Bk : 10 of Bangkok’s most buzzed about restaurant openings of 2016

Freebird’s chef-partner Dallas Cuddy introduces Bangkok to a new cuisine: modern Australian. This produce-driven mix of Western and Asian cooking methods and ingredients sees shared dishes featuring umami-packed ingredients like seaweed and mushrooms. Expect delicate combinations like organic sea urchin and sea grapes with whipped parmesan on house-made dehydrated flax seed cracker or warm sweet potato and chilled shaved fennel topped with smoked walnut and honey. The slow-roasted ocean trout with wakame butter, caviar and pennyworth is elevated by the accompanying mussel escabeche. Dessert is just as complex—the sweet-and-sour lime leaf posset with whipped coconut cream, honeydew melon, basil seed and elderflower is a real work of art. The place gets bonus points for stunning Dwell magazine-worthy house and garden.