Charmgang

"Charmgang is the perfect restaurant for groups in Bangkok. There’s enough room to spread out, the space has that signature cool kid energy (yes, there’s an open kitchen), and the cocktails—which often feature mekhong, a Thai spirit made from sugar cane and rice—are all really interesting and good. Not to mention they’ll happily add on an extra koji-aged picanha skewer or duck wafer—so everybody can get their own—without upcharging you. Definitely get those two dishes, along with some tender pork jowl salad with sour mango and any curry they have on the menu. photo credit: Carlo Mantuano photo credit: Carlo Mantuano photo credit: Carlo Mantuano" - Carlo Mantuano

"In spite of its location in a dimly lit back alley, Charmgang (loosely translatable to “curry bowl”) has quietly gained a loyal following based on word of mouth over the past three years. Run by a trio of chefs who once worked under David Thompson at Michelin-starred Nahm, the menu — which changes every month — features Thai dishes that have been tweaked to evolve with the times. As a result, you get inventive appetizers like grilled scallop salad on rice crackers and an ever-evolving array of chile dips. Of course, the curries are reliably delicious." - Chawadee Nualkhair, Austin Bush, Sirin Wongpanit

"A laid-back neon-lit restaurant in Bangkok with cooking focused on traditional Thai recipes, featuring rich, fragrant, and complex curries as menu stars."

"A young crowd sips on cocktails in this trendy hangout, where the décor and lighting render a ruddy hue. The smart menu uses local ingredients to create interesting new textures while preserving Thai authenticity. The barbeque smoked pork with young mango salad is a tasty creation; the crunchy, sour fruit hitting it off with crispy shallots and cha-muang leaves. The seared scallop on crispy coconut milk cupcake has a moist texture with crisp snow peas." - Michelin Inspector