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

฿1,000+ · 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

View Postcard for Samrub Samrub Thai

@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

View Postcard for Samrub Samrub Thai

@michelinguide

Samrub Samrub Thai

"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

View Postcard for Samrub Samrub Thai สำรับสำหรับไทย

@theworlds50best

"Rank: #59"

Asia's 51-100 Best Restaurants 2021: Thailand

View Postcard for SAMRUB SAMRUB THAI

@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

View Postcard for Samrub Samrub Thai

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 😇

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.

HuangL Tr

Google

The food here is a flavor explosion—think spicy, aromatic curries, zesty herbs, and dishes that balance sweet, sour, and salty just right. Chef Prin’s passion for Thai culinary roots shines through, making it a standout spot if you want something beyond the usual pad thai or green curry you’d find elsewhere. It’s a bit of a splurge and reservations are a must, but for food lovers, it’s worth it. Turns out the cannabis flavor wasn’t as special as you thought, huh? I get it! In Thai cooking, especially up north, cannabis leaves sometimes pop up in dishes like soups or stir-fries, adding a slightly bitter, earthy vibe. But here’s the thing—they don’t have THC (the stuff that gets you high), so they’re really just there for taste, not some crazy experience. If you were expecting a big wow moment from them, they might feel like a bit of a letdown. Still, it’s cool they’re playing with unique ingredients, right? Final thoughts: Samrub Samrub Thai is a fantastic spot for an authentic, memorable meal in Bangkok. The cannabis leaves might not blow your mind flavor-wise, but the overall experience—chef’s creativity, cozy setup, and killer dishes—definitely will. Highly recommend giving it a try!

Dan

Google

My first Michelin starred restaurant in Bangkok. On paper, the concept looked great. I was quite excited about the fact this months menu was the journey to Surat Thani. A province where I was just a couple of weeks ago. The ingredients for the menu were sourced locally, a while this could make a very good back story the whole dining experience felt as if we were sat on a conveyor belt with food passing by. The pacing was too high. Plate after plate were served, creating a rushed atmosphere as opposed to a fine dining experience. There must’ve been 10 - 12 members of staff in the kitchen, some of them doing nothing and watching while others were busily cooking and preparing the dishes. I’ve never seen to many people walking around in an open style kitchen in any of the Michelin starred restaurants I visited. It looked very inefficient. The dishes were small works of art, but there was little time to enjoy because the next one was already being prepared and about to be served. This created a very stressed setting. When Prin’s partner Mint showed a booklet, she told us that they got inspired by an ice cream shop in downtown Surat Thani Town. I enthusiastically told here I know that shop since I was there a few weeks ago, only to get a lukewarm ‘wow that’s interesting’ s response. Okay, not interested to truly engage with your guests, understood. This added up to the ‘one way experience’ of our dinner. Concluding this review I’ve decided to give it a 2/5. While the concept of showcasing regional Thai dishes as part of a journey through the country’s truly is unique, as were the dishes and flavours. The experience as a whole lacked interaction, a personal touch and time to truly enjoy the dishes. In less than two hours we were outside at 22:00, the kitchen was clean at 21:45. Less than two hours later I got acute food poisoning and was sick all night into the early morning.

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.

Charles Chen

Google

Enjoyed my meal but don’t think I got the best experience because of the ever changing menu. Enjoyed Chef Prim’s food immensely years ago at Nahm, so went in with high expectations. They change their menu every month, so there’s bound to be some duds here and there. I hear Chef is there most nights, but wasn’t there on the night I went so not sure if that made a difference. The atmosphere is young and fun, with really friendly service. Will have to return next time to see if I can land on a better menu.

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…