🔄 Last checked 2 Jul 2026 · details and hours can change — check the venue before you go
The name 80/20 isn't a catchy number pulled out of thin air — it's the kitchen's actual sourcing ratio: roughly 80% Thai ingredients, the other 20% imported only when necessary. That philosophy comes from chef-owner Napol 'Joe' Jantraget and pastry chef Saki Hoshino, two people who spent about a decade cooking in Montreal, Canada before deciding to come home and open their own place in Talat Noi, along Charoenkrung — a historic neighbourhood that, at the time, wasn't exactly known for fine dining. The result is a restaurant that MICHELIN has awarded one star continuously from the 2020 guide through 2026, with MICHELIN citing its contemporary interpretation of Thai classics carrying a clear, distinct Lao influence — not the generic "modern Thai" you see everywhere else.
Food here comes as a seasonal 14-course tasting menu at THB 4,500++ per person, and the kitchen is serious enough about this format that the whole table has to order the same tasting menu. The rule that says the most about this kitchen's character is around flavour — the spice level can be turned down, but shrimp paste, garlic, and chili are the heart of the food and the kitchen won't cut them for anyone. If you want real Thai flavour filtered through a modern-technique lens, that's exactly the reason to come here. Another thing that sets 80/20 apart from many other MICHELIN-starred restaurants is Saki Hoshino's desserts, built around fermentation as a core technique. Fermentation-driven desserts like this are hard to find anywhere else in Bangkok, and for a lot of guests, that back half of the meal sticks in memory just as much as the savoury courses. If you want wine with it, there are two wine-pairing tiers — THB 2,800++ for 5 glasses or THB 3,200++ for 7 glasses.
A nice detail: 2026 is the restaurant's 10th anniversary, and they were selling an anniversary event on TableCheck for July 19 — a sign the restaurant is still firing on all cylinders. The location adds its own charm too — Talat Noi is an old riverside neighbourhood full of old buildings, shrines, and street art. It's about a 10-minute walk from MRT Hua Lamphong. Come for dinner and leave time to wander the neighbourhood before sunset, and you get both an old city and a meal where every dish is thought through, in one trip.
80/20
Budget starts at THB 4,500++ for the 14-course tasting menu (the whole table must order the same menu), plus an optional wine pairing at THB 2,800++ or THB 3,200++ depending on how many glasses. Booking is through TableCheck only, and requires a THB 1,000+VAT deposit per person. If you want a Friday or Saturday dinner table, book weeks ahead — seats fill fast. Groups of 9 or more must book via WhatsApp instead, and the restaurant doesn't take children under 5.
The restaurant is open Wednesday to Sunday, 18:00-23:00, with last seating at 20:30 (closed Monday-Tuesday). Dress code is smart casual, enforced per the restaurant's actual policy. Getting there is easy — get off at MRT Hua Lamphong and walk about 10 minutes into the Talat Noi/Charoenkrung neighbourhood. It's worth arriving about half an hour before your reservation to wander the Talat Noi lanes and work up an appetite before the long 14 courses begin. You can flag your spice preference when booking, but shrimp paste, garlic, and chili are parts the kitchen won't leave out.
| Item | Details |
|---|---|
| MICHELIN award 2026 | ⭐ One MICHELIN Star |
| Cuisine | Modern Thai tasting menu |
| Approx. price | Signature 14-course tasting THB 4,500++/person; wine pairing THB 2,800++ (5 glasses) or THB 3,200++ (7 glasses); THB 1,000+VAT deposit |
| Booking | TableCheck — Book here |
| Hours | Wed-Sun 18:00-23:00 (last seating 20:30); closed Mon-Tue |
| Getting there | MRT Hua Lamphong, about a 10-minute walk |
| Neighbourhood | Charoenkrung / Talat Noi |
| Dress code | Smart casual (enforced per TableCheck policy) |
Booking tips
Whole table must take the tasting menu; groups of 9+ book via WhatsApp; no children under 5; spice can be softened but shrimp paste/garlic/chili cannot be omitted. Last seating 20:30. · Reservation-only; book weeks ahead for weekend dinner. A 10th-anniversary event was being sold on TableCheck for July 19, so the restaurant is very actively operating.
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