- Written by: Chefluencer Editorial Team
Bangkok’s fine dining landscape is fierce. Gaggan Anand returned to the World’s 50 Best at No. 6 with his genre-bending tasting menu. Chef Ton (Thitid Tassanakajohn) dominates with lifestyle ubiquity and Nusara’s rise to the top of Asia’s 50 Best. Pam Pichaya took Potong’s precision to media stardom and the title of World’s Best Female Chef. Sorn, meanwhile, now holds three Michelin stars for its deep dive into southern Thai tradition. And that’s just the tip of the iceberg. Standing apart here isn’t easy.
INDDEE has now done exactly that. In the 2026 MICHELIN Guide Thailand, the restaurant was promoted from one to two stars, joining Bangkok’s most closely watched dining rooms while staying firmly in its own lane.
Still early in its journey, INDDEE chose a quieter, less visible path, but one that has become increasingly deliberate. Tucked into a restored villa off Langsuan Road, INDDEE comes alive at night. French lighting artist Matteo Messervy, the man behind spectacular projections on Dubai’s Burj Khalifa and immersive installations in New York’s Central Park, brings a cinematic tension to the space, unfolding from vaulted interiors to a mist-veiled garden. Soft tendrils of backlit fog wrap a century-old mango tree and swaying ferns. Inside, a fire-led kitchen acts as a counterweight to the garden’s dreamlike hush.
The two-star promotion feels like a confirmation of that approach rather than a plot twist – a nod to the work already done, and to the direction set for what comes next.
Two years in, the restaurant, led by Chef Sachin Poojary, opens a new chapter: three tasting menus shaped by deeper research, regional storytelling, and a desire to let guests chart their own route. The narrative is sharper. The format, more refined. The precision turned up.
This is INDDEE’s most ambitious structure to date. Guests now choose from three distinct journeys, each mapped across India’s regions and developed in collaboration with culinary historian Dr. Pushpesh Pant. The Ten-Destination Journey is the most intricate, with optional upgrades and extended pacing. The Eight-Destination Journey offers a more compact arc. The Vegetarian Journey mirrors the structure through ten plant-based courses, charting its path through sweet potato, bamboo shoots, morel, and sunchoke - ingredients chosen for their regional depth and layered structure. What unites them all is control - a fine-tuned logic of flavour, flow, and built-in flex points.
All three menus open with five curated bites. Each one distils a street food tradition into something smaller in size, sharper in structure: tangy chaat, patra with earthy and sweet notes, vada pav reduced to a mouthful, khari chai topped with soft kheema and sweet and spicy dhabeli with a hint of peanut crunch. Each draws on a different region - Mumbai, Gujarat, or Delhi - and a different technique, setting the rhythm for what follows.
Then the destination courses begin. They thread through Kashmir, Goa, Sikkim, and beyond - culinary links researched in dialogue with Dr. Pushpesh Pant, then refracted through INDDEE’s modernist lens. Flex points appear mid-journey: lamb or chicken presented “Three Ways,” or optional upgrades like Palamós or carabinero prawns in the ten-course path. The menu includes a delicate Parsi egg akuri and INDDEE’s signature butter pepper garlic, reimagined with Hokkaido king crab. The Vegetarian Journey, on the other hand, allows similar variation in both flavour and form.
Outside the kitchen, the experience has also evolved. Reservations now sync with the MICHELIN Guide, Instagram, and Facebook. Serving pieces, from cutlery rests to pouring vessels, and tableside elements have been refined to match the menu’s pacing, better aligned with the restaurant’s internal flow.
The beverage program now stands among the most awarded in Asia. At the 2025 Star Wine List Awards, it was named Best Medium-Sized Wine List in the World and holds the No. 1 spot in Asia. The list features over 580 bottles and more than 100 wines by the glass. Five pairing routes mirror the menu’s evolving rhythm: from classic wine flights to mixed and non-alcoholic routes, each designed to reflect the kitchen’s complexity and intent.
Chef Sachin Poojary drives this evolution not only for his refined command of flavour and fire, or a creative process sharpened by collaboration with scholars, but for how clearly the new structure reflects his long-term vision. Each format, each route, and even the pacing serve a purpose: to articulate the restaurant’s identity.
In a city where ambition often arrives rather loudly, this one earns its place differently. Quietly, yes. But with sharp focus and just as serious. The second star doesn’t change that; it simply makes it easier for the rest of the world to notice.
INDDEE at a Glance
- Address: 68/1 Soi Langsuan, Bangkok
- Instagram: @inddeebkk
- Chef: Sachin Poojary
- Menus: 8- and 10-course journeys, including a full vegetable path
- Price: 4,200–4,900 THB ++
- Pairings: Wine, beverage (mixed alcohol), zero-alcohol, best of both experiences or flexi
- Accolades: 1 MICHELIN Star (2024, 2025), 50 Best Discovery, Star Wine List Grand Prix - Asia and International
Photos: courtesy of INDDEE - Paul Divina