Bangkok Magazine

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  • Basil at Sheraton Grande Sukhumvit

    Thai Cuisine in Bangkok

    Residing on the first floor of Sheraton Grande Sukhumvit, Basil is one of the five-star hotel’s many award-winning restaurants, with a philosophy of serving authentically traditional Thai cuisine in a contemporary setting. True enough, Basil serves a wide array of authentic Thai delicacies with the luxurious comfort and atmosphere of a trendy restaurant.

    With soothing piano and jazz music playing in the background, dim lighting and white candles decorating every table, Basil provides a classy and warm ambience that is perfect for diners who want to sit back and enjoy a delicious meal with friends or loved ones. The restaurant’s popularity means there is a gentle murmur of conversation and clinking of glasses during the late evenings, but seating arrangements are well spaced out to ensure an intimate atmosphere. There are several elevated side rooms painted in bright swathes of red, green and purple situated away the main room, all equipped with sliding doors for those who prefer more privacy.

  • We start off with a traditional Thai appetiser called Miang Kham. From the rich, roasted flavours of coconut and peanut, to the tanginess of lime with zest and the pungent bursts of diced ginger and chillies, Miang Kham is a sublime combination of flavours and textures all wrapped up in a single leaf. For the more adventurous, we recommend Basil’s rendition of a Thai appetiser called Mieng Tuna Nai Dok Bua: seared tuna with toasted dried coconut, fresh ginger, chilli, dried shrimp and tamarind sauce served in an exotic red lotus petal. For drinks, there are distinctively different concoctions, such as Basil’s Signature Collection cocktail Vada Gimlet: an East-meets-West concoction of citrusy gin, Thai chilli and lemongrass-infused agave, an ice-blended mango smoothie called Mango Madness or even a bottle of wine from the sizeable wine list.


    Next, we indulge in Goong Sarong, the chef’s signature dish of deep fried marinated tiger prawns wrapped in egg noodle net and Poo nim clook nga thord, a deep fried soft shell crab with sesame seeds served with tamarind sauce. The deep-fried dishes are neither too oily nor dry, and we are able to savour the tenderness and freshness of both tiger prawns and soft shell crabs with each crunchy bite.

    Our main course consists of tantalising Thai dishes like Tom Khai Hoy Shell Yang. It is a coconut-based milk soup with grilled scallops skewered in lemongrass stalks. The scallops are juicy and tender with a hint of herbs while the consistency of the soup makes it best eaten with fragrant pandan-infused jasmine rice. Lastly, we indulge in Pla Hima Kha Orn: steamed snow fish with galangal and lime sauce. Needless to say, all the ingredients used are perfectly ripe and fresh to ensure top quality and optimum taste.

    The surprise dish of the night is definitely Phad Nua Nok Krajork Ted Bai Horapa, which is stir-fried ostrich meat with sweet basil. Expertly cooked to maintain its flavour and tenderness, Basil manages to incorporate this rather uncommon ingredient with herbs and spices, resulting in a tantalising twist to an otherwise conventional Thai dish.

    For dessert, we indulge in four of Basil’s homemade ice-creams, fresh tropical fruit, beans, vegetables and coconut milk, starting off with the quintessential mango sticky rice or Khao Niew Mamuang. Diners who love ice-creams in their dessert will enjoy Crepe Bai toey, which consists of soft pandan crepes wrapped in shredded sweet coconut served with a scoop of mango ice-cream and Fak tong Sankaya which is steamed pumpkin custard served with coconut ice-cream.

    For the more adventurous diners, the Kanom Kai Nok Krasa is steamed sago with mung beans and a peppery, galangal filling. It is the perfect dessert for diners who are curious about experiencing a contrasting yet complementing taste of sweet and spicy.

    A modern setting with a hint of traditional Thai elements adorning the interior, Basil is the perfect gastronomic experience for diners who desire authentic Thai delicacies while enjoying a cosy and contemporary ambience.

    • Mieng Tuna Nai Dok Bua – seared tuna in lotus lobe
    • Poo nim clook nga thord – deep friend soft shell crab
    • Gaeng Kiew Waan Nua Angus – Angus beef green curry
    • Phad Nua Nok Krajork Ted Bai Horapa - stir fried ostrich
    • Goong Tipparod – Deep fried tiger prawns with tamarind
    • Pla Hima Kha Orn - Steamed snow fish with galangal


    Basil is located on the first floor of Sheraton Grande Sukhumvit, which has a direct link from the lobby to the BTS Asok Skytrain and MRT Sukhumvit subway stations.

    • Opening Hours: Monday – Friday 12:00 – 14:30, Daily 18:00 – 22:00
    • Location: First Floor, Sheraton Grande Sukhumvit Hotel, 250 Sukhumvit Road, Bangkok
    • Tel: +66 (02) 649 8366
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