Vilas

The story

Vilas Bangkok – Neo-Thai Cuisine by Prin Polsuk & Bank Worapot | Michelin Recommended

Two meanings, one vision

Vilas – a name that carries two meanings in Thai: วิลาศ (from other lands) and วิลาส (charm and beauty). This duality is the heart of the restaurant, located in Velaa Sindhorn Village, Bangkok. Here, chefs Prin Polsuk and Bank Worapot Tansakul reinterpret traditional Thai cuisine by blending new-world ingredients with ancient cooking techniques.

The inspiration traces back to King Chulalongkorn’s 1897 journey to Europe, when Thai culinary traditions were enriched with exotic ingredients and methods from abroad. Vilas’s menu reflects that historical fusion, combining exclusive ingredients from other lands with those from Thailand.

The chefs behind the plates

Chef Prin Polsuk, known for his work at Samrub Samrub Thai (ranked no. 31 on Asia’s 50 Best), grew up in a family of farmers in northern Thailand. His passion for preserving ancient recipes led him to work at the Mandarin Oriental under Chef Vichit Mukura, then to run the kitchen at Nahm in London and Bangkok with David Thompson. Together with his partner Mint Jarukittikun, he travels Thailand to uncover forgotten recipes and ingredients.

Chef Bank Worapot Tansakul developed his interest in food through frequent moves across southern Thailand and India. After studying at Dusit Thani College, he spent four years at 80/20 restaurant, rising from commis to sous chef. He joined Chef Prin to deepen his understanding of Thai roots at Vilas.

The dining experience

The space embodies the elegance of a sophisticated Thai lady – an olive green sofa, blush pink pillows, handmade pink tables, and vibrant paintings. The setting pays homage to Monet’s lotus pond landscapes, where art, nature, and culinary artistry converge.

Vilas’s Neo-Thai cuisine is a modern interpretation that preserves the essence of Thai flavors while applying contemporary techniques and global influences. The seasonal menu draws from different regions of Thailand, showcasing ethnic communities and their wisdom.

Standout dishes include Black Relish of Prickly Ash with grilled beef and black sticky rice bread, a specialty from the Tai-Dam ethnic minority in Phetchaburi. Shan-style Tomato Relish with Red Prawn nods to the Shan morning tradition of Khao Ram Fuen. Small bites like Crab Relish with Bitter Gourd Cracker and Lohn Pla Kem Kanom Krok – a crispy rice crepe with coconut cream relish and anchovies – root the menu in Central Thai cuisine.

Dessert reimagines the beloved street snack Kanom Bueng as a towering millefeuille layered with rich, locally sourced dark palm sugar – a sweet, savory finish.

Recognition

Vilas has earned a Michelin Recommended distinction, a fitting acknowledgment of its thoughtful, research-driven approach to Thai contemporary cuisine. Dinner is served from 5:30 PM, with an a la carte menu that invites exploration.