other “stars” in Bangkok’s culinary firmament at the launch of the third edition of the Michelin Guide in Thailand on 12th November, 2019, in Bangkok at the Marriott Hotel The Surawongse.

Moving up the ranks from Michelin Plate to one star status was Khao, which serves traditional Thai dishes that pay tribute to locality. The three others that caught the eye of the guidebook’s inspectors were completely new entries: Vincent Thierry’s new outpost Chef’s Table, where he curates a contemporary French menu using premium quality ingredients; Table 38, also a chef’s table by Andy Yang, serving reinterpreted and updated Thai street food and ancient dishes; and 80/20, where Chefs “Joe” Napol Jantraget and Saki Hoshino dish up imaginative contemporary Thai cuisine which is a perfect fusion of only quality local ingredients and internationally refined cooking techniques.

The little red book titled “Michelin Guide Bangkok, Chiang Mai, Phuket & Phang-Nga 2020” included 282 dining and 74 lodging establishments. It awarded a total of 34 stars to 29 restaurants: five restaurants received a two-star rating, 24 one star, and 94 were designated Bib Gourmand eateries.

Addressing the crowded press conference, International Director of Michelin Guides, Gwendal Poullennec said: “This year, the locavore movement, or the use of locally-sourced ingredients, are becoming the true stars of Thailand’s foodscape. The trend indicates Thailand’s rich diversity and high quality of local produce. In addition, we see the glorious rise of traditional Thai cuisine, as – for the first time ever globally – two traditional Thai restaurants, promoted from one star, are on The Michelin Guide’s two-star list.”

Joining Le Normandie, Sühring, and Mezzaluna, who retained their distinction, at the two-star table were R-Haan and Sorn. The former captures the authentic essence of both regional and royal Thai cuisine, using fresh, high-quality ingredients from all over the country. While the latter focuses on long lost recipes and the art of Southern Thai cuisine, using ingredients sustainably sourced from a trusted network of farmers and fishermen, as well as refined and sophisticated cooking techniques.

Local legend Jay Fai also retained her status continuing as the country’s only street food eatery to receive a one-star accolade.

A total of 94 restaurants received the Bib Gourmand symbol, which underlines good value. Selected by the guide’s inspectors these establishments offer quality cooking for THB 1,000 or less (the price of a three-course meal excluding drinks). There were 61 from Bangkok, 17 in Chiang Mai, 14 in Phuket, and two in Phang-Nga.

Chiang Mai which was covered for the first time this year served up with an impressive number of Bib Gourmand eateries. Among those making the cut were Ginger Farm Kitchen, a restaurant specialising in Northern Thai food that embraces a farm-to-table concept with most produce coming from its own farm; Huan Soontaree, where authentic fare made with high-quality local ingredients; and Khao Soi Mae Manee, a well-known street food vendor serving the iconic khao soi (egg noodles in coconut-based curry broth) for over 30 years.

The complete selection of The MICHELIN Guide Bangkok, Chiang Mai, Phuket and Phang-Nga 2020 is available at guide.michelin.com/th/en