Appia

Appia has been bringing Roman trattoria cooking to Sukhumvit since 2013. Chef-owner Paolo Vitaletti grew up as a butcher's son in Rome, and the menu follows the hearty home cooking he was raised on: pasta made fresh every day, roasted meats and simple Mediterranean seafood, with a good spread of Italian cold cuts and cheeses.

Start with the chicken liver crostini, a long-standing favourite, then move on to the carbonara with crisp guanciale, cacio e pepe or cavatelli with lamb ragù. The porchetta, stuffed with fennel pollen, garlic and rosemary and roasted behind the bar, is the dish most regulars come back for. There are eight to ten wines by the glass and a list of aperitivo cocktails.

The room is small and lively, with a long indoor dining room, an open kitchen behind the bar counter and a street-side terrace. It suits a relaxed dinner with friends as much as a low-key celebration, but book ahead as tables fill quickly.