The 5 Bangkok’s Restaurants with Instagrammable Dishes

Bangkok’s dining scene is always evolving, but there’s one trend that never fades: eye-catching dishes you just have to photograph before taking a bite. Here are five places that not only serve incredible flavor but also deliver unforgettable plates that shine on social media.

1. Etcha

Etcha is Chef Giacomo Primante’s new fine-dining concept embodies what he calls “borderless dining” by blending European culinary techniques with inspirations from all over the world, rooted deeply in local Thai ingredients and sustainable sourcing. Standouts include the Grey Pomfret with Mint and Pomegranate—dry-aged for depth, served with granita, and finished tableside with a drizzle of tart pomegranate juice. The Squid “pasta” with basil and caviar brings nostalgia in the form of Japanese sashimi-style squid, coconut-milk marinade, Thai-style pesto, and caviar or even using Karonda fruit in the dessert menu. Each plate tells a story, merging flavors, textures, and artistry in equal measure.

2. Akira Back Bangkok

Akira Back Bangkok is a bold fusion of Japanese and Korean flavors on the 37th floor sets the stage for Akira Back’s visual and culinary spectacle. The Tuna Pizza—ultra-thin, crispy base topped with sashimi-grade tuna, umami aioli, micro-shiso, and white truffle oil—is a must-capture favorite. Other camera-ready hits include the theatrical AB Tacos filled with wagyu bulgogi and grilled mango, and desserts like the Valrhona lava soufflé or coconut mochi cake with mango sorbet and caramel popcorn.

3. Chef’s Table by Lebua

Hidden atop the iconic State Tower, Chef’s Table by Lebua is a two-Michelin-starred “dinner theater.” With an open kitchen surrounded by diners, every dish is part of the performance. Expect refined French fare, like foie gras pillows in bright carrot fondant or king crab tiramisu with mascarpone—a twist that’s as photogenic as it is inventive. Chef Vincent Thierry personally delivers freshly churned butter to each table—a charming gesture captured frame by frame.

4. IGNIV

IGNIV is a fine-dining sharing concept brings seasonal dishes, globally influenced flavors, and thoughtful presentation. Expect a parade of delicate bites especially an essence of Swiss autumn cuisine this season. Arne Riehn, IGNIV’s Head Chef captures the spirit of the season through the use of smoked duck, Iberico, and turbot. These premium proteins are elevated by Thai seasonal produce sourced from various provinces, including turmeric from Chiang Rai, tiger peanuts and sticky rice from Chiang Mai, chocolate from Lampang, Thai olives from Nakhon Pathom, fresh figs from Chonburi, and coconut from Samut Songkhram.

5. Sra Bua by Kiin Kiin

Sra Bua by Kiin Kiin is a Thai fine dining reimagined with modern technique, whimsy, and tradition. Conceptualised by Chef Henrik Yde-Andersen and Resident Thai Head Chef Berm Chayawee Sutcharitchan recently introduced a newly curated dining experience, ‘Whispers of the Land’. The new menu celebrates the richness of Thailand’s soil and sea, enriched by modern, contemporary techniques and world-class service and hospitality, starting from today onwards. Imagine Phuket Lobster Hor Mok, a dish of steamed shrimp, lobster and chili paste served over a steamed egg, presenting a complex set of layered flavors. These dishes blur the line between cuisine and sculpture.

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