Michelin Thailand 2027 Lists Record 507 Restaurants as Phuket and Chiang Mai Reach Star Milestones

PRU and Belén bring new milestones beyond Bangkok

Phuket has its first restaurant with two Michelin stars, and Chiang Mai has its first with a Michelin star, as the Michelin Guide Thailand 2027 expands to a record 507 establishments. PRU in Phuket moves from one star to two, while Belén by Paulo Airaudo in Chiang Mai rises from Michelin Selected to one star.

Unveiled on November 10, 2026, the selection includes 53 restaurants with stars: two with three stars, 10 with two and 41 with one. Another 151 receive Bib Gourmand recognition for good food at moderate prices, while 303 appear in the Michelin Selected category.

Michelin's official selection announcement, published on November 10, 2026, confirms that the selection was unveiled at the Michelin Guide Restaurant Ceremony Thailand 2027. It records three promotions to two stars, five newcomers and five promotions from Michelin Selected to one star, 26 new Bib Gourmand establishments and 40 new Michelin Selected entries.

Michelin's 2027 Thailand announcement marks the guide's tenth edition in the country. The launch also coincides with 100 years since Michelin introduced its restaurant star in 1926.

Gwendal Poullennec, international director of the Michelin Guide, described the scale of the new selection and its place in the guide's development in Thailand:

With more than 500 establishments featured in the selection − including over 50 MICHELIN-Starred restaurants, the 2027 edition marks a significant milestone in the MICHELIN Guide Thailand's journey. Celebrating the Guide's 10th edition in Thailand and the centenary of the MICHELIN Star, first introduced in 1926, the selection reflects the remarkable evolution of Thailand's culinary industry, driven by the passion, creativity, and resilience of its culinary professionals, as well as the country's extraordinary gastronomic potential.

Bangkok remains the centre of the starred selection, but the regional advances are concrete. PRU becomes the first restaurant outside Bangkok and its surrounding provinces to receive two stars. Belén gives Chiang Mai its first place on the starred list, while Phuket also adds two restaurants to the category with one star.

The anniversary brings together three dates:

• 1926: Michelin introduces its first restaurant star.
• November 10, 2026: The Thailand 2027 selection is unveiled.
• 2027 edition: Thailand's guide reaches its tenth edition, with 507 establishments.

Thailand's culinary scene grows more diverse

Poullennec describes Thailand's dining scene as having developed from a trend-driven market into a mature and diverse culinary ecosystem. Michelin says excellence now extends well beyond the capital, with starred restaurants demonstrating the strength of regional dining destinations.

Chefs are showing greater confidence and individuality, while international restaurant groups are establishing roots in Thailand and embracing local ingredients. The selection brings new cuisine types into the starred categories, as Thai chefs explore regional traditions, indigenous ingredients and closer relationships with local producers.

Michelin also highlights more accessible dining formats and increasingly sophisticated beverage programmes alongside fine dining. Experienced chefs and emerging talent are strengthening Thailand's culinary identity while embracing global influences, reinforcing its position as one of the world's most compelling gastronomic destinations.

Sorn and Sühring stay at the top

Sorn and Sühring retain three stars, leaving the guide's highest category unchanged. Their cooking represents two very different traditions: southern Thai cuisine at Sorn and modern German cuisine at Sühring.

At Sorn, chef Supaksorn "Ice" Jongsiri builds menus around research into southern Thai recipes and carefully chosen local ingredients. At Sühring, twin chefs Thomas and Mathias Sühring reinterpret German cooking through family traditions.

Three restaurants move from one star to two: PRU in Phuket, and Mia and Blue by Alain Ducasse in Bangkok. Mia combines modern European cooking with Asian influences, including a hybrid sourdough brioche that Michelin describes as carrying personal meaning within the menu.

Blue by Alain Ducasse combines French cooking with Southeast Asian ingredients and Mediterranean influences. Its seasonal Delight Collection presents a series of small desserts.

Michelin describes Blue's approach as a fresh, lighter and international interpretation that remains true to French fine dining. At Mia, storytelling gives dishes personal significance beyond their culinary craft.

The other seven restaurants with two stars are Anne-Sophie Pic at Le Normandie, Baan Tepa, Chef's Table, Côte by Mauro Colagreco, Gaa, INDDEE and Mezzaluna. Nine of the 10 restaurants in this category are in Bangkok; PRU is the exception.

Michelin's full starred restaurant list records all three promotions. It also identifies 10 additions to the category with one star, divided equally between five restaurants entering the guide for the first time and five promoted from Michelin Selected.

Phuket gains recognition across several kinds of dining

PRU's promotion puts Phuket into a category previously confined to Bangkok and its surrounding provinces. Executive chef and co-owner Jimmy Ophorst noted that the guide's tenth Thailand edition coincided with a decade for PRU and for his family in the country.

PRU's menu uses ingredients from its farm and trusted Thai suppliers, with fermentation and preservation central to its cooking. Its signature King of the Fruits combines durian, caviar and sea grapes, bringing a familiar tropical fruit into a dish with contrasting textures and flavours.

Michelin describes PRU's modern Thai cuisine as having a strong sense of place, with mindfulness and responsible practices central to its approach. With Omemo and Jaras also joining the one-star category, Phuket records its strongest Michelin Star showing to date.

Jaras moves from Michelin Selected to one star with a seasonal tasting menu built around produce it grows and ingredients from the region. Michelin highlights its Jorang, a dish of prawn and Thai curry sauce with crisp elements and aromatic herbs. The restaurant also pursues a goal of eliminating kitchen waste.

Omemo enters the guide with one star for a contemporary interpretation of Swiss cuisine. Its menu includes sausages made in the restaurant, potato rösti and dishes inspired by fondue, with meat and cheese playing central roles.

Michelin describes Omemo's Alpine dishes as balanced and well structured, recommending the full experience menu for the clearest insight into its culinary narrative.

Phuket's recognition reaches beyond starred dining. Two of the five individual special awards go to people working on the island, including a young chef at a Bib Gourmand restaurant and a service professional at a Michelin Selected establishment.

Chiang Mai earns its first Michelin star

Belén by Paulo Airaudo becomes Chiang Mai's first restaurant with a Michelin star after promotion from Michelin Selected. Michelin points to its use of local ingredients and European technique, highlighting a smooth goat's cheese flan served with seasonal fruit.

Michelin describes Belén as bringing refined energy to Chiang Mai's dining scene, with sharp European technique elevating local ingredients and an effortlessly moreish flan among its highlights.

Belén is receiving its first star, but it was already included in the guide. Michelin places it among the five promotions from Selected, alongside Jaras, Duet by David Toutain, I-SANG and Sartoria by Paulo Airaudo.

Chiang Mai's breakthrough and Phuket's gains broaden the geography of the awards, although the starred selection remains concentrated around the capital. Michelin groups 37 of the 41 restaurants with one star under its Bangkok heading. The other four are Belén in Chiang Mai, Aulis in Phang-Nga, and Jaras and Omemo in Phuket.

For visitors choosing where to eat, the regional additions provide specific new options: European technique using local ingredients in Chiang Mai, and contemporary Thai and Swiss cooking in Phuket. The awards also put restaurants working with regional produce into a more prominent part of the guide.

Bangkok's new stars draw on history and several cuisines

Four restaurants in Bangkok and its surrounding provinces enter the guide directly with one star: Liana, MACHRI, THARN and The China House by Chef Fei. Together with Phuket's Omemo, they make up the five establishments making their guide debut in the starred category.

MACHRI draws on King Rama V's 1897 European food diary to reinterpret royal Thai cooking. Michelin describes a combination of historical research and French technique that keeps Thai flavours at its centre. Dishes include mackerel with roasted chilli paste and sticky rice, and a pigeon red curry samrap, meaning a coordinated set of dishes served together.

THARN builds a tasting menu around Thai culinary history from Sukhothai to Rattanakosin. It uses carefully sourced ingredients and Thai geographical indication products. A geographical indication, often shortened to GI, identifies a product whose qualities or reputation are connected to the place it comes from.

Michelin describes THARN as a concept-led restaurant whose refined tasting menu juxtaposes cultural references with authentic flavours.

Liana takes inspiration from European seasons while incorporating local produce and a lighter use of French techniques. Michelin singles out the desserts, alongside the restaurant's combinations of flavour and texture.

The China House by Chef Fei receives its star for Cantonese cooking. One highlighted dish is roasted chicken with flax seeds, which add a nutty flavour to the crisp skin. The four additions show the range of the new selection, from historical Thai menus to French and Cantonese approaches.

Michelin praises The China House's thoughtfully creative dishes, precise seasoning, clean flavours and assured technique, noting the contrast between the chicken's crisp skin and juicy flesh.

Three Bangkok promotions connect international cooking with Thai produce

Duet by David Toutain, I-SANG and Sartoria by Paulo Airaudo move from Michelin Selected to one star. Each combines an international culinary identity with seasonal or local ingredients.

Duet offers a seasonal tasting menu with a strong focus on plants while also using ingredients from the sea. Michelin highlights its carefully arranged pairing of drinks without alcohol, giving diners an alternative to wine throughout the meal.

Michelin describes Duet's cooking as creative and delicate, with a distinctly plant-forward menu balancing land and sea.

I-SANG combines modern Korean cooking with Thai produce in a concise tasting menu. Its Eo-Mandu uses local catfish, while other dishes include noodles with perilla oil and crisp crab inspired by Korean fried chicken.

Sartoria by Paulo Airaudo centres its modern Tuscan menu on fresh pasta and seasonal produce. Its cappelletti are filled with local duck confit, while a dish called Basilico includes black pepper ganache. The restaurant shares Paulo Airaudo's name with Chiang Mai's newly starred Belén.

Established restaurants remain a substantial part of the category with one star. The list includes Jay Fai, Samrub Samrub Thai, Potong, Le Du, Gaggan, Nahm, Nusara, Haoma, Bo.lan and R-Haan, among others.

Bib Gourmand accounts for almost three in 10 entries

The guide's 151 Bib Gourmand establishments make up about 30% of its 507 entries. Restaurants with stars account for roughly 10%, while the 303 Michelin Selected establishments represent about 60%. Together, Bib Gourmand and Selected total 454 venues, giving readers far more choices beyond the starred categories.

Bib Gourmand recognises good food at moderate prices. The 2027 selection includes 26 newcomers, twice the previous edition's 13. Nine of the new entries are in Bangkok and its surrounding provinces, while 17 are spread across nine other provinces.

The category ranges from family businesses and street food stalls to casual restaurants led by chefs. Its larger number of newcomers outside the capital and surrounding provinces adds another measure of the regional spread seen in the starred awards.

Michelin Selected includes 40 newcomers among its 303 restaurants. Several establishments in that category also receive special recognition through awards for the people behind the dining experience.

Tourism Authority of Thailand governor Thapanee Kiatphaibool connected the announcement with the promotion of food tourism. She also referred to the authority's 2027 theme, The Year of Transformation, and its Healing is the New Luxury campaign, placing dining within Thailand's wider tourism plans.

In the Tourism Authority of Thailand announcement, dated November 10, 2026, she said:

Our decade-long partnership with The MICHELIN Guide has helped position Thailand as a leading gastronomic destination. As we enter 2027, our 'Year of Transformation', TAT is evolving from a 'Tourism Promoter' to a 'Tourism Ecosystem Orchestrator', bringing together partners to create greater value across the industry. Gastronomy is central to our 'Healing is the New Luxury' campaign and our vision of Thailand as Asia's No. 1 High-Value and Meaningful Destination. The MICHELIN Guide remains an important catalyst, recognising culinary excellence, showcasing Thailand's authentic identity and inspiring continued innovation across our resilient culinary community.

Five awards recognise the people behind the meal

Michelin says its special awards honour the talent, passion and craft behind memorable dining experiences at recommended restaurants. They also celebrate the diversity and appeal of careers across the hospitality industry.

Chanyawi Mukmaneerattanapon of hom, a Michelin Selected restaurant in Phuket, receives the Service Award. Michelin credits her consistency, attentive care and ability to manage several tables while responding to individual guests.

Presented by the Tourism Authority of Thailand, the award recognises skilled professionals who enhance the guest experience. Michelin describes Chanyawi as an essential member of hom's team since its earliest days, praising her commitment, intuitive service, personal touch, grace and professional standards.

Kongwuth Chaiwongkachon of Bangkok's Taang receives the Opening of the Year Award, which recognises a venue opened within the previous 12 months. Taang opened in June, although the announcement gives no exact opening date. Kongwuth, who comes from Chiang Rai, uses an intimate counter setting to explore the historic caravan trade routes linking northern Thailand with neighbouring regions.

Presented by UOB, the award recognises an individual or team whose creative tasting-menu concept and distinctive culinary approach have made a notable local impact. Michelin praises Taang's combination of storytelling and cooking, tracing how ingredients, people and food cultures influenced one another over centuries. It describes the restaurant as a nuanced exploration of northern Thai cuisine and one of Bangkok's most exciting and talked-about new openings.

Arnaud Dunand-Sauthier of Maison Dunand receives the Mentor Chef Award. Originally from Chambéry in France's Savoie region, he brought his French culinary experience to Thailand more than a decade ago. Michelin highlights the careers of former team members who now lead kitchens in Europe and restaurant projects in Thailand.

The award, presented by WP Energy, honours chefs whose dedication to nurturing the next generation has made a lasting contribution to the industry. At one-star Maison Dunand, Arnaud has supported Thai and international professionals from commis to sous chef, fostering long-term development. His former protégés now lead Michelin-starred kitchens in Europe, run acclaimed establishments in France and head major restaurant concepts across Thailand.

Natdanai Kitkorsup of Phuket's lob-baan receives the Young Chef Award. Born and raised on the island, he returned after working in leading Bangkok kitchens, including a restaurant with two stars. His cooking centres on native ingredients, regional traditions and contemporary technique.

The award recognises a young chef whose cooking has demonstrated a unique personality and distinctive identity over the past 12 months. After Bangkok, Natdanai continued developing his craft at acclaimed establishments in Phuket. Michelin praises the maturity of his cooking at the Bib Gourmand restaurant and his role in bringing the island's local cuisine forward.

Charles Elie-Rodenstein of Cannubi by Umberto Bombana in Bangkok receives the Sommelier Award. A sommelier helps guests choose wine and match it with food. Originally from Alsace, he has worked in France, Monaco, Japan and Thailand. Michelin praises both his knowledge and his approachable manner.

The award highlights sommeliers' skills, knowledge and passion. Michelin describes Charles, who works at the one-star restaurant, as multilingual and globally minded, with inspiring wine selections and thoughtful recommendations. His enthusiasm, professionalism and personal touch make wine engaging and accessible while enhancing the dining experience.

Ingredient origins and drinks receive closer attention

Michelin's inspectors describe more detailed ingredient sourcing across Thailand's restaurant scene. Restaurants are building direct relationships with small farmers and coastal fisheries, with greater attention to traceability, meaning the ability to follow an ingredient back to its producer or place of origin.

Fermentation, ageing and preservation are also becoming regular kitchen tools. Chefs use them to develop flavour and turn more parts of an ingredient into stocks, seasonings and fermented preparations. PRU's preservation work and Jaras's approach to waste provide named examples within the newly promoted restaurants.

Poullennec also highlights natural umami extraction as a common tool for building flavour, with more thoughtful ingredient use reflecting growing resourcefulness. Greater attention to seasonal produce, fermentation, preservation and responsible sourcing connects dining more closely with Thailand's cultural and agricultural heritage.

Drinks without alcohol are receiving more attention too. Michelin describes pairings made from regional teas, local plants and preparations fermented in the restaurant. Duet's pairing shows how this approach appears within the starred selection.

The ceremony also introduced Mindful Voices, Michelin's new editorial platform for chefs, hoteliers and winemakers to share their experiences and working practices. Chudaree "Tam" Debhakam of Baan Tepa was the invited chef for the launch.

The platform brings together inspirational figures from across hospitality, allowing them to share their stories and pioneering practices with peers and audiences around the world. Poullennec said:

Mindful Voices will give a platform to all those who are rewriting the rules in their respective fields. This new framework draws directly from what our inspection teams witness firsthand: encounters and experiences that are transforming how things are done and that deserve to be shared. Staying true to its identity and values, the MICHELIN Guide will amplify and give full resonance to these voices from the worlds of gastronomy, hospitality and wine so that they can be heard, wherever they may be.

Baan Tepa retains two stars. Its seven course Thai tasting menu begins with a kitchen experience, and staff present trays of ingredients such as seasonal fruit, vegetables and herbs for individual courses. Michelin links Chudaree's cooking to local sourcing and efforts to reduce kitchen waste, connecting the new platform with practices already visible in the selection.

Michelin describes the menu as a polished expression of Chudaree's farm-to-table ethos, with the opening kitchen experience establishing a thoughtful sense of place. Traditional curries, flavours and techniques are reimagined with precision, creativity and harmony throughout.

Key Points

• The Michelin Guide Thailand 2027 includes a record 507 establishments, of which 53 have stars.
• Sorn and Sühring retain three stars. PRU, Mia and Blue by Alain Ducasse rise from one star to two.
• PRU becomes Phuket's first restaurant with two stars and the first outside Bangkok and its surrounding provinces.
• Belén by Paulo Airaudo becomes Chiang Mai's first restaurant with a Michelin star.
• Ten restaurants join the category with one star: five guide newcomers and five promotions from Michelin Selected.
• The selection includes 151 Bib Gourmand establishments, with 26 newcomers, and 303 Michelin Selected venues, with 40 newcomers.
• Five special awards recognise service, a new opening, mentoring, a young chef and wine expertise.