In Sathorn, Si Sawat presents Thai cuisine as both memory and modern expression. Heritage recipes, regional ingredients and layered Thai herbs come together in refined, contemporary plates — a quiet celebration of Timeless Thainess through flavour, texture and craft.

Yu Ting Yuan Bangkok, the Michelin-starred Cantonese restaurant at Four Seasons Hotel Bangkok, is led by Chef Tommy Cheung, whose menu celebrates refined Cantonese cuisine through delicate dim sum, signature Peking duck, double-boiled soups and premium seasonal ingredients.

At Jikasei B Bangkok, Chef Tiago Cardoso presents a personal interpretation of Edomae sushi, shaped by seasonality, Japanese ingredients and close relationships with trusted fishmongers in Japan. Each course in the omakase experience is prepared with balance and restraint, allowing the quality of the seafood and sushi rice to lead. Intimate, refined and ingredient-focused, Jikasei B offers a distinctive Bangkok omakase experience defined by craft, clarity and quiet elegance.