I’ve been a fan of Samrub Samrub Thai, a private supper club in Bangkok, for years. This dinner is something that will stay with me for the rest of my life—a deep dive into the cuisine of Eastern Thailand.
Thai cuisine is commonly divided into Northeastern (Isaan), Northern, Southern, and Central, with Bangkok sometimes considered its own classification. Eastern Thailand’s cuisine, however, was more obscure to me. The meal began with a detailed explanation of every ingredient used, highlighting the region’s incredible diversity of fruits, spices, herbs, and a plethora of roots, primarily focusing on Chanthaburi and Trat.
As always, the meal could be paired with fresh juices. I had Mamuang Bao (young mango juice) from Nakhon Si Thammarat, coconut flower water from Samut Songkhram, and a flight of wine, including sticky rice and red sticky rice wines from Kalasin, as well as longan honey wine from Chiang Dao. Moonshine made from Chiang Mai bananas was served with dessert.
My favorite dish was the jungle curry, made with a variety of spices that gave it an almost medicinal quality. The pineapple sherbet was also a hit, and they brought out a complimentary pad thai using Sen Chan (noodles from Chantaburi).
Chef Prin Polsuk, his wife, Mint Jarukittikun, and their team are dedicated to showcasing Thailand’s intensely regional cuisine. The restaurant’s open kitchen and shared main table encourage conversations with the chefs throughout the meal, offering insights into the ingredients and inspiration behind each dish. This menu was such a treat—a cuisine I hadn’t truly realized existed. Excited to visit the region on my next trip to Thailand.
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I love how they serve the shine straight out of a plastic bottle 😂
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I’ve been a fan of Samrub Samrub Thai, a private supper club in Bangkok, for years. This dinner is something that will stay with me for the rest of my life—a deep dive into the cuisine of Eastern Thailand.
Thai cuisine is commonly divided into Northeastern (Isaan), Northern, Southern, and Central, with Bangkok sometimes considered its own classification. Eastern Thailand’s cuisine, however, was more obscure to me. The meal began with a detailed explanation of every ingredient used, highlighting the region’s incredible diversity of fruits, spices, herbs, and a plethora of roots, primarily focusing on Chanthaburi and Trat.
As always, the meal could be paired with fresh juices. I had Mamuang Bao (young mango juice) from Nakhon Si Thammarat, coconut flower water from Samut Songkhram, and a flight of wine, including sticky rice and red sticky rice wines from Kalasin, as well as longan honey wine from Chiang Dao. Moonshine made from Chiang Mai bananas was served with dessert.
My favorite dish was the jungle curry, made with a variety of spices that gave it an almost medicinal quality. The pineapple sherbet was also a hit, and they brought out a complimentary pad thai using Sen Chan (noodles from Chantaburi).
Chef Prin Polsuk, his wife, Mint Jarukittikun, and their team are dedicated to showcasing Thailand’s intensely regional cuisine. The restaurant’s open kitchen and shared main table encourage conversations with the chefs throughout the meal, offering insights into the ingredients and inspiration behind each dish. This menu was such a treat—a cuisine I hadn’t truly realized existed. Excited to visit the region on my next trip to Thailand.
I love how they serve the shine straight out of a plastic bottle 😂