Jim Thompson Restaurant (at Jim Thompson House)

After a stroll through the museum and teak house, settle in for Jim Thompson’s seasonal Khao Chae, a perennial favorite among culture-minded diners. The rice arrives in beautifully chilled, lightly scented water with clear, bright grains, while the side condiments hit all the classic notes, from shrimp paste balls to sweet-salty preserved radish and shredded meats. Expect crisp, aromatic garnishes that keep the palate fresh between bites. The setting is shaded and breezy, ideal for lingering over a slow, cooling lunch. Announcements typically go out in late February, with sets available from March while stocks last each day. If you plan to take away, ask for packing that separates the rice, scented water, and sides to preserve textures.