Samrub Samrub Thai

Thai restaurant · Si Lom

Samrub Samrub Thai

Thai restaurant · Si Lom

39/11 Yommarat Alley, Si Lom, Bang Rak, Bangkok 10500, Thailand

Highlights

Chef Prin Polsuk reinvents ancient Thai recipes with regional focus

39/11 Yommarat Alley, Si Lom, Bang Rak, Bangkok 10500, Thailand Get directions

samrubsamrubthai.com

@samrubsamrubthai

฿2,000+ · Menu

Reserve

@infatuation

Samrub Samrub Thai - Review - Silom - Bangkok - The Infatuation

"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

https://www.theinfatuation.com/bangkok/reviews/samrub-samrub

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@eater

The 38 Best Restaurants in Bangkok, Thailand | Eater

"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

https://www.eater.com/maps/best-restaurants-bangkok-thailand

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@michelinguide

"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

https://guide.michelin.com/en/bangkok-region/bangkok/restaurant/samrub-samrub-thai

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@theworlds50best

"Rank: #59"

Asia's 51-100 Best Restaurants 2021: Thailand

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@eater

How Chefs Catch Thailand’s River Prawns for an Ancient Thai Food Recipe | Eater

"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

https://www.eater.com/22583854/catching-river-prawns-bangkok-thailand-ancient-thai-recipe

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Matthew Lee

Google

Have wanted to try this place for some time finally managed to booked it. Pretty centrally located and very easy to get to by walking from the BTS or MRT station. I tried to Grab here and got stuck in a bad jam just turning in from the main road and I ended up walking into the restaurant. Its a small and cosy restaurant like sitting at the counter and watching the whole team in action. Came for the 530pm first round of seating and the moment we sat they were already ready to fire out the dishes. I have to say the dishes were all pretty good and unique. For me the flavours some of it might need a bit of getting used to, it's Thai cuisine but its not the typical Thai cuisine that you eat everyday in the typical restaurants or street food in Bangkok. They feature the local ingredients and elements in the dishes that you sometimes will find it surprising. For me it's really an experience and a wild time for my tastebuds to get to explore the complexity in flavours and yet good food. Of course there were a few standouts for me, especially the crab and the Thai version of their wagyu beef. It's really pretty experimental and they change their menu every 2 months but unfortunately they do not really have a signature dish which stays on in their menu. The tasting menu is pretty reasonable and would recommend this if you really like to take a ride to try out the unique recipes from Samrub Samrub Thai. Reservations required. They usually have the 530pm and the 8pm seatings.

Vincent Wong

Google

Extremely disappointing experience. The food was underwhelming at best — some dishes were too salty, and nothing on the menu rose above the level of ordinary Thai food except for the dumpling pork soup which was quite tasty. For a Michelin-starred restaurant and an Asia’s 50 Best listing, this was a complete letdown. Presentation was bland and uninspired, and there was still some eggshells in our dish. To top it off, I even ended up with mild diarrhea after the meal. The food and service lacks sincerity and feels somewhat robotic, chaotic and rushed. The head chef fawned over the caucasian or “farang” guests - having drinks with them, constantly chatting and checking in on them, while completely ignoring other asian diners as though we are invisible, making it especially akward as we were all seated on the kitchen counter. The asian diners were strangely placed all together in one section of the counter and had to make small chats amongst ourselves to make the environment less awkward as we were ignored by the head chef. Nobody even came to asked us on our feedback of the food etc. The entire dining experience was less than 2 hours as we could not bare to stay there any longer as it feels very cramped as well. It is painfully clear who they value more as a customer. Paying the same amount of money (approximately THB10,000 for 2 pax) only to be treated as second-class customers is very insulting and shocking in such an establishment. In short: overpriced for the cheap local ingredients used and small portion, overrated, and utterly undeserving of the accolades (perhaps the Michelin inspectors are caucasians). If you are asian, save your money and go to other better established Thai fine dining restaurants like Sorn, Baan Tepa, Potong, Khaan where customers are treated equally with respect and you don't feel shortchanged.

R K

Google

Truly exceptional Thai cuisine — refined, authentic, and full of heart I had a wonderful dining experience at Samrub Samrub Thai. The food was absolutely outstanding — full of authentic Thai flavours, presented with such care and attention to detail. Every dish reflected not just great technique, but also a deep respect for Thai culinary traditions. The ingredients were clearly of high quality, and the balance of flavours was perfect in every course. It’s rare to find a place that delivers both depth of taste and such refined presentation. Every dish showcased high-quality ingredients and a deep respect for traditional Thai recipes, elevated in a truly elegant way. My mom especially loved how each bite reminded her of familiar flavours, but with a refined twist. This is Thai cuisine at its finest — elevated, yet still deeply comforting and true to its roots. A well-deserved Michelin star, and I can’t wait to return.

YG Y

Google

Dining at Samrub was very, very memorable. You guys deserve one 🌟! Every dish was packed with bold flavors; Thai spices and sauces, the team took the time to explain each dish in detailed, from the origin of the ingredients to how they were prepared and cooked. Each portion was just right, which I find it so important in food courses as we get to enjoy without feeling full and overwhelmed. This is the kind of dining journey I’m happy paying for 😇

Avijeet Sen

Google

Visited in Jun 2025 Samrub Samrub Thai has a found a place for itself in the Asia top restaurant list in the last few years (with it being ranked 47 in Asia as per the 2024 rankings). Samrub does a very good job of showcasing traditional Thai recipes, cooking/fermenting styles, and locally sourced ingredients. The tasting menu changes every 2 months and the one I had was a menu which focussed on flavours and ingredients of South Thailand. It was a seafood heavy menu but also had a couple of meat courses. The dining experience comprised 12 dishes/courses (7 starting courses, 4 mains, and 1 dessert). Every course highlighted some local way of cooking or preparation, with most dishes paired with sauces/condiments which also follow traditional preparation methods. The whole meal was a mixture of a variety of flavors which I really enjoyed. For drinks, I ordered a couple of a-la-carte non alcoholic beverages. There is also a wine pairing available for those interested. Service was fine here and the restaurant staff were very polite and helpful. Overall, this 1 Michelin star place definitely deserves its star. I’d definitely recommend a visit to Samrub Samrub Thai. The meal is quite filling and would therefore recommend skipping or having a very light lunch if you plan to come here for dinner.

christo christodoulides

Google

Nice restaurant with a clear concept behind that is well documented and explained-passion for Thai cuisine. Matching music from the region the Chef get's inspiration from. Casual and chilled atmosphere across the evening with the presence of the passionate Chef and his wife.Nice digestif :)

Google

We visited this place intrigued by the concept — a menu inspired by a woman and her offerings, framed by the team as a celebration of motherhood and women. While the premise sounded unique, the execution left us puzzled. Beyond the initial mention from staff, there was no further explanation during the evening on how the dishes, ingredients, or plating tied back to the theme. The only recurring was the use of plateware shaped to resemble breasts — a choice that, without deeper storytelling, felt more gimmicky than meaningful. Food was served banquet-style to all guests at the counter simultaneously, with brief introductions before each dish — and then the staff would retreat to the kitchen, standing idly without engaging diners. There was no welcome or effort to find out if it was our first visit, and throughout dinner, there was minimal interaction from the team. The chef was present but seemed scattered and unclear when speaking. What was more concerning were the hygiene lapses we observed. One chef, while wearing gloves, used a kitchen towel to wipe his face and then went straight back to cooking. Another removed his cap to scratch his head during service before returning to food preparation. These moments were uncomfortable to witness, especially in an open-kitchen setting where guests are just a few feet away. The food itself was a mixed bag. The steamed oyster curry, fish cake in pomfret soup, and fried chicken skin stuffed with prawn all shared a similar dense texture, making the menu feel repetitive. Mains were paired with white rice, but oddly, they were served one at a time, forcing diners to wait between each dish if they wanted to enjoy them with the rice. The overall menu lacked excitement and innovation, and without the narrative promised by the concept, the dishes felt disconnected. While some flavours were pleasant, nothing stood out as particularly memorable or worth a return visit.

Parsley Warrior

Google

A long-awaited meal with a mix of hits and misses. It started off strong, but as the meal went on, some dishes didn’t quite match our flavor preferences. The added beef krapow, in particular, was overly bitter for our taste. I really like the overall concept, it’s creative but in some instances, the dishes felt a bit overdone. Sometimes, less really is more. Service was just average. There were a few hiccups, like a missed plating element which we spotted the difference and notified them, and some delays in service and table clearance. They also forgot to serve my wine so I couldn’t be bothered and just stick with my cocktail. We also noticed more engagement and conversation from staff with Eurasian diners compared to Asian diners, which was a little puzzling… As an overall summary, it was an underwhelming meal despite there were hits… Very overpriced for what was served, it was worth a THB3k pp kinda meal and not THB5k kinda thing… I do agree with the other diner that the paper concept is better than the actual…