Baan Tepa บ้านเทพา

Baan Tepa is chef Chudaree "Tam" Debhakam's restaurant in her family's former home at 561 Ramkhamhaeng Road, Hua Mak. The name joins baan, Thai for home, with Tepa from the Debhakam family name. The Michelin Guide Thailand 2026 lists it with two stars and a Green Star for sustainability.

Dinner is a single seven-course Thai tasting menu. Michelin describes traditional curries and techniques reworked around local sourcing, herbs from the restaurant's own garden and an effort to cut kitchen waste. The restaurant's site singles out two dishes: Dong Dang, rice noodles built on a noodle-making technique from Udon Thani, and Crab Crab Crab, which puts blue swimmer crab from Surat Thani next to black-crab miso from Sakon Nakhon.

Budget for the top bracket. Travels for Stars paid 6,200 baht a head for the menu in February 2025, with wine pairings from 2,900 to 7,500 baht on top. Reservations are required. En Primeur Club points out that the house is in the eastern suburbs, far from the central hotel districts, so allow time for the drive; Michelin lists a car park on site.