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.

At Baan Phraya, Mandarin Oriental, Bangkok, Chef Phatchara ‘Pom’ Pirapak presents a quietly refined expression of Thai cuisine—rooted in tradition yet shaped by a contemporary sensibility. Regional recipes are revisited with precision and restraint, guided by seasonal ingredients and time-honoured techniques, resulting in dishes that feel both deeply familiar and distinctly modern.