Baan Tepa

Baan Tepa: Creative Thai cuisine with two Michelin stars in Bangkok

Baan Tepa is a culinary space located in Bangkok, Thailand, operating in a historic family home converted into a restaurant. The name combines "Baan" (home in Thai) and "Tepa", derived from the family surname Debhakam. The property, belonging to Lady Suwaree Debhakam, the chef's grandmother, has remained in the family for three generations and retains classic elements of the original home. The premises are divided into three main areas: Tepa Kitchen, Tepa Garden, and the house.

The owner and head chef is Tam Chudaree Debhakam, recognized as the first Thai woman to earn two Michelin stars and the Young Chef award in 2023. In 2025 she was named Best Female Chef in Asia by Asia's 50 Best Restaurants. She holds a degree in Nutrition and Food Science from the University of Nottingham and studied at the International Culinary Center in New York, with experience at Jean Georges and Blue Hill at Stone Barns.

Philosophy and culinary approach

Baan Tepa's approach is built around three pillars: knowledge, reimagination, and regeneration. Knowledge focuses on discovering indigenous ingredients and learning about Thai food culture. Reimagination reinterprets traditions and ingredients with creative cooking techniques. Regeneration seeks to restore and improve the production environment, build relationships with farmers, and create narratives for future generations. The philosophy is oriented toward locally inspired menus and environmental awareness, developed alongside local communities.

Tasting menu and signature dishes

The restaurant offers a seven-course tasting menu, available only for dinner service, priced at THB 6,200 per person, plus a 10% service charge and 7% VAT. The menu includes creations such as "Dong Dang", an interpretation of Thai rice noodles inspired by a traditional technique from Udon Thani, which has taken various forms with ingredients such as ricotta miso, squid ink, and salted duck egg. Another signature dish is "Crab Crab Crab", which brings together Thai crab varieties: Blue Swimmer Crab from Surat Thani, Rice Field Crab Coral from Lamphun, Black Crab Miso from Sakon Nakhon, and Soft Shell Crab Garum from last season's catch in Trang.

Experience in the historic house and garden

The historic house is part of the Baan Tepa experience. The space has been adapted for events and the garden redesigned, while maintaining the essence of the family home. Tepa Garden, described as an outdoor cafe, is temporarily closed. The premises also houses a private room called Garden Wing, with a solid wood imperial table for 8 to 14 guests, high ceilings, and warm interiors, intended for intimate dinners and special events. Booking this room requires a minimum spend of THB 7,500++ per person (equivalent to THB 8,828 net per person) and a minimum total charge for 8 guests of THB 70,624 net; if the minimum is not met, the difference is charged.

Projects and initiatives

Baan Tepa develops projects such as "Forgotten Cuts", an exploration of Thai beef that arose from a trip to Khon Kaen to study cattle farming and the appreciation of different parts of the animal. Also "Baan Tepa on Tour", started in 2023, which seeks to learn from local communities in Thailand and share knowledge through food. Sustainability is a cross-cutting axis, with initiatives such as reusing kitchen waste for table decor.

Service and reservations

The restaurant operates only for dinner, with three seating times: 6:00 PM, 7:00 PM, and 8:00 PM. Service runs from 6:00 PM to 11:00 PM, with the kitchen closing at 10:00 PM. It is closed on Mondays and Tuesdays. Reservations for a single diner are accepted exclusively by email. The cancellation policy states that cancellations made more than 7 days in advance incur no charge.

Location and contact

561 Ramkhamheang Road, Bangkapi, Bangkok 10240 · Phone: 098-696-9074 · Email: reservation@baantepabkk.com · Hours: Monday and Tuesday: closed. Wednesday to Sunday: 18:00 - 23:00