The story
Nestled on Charoen Krung Road in Bangkok’s Bang Rak district, 80/20 is a one-Michelin-starred restaurant that, according to creator Gary Butler of The Roaming Cook, serves “the best tasting menu I've had in Bangkok.” The kitchen reimagines northern and northeastern Thai cuisine with Western techniques, ensuring every dish remains “punchy and full of flavor” rather than dumbed down for foreign palates. The nine-course progression highlights creative iterations like a Khao Soi raviolo with pig cheek and trotter, a 14-day dry-aged Muscovy duck with laab puree and sticky rice risotto, and a yellow curry featuring Chilean sea bass and black grouper mousse.
The meal opens with an oyster topped with N25 caviar and galangal, followed by a jackfruit croquette and a ceviche with nam jim seafood emulsion and pomelo. Savory courses continue with a lamb sai oua served with num prik num chutney and an inlay curry of beef chuck and picanha, all leading to a longan cake with sangkaya custard and coconut foam. The intimate, reservation-only dining room—complete with an open kitchen—makes this an elegant yet trendy date-night destination for those seeking a refined, unapologetically Thai tasting experience.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 9 dish mentions say about the food
At 80/20, the jackfruit croquette steals the show, earning unanimous praise as a standout bite. The overall vibe is one of warm, inventive comfort, with every dish feeling thoughtfully crafted.
“The jackfruit croquette was absolutely unbelievable. I wasn't expecting anything on this menu to be spicy, but that was actually really, really spicy — it has almost like a pik laap, like a northern laap sort of style flavor. If they hadn't told me it was jackfruit, I might have thought it was pureed meat. Absolutely fantastic.”
What creators say
1 creator has covered 80/20. Most active: Gary Butler - The Roaming Cook
- Gary Butler - The Roaming CookLoved
24 Hours Eating in Bangkok’s Business District 🇹🇭 From Street Noodles to Michelin Star Thai Food · @ 23:42
A one Michelin star restaurant on Charoen Krung Road serving a tasting menu that reimagines northern and northeastern Thai cuisine with Western techniques — every dish is punchy and full of flavor, not dumbed down for foreigners, making it the best tasting menu I've had in Bangkok.
Dishes mentioned
Oyster With N25 Caviar and Galangal
The first dish, the oyster dish, was absolutely fantastic. I'm not usually the biggest fan of caviar, but this N25 caviar doesn't have any fishiness to it — it's creamy, nutty, and went absolutely perfectly with the galangal. Absolute 10 out of 10.
Jackfruit Croquette
The jackfruit croquette was absolutely unbelievable. I wasn't expecting anything on this menu to be spicy, but that was actually really, really spicy — it has almost like a pik laap, like a northern laap sort of style flavor. If they hadn't told me it was jackfruit, I might have thought it was pureed meat. Absolutely fantastic.
Ceviche With Nam Jim Seafood Emulsion and Pomelo
This is a play on ceviche — the fish is from Peru, but they've made a nam jim seafood emulsion using yellow chilies. It's heavy, heavy sharp with loads of garlic, and the sauce has a really smooth consistency because they've strained it. The extra acidity comes from the pomelo. For my flavor profile, it's perfect — punchy, sharp, heavy with garlic. I'm giving it another 10.
Yellow Curry With Chilean Sea Bass and Black Grouper Mousse
This is a play on my favorite Thai curry, the yellow curry from Phuket. It comes with Chilean sea bass cooked down with dried mushrooms, a black grouper mousse, and steamed fish wrapped in Thai greens. The curry sauce has incredible depth, heavy on turmeric and shrimp paste. The fish is sweet, delicate, perfectly cooked. I'm giving that an 11 out of 10.
14-Day Dry-Aged Muscovy Duck With Laab Puree and Sticky Rice Risotto
This is a 14-day dry-aged Muscovy duck from Klong Phai Farm Organic, brined in Thai tea for 24 hours. It comes with a northern laab puree that's unbelievable — spicy, with a real taste of mac when. The sticky rice risotto is absolutely genius, made with duck stock and so rich. The duck itself is quite chewy, almost like a gammon texture, but the flavor is incredible. I'm giving it a strong 9.5.
