Samlor isn’t just another Bangkok restaurant. It’s a complete vibe shift that’ll mess with your expectations, and where hip Thai street food gets the Michelin treatment.
Samlor details
1076 ถ. เจริญกรุง Bangrak, Bang Rak, Bangkok 10500, Thailand
+66 64 210 1520 | Reservations | Instagram
Email: korsamlor@gmail.com
Price range: above 1000 THB
Samlor means “tricycle” in Thai (as evident in the logo). That tells you everything about the approach here. Simple. Direct. No-nonsense street food elevated to something extraordinary.
Chef power couple Napol “Joe” Jantraget and Saki Hoshino opened Samlor after leaving their Michelin-starred restaurant 80/20. They wanted something different. Something that captured Thai gap gaem (กั้ปแก้ม) culture – snacks and drinks that bring people together.
The space feels deliberately underground. Raw concrete walls. Industrial lighting. Hip hop beats that fit the mood instead of trying too hard. This Michelin Bib Gourmand spot sits at the corner of Charoen Krung and Si Phraya Road, and it draws a crowd that gets it.
The Food (also the magic of Samlor)
Start with the Spicy Fermented Pork Salad (300 THB). This dish completely rewrote my understanding of Thai flavours. What arrives isn’t what you’d expect; a juicy fermented pork patty sits under a disc of Thai crispy rice. But the rice isn’t crispy anymore, it’s been soaked through with a savoury, sour dressing that floods the entire plate.
On top sits a mountain of fresh herbs. Chopped coriander. Chilli padi. Nuts. Shallots. Lemongrass. Everything is perfect and precise. The flavours hit every note – spicy, sour, sweet, everything in between. The softened rice has bite, while he pork is flavourfully fermented. The starter alone justifies the trip, in my opinion.
The Moo Ping “Smoked Pork Rib” (780 THB) takes street food to another dimension. Traditional moo ping is just pork on skewers. Here, they smoke actual pork ribs on the bone. The meat gets topped with bright, chopped coriander and shallots. The accompanying nam jeaw sauce – a spicy, sweet, and sour northern Thai condiment that’s Thailand’s go-to sauce for grilled meats – makes everything sing together. The smokiness comes through clean and strong.
Grilled Kale (240 THB) sounds boring, but trust me on this one. Black garlic glaze. Smoked chilli. Salted fish crumble. I’ve never had kale cooked this well. Tantalising. Smoky. Delicious instead of just healthy.
But the Samlor Thai Omelette is the real showstopper. This isn’t some regular egg dish. It’s a large, almost soufflé-like creation with an oozy centre. The waiter cuts it open at your table with ceremony. Two types of chilli sauce accompany it. This is a must-order, no exceptions.
Desserts That Matter
Kanom Chun (280 THB) reimagines Thai tradition completely. Essentially the same as Malaysian kueh lapis sagu, but presented as deconstructed layers. Coconut and butterfly pea Thai mochi. Coconut ice cream and crumble. Innovation that respects the original while creating something entirely new.
Tub Tim Grob (280 THB) gets the same treatment. Traditionally, this dessert features tapioca-coated water chestnuts in coconut milk and syrup. Here, you get tapioca-coated water chestnuts, jackfruit, fresh coconut, and coconut granita. The granita arrives frozen and smoking. Modern presentation with classic flavours. Excellent execution, and a surprisingly tasty dish.
Why Samlor Works
The chef duo wanted to reimagine the Thai gap glaem experience in their own distinctive style. They’ve succeeded completely; this isn’t fusion for fusion’s sake, it’s Thai food understood at a deeper level and presented with confidence.
The underground hip-hop atmosphere works because it’s genuine. The food works because the techniques are solid. The service works because everyone knows what they’re doing. Chef Napol creates flavoursome, well-presented, elevated Thai cuisine inspired by local street food with specially selected ingredients.
The Bottom Line
Samlor proves that Michelin recognition doesn’t have to mean stuffiness. The grungy vibe and elevated food work together perfectly. Every dish shows technique without showing off. The prices are fair for what you get.
This is Thai food for people who actually understand Thai food. It’s also Thai food for people who think they don’t like Thai food. Either way, you’ll leave converted.
Book ahead. Trust the chefs. Order the omelette. Thank me later.