The story
In the village of Nuth, just outside Heerlen, Reua Thai brings a personal vision of Thai cuisine to the table. Chef Pattama Simons cooks from her own background, drawing on the flavours, techniques and memories she grew up with. The result is food that feels both grounded in tradition and light on its feet.
The kitchen at Reua Thai works with a respect for balance and purity. Vegetables come mostly from the restaurant's own garden, supplemented by local producers and select ingredients from Thailand. This commitment to sourcing runs through every dish, whether it's a curry or a light salad. The menu changes with the seasons and is built around fresh, vivid flavours — spicy, sour, sweet, savoury, all kept in proportion.
Simons's approach has earned the restaurant a Bib Gourmand from the Michelin Guide, an award that recognises good quality cooking at a reasonable price. It is a fitting reflection of the care taken in the kitchen.
Guests can choose from a choice menu of three, four or five courses, or order à la carte. A typical start might be the Asperge tom kha — white asparagus with North Sea shrimp, coconut and lemongrass. Mains include a slow-cooked beef Massaman curry with cinnamon, peanuts and potato, or a red curry with Iberico pork cheek and lychee. The Pad cha pla features pike-perch with ginger and basil, while the Gele ‘zuiderse’ curry combines monkfish, sweet potato and spinach in a southern-style yellow curry.
Each dish is built around the interplay of textures and aromas that define Thai cooking, prepared with a contemporary touch and an eye for detail.
Reua Thai is a place for quiet, attentive dining. The setting in Nuth is calm, and the service is personal without being intrusive. Whether you come for a full tasting menu or a single dish from the à la carte list, the focus stays on the food and the experience of shared flavours.
Recognition
Ambience
Details
History
good quality, good value cooking
Located opposite the church in Nuth is the modernly designed restaurant Reua Thai. The name Reua (boat) refers to the boat that owner Pattama Simons used to take with her father to pick lotus flowers. She learned the nuances of Thai cuisine from him. Today, alongside her son and sister, she prepares heavenly Thai dishes. A lovely amuse sets the tone: fried crispy jasmine rice with braised beef, peanuts, and coconut. Alongside a modest selection of à la carte dishes, guests can choose from a multi-course menu here. The kitchen works extensively with local ingredients, some sourced from their own garden. We start with a delicate asparagus soup in a coconut milk base, featuring grey shrimp, a jumbo prawn, shiitake mushrooms, and asparagus, seasoned with galangal, lemongrass, and red pepper. Next comes steamed and lightly barbecued chicken on a bed of shaved green asparagus, accompanied by green asparagus, fresh mint, and sereh, finished with a pleasant kick. Our hostess Maria pairs it with a Sylvaner from the Zehnthof winery in Franconia, Germany, which makes for a good match. For the main course, a classic from Thai cuisine: Massaman curry. Deliciously tender steamed meat and potatoes in a coconut milk curry with cinnamon, chili, lemongrass, and other spices, complemented with peanuts. Thai at its finest. Paired with a wine made from a rare grape: Susumaniello Assina from Cantina San Donaci in Puglia, Italy, which regrettably is served slightly too warm. For dessert, homemade mango ice cream with pandan sticky rice, fresh mango, and passion fruit foam. Khop khun ka, Reua Thai!
In the center of Nuth, Reua Thai presents itself as an unconventional Thai restaurant with a sleek interior and neon design lighting. The kitchen, positioned on a raised platform, also creates a unique experience. The newcomer in our...
A well-hidden Thai gem in the Limburg village of Nuth. Upon entering, you are greeted by a spacious open layout featuring a kitchen on the first floor that overlooks the dining area. Here, Pattama Simons from Chiang Mai—who relocated to the Netherlands for love—prepares exceptional dishes alongside her passionate and energetic team. The menu offers authentic Thai cuisine, available as either a set menu or à la carte. Each dish is crafted with care and meticulous attention to detail. The modest wine list is of high quality, with expertly chosen bottles that perfectly complement the complex flavors of the food. Service is unobtrusive, courteous, and highly skilled. We begin with a light, fermented bean soup with noodles, accompanied by a soft Austrian Grüner Veltliner. The subsequent vegetarian salad, prepared off-menu, features sweet potato, radish, cashews, and dill—refreshing and earthy all at once. Next comes poon, served on a bed of spinach with grilled asparagus, fennel, and dill. A German Weissburgunder flows smoothly through the glass. The Texel lamb receives a Thai twist and is plated with Thai basil and crispy bean sprouts. The dessert is not only visually stunning but also intensely rich and flavorful: sticky rice with pandan and a delicate rose crafted from mango. The ambiance is wonderfully relaxing, exuding an overall sense of zen. This atmosphere is enhanced by the food, the interior design, and the attentive staff. Thank you! Welcome to Lekker.
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