Samrub Samrub Thai
Thai restaurant · Si Lom ·
Reinventing ancient Thai recipes with historical accuracy and local ingredients
Reinventing ancient Thai recipes with historical accuracy and local ingredients
"If you prioritize one super fancy dinner in Bangkok, make it Samrub Samrub Thai. It’s a tasting menu spot in Silom that focuses on hyper-regional Thai cooking—for example, recipes adapted from small fishing villages—with menus that change every month. It’s an educational experience, too, and by the time you’ll leave, you’ll know what foraged coriander root smells like (oregano) and how it gives the beef cheek soup with fermented chilies extra richness. The dining room is pretty small and taken up by one long bar, but there are still a couple of tables that make this place good for a group. The price tag is high relative to how well you can eat in Thailand for cheap—it’s around $150 per person—but it’s worth it for the amount of food you get. video credit: Carlo Mantuano photo credit: Mackenzie Jones photo credit: Mackenzie Jones photo credit: Mackenzie Jones photo credit: Mackenzie Jones Pause Unmute" - Carlo Mantuano
"Chef Prin Polsuk, formerly of Michelin-starred Nahm, has brought his encyclopedic knowledge of Thai food to this intimate chef’s table tucked away in a quiet neighborhood off of one of the city’s busiest streets. Styled after a Japanese kappo, Samrub Samrub features Polsuk doling out creations inspired by the cuisine of Thailand’s micro-communities, while his wife, Thanyaporn “Mint” Jarukittikun, handles front-of-house duties and helps with menus. There are a few tables, but the best seats are obviously at the counter, where all the action is." - Chawadee Nualkhair
"This white, 4-storey renovated house in Si Lom hosts an intimate dining experience. The menu changes bi-monthly as chef Prin Polsuk, well-known on the scene for his work at Nahm and Sala Rim Naam, is inspired by new discoveries and seasonal changes. Delving into rare cookbooks, he reproduces ancient Thai recipes that trace the ages, and crafts a complex amalgamation of aromas to serve a truly original tasting menu. Bookings are only through social media." - Michelin Inspector
"Led by chef Prin Polsuk, the establishment is devoted to uncovering and reinventing ancient Thai recipes. Polsuk collects old recipe books and reconstructs dishes from historical texts—most notably reviving a traditional kanom jeen nam ya that reflects riverine ways of life and the region’s reliance on fish, prawns and shellfish. His approach emphasizes historical accuracy, hands‑on techniques like open‑flame cooking and hand‑pounded curry pastes, and a belief that cooking and shared meals are a cultural expression of love and community." - Terri Ciccone
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