Jarrod Yellets
Google
We chose Boo Raan for a special family celebration, excited to finally try this Michelin-starred Thai restaurant. As Thai food lovers who typically reserve Michelin experiences for truly special occasions, we were prepared for the high price—expecting culinary excellence in return. Sadly, Boo Raan fell far short of that standard.
We opted for the Isaan discovery menu, warned (and intrigued) about its heat. The starters were decent—the sauces were flavorful—but the spring rolls were mostly wrapper, lacking filling. The main course included laab with grilled pork, which was delicious, and a somtam that was cloyingly sweet, lacking the usual balance of spice, sour, and umami (no dried shrimp either). We didn’t finish it and took it home. The steak was perhaps the biggest letdown: it was incredibly fatty and riddled with tendons, difficult to eat with spoon and fork. Half the portion ended up being inedible fat, as we discovered the next day.
Honestly, I’ve had better versions of laab and somtam from our regular Thai takeaway—where we can order the latter with raw crab for a more authentic flavor profile.
Our 10-year-old daughter ordered fresh spring rolls, which were bland and forgettable—no cilantro, no fresh pop of herbs. Her egg noodles were left uneaten due to how oily they were.
Dessert was the final blow. No mango sticky rice—a Thai staple we were really looking forward to. I had mango with mango sorbet, which was good, and the mango was excellent. My husband’s kaffir lime crème brûlée, however, was plain and lacked any depth of flavor (the lime leaf was decorative only). We asked if our daughter could have a scoop of vanilla ice cream with a bit of mango on the side, and they agreed kindly. But when the bill arrived 25 minutes later (after waiting while staff prioritized take-out and turnover), we were charged for two full mango desserts (€18 each) and the scoop of ice cream.
We were shocked, but paid. I returned to question the bill and was refunded €4 for the scoop, with apologies. Still, the miscommunication soured the experience—and they should have made it clear at the time of ordering that they were charging full price.
We left wondering how Boo Raan ever earned its Michelin star. We acknowledge that the team works hard, and the restaurant is clearly loved by many. But when a restaurant leans so heavily on its star to justify premium pricing, it creates sky-high expectations. What we experienced was simply not Michelin-level cooking, service, or value.
Sadly, this was a celebration that turned into a disappointment.
