🔄 Last checked 2 Jul 2026 · details and hours can change — check the venue before you go
The name "Beer Hima" (which translates to "snow beer") might sound like a bar the first time you hear it, but this is actually a long-running Southern Thai and seafood institution in Chatuchak, cooking Nakhon Si Thammarat recipes for more than 30 years. The name comes from the house signature — an ice-cold, semi-frozen "snow beer" slushy that pairs surprisingly well with the bold flavours of Southern Thai food. What started as a family business has grown into a large multi-room seafood operation, and Michelin has recognised that consistency for years running: Beer Hima has held a Bib Gourmand for seven consecutive years, from 2019 through 2025, and it stays in the 2026 selection. For a family-style Southern Thai restaurant like this, having Michelin return with the same award every year says more than any advertising could.
The dish Michelin itself singles out is the southern sour curry with grouper — a true southern-style sour curry packed with turmeric and chilli, hitting the deep, punchy flavour that Southern Thais call "thueng khreuang" (properly seasoned, no half measures). The thick, tender grouper fillet soaks up the curry beautifully. Next up is the stir-fried prawns with shrimp paste and bitter beans, fragrant with shrimp paste and carrying just the right bitter-oily kick from the bitter beans, followed by the small, crispy turmeric-fried sillago fish that disappears off the plate before you notice. Wash it all down with the restaurant's own ice-cold snow beer slushy. Another fun part of the experience is the live-seafood tanks, where you pick your own ingredients — seafood is priced by weight, so going in the early evening means you get first pick while the tanks are still fully stocked.
What also makes this restaurant ideal for a big group is its sheer size. Being a large restaurant with multiple rooms, queueing is rarely an issue, except for weekend dinners when it gets especially packed. There's a private room that seats up to 30 for family reunions or company dinners, its own car park, and — unusually for this style of Southern Thai restaurant — it accepts Visa, Mastercard, JCB, and UnionPay. If you want to bring family or a big group of friends for serious Southern Thai food with fresh seafood in a relaxed, no-dress-code setting, Beer Hima is the answer Michelin has confirmed seven years running.
Beer Hima (Chatuchak)
Budget is typically around THB 500–1,000 per head, but if you order fresh seafood from the tanks, which is priced by weight, a large group's bill can climb into the thousands per person. The restaurant is open daily 11:00–23:00. Book by calling directly at 02-954-3404 or 02-954-3405 — the restaurant manages its own queue, not through any app — or just walk in, since it's a large restaurant with multiple rooms. Real waits only happen during busy weekend dinners. If you're coming as a large group, it's worth calling ahead to book the private room, which seats up to 30.
The restaurant is in the Chatuchak/Prachachuen area, on Thetsaban Songkhro Rd, not near any train line. Driving is the most convenient option since the restaurant has its own car park, or a ride from the city centre isn't far either. The best time to go is early evening, when you get the best pick of fresh seafood from the tanks while avoiding the peak crowd. Visa, Mastercard, JCB, and UnionPay are all accepted.
| Item | Details |
|---|---|
| MICHELIN award 2026 | 🍽️ Bib Gourmand |
| Cuisine | Southern Thai · Seafood |
| Approx. price | ~THB 500–1,000/head typical (Wongnai band); fresh seafood priced by weight can push a large group's bill into the thousands |
| Booking | Phone: 02-954-3404 / 02-954-3405 — restaurant manages its own bookings; walk-ins common |
| Hours | Daily 11:00–23:00 |
| Neighbourhood | Chatuchak / Prachachuen (Thetsaban Songkhro Rd) |
Queue tips
Private room seats up to 30; has its own car park; UnionPay/JCB/Mastercard/Visa accepted. · Large multi-room seafood 'empire' so waits are rare outside big weekend dinners; go early evening for the best pick from the live-seafood tanks.
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