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Taipei, Taiwan

Chef Kittichai and Chef Richie Lin have joined forces to create Coast at The Regent Taipei. The fine dining “modern coastal cuisine” menu features seasonal ingredients, a rich bounty of high-quality Taiwanese seafood, herbs and spices from Thailand, and progressive cooking techniques. The restaurant features an open kitchen, bar and private room. 2020 – Present https://coast.tw

Bangkok, Thailand

Issaya Siamese Club, Chef’s flagship Thai restaurant in Bangkok, incorporates his Thai cuisine and style in a historic 1920s Thai home and its tropical gardens in central Bangkok. The concept and cuisine are certain to excite sensibilities that crave delicious Thai dishes, artful ambiance and exceptional experiences. Issaya Siamese Club has appeared repeatedly on Asia’s 50 Best Restaurants, sponsored by S. Pelligrino and Aqua Panna and has been listed in the Michelin Guide Bangkok since 2018. 2011 – Present www.issaya.com 

New York City, USA

Founded in 2009 on St. Marks Place NYC, Chef teamed up with Chace Restaurant Group to create Spot Dessert Bar. Spot is the medium through which Chef shares his global culinary experiences via confectionary creations tailored for local audiences. Spot Dessert Bar continues to expand in New York City and beyond. 2009 – Present www.spotdessertbar.com

Sentosa Island, Singapore

Nestled away in lush tranquility I Resorts World Sentosa Singapore, Tangerine awakens your inner zen with Chef’s Thai-inspired menu, using herbs and spices freshly handpicked from the restaurant’s herb garden. The balanced and seasonal menu features whole grains, fresh fruits, vegetables, premium free-range poultry, sustainable fish and grass-fed beef. 2014 – Present https://www.rwsentosa.com/en/restaurants/tangerine/overview

Bangkok, Thailand

Meaning “fragrant bites” in Thai, Khum Hom is a casual fine dining restaurant located in the Movenpick BDMS Wellness Resort Bangkok. By focusing on the finest regional produce, Chef and his highly-skilled team craftsoutstanding dining experiences that are dedicated to health and well-being, while also demonstrating a deep respect for Thailand’s rich culinary heritage. Various creative plant-based menu options are also available for vegetarian and flexitarian diners. 2020 – Present https://www.movenpickbdmsbangkok.com/restaurant-bars/khum-hom/

Bangkok, Thailand

The collective brainchild of Chef Kittichai, music impresario/restaurateur Frederic Meyer and nightlife guru Justin Dunne, Namsaah was the culmination of their respective talents to create a bespoke bar and restaurant experience in the heart of Bangkok. Housed in an early 20th century grand villa, the focus was on classic and whimsical cocktails as well as Asian bar food and larger sharing dishes. 2014 – 2020 www.namsaah.com  

Bangkok, Thailand

Chef teamed up with co-founders Chef Peter Pitakwong and Chanond Purananda, one of Asia’s foremost cocktail and beverage consultants, to create Bangkok’s first gastro bar. Hyde & Seek was a playground for the senses featuring New American and New British cuisine paired with inspired cocktails. The brand was expanded and sold to an investment group in 2017. 2010 – 2017 https://www.hydeandseek.com

Mumbai, India

Enveloping diners in a sensory experience like no other in Mumbai, Koh by Ian Kittichai at the Intercontinental Marine Drive Hotel featured Chef’s dramatic signature “high Thai” cuisine in a plush setting created by renown designers Satomi Hatanaka and Quentin Dante of Studio Q Concepts. 2010 – 2015  

New York City, USA

Chef’s first restaurant in New York City, Kittichai Restaurant redefined the way people thought about Thai cuisine.  Kittichai Restaurant appeared in Food & Wine magazine as Best New Asian Restaurants 2005, Travel + Leisure magazine as Best New American Restaurants 2004, as well as appearing in Harper’s Baazar, Vogue, GQ, New York Magazine, New York Times, Gourmet Traveller, and Vanity Fair, amongst numerous others. 2003 – 2014