Prin Polsuk, Samrub Samrub Thai (Bangkok, Thailand)

Hailing from Chiang Mai, Prin Polsuk started late in his professional career working at the Mandarin Oriental’s, Sala Rim Naam. It was from there, he was approached by renowned Thai chef and expert, David Thompson to work at Nahm London which then became the first Thai restaurant in the world to receive one Michelin Star.

When Nahm London closed, Prin headed back to Bangkok to head up the Kitchen at Nahm Bangkok at The Metropolitan Hotel. Whilst executive chef there, Nahm has received countless accolades including a Michelin star and being featured on the Asia’s 50 best list for a number of years.

Starting as a pop up concept in 2017, Prin was cooking around different restaurant kitchens and it was in 2019, Prin found a permanent space for Samrub Samrub Thai. The restaurant is so well received that it probably is one of the hardest restaurant to get a booking. Today, Prin continues to wow his guests and inspire chefs through his passion and dedication displayed in his craft and food.


1- How do you define your style of cooking and the philosophy behind your restaurant, Samrub Samrub Thai?

Prin Polsuk- 

Samrub Samrub Thai aims to be an educational platform for Thai food and Thai culture. We would like to cultivate the old cultures of Thai sharing, eating and cooking through interactions in our kitchen space and also sharing knowledge through the dining experience.

My cooking style is the old ways of Thai cooking as it is embedded in my whole life experience, from my family farmer background to experiences in villages and local communities around Thailand. This also includes new knowledge and techniques from around the world that I have travelled and learnt from.

2- What will/should your diners expect when dining at Samrub Samrub Thai?

Prin Polsuk-

Happiness and deliciousness!

3- When and how did you know you wanted to become a chef? Who and what inspired you to cook?

Prin Polsuk-

I always feel happy and fulfilled when I am cooking. I have to be in the kitchen and cook every day, it just becomes me and myself. I cannot explain when and how.

I think my grandmother and my mother inspired me to cook as we cook every day at home since I was born. However, my chef’s journey was more inspired by Anthony Bourdain, from the first book I read. Kitchen confidential.

4- What has been the most unique Thai ingredients that you have come across since dwelling into this cuisine?

Prin Polsuk-

Green peppercorn! (Prik-Thai= พริกไทย) It is the real Thai hotness and spiciness before chilli was imported. And of course, Bird’s eye chilli, which changed Thai flavours forever.

5- Having worked at Nahm as executive chef for many years, what sparked you to open your own restaurant?

Prin Polsuk-

My wife, Mint.

I also want to originate my art of cooking, developing and creating Thai ways of cooking through my own style from the knowledge and experience that I have gained throughout my life and to share with my cooks and my guests.

6- Can you tell us how you source the ingredients for your restaurant? Is there a particular supplier you go for or do you get the produce yourself?

Prin Polsuk-

We share some suppliers among the chef’s community here. However, some very local, season and rare ingredients, we need to get them ourselves. We often travel and go to the communities to look for what “under the radar” ingredients we could use to showcase, re-value and revive them at the restaurant.

7- Have you got a mentor or figure that you particularly admire/respect throughout your career as a chef?

Prin Polsuk-

Chef David Thompson, my forever boss and dad. Chef is the one who gave me invaluable opportunity.

8- Your wife, Mint has a family business – Mae Pao curry paste shop. Can Mint or yourself tell us more about it?

Prin Polsuk- 

The family business “Mae Pao curry paste shop” has been around for 90 years. Mint’s grandmother set up the very small shop in Bangrak market 90 years ago. Now, Mint’s cousin takes ownership and runs the shop while Mint helps with promoting and reaching new targets like B2C and exporting markets with customised recipes for the pastes.

“Mae Pao” sells more than 30 types of curry pastes, fresh coconut cream and some pickles to famous restaurants, airlines and hotels in Bangkok.

Also, at Samrub Samrub Thai, we developed our own fresh coconut cream process and use the paste to showcase at the restaurant too!

Samrub Samrub Thai also has a sister brand called “Mae Oui Ama”, which aims to deliver more approachable and comfort food from my grandmother (I am from Chiang Mai, in the north, we call grandmother “Mae oui”) and also combining with Mint’s grandmother’s (in the Chinese family, we call “Ama”) experiences and recipes. Therefore, the food of Mae Oui Ama is more towards a combination of tribes, Northern to Thai Chinese food.

9- What has it been like from transiting to a big restaurant operation to a 10 seater restaurant?

Prin Polsuk-

More concentration and more happy! (and more busy)

10- You collect a lot of old Thai/Royal cookbooks and get inspiration from them. Can you tell us more about these cookbooks for people who do not know?

Prin Polsuk-

For me, old Thai cookbooks are the meaning and existence of the food that I cook. It is reference that the dish existed in that particular way or this form. Some might have disappeared but they did exist before.

Old Thai cookbooks comprised of various recipes, ranging from royal families to local families. Most of them were written or produced by ladies of the king or whom are related to the royal family. Food were cooked only through women back then.

Old Thai cookbooks also reflected the revolution of Thai food culture through time, migration from many tribes, classes and nations.

11- Where are your favourite restaurants to go in Bangkok or anywhere in Thailand?

Mint Jarukittikun-

Well! There are so many. We often travel for research and to understand through our food journey.

Intuitively, we love street food, food from Chinese cook shops, and local native regional food. Recently, we have gone for beef noodles once a week. We have some places that we usually go but we also try to seek new ones once every week!

To name a few, Talingchan Rod Ded (a local beef noodle soup), Baan Kon Muang (native northern Thai food), and my often go to once in 2 months is Jay-Tum seafood restaurant in the Bangkok suburb.

Please look up #mintchelin on Instagram for more restaurants in Thailand and others.

12- What has been the most interesting dish you have come across or cooked?

Prin Polsuk-

Chantaburi jungle curry of beef. It is the combination of many knowledge of spice and herb usage and the mixture of Thai, Chinese and possibly other nations. It’s a very interesting jungle curry. It is very complex and comprised of more than 25 ingredients in the curry paste.

13- Have you got any advice for future chefs or anyone that is wanting to dwell into Thai cuisine?

Prin Polsuk-

Read more, be patient and be generous.

14- What does a day off consist of for Prin?

Prin Polsuk-

Sleeeeeeeping, coooooooking, and reading!

15- You run the most amazing restaurant and you are also one of Thailand’s or if not, one of the worlds most knowledgable chef specialising and cooking this cuisine. What are the future plans for Prin, Mint and Samrub Samrub Thai?

Prin Polsuk-

Cook better Thai food, teach our kids to cook Thai food. I’d like to share all of my knowledge to the cooks and friends who share the love of Thai food with me. We plan to do our own cookbook as we have created and developed recipes every month since we serve totally different menus every month in our kitchen. We still seek for lost ingredients and we try to revive, add value and showcase them to the world.

16- Can you share with us one of your recipes?

Prin Polsuk-

Chantaburi Jungle curry of beef.

Based on Thai cookbooks, there are no measurement. Cook at your own art and feeling!

Chantaburi jungle curry of beef

Curry paste

  • Green Thai Bird’s Eye Chillies
  • Hot Basil Flower
  • Bustard Cardamom
  • Garlic
  • Shallot
  • Galangal
  • Lemongrass
  • Long leaf Coriander Root
  • Coriander Root
  • Wild Ginger
  • Sand Ginger
  • Cassumunar Ginger
  • Shrimp Paste
  • Dry wild Coriander Flower
  • Cardamom
  • Cumin Seed
  • Coriander Seed
  • White Peppercorn
  • Black Peppercorn
  • Star Anise
  • Cassia Bark
  • Clove
  • Small Dried Chilli
  • Dried Karen Chilli

  1. Make the paste
  2. Heat the oil in the pot, adding curry paste in and stir until fragrant.
  3. Add sliced beed or hanger as you like.
  4. Season with salt fish sauce and black pepper.
  5. Add coconut water or water.
  6. Simmer until meat is cooked.
  7. Add pineapple shoot, cardamom shoot, fresh chillies, kaffir lime leaves, hot basil, cumin leaves and long leaf coriander.
  8. Taste the spiciness, saltiness and sweetness from the shoots and herbs.

©Prin Polsuk/Samrub Samrub Thai



Instagram- Prin Polsuk & Mint Jarukittikun

Restaurant- Samrub Samrub Thai

Samrub Samrub Thai

100 Mahaseth, 102, Maha Set Road, Si Phraya, Bang Rak, Bangkok 10500, Thailand

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