Beyond a meal, ปรุง invites guests into a heartfelt journey through the flavors, traditions, and stories that define the soul of Thailand.

OVERVIEW

At ปรุง, every dish is a conversation — a whisper from a home cook kitchen, a memory of a bustling Bangkok morning market, or the aroma of lemongrass dancing in the breeze of a southern Thai village.

What sets ปรุง apart is not just the food, but the philosophy. Every plate is a showcase of Thai culinary artistry, rooted in tradition yet elevated with refined delicacy. Each meal is made with secret ingredients — not just rare herbs or ancient spice blends, but also something intangible: intuition, love, and legacy.

The menu at ปรุง. Instead, guests are invited into an experience. The chef prepares dishes inspired by the season, the weather, and sometimes the story a guest shares before dinner begins.

ปรุง is not just a restaurant.
It’s a love letter to Thai heritage.
It’s a home away from home.
It’s food, the way it was meant to be — prepared with care, served with grace, and remembered long after the last bite.

And perhaps that is the real secret ingredient of ปรุง:
It doesn’t just nourish the body.
It feeds the soul.

AMBIENCE

A restaurant decorated in Thai style.

MUST TRY

Southern Thai Sour Curry with Fish and Luk Khao Khan (A type of native sour fruit)

FOOD

Home-cooked dishes, with every dish made from locally sourced ingredients from across Thailand.

PRICING

THB 1,390++ per person

ABOUT CHEF

Chef Kan, Tanaporn Markawat, the Founder and Executive chef of The Local by Oam Thong Thai Cuisine, is the “young fire of the old flame” that family culinary history went back for generations. His journey started at a very young age as he grew up running around the kitchen of a family-owned restaurant called Oam Thong which opened from 1984 and now becomes The Local by Oam Thong Thai Cuisine.

The business had continued to grow which later on, he opened another Thai restaurant called Proong. The love and passion for Thai cuisine are in the blood. His real obsession is to understanding the characters, flavor and the usage of the local produce.

He has also been very keen on learning and experimenting ancient Thai recipes as he appreciates the wisdom of Thai traditional culinary culture. His obsession also reflects into Proong’s concept. He has also been very keen on learning and experimenting ancient Thai recipes as he appreciates the wisdom of Thai traditional culinary culture. His obsession also reflects into The Local by Oam Thong Thai Cuisine’s concept.