Samrub Samrub Thai สำรับสำหรับไทย

Underwhelming experience a restaurant for this price. Taste is tailored for westerners and too much fried dishes that were too oily for my liking and had no flavor. Many small hidden chilies in almost every dish that took away from the taste. The only dish that we liked was the first crab appetizer. For reference, this was the revisit, rethink, recreate seasonal menu. Service did not feel the most welcoming and was not helpful with the parking situation while there busy chatting together instead of being attentive to the customer. Atmosphere is stale.

Probably the best meal ever eaten in Thailand. Many courses of pure delight. Fantastic, delicate, fresh, intense & complex flavours. Menu changes every month or so. Coconut curry rubs, Crab soup, pork belly, micro veggies, crusted king mackerel, on & on, spices & spices. 5 Hats with 5 cheers to the Chef. Will be back next Bangkok visit.

Hands down the most adventurous fine dining in Bangkok. The theme of this month dishes were inspired by the chefs’ cherished memories. We got to experience ingredients that we have never had before. Even though I am Thai, I experienced many taste profiles that I never had before at this restaurant. I would recommend anyone who wants to try something unique and broaden your dining perspective.

19/10/24 - The Samui Concept was an incredible experience! The food was fantastic, highlighting the local flavors and the freshness of the ingredients used in each dish. Each course was expertly crafted, with a perfect balance that made for a delightful culinary journey. I particularly appreciated that the spice levels were just right this time, allowing the natural flavors to shine through without overwhelming the palate. 29/5/25 - The atmosphere and the service were good. However, the concept was very confusing as the ingredients were coming from all over the places. The taste was just okay (nothing special) and the food was not well balanced.

Excited about dining at this restaurant but left with disappointment! The food at Samrub Samrub was innovative Thai cuisine featuring many herbs and spices, which was exactly what I was looking for with many dishes from Northern Thai. But some dishes featured strange ingredients such as sheep brain and liver, and I just couldn't handle it. I liked the enthusiasm the waiters and waitresses displayed, and many dishes were pleasantly surprising. For instance, the duck laab at the end of the course was both spicy and delicious. But the biggest disappointment came with the dining experience. On the day of my visit, the restaurant received a group of rowdy young girls celebrating someone's birthday. The group was extremely noisy and did not treat other customers with respect. These girls screamed and shouted as some of them became intoxicated, which turned this Michelin restaurant into a sorority party. Those of us sitting away from the kitchen seating were clearly annoyed because we had a hard time listening to the waiters explaining the dishes, and the couple next to me decided to leave early because they couldn't stand the noise. If the restaurant wants to host a private party for these girls, they should not have accepted reservations from other individuals. If they accept reservations from other individuals, they should have treated all customers equally. The food may have been Michelin-level, but the ambiance and the dining experience provided by the restaurant clearly have a long way to go to be considered a true Michelin restaurant.

Brilliant Thai cuisine that packs an intense spicy punch! Ingredients were incredibly fresh with nice textural combinations. Dishes are made to share which added to a cosy intimate experience. We thought our Singaporean palate could handle the Thai spice levels - boy we were absolutely schooled! Do exercise caution and think thrice before agreeing to normal spice levels! Staff was cheerful and attentive but small lapses snuck through as we were not seated at the main dining table.

A short disclaimer, that I was not a fan of nahm nor long chim. I did enjoy my meal at Vilas. I personally felt that recipes that were ancient and were lost disappeared for a reason. Overall, it was a decently executed meal with good strong complex Thai flavours. But dishes were probably old recipes and very rare now. Rather obvious difference compared to the other modern Thai places I have dined at recently. Service was casual and friendly, just like the restaurant. The rowdy atmosphere helped. English was good. Best dish I really enjoyed was the oyster. Topped with a plethora of ingredients like young green mango with give it its sharp acidity, fragrant dried shrimps and fried shallots, chili jam, and a whole of other herbs, simply a flavour explosion in my mouth. Roasted pork had its fat rendered down and did not feel oily at all. A little boring with the peppercorn relish and pickled peppercorn. I felt that it lacked a crispy texture, and a fragrant component. I didn’t understand the dried octopus, soaked and rehydrated, grilled and served with the coconut based sauce. It didn’t have the unique fragrance from grilled dried octopus, and had a slight crunch which felt like chicken tendons. Sauce could match anything else and it’ll be great too. The cured fish salad was punchy but it felt like it needed an accompanying as the cure was a little too punchy. I felt that as a big fish, the meat tendons were tough and it could be better fabricated so each bite is bite size and easier on the jaw. Coconut relish with banana prawns was okay, but the prawns were totally overcooked. And one pinky sized prawn per person was a little sad. Crab soup probably summed up why I am not a fan of such “lost recipe” flavours. It was sufficiently sour, but lacked a balance with maybe a touch of sweetness and more salinity. Modern dishes aim to be perfectly balanced. Crab meat was really fresh though. Gaeng som beef was another weird dish to me. I’m a huge fan of gaeng som and i didn’t like this version. A sweetness was lacking. Beef quality was really good too. I loved it that they served with the chewy parts. I’m not sure if they used Thai beef, but if they did, they have extremely good sourcing. Texture was like an Australian wagyu. Squid with pineapple was well cooked. Pineapple was really sweet. Tumeric fish was overcooked and a little under seasoned from the herbs. Likely they salt and cure it to marinate, but I only taste salt in the meat. Tumeric flavour was only in the exterior coating. Desserts were normal. And the service crew did not engage me on my dining experience. Objectively I would give it a 4 stars but I won’t be back simply because I’m not a fan of this cuisine. And while the squid and beef were perfectly handled, the prawn and fish were overcooked.

Really good northern Thai cuisine that showcase Chef Prin’s passion to preserve ancient Thai recipes. Loved all the dishes tonight but the prawns are outstanding! Service was great and the restaurant fully deserved its 1-star Michelin and Asia’s top 50 restaurant award!

Underwhelming experience a restaurant for this price. Taste is tailored for westerners and too much fried dishes that were too oily for my liking and had no flavor. Many small hidden chilies in almost every dish that took away from the taste. The only dish that we liked was the first crab appetizer. For reference, this was the revisit, rethink, recreate seasonal menu. Service did not feel the most welcoming and was not helpful with the parking situation while there busy chatting together instead of being attentive to the customer. Atmosphere is stale.

Probably the best meal ever eaten in Thailand. Many courses of pure delight. Fantastic, delicate, fresh, intense & complex flavours. Menu changes every month or so. Coconut curry rubs, Crab soup, pork belly, micro veggies, crusted king mackerel, on & on, spices & spices. 5 Hats with 5 cheers to the Chef. Will be back next Bangkok visit.

Hands down the most adventurous fine dining in Bangkok. The theme of this month dishes were inspired by the chefs’ cherished memories. We got to experience ingredients that we have never had before. Even though I am Thai, I experienced many taste profiles that I never had before at this restaurant. I would recommend anyone who wants to try something unique and broaden your dining perspective.

19/10/24 - The Samui Concept was an incredible experience! The food was fantastic, highlighting the local flavors and the freshness of the ingredients used in each dish. Each course was expertly crafted, with a perfect balance that made for a delightful culinary journey. I particularly appreciated that the spice levels were just right this time, allowing the natural flavors to shine through without overwhelming the palate. 29/5/25 - The atmosphere and the service were good. However, the concept was very confusing as the ingredients were coming from all over the places. The taste was just okay (nothing special) and the food was not well balanced.

Excited about dining at this restaurant but left with disappointment! The food at Samrub Samrub was innovative Thai cuisine featuring many herbs and spices, which was exactly what I was looking for with many dishes from Northern Thai. But some dishes featured strange ingredients such as sheep brain and liver, and I just couldn't handle it. I liked the enthusiasm the waiters and waitresses displayed, and many dishes were pleasantly surprising. For instance, the duck laab at the end of the course was both spicy and delicious. But the biggest disappointment came with the dining experience. On the day of my visit, the restaurant received a group of rowdy young girls celebrating someone's birthday. The group was extremely noisy and did not treat other customers with respect. These girls screamed and shouted as some of them became intoxicated, which turned this Michelin restaurant into a sorority party. Those of us sitting away from the kitchen seating were clearly annoyed because we had a hard time listening to the waiters explaining the dishes, and the couple next to me decided to leave early because they couldn't stand the noise. If the restaurant wants to host a private party for these girls, they should not have accepted reservations from other individuals. If they accept reservations from other individuals, they should have treated all customers equally. The food may have been Michelin-level, but the ambiance and the dining experience provided by the restaurant clearly have a long way to go to be considered a true Michelin restaurant.

Brilliant Thai cuisine that packs an intense spicy punch! Ingredients were incredibly fresh with nice textural combinations. Dishes are made to share which added to a cosy intimate experience. We thought our Singaporean palate could handle the Thai spice levels - boy we were absolutely schooled! Do exercise caution and think thrice before agreeing to normal spice levels! Staff was cheerful and attentive but small lapses snuck through as we were not seated at the main dining table.

A short disclaimer, that I was not a fan of nahm nor long chim. I did enjoy my meal at Vilas. I personally felt that recipes that were ancient and were lost disappeared for a reason. Overall, it was a decently executed meal with good strong complex Thai flavours. But dishes were probably old recipes and very rare now. Rather obvious difference compared to the other modern Thai places I have dined at recently. Service was casual and friendly, just like the restaurant. The rowdy atmosphere helped. English was good. Best dish I really enjoyed was the oyster. Topped with a plethora of ingredients like young green mango with give it its sharp acidity, fragrant dried shrimps and fried shallots, chili jam, and a whole of other herbs, simply a flavour explosion in my mouth. Roasted pork had its fat rendered down and did not feel oily at all. A little boring with the peppercorn relish and pickled peppercorn. I felt that it lacked a crispy texture, and a fragrant component. I didn’t understand the dried octopus, soaked and rehydrated, grilled and served with the coconut based sauce. It didn’t have the unique fragrance from grilled dried octopus, and had a slight crunch which felt like chicken tendons. Sauce could match anything else and it’ll be great too. The cured fish salad was punchy but it felt like it needed an accompanying as the cure was a little too punchy. I felt that as a big fish, the meat tendons were tough and it could be better fabricated so each bite is bite size and easier on the jaw. Coconut relish with banana prawns was okay, but the prawns were totally overcooked. And one pinky sized prawn per person was a little sad. Crab soup probably summed up why I am not a fan of such “lost recipe” flavours. It was sufficiently sour, but lacked a balance with maybe a touch of sweetness and more salinity. Modern dishes aim to be perfectly balanced. Crab meat was really fresh though. Gaeng som beef was another weird dish to me. I’m a huge fan of gaeng som and i didn’t like this version. A sweetness was lacking. Beef quality was really good too. I loved it that they served with the chewy parts. I’m not sure if they used Thai beef, but if they did, they have extremely good sourcing. Texture was like an Australian wagyu. Squid with pineapple was well cooked. Pineapple was really sweet. Tumeric fish was overcooked and a little under seasoned from the herbs. Likely they salt and cure it to marinate, but I only taste salt in the meat. Tumeric flavour was only in the exterior coating. Desserts were normal. And the service crew did not engage me on my dining experience. Objectively I would give it a 4 stars but I won’t be back simply because I’m not a fan of this cuisine. And while the squid and beef were perfectly handled, the prawn and fish were overcooked.

Really good northern Thai cuisine that showcase Chef Prin’s passion to preserve ancient Thai recipes. Loved all the dishes tonight but the prawns are outstanding! Service was great and the restaurant fully deserved its 1-star Michelin and Asia’s top 50 restaurant award!