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The 2021 MICHELIN Guide Thailand Unveils New Stars, With Sustainable Gastronomy And Culinary Ecosystem In Focus

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The exquisite creation at Blue by Alain Ducasse and Japanese delicacy crafted by Chef Masato Shimizu of Sushi Masato, an omakase sushi bar housed on a quiet lane in Bangkok.

The exquisite creation at Blue by Alain Ducasse and Japanese delicacy crafted by Chef Masato Shimizu of Sushi Masato, an omakase sushi bar housed on a quiet lane in Bangkok. (© Blue by Alain Ducasse, Sushi Masato)

 (© Blue by Alain Ducasse, Sushi Masato)

32 Eateries Making Their Debut in This Year’s Guide with a MICHELIN Plate

This year, of the 165 establishments with the MICHELIN Plate – a distinction that recognizes eateries providing a good meal, capably prepared with fresh ingredients and good cooking; 32 are new entrants (12 in Bangkok & Surrouding Provinces, 9 in Chiang Mai, and 11 in Phuket & Phang-Nga). Among them are Banrimbung (Nakhon Pathom, a nearby province of Bangkok), a restaurant in operation since 2001, serving family-style Thai cuisine, with fresh fish and other seafood; Kiti Panit (Chiang Mai), a restaurant that serves authentic Lanna food in a traditional setting; and Beach Grill and Bar (Phang-Nga), where Mediterranean fusion cuisine and fresh local seafood are served from the grill, and most dishes are cooked in a wooden charcoal oven, giving them a pleasing smoky flavour.

Pru stands for ‘plant, raise, understand’ and it is this ethos that underpins every aspect of this sophisticated, intimate and romantic restaurant, a stone’s throw from the sea. (© Pru)

Pru stands for ‘plant, raise, understand’ and it is this ethos that underpins every aspect of this sophisticated, intimate and romantic restaurant, a stone’s throw from the sea. (© Pru)

PRU Named Thailand’s First Restaurant to Earn the MICHELIN Green Star

PRU, the one-MICHELIN-star restaurant in Phuket, is also awarded the MICHELIN Green Star – a distinction that highlights the efforts of restaurant(s) operating at the forefront of their field with sustainable gastronomy practices, as well as fulfilling a role in bringing forth their vision. Setting an exemplary role in sustainable gastronomy, PRU strives to promote a “Dine Good, Do Good” philosophy by minimizing its carbon footprint, chemical use, and food waste. The restaurant also uses only seasonal ingredients from Thailand, including line-caught seafood and free-range animals. In addition, its research team even created a seedbank to preserve local agricultural biodiversity.

2021 MICHELIN Guide Young Chef Award: Sujira “Aom” Pongmorn, Chef de Cuisine of Saawaan. (© Saranyu Nokkaew / MICHELIN Guide Thailand)

2021 MICHELIN Guide Young Chef Award: Sujira “Aom” Pongmorn, Chef de Cuisine of Saawaan. (© Saranyu Nokkaew / MICHELIN Guide Thailand)

First Time in Thailand with the Young Chef Award and the Service Award

This year, the MICHELIN Guide presents, for the first time in Thailand, the MICHELIN Guide Young Chef Award, given to a young starred chef with exceptional talent and great potential; and the MICHELIN Guide Service Award, given to a restaurant personality, who has a genuine passion for service, in making all customers feel special and enjoy a truly wonderful dining experience. Winners of these awards are selected based on researches and data collected from the MICHELIN Guide inspectors’ fieldwork.

• 2021 MICHELIN Guide Young Chef Award: Sujira “Aom” Pongmorn, Chef de Cuisine of Saawaan (Bangkok)

Born into a family of cooks, she grew up around food and professional cooking. Following her education at the School of The Oriental Hotel Apprenticeship Program (OHAP) at the Mandarin Oriental Bangkok, she had a lot of opportunities to work with various Michelin-starred chefs, such as Juan Amador and Thomas Keller, during their guest appearances at Le Normandie. Then she continued her fine-dining experience at Sra Bua by Kiin Kiin at Siam Kempinski Hotel Bangkok, equipped herself with molecular cooking techniques. In 2016, Aom together with restaurateur Frederic Meyer opened Baan Phadthai, which has been awarded Bib Gourmand since 2018. Saawaan is the culmination of Aom’s culinary journey and her personal tribute to Thai cuisine.

• 2021 MICHELIN Guide Service Award: Guillaume Barray, General Manager, Chef’s Table (Bangkok)
Relying on efficiency, sincerity and passion for good products and traditions to deliver the best experience possible to all guests, Mr.Barray has led the professional and engaging servicing team at the Chef’s Table for impeccable service. From the host to the manager, from Thai or international, they make a great team with their professionalism, politeness and friendliness, offering accurate protocols with recognition to customers in a warm and hospitable manner.

Chef Dan Bark combines Western and Asian cuisine together at the new establishment in Pridi Banomyong in Bangkok. (© Cadence by Dan Bark)

Chef Dan Bark combines Western and Asian cuisine together at the new establishment in Pridi Banomyong in Bangkok. (© Cadence by Dan Bark)

The complete selection of The MICHELIN Guide Bangkok, Chiang Mai, Phuket and Phang-Nga 2021 is now available in a bilingual digital edition (Thai and English) on the website guide.michelin.com/th/en; and a print version, available at leading bookstores for THB 650 from 23 December 2020.

https://youtu.be/WEeS1yGLiH8 

The 2021 selection at a glance:

6 restaurants with Two MICHELIN Stars (1 promoted)
– Chef’s Table (Promoted)
– Le Normandie
– Mezzaluna
– R-Haan
– Sorn
– Sühring

22 restaurants with One MICHELIN Star (2 new, 1 promoted)
– 80/20
– Blue by Alain Ducasse (New)
– Bo.Lan
– Cadence by Dan Bark (New)
– Canvas
– Chim by Siam Wisdom
– Elements
– Ginza Sushi Ichi
– J’aime by Jean-Michel Lorain
– Jay Fai
– Khao (Ekkamai)
– Le Du
– Methavalai Sorndaeng
– Nahm
– Paste
– Saawaan
– Saneh Jaan
– Savelberg
– Sra Bua by Kiin Kiin
– Suan Thip
– Sushi Masato (Promoted)
– Pru

1 Green Star restaurant
– Pru

106 Bib Gourmand restaurants (17 new, 4 promoted)

165 MICHELIN Plate restaurants (32 new)