Juksunchae, Bangkok

Juksunchae Bangkok: The First Korean Michelin-Starred Restaurant in Thailand with Incredible Wine Pairing!

Bangkok has thousands of restaurants, but one category was long absent from the fine dining landscape: Korean. That changed with Juksunchae. Chef Henry Lee opened it as the first Korean fine dining restaurant in Thailand, and recognition followed quickly. Within five months of opening, it was already listed in the Michelin Guide. Since then, the restaurant has managed to secure a coveted Michelin star. Reason enough for us to reserve a table for an evening.

We finally dined at the very first Korean starred restaurant in Bangkok! We had been wanting to experience this Korean fine dining experience for a while, and now the moment had come. The manager, who is also a top sommelier with enormous passion, we already knew from our first visit to INDDEE. So it was extra lovely to see her again!

Upon arrival, we were immediately welcomed by our friend Nan, who is also manager, with a warm smile. From that moment, we immediately felt the hospitality; this would not be an ordinary evening. It promises to be a special experience: wonderful Korean food, beautiful wines, excellent service and a stylishly designed restaurant.

An evening to talk about for a long time to come!

Where in Bangkok is Juksunchae located?

Juksunchae is located in Vadhana, tucked away in the stylish surroundings of Town Hall Sukhumvit 49, a premium complex where the bustle of Sukhumvit feels far away. We took a Grab, because sometimes convenience and the rush win out over adventure. But for those with time: BTS Thong Lo (Green Line) brings you there within a fifteen-minute walk.

Town Hall is exactly the kind of place you enjoy arriving at. A green courtyard, beautiful design, hi-so dining and drinking spots — a place that radiates quality before you’ve even taken a bite. Parking is available on the grounds, for those arriving by car.

Dry Wave Cocktail Studio, one of the best cocktail bars in Asia, is easily within walking distance for a drink before or after dinner. Before your visit to Juksunchae, you can shop at the nearby EM district. There you’ll find luxury shopping centres such as EmSphere, Emporium and EmQuartier. You can also take a relaxed stroll in Benjasiri Park to get the digestion going with some fresh air and greenery around you.

Want to extend the evening with a stylish overnight stay? Skyview Hotel Bangkok, Bangkok Marriott Marquis Queens, and 137 Pillars Suites & Residences are all excellent choices nearby.

This way you can wonderfully combine great food, enjoying cocktails and relaxed shopping and walking all in one place!

Architecture & Design

The interior of Juksunchae is marked by care and personality. The space is inspired by the memories of Chef Henry Lee — colours, materials and objects that refer to his Korean-Canadian background and the traditions that have shaped him.

The central counter, where we took our seats, is made from Italian marble and offers twelve seats surrounding an immaculately kept open kitchen. Antique Korean porcelain vases and onggi earthenware, traditional pots for fermenting and pickling, give the space character.

Inside it feels warm, understated, with complete focus on the interaction between guest and kitchen. Our seat at the counter offered us a clear view of the entire cooking process. With just twelve seats, our visit felt like a private dining experience.

Juksunchae’s atmosphere and guests

The crowd that visits Juksunchae is mixed: think Korean expats, Thai foodies, international tourists and guests celebrating something like a birthday. During our visit we noticed that everything felt calm and focused — nobody talks too loudly.

The lighting is dimmed but not dark. We found the atmosphere intimate and a touch chic without feeling distant. Our visit felt very warm, welcoming and human thanks to the wonderful team!

Service & Hospitality

The service at Juksunchae is professional and warm. We felt at home and welcome immediately, partly because Chef Henry Lee personally greets every guest. Around the open kitchen he prepares each dish before the eyes of the guests and serves everything in person, with an explanation for every course. He is simultaneously cook, host and storyteller — and he plays those three roles with visible pleasure.

His pride is genuine, his knowledge profound. Everything he cooks carries emotion, the same goes for the sommeliers, passion is the key word here, and of course knowledge. The team is super professional, where small details make the difference. Stickers with birthdays at the bar where guests are seated, so the team knows who has something to celebrate. That kind of attention requires preparation, and it is clearly there.

The team works like a well-oiled machine: they have fun, make eye contact and are present at exactly the right moment when you need them. The pouring of wine forms an important part of the evening. Juksunchae offers a human service that is warm, attentive and professional, with ample knowledge and craftsmanship.

Type of cuisine @ Juksunchae in Bangkok

Juksunchae serves Contemporary Korean Cuisine in omakase style. That means the chef decides and you enjoy — which is exactly what we did! The philosophy is clear: traditional Korean flavours as a starting point, modern technique as refinement. Familiar Korean dishes taste recognisable, but are prepared creatively and surprisingly.

Sesame, gochujang and seaweed are fundamental elements in the chef’s creative Korean culinary art. Central is the art of fermentation, where Korean and Thai techniques come together seamlessly. The ultimate meat dish is a nod to the Korean barbecue ritual, one of our favourites!

Juksunchae works closely with small producers in Chiang Mai and Chiang Rai for seasonal local ingredients, supplemented by premium seafood directly from Korea. The menu rotates four to six times a year. Tradition and innovation are brought together in a way that remains understandable.

Chef Henry Lee

Henry Lee is Canadian-Korean and studied Culinary Management at George Brown College in Toronto. He decided to leave his university programme after a trip to Korea, where a chef changed him for life with one simple dish.

Since then, his mission has been clear: to put Korean cuisine on the map of international fine dining. With Juksunchae he succeeded: the restaurant was the first Korean fine dining restaurant in Thailand and the first to achieve a Michelin star.

Philosophy

Chef Henry Lee brings Korean tradition to a new level. He takes traditional ingredients and transforms their application. Flavours are refined, isolated and rebuilt, everything is put on the table without losing their origins.

“We want to honour the depth and heritage of Korean cuisine through a contemporary lens — ceremony, creativity and connection as the core of every meal,” says Henry. His grandmother’s instinctive way of cooking is a constant inspiration: warmth, precision and respect for the season.

The Menu – Korean Fine Dining Bangkok

The omakase menu consists of 11 to as many as 15 courses and changes with the seasons. You embark on a flavour journey from light to intense and back again.

The sequence of dishes is carefully chosen: from fresh and clear to full and warm, from raw to cooked, and finished with a subtly sweet note. Each course is precisely enough, never too much, never too little.

What completes the food entirely is the excellent wine pairing. Two passionate sommeliers share their extensive knowledge and love of wine with you. This ensures you always get the perfect match with every dish!

This is how our dinner, and certainly yours, becomes an unforgettable experience!

A few of our most favorite moments during our visit in January 2026

Naturally the start of the evening — the arrival and reunion with a good friend who is now manager of Juksunchae. The “WOW” moment when we walk up into the dining room and see how the setup is, and of course the warm welcome from Chef Henry and his team.

The opening moment with a number of amuse-bouches: delicate, original, beautiful and delicious!

Hwe (회): perfectly sliced fish, softly spicy and subtly sweet. The sauce gives the dish just that little bit extra. Truly wonderful! It is reminiscent of sashimi, but the Korean version. This was one of our favourite taste experiences of the evening, especially with the wine that was served alongside it.

Respect the grapes — that’s what it said on the little booklet accompanying this Lucien Albrecht Alsace Grand Cru Gewurztraminer “Spiegel” from 2017. This elegant wine was a perfect match for the Hwe!

Bibimcrab (our wordplay on the bibimbap with crab)… Intense, sour and spicy with a surprising crunch of puffed rice. Mix everything well and yummm!

The special bread moment — have you already reserved a table?

Bulgogi (pork): Playful, varied, we would have eaten it again immediately afterwards! A very fun (and delicious) dish because you can make several types of bites from it!

Nik Weis St. Urbans-Hof – Bockstein Auslese (Mosel Riesling): a wine that with its gentle sweetness, fresh acidity and aromatic depth pairs perfectly with the rich, lightly caramelised Bulgogi!

This is the kind of dish for which Chef Henry Lee and his top team deserve their star. Anyone who thinks tofu cannot work as a dessert is wrong! The Tubu Mille Feuille consists of thin, crispy layers of tofu skin, stacked like a classic French pastry. Alongside it they serve creamy tofu ice cream and caramelised banana as the perfect counterpart. Simply wonderful!

Finally, with the dessert at Juksunchae, the Hauner – Malvasia delle Lipari Passito from Sicily, Italy, is served. Only the finest grapes form part of this rich, honey-sweet dessert wine. With notes of dried apricot, orange peel and a floral sweetness, it forms the perfect complement to this wonderful dessert.

Our Conclusion

Juksunchae in Bangkok is a remarkable culinary discovery. It is not about spectacle, but about balance and precision. As the first Korean Michelin-starred restaurant in Thailand, it offers an intimate, personal and refined dining experience that you will not soon forget. Chef Henry Lee combines traditional Korean flavours with modern techniques and seasonal ingredients, supported by a carefully chosen wine pairing that enhances every course.

The warm hospitality, the stylish interior and the attention to detail complete your visit. Whether you are a lover of Korean cuisine or simply curious about something new, Juksunchae is a place where you dine as you never have before!

Want an evening full of surprises, quality and elegance? Then reserve in time and enjoy this unique Korean restaurant in the heart of Bangkok.

Some good reasons to book a table at Juksunchae in Bangkok!

• Intimate Korean dining experience, with just 12 seats
• Excellent wine pairings
• Chef Henry Lee personally presents most of his dishes
• Juksunchae is the only Korean Michelin-starred restaurant in Thailand (2025/2026)
• A number of exclusive imported seafood items from Korea

Some tips and interesting facts

• Reserve well in advance — with just twelve seats, Juksunchae fills up quickly
• Definitely opt for the wine pairing
• The name Juksunchae (죽순채) refers to a traditional Korean bamboo shoot dish
• The menu rotates 4 to 6 times a year
• Close collaboration with farmers from Chiang Mai and Chiang Rai
• Arrive on time: the evening has a rhythm and it begins at arrival
• Smart casual attire fits perfectly with the atmosphere
• Chef Henry Lee achieved his Michelin listing within just five months of opening Juksunchae

General information about Juksunchae

Address: PHMG+4PR Town Hall, Sukhumvit 49, Khlong Tan Nuea, Watthana, Bangkok 10110, Thailand
Tel: +66 (0)9 8333 4498
Open: Daily from 6 – 11 PM (Closed on Monday and Tuesday)
Reserve via Chope
Website: Juksunchae