Restaurant Samrub Samrub Thai

A singular culinary project inspired by antique cookbooks, unusual ingredients and the fearless curiosity of chef Prin Polsuk and his partner Tanaporn Jarukittikun, who fully redesign the menu twice a month. Dishes might include skewers of goat brain, veal gullet and pork ribs, or deep-fried croquettes with rice mochi inside and a crisp crust of insects outside. It is a rare place that knows how to smoke wild boar properly, why curry should be made from tropical green tomatoes, and which equally surprising drinks best accompany it all.