Samrub Thai

Lively atmosphere where you don’t need to feel like you’ve got to whisper in the restaurant. I enjoyed watching the chefs at work. Love the modern take on Thai food while still keeping its essence! Feature of local wines was great although it did take some getting used to some of the tastes, but isn’t that what exploring is all about? Overall we enjoyed our meal and experience here. We had 2 groups celebrating birthdays here and the vibe was lively and great! But if you like to dine in a quiet place, maybe don’t come here.

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.

Rip off. Food not balanced. Poor choice of wines, and very expensive. Not good value for money. Poor atmosphere. Absolutely overpriced. Nonsense. Paid USD 30 just for water alone for 3 people.

More a house party than a Restaurant in its flow Samrub Samrub is the result of Chef Prin Polsuk's extensive knowledge of Thai cuisine combined with a willingness to implement Ingredients rarely seen on menus elsewhere. An idea begun as a series of pop-ups after departing the top toque at Nahm, historic texts informing a Cuisine that is familiar yet progressive, it is once inside that guests are taken on a journey featuring Sauces from unlabeled bottles and fermentation projects ranging from Cocktails to the Fish Sauce. Joined by wife Thanyaporn “Mint” Jarukittikun, who runs a front of house that is fun but informative, it is through excellent sourcing and an experienced hand that flavors hit hard from a bowl of local Nuts to the finale over two hours later. Agile enough to change each day, Mint’s work with local suppliers assuring returning guests a unique experience every time, early courses arrive as a series of fried bites including crispy Crab intended to be eaten whole followed by Sheatfish stuffed with Shrimp Paste. Not at all “fine dining,” a largely local clientele fueled by housemade Spirits universally having fun, Snails arrive bursting with flavor inside grilled Bamboo prior to vibrant Prawn laab and Wild Boar Soup so spicy that even locals found themselves nibbling on Coconut or drinking its Milk after. Generous with portions, Chef Polsuk stopping by to explain a smoky plate of Crab and Chilis alongside spongy Bee Larvae, savories concluded with Beef Curry and grilled Chicken bolstered by Fish Sauce plus Citrus. Tucked away in Charoen Krung, the wait for Samrub Samrub’s special Crab Omelette far less protracted than at Raan Jay Fai, Dessert from Nuttawat Chotikasupa offers dueling plates of flawless Rice Pudding and Coconut Cake before celebratory shots from the Chef’s private stash.