Thailand’s dining scene grows with 10 new MICHELIN Stars featured in the 2026 Guide release
The latest MICHELIN Guide Thailand shines brighter with 10 new Michelin Stars, including its second threemichelinstar restaurant, and bringing the total selection to 468 venues across all categories. The highlight of the new edition is the promotion of Sühring to Three MICHELIN Stars, making it the second restaurant in Thailand, after Sorn, to achieve this status.
Founded by twin chefs Thomas and Mathias Sühring, the restaurant presents a modern German tasting menu shaped by family recipes and classical European techniques, including fermenting, pickling and curing. Sühring made its debut in the inaugural 2018 Thailand Guide with One Star, rose to Two Stars the following year, and maintained that rating consistently for seven years before reaching the top tier. Its promotion reflects its long-standing consistency and commitment to culinary craftsmanship.
Two Restaurants Earn Promotion to Two Stars
This year’s guide further strengthens the Two MICHELIN Star category with the elevation of Anne-Sophie Pic at Le Normandie and INDDEE, both promoted from One Star. Anne-Sophie Pic at Le Normandie is recognised for its contemporary French cuisine, delivered through the collaboration between Chef Anne-Sophie Pic and Head Chef Tamaki Kobayashi, featuring hallmark dishes such as the lobster signature and the Voyage menu.
INDDEE, meanwhile, presents a ten-course Indian tasting menu that traces geographic and cultural narratives across India.
Courses such as Carabinero, representing local restaurants in Goa, Pickled Vegetables inspired by Himalayan winters, and Patra with Hokkaido Scallops shaped by the chef’s Japanese influences contribute to its rise in the Guide. These promotions take Thailand’s total number of Two MICHELIN Star restaurants to eight.
Seven One Star Additions Expand the Fine-Dining Map
The One MICHELIN Star category sees the addition of seven new entries, including three newcomers and four restaurants promoted from MICHELIN Selected. The newcomers include Bo.lan, a Thai restaurant rooted in heritage recipes and sustainability-driven sourcing, featuring rare regional produce from small farmers; Cannubi by Umberto Bombana, an Italian restaurant offering a concise set lunch alongside a detailed dinner tasting menu built on classical foundations; and etcha, a restaurant focusing on borderless dining through tasting menus that blend European technique with Thai produce.
Four restaurants are promoted from MICHELIN Selected to One Star: Gaggan, presenting over 20 courses in a theatrical, multi-act format; Juksunchae, offering a refined Korean omakase menu with intricate dishes such as Octopus Tubu Jjigae and Truffle Mandu; Nusara, led by Chef Thitid “Ton” Tassanakajohn and known for intimate Thai dining with standout dishes like Thai Wagyu stir-fry with holy basil; and Sushi Saito, recognised for high-precision Edomae-style sushi served with disciplined attention to rice and temperature control.
The additions bring Thailand’s total One MICHELIN Star count to 33.
Special Awards Spotlight Rising Talent and Industry Leadership
The MICHELIN Guide Thailand 2026 also presents four Special Awards acknowledging individuals and teams across the restaurant sector. The Young Chef Award, presented by Blancpain, is awarded to Suwijak Kunghae, Owner-Chef of Royd, whose background in Southern Thai cuisine and fine-dining technique contributes to a menu shaped around his hometown’s culinary identity. After training in a French restaurant and returning to Phuket, he established Royd with an emphasis on working with local communities and elevating regional flavours.
The Opening of the Year Award, presented by UOB, goes to Wilfrid Hocquet, Owner-Chef of Margo, which opened in June 2025 and enters the 2026 Guide under the MICHELIN Selected list. Its approach combines French fine dining, a lively atmosphere and attentive service, establishing a strong presence despite its recent debut. The Service Award, presented by the Tourism Authority of Thailand, honours Arsen Brahaj, Restaurant Manager at Aulis in Phang-Nga, recognised for his multilingual service skills, polished guest interaction, and expertise developed at Simon Rogan’s Michelin-starred restaurant in Malta.
This year also introduces Thailand’s first Mentor Chef Award, presented by WP Energy, honouring David Thompson of Aksorn and Chop Chop Cook Shop. Thompson’s engagement with Thai cuisine began in the 1980s, eventually leading him to open Nahm in London in 2001, the first Thai restaurant to receive a Michelin Star. His influence in training and shaping multiple generations of Thai chefs is widely acknowledged as one of the key forces defining modern Thai fine dining.
Thailand Welcomes a New Green Star
Sustainability continues to emerge as an important dimension of Thailand’s dining ecosystem, with GOAT earning a MICHELIN Green Star this year. Inspectors highlight the restaurant’s kitchen practices, which focus on using ingredients sourced directly from small farmers and fishermen, along with a rooftop garden for herbs and flowers.
Food trimmings are fermented or composted, oil is systematically reused, and the décor features reclaimed materials consistent with the restaurant’s philosophy. GOAT joins the four existing Green Star holders, PRU, Haoma, Jampa and Baan Tepa,creating a group of five establishments recognised for environmental awareness.
Evolving Trends Observed Across Thailand
MICHELIN Inspectors note continued changes in Thailand’s dining scene. There is an increasing presence of international chefs integrating Thai ingredients into global frameworks, while local chefs continue to strengthen regional expression through more precise techniques. Collaboration between chefs and small-scale producers is expanding, enhancing seasonal sourcing and supporting local agricultural ecosystems.
Plant-forward menus, chef-driven casual dining and modern interpretations of Thai cuisine are gaining ground, while non-alcoholic pairings, often crafted using herbs and flowers, are becoming more common. Additionally, the rise of “borderless cuisine” continues, with chefs blending multiple culinary traditions to create new formats without rigid cultural boundaries.
2026 Guide Overview
This year’s MICHELIN Guide Thailand includes 2 Three MICHELIN Stars (1 promoted), 8 Two MICHELIN Stars (2 promoted), 33 One MICHELIN Stars (3 newcomers and 4 promoted), 5 MICHELIN Green Stars (1 new), 137 Bib Gourmand selections (13 new) and 288 MICHELIN Selected venues (50 new), reflecting the increasing diversity and maturity of Thailand’s culinary landscape.
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