Ohm Suansilphong

Led by Chef Ohm Suansilphong, KRU draws inspiration from archival Thai cookbooks, old cooking traditions, fermentation, and lesser-seen dishes rarely represented outside Thailand. Before opening KRU, 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, historical recipes are reinterpreted using modern technique, seasonal ingredients, and the pace and energy of New York restaurant culture while remaining rooted in Thai flavors and traditions.

Alongside the food program, KRU has developed a beverage program centered around wine, sake, beer, and pairings designed specifically for Thai cuisine. The restaurant’s wine program, led by James O’Brien, has received both national and international recognition for its approach to pairing wine with Thai flavors.