Eat Me has long been thought of as the veteran of Bangkok’s dining scene. At the helm of the restaurant is Head Chef Tim Butler who exhibits genuine creativity in the kitchen, fusing influences from around the world. Set over two floors with a sleek, muted colour scheme, the restaurant houses a bar and a bamboo-shrouded veranda, which is irresistibly romantic at night when illuminated by flickering candlelight.

Issaya is the ground floor dining outlet that includes both a dining room and large outdoor terrace. The menu features Chef Kittichai’s unique signature Thai cuisine of traditional ingredients and flavors with international and progressive cooking methods. Some of Chef’s signature dishes, such as Mussuman Curry Lamb Shank (Mussuman Gae) and Jasmine Flower Flan (Kanom Dok Mali), as well as an ever-changing market menu that highlights seasonal specials, direct from the market, are the heart of the menu.

Renowned Australian chef David Thompson values the strong, fresh flavours of traditional Thai cuisine, and he delivers surprising tastes and textures in dishes of all varieties, whether savoury or sweet, meat, seafood or vegetable.

The restaurant occupies the ground floor of COMO Metropolitan and overlooks the outdoor pool. Guests may dine within its cool interiors or out on the terrace, and there’s also a private dining room ideal for corporate or social events.

New Yorker Tim Butler came to Eat Me in 2010 after two years working in restaurants and running his own catering company in Bangkok, and was responsible for revamping the menu at the long-established restaurant. His dishes bring a mix of global ingredients and influences, from Australian wagyu beef to line-caught Japanese black cod and Manila clams with nam and coriander lime broth.

Issaya’s Chef Pongtawat “Ian Kittichai” Chalermkittichai’s started from very humble beginnings in Bangkok. After completing high school, Ian moved to London to study English with no intention of becoming a chef. However, while working part time at the Waldorf Hotel THF, the hotel chef saw something of great promise in young Ian. Before long, the hotel sponsored him to attend culinary school in London. He subsequently completed his culinary studies in Sydney, Australia and then spent his years of apprenticeship absorbing French fine dining cuisine at the famous Claude’s.

David Thompson is the Australian-born chef at Nahm in Bangkok. When not in the kitchen, David is also an author, broadcaster and widely acclaimed expert on Thai cuisine. Prior to opening Nahm, David established himself with Darley Street Thai in Sydney, a restaurant that debuted in 1991 and was voted 'Best Thai Restaurant' by the Sydney Morning Herald eight years in a row. David followed this up in 1995 with Sailors’ Thai in Sydney’s Rocks area. Nahm London came next, where David secured the first ever Michelin star for Thai cuisine.