“Chef Pu × Mae Pao”: Taste Beyond Flavours with Beloved Thai Curries, Reimagined at Ruenton, Montien Hotel Surawong Bangkok
For almost half a century, Ruenton at Montien Hotel Surawong Bangkok has been a culinary landmark in the heart of Silom, beloved for its authentic Thai flavours and timeless approach to quality dining. This season, the restaurant invites diners to discover a new selection of beloved Thai curries, reimagined by Executive Chef Anurak Khoononyang, or Chef Pu, and crafted with the distinctive curry pastes of Mae Pao, a cherished local curry paste maker deeply rooted in the Silom neighbourhood.
For this special collaboration, Chef Pu brings together time-honoured Thai curry traditions with the familiar flavours of Mae Pao, creating a selection that celebrates the richness and diversity of Thai cuisine through a fresh culinary perspective. Crafted to deliver depth, aroma and authentic Thai character, Mae Pao curry pastes provide the flavourful foundation for Chef Pu’s interpretations, creating a natural connection between Ruenton and the neighbourhood it has called home for generations.
At the heart of the experience is the belief that Thai curry is about far more than heat. It is a delicate balance of aromas, spices, textures and layers of flavour — from the creamy richness of coconut-based curries and the warmth of fragrant spices to the vibrant interplay of sweet, sour and savoury notes. Through this culinary collaboration, Chef Pu invites diners to experience these familiar characteristics in new and distinctive ways.
The selection begins with Green Curry Braised Beef Cheek with Cumin Leaves, pairing tender, slow-braised beef cheek with the creamy, aromatic character of green curry and fragrant cumin leaves. Roasted Duck with Red Curry & Tropical Fruits brings together succulent roasted duck, vibrant red curry and the refreshing sweetness and acidity of tropical fruits, creating a lively balance of rich and bright flavours. Massaman Curry with Tender Chicken Thigh showcases the warm, fragrant and savoury character of one of Thailand’s most beloved curries, enriched with its signature aromatic spices. Each curry is served with Thai jasmine rice, providing the perfect complement to the depth and character of the sauces.
For those seeking a more contemporary expression of Thai curry, Chargrilled Atlantic Salmon with Khao Soi Curry offers a distinctive interpretation of Northern Thai cuisine. Smoky chargrilled salmon is paired with the creamy, aromatic character of Khao Soi curry, creating an unexpected yet harmonious meeting of Thai tradition and modern culinary creativity.
Whether drawn to the richness of Massaman, the vibrant character of red or green curry, or the distinctive flavours of Northern Thailand, diners are invited to discover their own favourite among the selection. Together, these dishes encourage guests to look beyond the familiar perception of Thai curry as simply spicy and discover its many layers — vibrant, pungent and aromatic, balanced by sweetness, savouriness, acidity and richness.
More than a collection of beloved Thai dishes, this collaboration celebrates the local culinary culture and flavours that continue to shape Silom. At Ruenton, Chef Pu × Mae Pao brings together heritage, craftsmanship and a contemporary culinary perspective, inviting diners to rediscover the familiar — and taste beyond flavours.
The “Chef Pu × Mae Pao” selection of beloved Thai curries is available daily for lunch and dinner through 31 October 2026. Prices start from THB 280++ per dish.
For more information or reservations, please contact Montien Hotel Surawong Bangkok via telephone at 02-233-7060, and e-mail at info@montienbangkok.com, or visit montienbangkok.com.