SCMP 100 Top Tables

09/01/2026

A reflection of the city itself, Bangkok’s gastronomic scene is vibrant and multifaceted, spanning beloved street food, like Jay Fai’s crab omelette and Thipsamai’s pad thai, to Michelin-starred tasting menus at fine dining destinations like Sühring and Haoma.

Swipe for some off-the-radar establishments that are definitely worth seeking out on your next visit, from architecturally arresting brunch spots to a vibey bar celebrating Thai culture.

08/01/2026

Besides Bangkok’s Michelin-starred tables and famed street food are intimate supper clubs and ‘social kitchens’ that are reinterpreting Thai flavours

Khaosansek.bkk TEP BAR HAAWM

Besides Bangkok’s Michelin-starred tables and famed street food are intimate supper clubs and ‘social kitchens’ that are reinterpreting Thai flavours.

06/01/2026

brings a version of the French bistro classic to Mandarin Oriental The Landmark, Hong Kong's – ‘warmth in a bowl’ that takes into consideration the local palate

Jason Wolf brings a version of the French bistro classic to Somm – ‘warmth in a bowl’ that takes into consideration the local palate.

02/01/2026

Chef Tony Mok reimagines a Sichuan classic with Korean-inspired techniques, local crab, typhoon shelter crunch and chilled, cashew-based noodles

Chef Tony Mok reimagines a Sichuan classic with Korean-inspired techniques, local crab, typhoon shelter crunch and chilled, cashew-based noodles.

01/01/2026

If you spent your holiday season taking a break from Hong Kong or staying at home with family, this is your chance to catch up on the latest openings in the city’s restaurant and bar scene. Here are a few choice venues to kick off your 2026.

31/12/2025

Poignant closures included Stockton, and , but 2025 was also the year of the neighbourhood bar, from and to

Poignant closures included Stockton, The Daily Tot and Foxglove, but 2025 was also the year of the neighbourhood bar, from Mius and Oasis to Sugar King.

30/12/2025

Rather than sticking strictly to tradition, Path treats classic Chinese dishes as a starting point, layering contemporary techniques and international influences while preserving familiar flavours. This means plates such as crab dan dan noodles, salted-egg choux or wide rice noodles with threadfin feel both comforting and quietly surprising.

The flower crab dan dan noodles are a signature on the menu – a cold, mul-naengmyeon-style twist on the classic that swaps rich peanut paste for a lighter cashew sauce.

29/12/2025

We've rounded up a selection of some of ’s best nightlife venues for ringing in the New Year

Highlights include DJ Willer at The Aubrey, DJ Anil Ahuja at The Trilogy, and South Korea’s DJ Drako at Gossip.

27/12/2025

Poignant closures included Stockton, The Daily Tot and Foxglove, but 2025 was also the year of the neighbourhood bar, from Mius and Oasis to Sugar King

Poignant closures included Stockton, The Daily Tot and Foxglove, but 2025 was also the year of the neighbourhood bar, from Mius and Oasis to Sugar King.

25/12/2025

From Boxing Day through Sunday, enjoy a French Riviera lunch at (LPM), a modern Indian sharing brunch at Leela, and festive dim sum at

From Boxing Day through Sunday, enjoy a French Riviera lunch at La Petite Maison (LPM), a modern Indian sharing brunch at Leela, and festive dim sum at Duddell’s.

18/12/2025

Enjoy a festive menu from Bacha Coffee in Harbour City, pastries and hot chocolate courtesy of a Driscoll's x Cupping Room collab, or a cured meats buffet at

Enjoy a festive menu from Bacha Coffee in Harbour City, pastries and hot chocolate courtesy of a Driscoll’s x Cupping Room collab, or a cured meats buffet at Hopewell Centre.

17/12/2025

While most might seek a hot toddy or even a festive eggnog, the velvety, rich profile of the classic brandy Alexander – combining cognac, crème de cacao and cream – is an underrated option for something sweet and satisfying.

Few places riff on the brandy Alexander quite like Madara. “Hongkongers,” co-founder Rayven Leung explains, “rarely order cocktails [like the brandy Alexander] that may be too sweet or creamy because they might be heavy. We changed the name so guests can focus on the flavour profile – it allows us to share how we can use bancha and mugi shochu to evoke the flavour of charcoal-roasted chestnuts without actually including them in the cocktail.”