Samrub Samrub Thai

Dining at Samrub was very, very memorable. You guys deserve one 🌟! Every dish was packed with bold flavors; Thai spices and sauces, the team took the time to explain each dish in detailed, from the origin of the ingredients to how they were prepared and cooked. Each portion was just right, which I find it so important in food courses as we get to enjoy without feeling full and overwhelmed. This is the kind of dining journey I’m happy paying for 😇

My first Michelin starred restaurant in Bangkok. On paper, the concept looked great. I was quite excited about the fact this months menu was the journey to Surat Thani. A province where I was just a couple of weeks ago. The ingredients for the menu were sourced locally, a while this could make a very good back story the whole dining experience felt as if we were sat on a conveyor belt with food passing by. The pacing was too high. Plate after plate were served, creating a rushed atmosphere as opposed to a fine dining experience. There must’ve been 10 - 12 members of staff in the kitchen, some of them doing nothing and watching while others were busily cooking and preparing the dishes. I’ve never seen to many people walking around in an open style kitchen in any of the Michelin starred restaurants I visited. It looked very inefficient. The dishes were small works of art, but there was little time to enjoy because the next one was already being prepared and about to be served. This created a very stressed setting. When Prin’s partner Mint showed a booklet, she told us that they got inspired by an ice cream shop in downtown Surat Thani Town. I enthusiastically told here I know that shop since I was there a few weeks ago, only to get a lukewarm ‘wow that’s interesting’ s response. Okay, not interested to truly engage with your guests, understood. This added up to the ‘one way experience’ of our dinner. Concluding this review I’ve decided to give it a 2/5. While the concept of showcasing regional Thai dishes as part of a journey through the country’s truly is unique, as were the dishes and flavours. The experience as a whole lacked interaction, a personal touch and time to truly enjoy the dishes. In less than two hours we were outside at 22:00, the kitchen was clean at 21:45. Less than two hours later I got acute food poisoning and was sick all night into the early morning.

Enjoyed my meal but don’t think I got the best experience because of the ever changing menu. Enjoyed Chef Prim’s food immensely years ago at Nahm, so went in with high expectations. They change their menu every month, so there’s bound to be some duds here and there. I hear Chef is there most nights, but wasn’t there on the night I went so not sure if that made a difference. The atmosphere is young and fun, with really friendly service. Will have to return next time to see if I can land on a better menu.

Visited in Jun 2025 Samrub Samrub Thai has a found a place for itself in the Asia top restaurant list in the last few years (with it being ranked 47 in Asia as per the 2024 rankings). Samrub does a very good job of showcasing traditional Thai recipes, cooking/fermenting styles, and locally sourced ingredients. The tasting menu changes every 2 months and the one I had was a menu which focussed on flavours and ingredients of South Thailand. It was a seafood heavy menu but also had a couple of meat courses. The dining experience comprised 12 dishes/courses (7 starting courses, 4 mains, and 1 dessert). Every course highlighted some local way of cooking or preparation, with most dishes paired with sauces/condiments which also follow traditional preparation methods. The whole meal was a mixture of a variety of flavors which I really enjoyed. For drinks, I ordered a couple of a-la-carte non alcoholic beverages. There is also a wine pairing available for those interested. Service was fine here and the restaurant staff were very polite and helpful. Overall, this 1 Michelin star place definitely deserves its star. I’d definitely recommend a visit to Samrub Samrub Thai. The meal is quite filling and would therefore recommend skipping or having a very light lunch if you plan to come here for dinner.

The food here is a flavor explosion—think spicy, aromatic curries, zesty herbs, and dishes that balance sweet, sour, and salty just right. Chef Prin’s passion for Thai culinary roots shines through, making it a standout spot if you want something beyond the usual pad thai or green curry you’d find elsewhere. It’s a bit of a splurge and reservations are a must, but for food lovers, it’s worth it. Turns out the cannabis flavor wasn’t as special as you thought, huh? I get it! In Thai cooking, especially up north, cannabis leaves sometimes pop up in dishes like soups or stir-fries, adding a slightly bitter, earthy vibe. But here’s the thing—they don’t have THC (the stuff that gets you high), so they’re really just there for taste, not some crazy experience. If you were expecting a big wow moment from them, they might feel like a bit of a letdown. Still, it’s cool they’re playing with unique ingredients, right? Final thoughts: Samrub Samrub Thai is a fantastic spot for an authentic, memorable meal in Bangkok. The cannabis leaves might not blow your mind flavor-wise, but the overall experience—chef’s creativity, cozy setup, and killer dishes—definitely will. Highly recommend giving it a try!

I visited Samrub Samrub Thai expecting a top-tier Michelin-level meal, but I came away feeling unsure how they actually earned that star. Don’t get me wrong the food is good, especially the brisket, which was hands-down my favorite dish of the night. However, overall, it felt more like elevated Thai street food rather than an exceptional culinary experience worthy of a Michelin star. The price, in my opinion, is way too high for what you get. I’d have been okay paying around 2,000 per person, but we ended up spending much more. At Michelin prices, I was expecting something truly memorable and refined in every course. Instead, most of the dishes were just okay nothing felt particularly innovative or out-of-this-world. For locals who are used to real Thai flavors, it might feel underwhelming, though I can see how tourists might still find it interesting or “authentic.” Atmosphere-wise, it’s decent, but not so special that it leaves a lasting impression. Part of a Michelin experience is the pacing, the storytelling behind each dish, and that sense of genuine hospitality. Unfortunately, I didn’t feel those details were handled with enough care. Saying ingredients are high-quality isn’t enough; you also need creativity, finesse, and a unique vision that sets you apart from typical restaurants. Suggestions for Improvement 1. Refine Each Dish Work on standout flavor combinations and plating. The brisket was great try bringing that same level of excitement to every course. 2. Better Value for the Price At Michelin-level costs, guests expect a journey. Consider adding amuse-bouches, palate cleansers, and other thoughtful extras that justify the higher price tag. 3. Elevate the Ambiance A Michelin-starred restaurant should feel special the moment you walk in. Improve decor, pacing, and the overall mood so people want to linger and really savor the experience. 4. Consistency & Creativity Don’t let one star dish overshadow the rest. Maintain a consistently high standard, and experiment with unique cooking techniques or flavor twists that truly wow your guests. I left feeling disappointed because I was really hoping for an unforgettable meal. While Samrub Samrub Thai might appeal to some tourists looking for a spin on classic Thai flavors, it may leave locals questioning its Michelin status. If the team can focus on refining the food, ambiance, and overall journey, they could absolutely earn the star they’ve been awarded but for now, it just doesn’t feel worth the cost or the hype.

Decided to try after all the positive reviews not just from friends but across social media platforms. All I can say is the menu, execution and plating were truly disappointing. A journey through Surat Thani with focus on showcasing ingredients from that area. From the starters to the dessert - I was truly disappointed with the flavours and how each dish was presented. When I cross checked against photos from other diners based on the same menu - there were many inconsistencies. Some dishes were just pure lazy ie the oyster course. The sun-dried angels wing - it was fried until the texture was dry and chewy. To a point I didn’t know what it was supposed to taste like. Next the mantis prawn in coconut broth . Few tiny chopped up pieces of prawns covered in a mountain of lemongrass. Is this a lemongrass dish or mantis prawn - I’m confused. I could go on but I’ll leave the photos to speak. Worst meal I had in Bangkok .

I consider this place my favorite Thai fine-dining restaurant. If you’re looking for authentic Thai food that is hard to find on the streets and normal Thai restaurants, then this place is for you. The course menu changes every two months, allowing you to experience different dishes from various regions of Thailand. I have been coming here every two months for many years, even back when they were at their old location. Thai people typically eat and share multiple dishes during a meal, so there’s no need to rush through each course. The food is served as soon as the kitchen finishes preparing each dish, but they won’t remove the previous dish until you’ve finished eating it. The restaurant also posts its menu in advance, so if there’s something you’re unsure about or prefer not to eat, you can let them know beforehand, and they will replace it with an alternative. They truly pay attention to details if you communicate your preferences. Many people may not realise that the chef sources real local Thai ingredients from across the country, especially from small villages. He personally ventures out to the sea, into the forests, and beyond to gather the finest ingredients to create exceptional dishes. Some protein choices may be adapted for a more enjoyable dining experience. Honestly, foreigners might find it challenging to fully grasp the overall flow or taste of the entire course, but that’s not really the restaurant’s intention—it stays true to authentic Thai flavours. A downside is that you cannot significantly lower the spice level. If you don’t enjoy spicy food, I would recommend avoiding the Southern or Northeastern Thai course menus, as these regions are known for their spicier cuisine. The restaurant prepares its food according to the local taste, so it’s best to ask them directly for more detailed flavour notes before making a reservation.