The story
Baan Tepa in Bangkok serves a Thai contemporary tasting menu at 561 Ramkhamhaeng Road, Hua Mak, Bang Kapi, and holds two Michelin stars for 2026. The website notes that the restaurant is temporarily closed for renovation until 26 August 2026.
Chef Tam Chudaree Debhakam owns the restaurant and leads the kitchen. She studied nutrition and food science and trained at Blue Hill at Stone Barns, and that farm-driven background shows in the cooking. The menus focus on local produce and revived indigenous varieties of vegetables and crops.
Dong Dang is the signature rice noodle, adapted from a noodle-making technique in Udon Thani. Recent versions have featured ricotta miso, black squid ink and salted duck egg. Crab Crab Crab pairs blue swimmer crab from Surat Thani with rice field crab from Lamphun and black crab miso from Sakon Nakhon.
Recognition
Ambience
Details
Location