Bangkok rarely asks you to dine in just one way. Some evenings begin with curiosity about where an ingredient came from. Others are better spent passing plates around the table. And sometimes, the season itself decides what is worth ordering.
Across Chatrium, three restaurants offer their own perspective: local ingredients at etcha, Spanish sharing at Albricias, and the arrival of hairy crab at Silver Waves by Boon.
Closer to the source at etcha
At etcha, the conversation often begins before an ingredient reaches the kitchen.
Who grew it? Who caught it? When is it at its best? These questions shape the cooking of Chef Giacomo Primante, whose approach places the ingredient before convention.
Much of what arrives in the kitchen comes from Thailand, through growers, fishermen and producers with whom the team works closely. Daily produce comes from Lopburi, while chocolate and rice arrive from Phuket. What is available helps determine what appears on the menu.
Sometimes a new ingredient leads to a new dish. At other times, it changes an existing idea entirely.
The result is etcha’s borderless approach to dining, where Thai produce can meet techniques and influences gathered from around the world. Now recognised with one Michelin star in the MICHELIN Guide Thailand 2026, etcha remains grounded in a simple idea: start with what is here, and see where it leads.
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Tapas without limits at Albricias
Some food simply makes more sense when it is shared.
At Albricias, Unlimited Tapas brings the Spanish table to Bangkok through a relaxed 90-minute lunch or dinner designed for passing plates, trying something new and ordering another favourite.
More than 20 Spanish tapas and starters set the pace before each guest chooses a main course.
Traditional paella, Galician-style grilled sea bass and butcher’s sirloin are among the options, followed by burnt Basque cheesecake or churros.
There is no need to plan the order too carefully. Settle in, share what arrives and let the table fill as you go.
THB 1,250++ per person | 90 minutes
Lunch: 11.30 to 16.00
Dinner: 16.00 to 21.30
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Hairy crab season at Silver Waves by Boon
Autumn brings something particular to the Chinese dining calendar: hairy crab.
From October to November 2026, Silver Waves by Boon marks the season with a seven-course tasting menu by Michelin-starred Chef Ho Chee Boon, featuring hairy crab from Yancheng, China.
Known for its delicate meat and rich roe, the crab is first presented at the table before being gently steamed over fragrant Xin Hu green tea in a traditional bamboo basket. From there, Chef Ho explores its different qualities across seven courses, drawing on Cantonese technique while allowing the ingredient to remain recognisable.
Even the finale stays with the season: a warm dumpling with ginger, goji berries and red dates, filled with crab roe.
Served on the 36th floor overlooking the Chao Phraya River, the menu is THB 1,888 net per person.
Lunch: 11.30 - 15.00
Dinner: 18.00 - 21.30
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Three tables, each with a different reason to sit down. One begins with provenance, another with sharing, and the last with a season that does not stay for long.