Thailand’s dining scene has never been accused of modesty, nor should it be. When a nation’s street food can stop traffic and its fine-dining rooms can summon Michelin stars faster than you can say tom yum, modesty becomes redundant.
So it feels only fitting that this year’s TOP25 Restaurants Awards will unite the country’s two culinary powerhouses, Bangkok and Phuket and Southern Thailand, for the very first time, serving up one grand banquet of taste, talent, and Thai pride.
The black-tie affair will unfold on 8 December 2025 at the Hyatt Regency Bangkok Sukhumvit, where chefs, sommeliers and gastronomic high-flyers will toast another year of culinary artistry and perhaps quietly compare whose kitchen is hotter.
“We’re thrilled to announce the winners of the TOP25 Restaurants Thailand Awards on December 8, 2025, a celebration set to mark another remarkable year in culinary excellence,” said Bernard Metzger, founder of the TOP25 Restaurants Guide and Award series. “For the first time ever, we’re bringing together Thailand’s two culinary powerhouses, Bangkok and Phuket & Southern Thailand, into one extraordinary event. It’s a new step that showcases the richness, diversity, and world-class quality of Thailand’s dining scene.”
A feast that unites north, south and everything in between
If Bangkok is the country’s glossy front window, with skyline views and tasting menus, then Phuket is its warm, aromatic kitchen out back, where southern spices and seaside generosity steal the show. Combining the two in a single awards night is a clever nod to Thailand’s evolving culinary confidence, a nation comfortable enough in its heritage to show it off.
Guests at the December event can expect an evening heavy on sensory theatre, champagne clinking, plates gleaming and, quite possibly, chefs pretending they’re not eyeing the competition’s table.
For visiting travellers, it’s a timely celebration. December brings both tourist and truffle seasons, a pairing that ensures Thailand’s food story will spill far beyond its borders again.
From kitchen stars to cultural icons
The awards have grown into a benchmark for culinary credibility, blending expert evaluations with data-driven rankings that cut through the smoke and mirrors. In other words, it’s not just about pretty plates; consistency, creativity and guest satisfaction all matter here.
After the ceremony, the complete list of winners and nominees will be published online at www.top25restaurants.com/thailand, giving gourmands everywhere the chance to plan their next edible pilgrimage.
But for those attending in person, the absolute joy lies in the mingling where celebrity chefs trade stories of culinary triumph and trauma, and food critics hover nearby, scribbling notes for next week’s column.
Thailand’s table keeps growing.
Thailand’s restaurant scene is so enduring because it refuses to sit still. From Bangkok’s glass-walled skyscraper dining rooms to Phuket’s barefoot beachfront grills, the landscape changes with every season yet somehow remains unmistakably Thai.
The TOP25 Awards have become more than a night of trophies; they mirror how far the nation’s chefs have carried the country’s culinary reputation. This year’s unification of Bangkok and Phuket under one banner feels like a chef’s kiss to a nation that has mastered the art of flavour and flair.
By Supaporn Pholrach
BIO
Supaporn Pholrach has never been content to watch from the wings. From her early years selling airtime when advertising meant handshakes and deadlines scribbled on paper, she’s been right in the thick of the action. With a bachelor’s in general management and a Diploma in Marketing, she married training with tenacity, quickly earning a reputation as a professional who gets results without losing her humanity.
Fifteen years at Bangkok Shuho proved her stamina in a business where many burn out. Now, as Sales Manager with Global Travel Media, she steers tourism brands through the noise with a steady hand, a touch of humour and the kind of personal warmth clients remember. Supaporn doesn’t simply close deals; she builds connections in the old-fashioned way with trust, loyalty, and heart. Little wonder she has become a quiet anchor in a restless industry.
