Aksorn

The story

Aksorn Bangkok – Michelin-Starred Thai Cuisine by David Thompson in a Heritage Setting

Cooking with Provenance

On the fifth floor of Central: The Original Store, Aksorn occupies a space steeped in history — the very spot where the Chirathivat family opened their first Bangkok shop in 1950. Here, chef David Thompson turns to Thailand’s culinary past for inspiration, reviving traditional tastes and rare dishes that had nearly faded from memory. The result is a Michelin-starred Thai restaurant that feels both glamorous and grounded.

The guiding philosophy is “cooking with provenance.” Thompson draws from renowned cooks and recipes of earlier eras, presenting them with the precision of modern fine dining. The menu changes with the seasons, but a tasting menu (4,150 THB) offers a curated journey through appetisers, mains served with steamed rice, and desserts. Highlights include rose apple with toasted shrimp paste, coconut, and cashew nuts; deep-fried white shrimp with garuda claws; and a spicy dry curry of smoked bonito, lemongrass, turmeric, and kaffir lime. A vegetarian version is also available, featuring grilled long silken eggplant in southern satay style and smoky mushroom curry.

Wine pairings (3,200 THB) are thoughtfully matched to each course, with selections ranging from a Crémant de Bourgogne to a Cabernet blend from Bordeaux. The dining room itself evokes the refined atmosphere of mid-century Bangkok — a fitting backdrop for a meal that honours the city’s past while earning a Michelin star for its exceptional Thai cuisine.