So many restaurants, so little time. To write her "Chic Restaurants & Bars - Bangkok 2006", author and stylist Cheryl Tseng spent three to four nights every week dining at the city's trendiest eateries.

The result is a completely revamped guide with 36 new eateries and the 14 remaining updated. This year's "Chic" guide has a forward by restaurant and hotel designer Tony Chi and an index of interior designers so readers know exactly whose ambience they're supping in - and who to contact if they're planning to launch an eatery.

The 220-page book is as much an extension of last year's guide as a replacement. Many of the bistros that were dropped from the 2006 edition were cut merely for space considerations. There are more trendy, new restaurants than Tseng has room to cover in her book.

"Chic Restaurants & Bars" has 150 pages of colour photographs, interiors and food, plus maps of Bangkok's hottest restaurant districts. It remains pocket sized, which Tseng says is perfect for travellers and to keep in the glove box of your car.

It sells for Bt345 at Asia Books, Kinokuniya, B2S in Central Department Store and Naiin Bookstores in the Emporium and Siam Paragon.

Here's what Tseng has to say about Bangkok's restaurant scene:

What's the hottest, up-and-coming restaurant today?

Koi. It's happening. It has the same buzz as Los Angeles, but the prices are lower. There's one section if you want to party and another if you want to dine in quiet. It's free-standing, not in a hotel, which makes it a fun place to bring out-of-town guests who are probably staying at a hotel.

What's still hot?

I kept 14 restaurants from last year, including Cy'an, D'Sens, Biscotti, Kuppa and To Die For. Chef Fabio Colalutti turns out consistently good food at Giusto. The Four Season Bangkok's Madison has great ambience - a Tony Chi design - and it's one of the city's best hotel restaurants. Bed is still happening, and has super art and book promotions.

What trends in dining are you sensing?

The slow-food movement is catching on. People don't want to hurry. They're slowing down. They're taking time to eat rather than demanding fast food.

What design trends are you seeing?

Decoration is becoming more classic, more retro '60s, but in an updated manner. The Erawan Tea Room [another Chi design] is a good example. It has a new look with sophisticated, nostalgic elements: Cambodian chairs, wooden tables, pillows and celadon.

What are Bangkok's best-kept secrets?

La Vendome in All Seasons Place and La Normandie at the Oriental. La Normandie has been one the city's finest restaurants for years. It's discreet and survives without publicity. La Vendome is filled with corporate types at lunch. But it's quiet at night. A wonderful hideaway.

Where do you take out-of-town guests?

The Dome [with Sky Bar, Sirocco, Mezzaluna and Distil] is in. It's symbolic of the new restaurants in Bangkok. And it has a view that you don't get anywhere else.

What makes Bangkok different from other major cities?

The food, atmosphere and quality are top tier, but Bangkok isn't as expensive as other cities. And service in Bangkok still is No 1. In the United States, you're expected to pay at least 15 per cent tip whether you like the service or not. In Bangkok, some restaurants charge 10 per cent, but it's often up to you. You reward based on service.

Hal Lipper

The Nation