Relocated! Samrub Samrub Thai is Moved to Sala Daeng

Have you ever heard of a Thai omakase course? Chef Prin Polsuk's Samrub Samrub Thai offers a unique dining experience by creating traditional Thai dishes in a progressive approach. Simply stated, the food is presented in fresh ways of Thai cuisine and provided on a seasonal menu with local ingredients.

During a COVID pandemic, Samrub Samrub Thai changed its focus from private dining to a weekly take-out menu, which proved to be a hit. And after the situation’s better, they've relocated the place to a larger site in Sala Daeng.

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For anyone interested in learning more about chef Prin's Thai progressive cuisine, we've selected some unique and excellent bites as a sampling before you decide to reserve your dining here. It's a simple stir-fry dish that's been updated with the addition of Regency pineapple brandy for more sweet and boozy dimensions to the dish. The following dish is a deep-fried paddy field crab with wild jam starch and spicy minced crab. It's an Issan dish (Thai northeastern food). Because the crab is quite clean, you can eat it whole; the crispiness from the deep-fried shell crab is really delightful. Not to mention the flavor of all the spices combined within the crab meat. The overall taste is Thai food, so expect spice in practically every dish. There is, thankfully, dessert. Thai melon ice cream with caramelized sticky rice pudding and watermelon seeds piqued our interest, and it genuinely aids in the cooling of the hotness in your mouth.

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These dishes are no longer available because Samrub Samrub Thai constantly updates the recipe. So, you can return for more diversity of experience! More importantly, now that he has relocated to Sala Daeng, chef Prin wants his restaurant to be more than just a restaurant. He wants it to be a place for guests to cherish their memories as well as a school for individuals who want to learn about his Thai cuisine.

CR : @samrubsamrubthai