Samrub Samrub Thai
One MICHELIN Star 2026

🔄 Last checked 2 Jul 2026 · details and hours can change — check the venue before you go

If you had to pick one MICHELIN restaurant that genuinely tells the story of "Thai food that even Thai people have almost forgotten," Samrub Samrub Thai is the first name that comes to mind. This restaurant is the private kitchen of chef Prin Polsuk and his wife "Mint," Thanyaporn Charukitikun. It didn't start as a big business plan — it began as an after-work gathering of chefs in 2015, cooking old-recipe Thai food for themselves, before turning into a proper restaurant in 2017 and then moving into a renovated four-storey building in the Sala Daeng/Silom area, at 39/11 Soi Yommarat, in 2024. MICHELIN awarded it one star back in December 2023, and the restaurant has held onto that star all the way through the 2026 guide. Asia's 50 Best also ranked it No.29 in 2024 and No.47 in 2025. The reason the judges love this place isn't complicated — it plants its flag firmly on local Thai samrub cooking, old-school recipes, and ingredients that are nearly forgotten, a path almost no one else is willing to walk all the way down.

What sets eating here apart from other Thai fine-dining restaurants is that the menu never sits still. The samrub set changes theme roughly every two months, so what you'd eat this month and what you'd eat three months from now could be completely different worlds. That's why it's worth checking the restaurant's Instagram before you book, to see what theme that round is running — if the set looks good to you, go ahead and book. It's a tasting menu priced at THB 4,290++ per person, which comes out to around THB 5,049 once tax and service are included, not counting any drink pairing. Dinner runs two seatings a night, roughly 17:30 and 20:00 restaurant time, and the restaurant is closed Sunday to Monday. The atmosphere is that of a private kitchen where the chef and team stay close to the table, so you can see and ask where the dish in front of you actually comes from — and with this kind of old-recipe cooking, the story behind the dish matters just as much as the taste.

One thing worth knowing before you go is the restaurant's discipline around bookings — the queue opens months in advance and fills up fast. Booking runs mainly through TableCheck, which carries a non-refundable 10% booking fee, and the cancellation policy is serious: cancelling within 7 days of your booked date gets you charged the full 100%, while 7–14 days out costs 50%. Arrive more than 30 minutes late and you may miss some courses entirely. It sounds strict, but it makes sense for a small kitchen that prepares its samrub sets to the exact number of guests. If you're driving, you can park across the street at Zanotti. Dress smart casual, and make sure you're on time for your seating — a set like this doesn't wait for anyone.