Chef's Table is a two Michelin-starred French fine dining restaurant in Bang Rak, Bangkok, perched on the 61st floor of State Tower inside lebua. Under Executive Chef Vincent Thierry, whose resume includes the three-Michelin-starred Caprice at Four Seasons Hong Kong, the kitchen delivers contemporary French cooking with the precision of classical technique and the calm confidence of a chef who trusts his ingredients. The room is built around an open Molteni stove framed in marble and brass, and every seat faces the pass so that guests watch their meal unfold course by course.
The setting is panoramic without being showy. Bangkok glitters through floor to ceiling windows while the dining room stays intimate, seating a small number of guests each evening. Tasting menus lean on premium seasonal produce flown in from France, Japan, and beyond, plated with restraint and explained tableside by the senior team. Chef's Table has held Michelin recognition since its debut and earned its second star again in the 2026 guide, making it one of the most consistently awarded French kitchens in Thailand.
Pricing sits firmly in the luxury bracket, and the experience is built for special occasions, anniversaries, and serious food travelers who want technique over theatre.
You arrive at the lebua State Tower entrance on Silom Road, take the dedicated elevator to the 61st floor, and are walked to a counter or table oriented toward the open kitchen. The pace is deliberate. Expect a multi course tasting menu of roughly seven courses, with canapes, bread service, and mignardises bookending the meal, and an optional wine pairing curated from a deep European focused cellar.
Dress smart, plan on three hours, and arrive hungry. The team explains every dish, so ask questions if you want to understand the sourcing or the technique behind a sauce. Dietary requests are accommodated when flagged at booking.
The signature Foie Gras Terrine shows classical French restraint, pressed cleanly and served with seasonal accompaniments that change through the year. Hokkaido Sea Urchin appears in a delicate preparation that lets the uni speak for itself, a quiet showcase of the kitchen's Japanese sourcing. The Pigeon Roulade is a centerpiece, rolled and roasted with precision and finished with a jus that reflects Chef Thierry's Caprice era pedigree. Beyond the signatures, guests often note the Alaskan King Crab with Caviar Imperial de Sologne and the Normandy Sole with Perigord black truffle, both emblematic of the restaurant's produce first approach. The wine program leans French with thoughtful pairings for each course.
Chef's Table occupies the 61st floor of State Tower at 1055 Si Lom Road in Bang Rak, the riverside district anchoring lebua's cluster of fine dining venues. It is a short taxi ride from Saphan Taksin BTS and the Chao Phraya riverboat piers.
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