Restaurant in Bangkok, Thailand
Creative seasonal Thai, no long-haul commitment.
GOAT is one of Bangkok's more accessible creative dinner options, delivering Thai-led contemporary cooking at ฿฿฿ pricing in a calm Ekkamai room with Sino-Portuguese-inspired interiors. Open Wednesday to Sunday, dinner only. Easier to book than the city's ฿฿฿฿ tasting venues, with a seasonal menu that changes regularly and a house-fermented soft drink pairing worth knowing about.
Getting a table at GOAT is easier than you might expect for a restaurant operating at this level in Bangkok. It opens Wednesday through Sunday, dinner only (6–10 PM), which means your window is limited — but within those evenings, availability tends to be more forgiving than at the city's most competitive ฿฿฿฿ tables. If you've been once and are thinking about returning, the answer is yes: the seasonal format means the menu moves, and a second visit rarely mirrors the first.
GOAT sits on Ekkamai 10 in the Watthana district — a quieter residential soi that gives the restaurant a neighbourhood feel well removed from the polished hotel dining circuits. The interior works with high ceilings and Sino-Portuguese-inspired colour, which lands somewhere between gallery and dining room: considered without being cold. The energy in the room is calm and deliberate rather than buzzy, which makes it a strong choice for conversation-led dinners where you actually want to hear the person across the table.
The cooking is Thai contemporary with a genuinely cross-cultural frame. Thai, Chinese, and Western techniques are folded into a seasonal concept that draws on herbs grown on-site and ingredients sourced from across Thailand. That sourcing ambition is relevant to your decision: this is not a kitchen working with generic suppliers. The team also produces fermented and crafted soft drinks designed to pair with each course, which matters if you are not drinking alcohol and want something more considered than juice.
What GOAT does particularly well for its ฿฿฿ price tier is deliver a composed, multi-element experience without asking you to pay ฿฿฿฿ for the privilege. The format is the chef's current creative output , seasonal, ingredient-led, and shaped by what's growing or arriving from the regions. For a returning guest, the practical question is timing: going early in a new season gives you the full run of what the kitchen is working with. Going near the end of a season cycle still works, but you may find a menu that has been slightly refined from its opening iteration, which is not always a negative.
The non-alcoholic beverage program is worth flagging specifically. Fermented soft drinks paired to the menu is an approach you see at places like Lazy Bear in San Francisco or higher-end tasting venues globally, and finding it executed with care at ฿฿฿ pricing in Bangkok is genuinely useful information for guests who don't drink.
GOAT works leading for two or three guests who want a creative, ingredient-forward dinner without committing to the longer format or higher spend of Sorn or Baan Tepa. It is also well-suited to anyone who wants to explore Thai-led contemporary cooking outside the well-trodden hotel fine-dining corridor. If you are visiting Bangkok for the first time and want one creative restaurant dinner that doesn't break the budget, GOAT is a more accessible entry point than the ฿฿฿฿ tier while still delivering serious cooking. For returning visitors to the city, it belongs on the rotation alongside places like Coda.
For wider context on where GOAT sits within Bangkok's dining scene, see our full Bangkok restaurants guide. If you are planning a broader trip, our Bangkok hotels guide, bars guide, and experiences guide cover the rest of the picture. Thailand-wide, standout creative cooking is also coming out of PRU in Phuket and AKKEE in Pak Kret, both worth knowing about if you are travelling beyond the capital.
GOAT is dinner-only, operating 6–10 PM Wednesday through Sunday, so there is no lunch service to compare. If your schedule only allows daytime dining, you will need to look elsewhere , our Bangkok restaurants guide includes venues with lunch options across price tiers. For an evening booking at GOAT, Wednesday and Thursday tend to be quieter than the weekend, which suits guests who want a more relaxed pace.
No seat count is confirmed in available data, but the Ekkamai soi location and the style of the venue suggest a smaller-format dining room rather than a large group space. For groups of four or more, contact the restaurant directly before booking to confirm table configuration. Groups wanting a guaranteed private or semi-private setup in Bangkok at a similar creative cooking level should also consider venues with confirmed private dining infrastructure. See our Bangkok restaurants guide for options.
Yes, with one qualification on expectations. GOAT delivers a composed, creative dining experience at ฿฿฿ pricing, with a considered interior and a kitchen drawing on seasonal Thai ingredients and on-site herbs. That is a solid foundation for a celebratory dinner. What it is not is the grand-gesture formality of a ฿฿฿฿ tasting room like Sorn or Gaa. If the occasion calls for high ceremony and extended service, step up in tier. If it calls for a genuinely interesting meal in a calm, well-designed room without a four-figure bill, GOAT is the right call.
Three things. First, the menu is seasonal and chef-driven, so it will not match any specific dish you may have seen written about previously. Second, the non-alcoholic pairing option , house-fermented soft drinks , is worth taking if you don't drink alcohol; it is a more thoughtful option than most Bangkok restaurants offer at this tier. Third, the location on Ekkamai 10 is residential and quiet: factor in travel time from central Bangkok and plan to arrive close to your reservation time rather than treating it as a walk-in neighbourhood. For broader first-visit context, our Bangkok restaurants guide covers where GOAT sits in the city's creative dining tier.
No confirmed information is available on dietary accommodation policies. Given the seasonal, ingredient-led format and the use of on-site herbs and sourced ingredients from across Thailand, the kitchen is likely operating with a set menu structure that may have limited flexibility. Contact the restaurant directly before booking if you have specific restrictions , particularly relevant for vegetarian, vegan, or allergy-related requirements. A phone number and website are not currently listed in available data, so your leading approach is to reach out via the booking platform you use to secure the reservation.
| Venue | Awards | Price | Value |
|---|---|---|---|
| GOAT | With high ceilings and an interior adorned with Sino-Portuguese-inspired colours, GOAT plays with design just as it gives the food a unique twist. Elements of Thai, Chinese and Western cuisines are cleverly brought together in a Thai seasonal concept. It's a showcase of the chef's latest inspirations, using herbs grown onsite and ingredients sourced from all over Thailand. The team also crafts and ferments soft drinks that pair perfectly with each course.; With high ceilings and an interior adorned with Sino-Portuguese-inspired colours, GOAT plays with design just as it gives the food a unique twist. Elements of Thai, Chinese and Western cuisines are cleverly brought together in a Thai seasonal concept. It's a showcase of the chef's latest inspirations, using herbs grown onsite and ingredients sourced from all over Thailand. The team also crafts and ferments soft drinks that pair perfectly with each course. | — | |
| Sorn | Michelin 3 Star, World's 50 Best | ฿฿฿฿ | — |
| Baan Tepa | Michelin 2 Star, World's 50 Best | ฿฿฿฿ | — |
| Gaa | Michelin 2 Star, World's 50 Best | ฿฿฿฿ | — |
| Côte by Mauro Colagreco | Michelin 2 Star, World's 50 Best | ฿฿฿฿ | — |
| Sühring | Michelin 2 Star, World's 50 Best | ฿฿฿฿ | — |
Side-by-side comparison to help you decide where to book.
Dinner is your only option — GOAT operates Wednesday through Sunday from 6 PM to 10 PM with no lunch service. That five-night window makes booking relatively accessible by Bangkok fine-dining standards, but Wednesday and Thursday slots tend to be easier to secure than weekend evenings.
GOAT suits small groups better than large parties. Two or three guests is the ideal format given the seasonal, course-driven concept. If your group exceeds six, check capacity directly before booking — the Ekkamai 10 address and neighbourhood-scale setting suggest the dining room is not built for large buyouts.
Yes, with the right expectations. The Sino-Portuguese-inspired interior with high ceilings gives the room genuine character, and the onsite-grown herbs and house-fermented soft drinks add a considered, occasion-worthy feel. For a longer or more formal special-occasion format, Sorn or Sühring will push further on ceremony and course count.
GOAT runs a Thai seasonal concept that draws on Chinese and Western influences alongside Thai ingredients sourced from across the country. The kitchen also ferments its own soft drinks, so the non-alcoholic pairing is worth considering. It sits on a residential soi off Ekkamai — plan transport in advance, as the location is not walkable from a BTS station.
No dietary policy is documented in available venue data, so contact GOAT directly before booking if restrictions apply. Given the seasonal, ingredient-led format with foraged herbs and sourced Thai produce, the menu likely changes regularly, making advance communication more important than at fixed-menu venues.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
