The story
KRU is a Thai restaurant in Williamsburg, Brooklyn, that explores historical Thai recipes through the lens of contemporary New York dining. Led by Chef Ohm Suansilphong, the kitchen draws inspiration from archival Thai cookbooks, old cooking traditions, fermentation, and lesser-seen dishes rarely represented outside Thailand. The result is refined cooking that bridges the past and present – a modern interpretation of recipes that are often over a hundred years old.
Chef Ohm became known in New York through Fish Cheeks, where his approach to Thai seafood and regional cooking helped shape contemporary Thai dining in the city. At KRU, he continues that work, using modern technique and seasonal ingredients while remaining rooted in Thai flavors. The restaurant has earned a place in the MICHELIN Guide, recognized for its thoughtful technique and sophisticated dining experience.
The beverage program, led by James O’Brien, centers around wine, sake, beer, and pairings designed specifically for Thai cuisine. It has received national and international recognition for its approach to pairing wine with the complex flavors of Thai food.
Located in North Williamsburg near McCarren Park, KRU serves dinner nightly. Alongside the main dining room, the restaurant operates Laab Bar, a lively front-room pop-up focused on Thai drinking food, street-inspired flavors, and an easygoing atmosphere built for snacks, drinks, and spontaneous nights out.
KRU’s cooking is described as serving history through a contemporary lens – a fitting description for a restaurant that honors tradition while embracing the pace and energy of New York. For those seeking a deeper understanding of Thai cuisine beyond the familiar, KRU offers a rare and accomplished perspective.
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