The story
Margo is a sun-filled house on a quiet soi in Sathorn, Bangkok. It is the kind of place that feels familiar from the first visit: a long bar for drop-ins, booth seating for longer evenings, a wine cellar tucked behind the main room, and a growing collection of cookbooks the team actually reads. The welcome is personal, the food is generous, and the atmosphere is easy.
The cooking at Margo is rooted in French technique but follows its own rhythm. Everything is made in-house: pickles, terrines, pasta, sauces. Ingredients come from farmers and suppliers the team knows, many across Thailand, with some specialty items from Europe when the dish calls for it. Wood fire brings out deep flavours, and the menu changes with the seasons. The style is clean, seasonal, and generous — bistro-influenced food that feels thoughtful without being formal.
Chef-Owner Wilfrid Hocquet is the creative force behind the menu. A Michelin-starred chef with a career that spans Monaco, New York, and Bangkok, his most recent position was at Blue by Alain Ducasse, where he earned a One Star Michelin and a place among Asia’s 50 Best Restaurants. At Margo, he channels that experience into something more personal: food that celebrates craft without the formality of fine dining. “I wanted to create something generous and grounded,” he says.
Margo is open seven days a week for dinner, and for lunch on weekends. It offers private dining for groups, partial and full venue buy-outs, and menu customisation for special occasions. There is free parking — because good food should not come with a hassle. The Michelin guide recognised Margo in 2026, recommending it as a destination for thoughtful, well-executed cooking in a relaxed setting.
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