The story
Lahnyai’s foundation is the written heritage of the Thai Royal Family and palace servants. The restaurant’s cooking is directly drawn from their cookbooks, aiming to “honor the traditions but expand the understanding, and be free in order to look into the future.” This approach gives the food a deep historical anchor while feeling current and refined – a rare balance in Thai contemporary dining.
Executive Chef Dimitrios Moudios started his career at the three-Michelin-starred Atelier in Munich, then worked in top kitchens across Denmark, the Netherlands, and Switzerland before leading the test kitchen at Borago in Chile. He now runs the kitchen at Lahnyai alongside its owner, Chef Thitid “Ton” Tassanakajoh. Chef Ton, a graduate of the Culinary Institute of America and former line cook at Eleven Madison Park and The Modern, is the founder of acclaimed Bangkok restaurants Le Du and Nusara. Together, they interpret royal Thai cuisine with technical precision and a clear sense of place.
Lahnyai offers a lunch menu at 1,990 THB++ and a longer dinner tasting menu at 3,890++ per person. Dinner includes dishes such as Goong Saawn Glin, Kapi Wan, Miang Kham, and a Samrub – a traditional set of condiments and sides. The meal progresses through a duck red curry, a mushroom soup, and a stir-fry of chayote leaves with duck legs, ending with a sweet sticky rice dessert. Wine and tea pairings are available for 2,100 and 1,800 THB++ respectively. The menu relies on fish sauce and shrimp paste as fundamental building blocks, and guests with allergies are advised to notify the restaurant in advance.
Lahnyai’s commitment to preserving and modernizing royal Thai cuisine earned it a Michelin Recommended distinction in 2026. Located in a quiet Sathon soi, the restaurant is air-conditioned and maintains a smart casual dress code – a setting that lets the food and its story take center stage.
Recognition
Ambience
Details
Location
