MICHELIN Thailand 2027 Unveils 26 New Bib Gourmand Gems

Setting the stage for the highly anticipated MICHELIN Star announcement on November 10, 2026, the MICHELIN Guide Thailand unveils the 2027 MICHELIN Bib Gourmand selection in its milestone 10th edition, welcoming 26 first-time entries that bring the total to 151 dining venues. Among the newcomers, 9 are in Bangkok & Surrounding Provinces, 1 in Phra Nakhon Si Ayutthaya, 3 in Chiang Mai, 2 in Khon Kaen, 1 in Nakhon Ratchasima, 2 in Ubon Ratchathani, 2 in Chon Buri, 2 in Phuket, 3 in Phang-Nga, and 1 in Surat Thani.

Symbolized by the iconic “Bibendum” or “Michelin Man”, the MICHELIN Bib Gourmand distinction recognizes dining establishments that serve exceptionally good food at moderate prices. With the number of new entries doubling from 13 last year to 26 this year, the latest MICHELIN Bib Gourmand selection highlights Thailand’s culinary diversity and its strength in offering high-quality food at affordable prices – a hallmark that continues to attract both local and international food enthusiasts.

Gwendal Poullennec, International Director of the MICHELIN Guide, revealed: “This year’s MICHELIN Bib Gourmand selection continues to uncover a wealth of hidden gems across Thailand, from long-standing family neighborhood spots and authentic street-food stalls to chef-driven casual outlets. Featuring a diverse array of cuisine types, the selection not only showcases Thailand’s vibrant food scene to the world, but also offers everyday diners accessible recommendations for gourmet experiences at reasonable prices across a wide culinary spectrum.”

• 49 eateries in Bangkok & Surrounding Provinces (9 newcomers)
• 9 in Phra Nakhon Si Ayutthaya (1 newcomer)
• 20 in Chiang Mai (3 newcomers)
• 6 in Chon Buri (2 newcomers)
• 28 in the four representative provinces of Thailand’s Northeast or “Isan” region:
  o   10 in Khon Kaen (2 newcomers)
  o   9 in Nakhon Ratchasima (1 newcomer)
  o   5 in Ubon Ratchathani (2 newcomers)
  o   4 in Udon Thani
• 20 in Phuket (2 newcomers)
• 9 in Phang-Nga (3 newcomers)
• 2 in Ko Samui
• 8 in Surat Thani (1 newcomer)

From upscale restaurants to modest street-food vendors, the latest MICHELIN Bib Gourmand selection showcases a diverse range of dining options across approximately 16 cuisine types – including Asian, Southern Thai, Isan, seafood, Northern Thai, Thai-Chinese, Thai Contemporary, European Contemporary, Vietnamese, noodles, small eats, and grills.

The 26 MICHELIN Bib Gourmand venues that are first-time entries to the 2027 MICHELIN Guide Thailand are:

Bangkok & Surrounding Provinces

• Duck Noodle House, a popular second-generation family-run eatery in Talat Noi, specializing in braised duck and goose, with silky meat and aromatic broth that pair perfectly with flat egg noodles topped with mixed offal.
• Gokfayuen, a decade-old flagship store offering authentic fresh noodles and chili sauce made in-house by the Hong Kong-born owners, using shrimp roe and dried flatfish imported from Hong Kong – with the shrimp roe dry noodles served with succulent tiger prawn wontons as a must try.
• Jay Ngor Beef Noodle, a 70-year-old eatery, now run by the family’s fourth generation, specializing in braised beef, tongue beef, and hotpot served with or without soup and noodles – featuring mixed braised beef with offal, without noodles, as a highlight.
• Kamkinsuk, a restaurant serving mildly spiced family recipes from Phrae Province, well-balanced and kid friendly with vegetarian options – featuring rice noodles in clear soup with pungent fingerroot, pork broth and a crunchy spicy herb dip as a standout dish.
• KAO SOY PRIN, a small shop on the fifth floor of Dusit Central Park serving Northern Thai noodle soups that highlight the chef owner’s Lampang roots – including standout khao soi with coconut curry or a rarer clear broth option.
• Mae Prapha Crispy Pancake (Phra Nakhon), a stall over 50 years old near Khao San Road, specializing in crispy pancakes with sweet or savory toppings – made to order with a delicate mung bean and brown rice batter mixed with coconut milk.
• Mae Thum Padthai Kheng, an eatery near Bangkok City Hall serving just six authentic Pad Thai dishes, each aromatic and well-balanced – including the recommended crispy noodle version of deep-fried egg noodles with flavorsome sauce and a squeeze of lime.
• Rue Poh, a family-run seafood restaurant, open for over nine years and rooted in the ‘Saen Sombun’ legacy, serving fresh catch cooked to order in generous portions – with a signature stir-fry from a 50-year-old secret recipe, prized for its aromas and balanced flavors.
• SANE, a restaurant drawing on cuisine from across Thailand, especially Central and Southern dishes – with curries made from scratch using freshly squeezed coconut milk and house-made pastes, and the menu favoring vintage, increasingly rare recipes, prepared with meticulous technique.

Phra Nakhon Si Ayutthaya

• Kha Mu Jae Mhai, a dining spot renowned for tender braised pork knuckle and trotters, deeply flavored with sweet-savory sauce − served with pickled mustard greens, egg, and blanched Chinese kale.

Chiang Mai

• Baan Nam Ngiew Wieng Kao, a laid-back shop known for traditional Chiang Rai-style Nam Ngiao, serving generous bowls of rich, tangy broth made with fresh coconut milk, pork or beef, tomato, and herbs − also available with sides and vegetables.
• Huen Jai Yong, a restaurant devoted to Northern Thai cuisine, from homemade sausages to chili dips, with small sharing dishes like the tender steamed chicken with herbs, and the Kaeng Pak Wan with ant eggs − all gently spiced with typical Lanna seasoning.
• Jaan Joor, a restaurant serving well-executed Thai dishes such as Tom Som Kung Ma Now, Jaan Joor stir-fried beef, and the standout stir fried prawns with roasted chili paste and prawn oil − all in generous portions made for sharing.

Khon Kaen

• Halong Bay, a casual, lively restaurant skillfully combining Vietnamese and Isan flavors in dishes designed for sharing − including Pak Mo (with or without egg), the popular Naem Nueang, grilled pork vermicelli, Som Tam, and crispy Pak Mo, all defined by freshness and consistency.
• Lom Kaow, a restaurant devoted to carefully seasoned home -style recipes, featuring a wide range of Isan classics − from daily- sourced river fish to in- house fermented fish sauce and desserts − with highlights including freshly made Pak Mo, salt -grilled Pla Yon, Tom Sen, ant egg omelet, and distinctive Khao Lam Kheng.

Nakhon Ratchasima

• Rossarin, a café making over 20 traditional Thai desserts fresh daily, naturally colored with pandan and butterfly pea and finished with fresh coconut milk − with signatures like Khanom Thuai with a cracked, creamy coconut layer, and the silky, aromatic Khanom Sai Sai.

Ubon Ratchathani

• Jae Nueang, an enduring local eatery popular for generous portions of Vietnamese noodle soup, featuring thick rice noodles in a peppery broth with pork ribs and sausage − elevated with optional add-ons like soft-boiled egg and fried dough.
• Kor Lhai Toh, a lively local restaurant specializing in fish, with daily catches prepared in traditional Thai styles with authentic flavors − featuring stir-fried beef with young galangal and Thai herbs as a highlight, alongside toddy palm jelly in fresh coconut milk as a provincial specialty

Chon Buri

• Krua Jay Miad, a rustic local eatery serving fresh yet fewer common proteins − from venison and wild boar to frog, eel, snakehead fish, and fresh blue crab − in bold and intensely flavored dishes such as the garlic fried frog with green pepper and chili, and the jungle curry with snakehead fish or eel.
• Somphop Khao Tom Pla, a restaurant offering recipes passed down for over nine decades, showcasing light seasoning that lets the natural sweetness of fish, shrimp, roe, and other seafood shine − including the standout dry-style seafood rice porridge and the stir-fried seafood with egg, served with two punchy dipping sauces.

Phang-Nga

• Krua Khonkhon, a family-run restaurant offering an extensive à la carte menu that reflects the owner’s southern roots and brings the flavors of Nakhon Si Thammarat to Phang Nga − with made-to-order dishes like Kaeng Som with fish of the day, Kaeng Khua with river snails and wild betel leaves, and deep-fried pork belly to balance the heat.
• Krua Ko Yot, a Southern Thai eatery serving home-style dishes made to order with fresh ingredients − featuring highlights such as Khua Khoei Khem with pork or shrimp and fragrant lemongrass, and the sea bass in ginger soup with pickled plum.
• Kub Khao Mae, a restaurant serving Southern Thai cuisine that showcases homegrown vegetables and fresh herbs in vibrant, layered flavors − with highlights such as stir-fried pork with shrimp paste and coconut shoots, where crisp texture meets delicate sweetness and umami depth

Phuket

• lob-baan, an intimate restaurant focusing on Phuket cuisine that offers a refined, balanced take on traditional recipes with subtle twists through house made ferments and careful seasoning − with highlights like Eiam Tor Budu and a well-executed Moo Hong made with pork ribs.
• Phakakrong, a Southern Thai restaurant focusing on traditional Phuket dishes, some increasingly hard to find, with fresh and thoughtful cooking that shows real attention to detail − including steamed pickled krills, where smooth steamed egg meets complex layers of salted krill, lemongrass, onion, and fried shallots, plus a complimentary seasonal dessert.

Surat Thani

• Roy, a relaxed Southern Thai restaurant, dedicated to rarely seen Ko Samui recipes and importing most ingredients − especially fresh fish − from the island, with highlights like the stir-fried local octopus with caramelized pineapple, the spicy and fragrant Ho Mok Pla Insi, and the aromatic Kaeng Khua Bai Ra curry.