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Restaurant

80/20 Eighty Twenty

1052, 1054 Soi Nai Loet 1, Khwaeng Bang Rak, Khet Bang Rak, Krung Thep Maha Nakhon 10500, Thailand

Recommended by 79 people

Updated

Find 80/20 Eighty Twenty

1052, 1054 Soi Nai Loet 1, Khwaeng Bang Rak, Khet Bang Rak, Krung Thep Maha Nakhon 10500, Thailand

Directions ↗
+66 99 118 2200
HoursMonday: Closed Tuesday: Closed Wednesday: 6:00 – 11:00 PM Thursday: 6:00 – 11:00 PM Friday: 6:00 – 11:00 PM Saturday: 6:00 – 11:00 PM Sunday: 6:00 – 11:00 PM

*Opening hours may differ during holidays.

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About 80/20 Eighty Twenty

Michelin-starred Bang Rak dining, eighty percent local produce, zero compromises on chili heat—80/20 turns modern Thai cuisine on its head. Seasoned diners single out the kitchen for refusing to tame regional funk. Across the concrete-and-brick loft, an open kitchen eats up half the floor, running like clockwork under Chef Thav. Service starts with finger-food bites—cured fish and dry-aged duck—before shifting cadence into a communal samrub of curries and seasoned jasmine rice, while sommeliers decant bottles over candlelight.

  • Eighty-Twenty Sourcing: Eighty percent local Thai produce anchors an inventive tasting menu helmed by Chef Thav.
  • Unapologetic Heat: Dishes hold nothing back on spice, pairing regional chilis and pungent aromatics across the progression.
  • Communal Samrub Format: Individual tasting bites transition into family-style shared curries, meats, and seasoned rice.
  • Industrial Loft & Open Kitchen: An expansive open kitchen occupies nearly half the venue, framed by exposed brick and concrete.
RestaurantModern ThaiRestaurant

What's On at 80/20 Eighty Twenty

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Diners Choose 80/20 Eighty Twenty

Discover why diners choose 80/20 for boundary-pushing modern Thai gastronomy—reserve your table in Bang Rak today.

  • Bold, Uncompromising Thai Spice Profiles

    Unlike many fine-dining establishments that tone down regional intensity for tourists, Chef Thav keeps authentic heat, complex chili aromatics, and regional pungency front and center across courses.

    I was pleasantly surprised by how boldly spicy yet thoroughly enjoyable the cuisine was.

    S. LIM

  • Choreographed Open-Kitchen Theater

    Occupying nearly half the restaurant's floor plan, the expansive open kitchen transforms service into an engaging spectacle where diners watch the brigade execute every plating with razor-sharp synchronicity.

    The open kitchen, the staff, works together like a well-oiled machine.

    Dante Not

  • The 80/20 Local Terroir Sourcing Philosophy

    The kitchen's guiding ethos pairs 80% locally harvested Thai ingredients—from rare native herbs to gulf seafood—with 20% select international items to create innovative contemporary tasting menus.

    This contemporary gem reimagines Thai-Lao flavors with 80% local, ultra-fresh ingredients that burst with bold, vibrant tastes.

    William Lau

  • From Playful Finger Food to Communal Samrub

    The menu rhythm starts with inventive, bite-sized finger-food starters before seamlessly transitioning into a traditional Thai-style communal samrub feast centered around seasoned rice and robust curries.

    The food started off as individual portions but went to sharing plates, which I noticed to be typical of fine dining in Bangkok.

    KK Teo

  • The Definitive Thailand Trip Finale

    Travelers routinely bookmark 80/20 as the culinary climax of their Bangkok stay, offering a refined, modern encapsulation of Thailand's diverse gastronomic heritage before flying home.

    The food was creative, tasty, and a nice way to cap off a great vacation.

    kevin jones

  • Milestone Anniversary Celebrations

    With thoughtful hospitality, personalized milestone touches, and an energetic yet relaxed industrial loft vibe, 80/20 provides an elevated setting for anniversaries without stuffy pretension.

    They even surprised us with a beautiful "Happy Anniversary" dessert plate that made the evening extra special.

    Rob Le

Standout courses frequently highlighted across seasonal tasting menus

  • Choux Farci Seabass

    The Choux Farci Green Curry seabass was perfectly cooked, with a juicy texture and a flavourful curry.

    S. LIM

  • Oyster Jeow Som

    the Oyster Jeow Som (vibrant, tangy, and perfectly balanced with coriander foam)

    Rob Le

  • Khao Kan Chin Seasoned Jasmine Rice

    The Khao Kan Chin seasoned jasmine rice was the best I have ever had — I finished all the accompanying dishes just so I could enjoy more of the rice.

    S. LIM

  • Muscovy Duck Laab

    the luxurious Muscovy Duck Laab with sticky rice

    Rob Le

Other favorites

Complement your tasting journey with thoughtful beverage service, inventive cocktails, and nuanced desserts.

  • Sommelier Service

    The sommelier was also knowledgeable and skilled, lighting a candle to look for sediment in the bottle while pouring into the decanter.

    Aldrin Tan

  • Cocktail Concoctions

    You've got to try their cocktail concoctions, too. They compliment well with the entire course.

    Dante Not

  • Bua Loy

    Desserts were mostly a hit with the Bua Loy springing a wonderful surprise of hidden flavors, textures and temperatures, overwhelms the palate of the non-suspecting.

    Geraldtanak

  • Longan Cake and Lychee Sorbet

    The lychee sorbet and longan cake were beautifully prepared and left me wanting more.

    S. LIM

Beyond the menu

Thoughtful details that elevate 80/20 beyond a standard tasting menu

  • Candlelit Wine Decanting

    The sommelier performs vintage bottle service illuminated by candlelight to monitor sediment during decanting.

  • Personal Chef Door Send-Off

    The head chef steps out from the open kitchen to personally bid farewell to departing diners at the door.

  • Surprise Anniversary Dessert Plate

    Guests marking special milestones are surprised with a personalized, celebratory dessert plate.

  • Guided Interactive Course Rituals

    Waitstaff guide guests through a precise tasting sequence for opening finger-food bites and demonstrate table-side interactive preparations, like combining oyster cream over crispy rice.

Before you head over

Essential guidance on heat, timing, and tasting cadence—reserve your table in advance to secure your culinary adventure.

  • Prepare for Serious Thai Heat

    Chef Thav maintains authentic regional heat across multiple tasting courses. If anyone in your party is sensitive to intense chili heat, alert the kitchen prior to arrival.

  • Book Early and Buffer Bang Rak Traffic

    Tables regularly fill up for milestone celebrations. Allow extra travel time to navigate Bang Rak traffic, and reserve your table well ahead of your trip.

  • Save Room for the Communal Finale

    The tasting menu begins with intricate finger-food bites before concluding with substantial communal curries and seasoned rice, so pace your appetite accordingly.

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