Eat Me Restaurant opened in May 1998, founded by Australian siblings Darren and Cherie Hausler from the Barossa Valley. What started as a scrappy passion project down a quiet soi off Convent Road has become one of Bangkok's most enduring dining institutions. Since 2010, American chef Tim Butler has led the kitchen. Butler trained at the Culinary Institute of America, served as executive pastry chef at Aquavit under Marcus Samuelsson by age 21, and later worked at Restaurant Daniel under Daniel Boulud. His tenure has shaped the menu into a product-driven, seasonally shifting collection of modern international dishes with strong Japanese and Southeast Asian influences.
The restaurant is as much a gallery as it is a dining room. In partnership with H Gallery, Eat Me rotates contemporary art installations across its three-storey space. Recent shows have moved toward longer exhibition periods, a "slow art" approach that mirrors the kitchen's own ethos. Bold murals and large-scale works line the second and third floor dining rooms, giving each visit a different visual backdrop.
The restaurant appeared on Asia's 50 Best Restaurants from 2013 to 2018 and holds a Michelin Plate designation in the Michelin Guide Thailand. It remains listed in the 2026 edition. The bar program carries its own reputation: mixologist Pop Boonthanate won Bangkok's Bartender of the Year in 2018. For an international restaurant in Silom, Bangkok, few places match this combination of culinary ambition, late-night hours, and creative energy.
You enter through an unassuming alley off Convent Road and climb into a dark, loft-like space where large-format artworks cover the walls. The ground floor patio is wrapped in greenery, while the upper floors feel more like a gallery opening than a conventional restaurant. Service is relaxed but precise, and the crowd skews toward Bangkok's creative set, visiting chefs, and well-traveled regulars.
The menu changes with the seasons, so repeat visits rarely feel repetitive. Portions run generous for this price point, and the kitchen stays open for last orders until 1AM every night. The cocktail list is serious enough to warrant arriving early for a drink at the bar before dinner.
The Wagyu Beef Tartare is a long-running signature, prepared with clean technique and bright seasoning that keeps it from leaning heavy. Soft Shell Crab arrives with a crisp shell and is typically paired with Southeast Asian aromatics, reflecting Butler's habit of threading regional flavors through Western preparations. The Chocolate Fondant has held its place on the dessert menu for years (Butler's pastry background shows here). Seasonal specials rotate frequently: recent additions have included Carabinero Prawn Risotto and Charred Hamachi Collar, both showcasing Butler's commitment to sourcing top-tier raw ingredients. The A5 Wagyu Tataki, when available, draws on his Japanese influences.
Eat Me Restaurant sits at 1/6 Soi Phiphat 2, just off Convent Road in the Silom district. BTS Sala Daeng and MRT Si Lom are both a short walk away.
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