Samrub for Thai

Dec 6, 2019

By Jeninne Lee St. John

The maestro who’d been running the line at Nahm for years, chef Prin Polsuk, has been teasing our palates with pop-ups of his deeply researched, forgotten Thai-cookbook recipes. Now he’s settled into his own space, a tiny chef’s-table, open-kitchen restaurant hidden within like-minded locavore 100 Mahaseth. Expect seasonal flavors on a monthly changing menu; November’s inaugural included clam, prawn and basil soup, and squid with hearts of palm. Get booking— it only seats 10 diners at a time.

fb.com/samrubforthai; set menus Bt3,200–4,500 depending on ingredients.

Sindhorn Midtown

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