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.
