KoThai Republic is closing its doors on February 15, 2026. It’s been a privilege and joy to share what we do with you all. Whether you dined with friends, had a date, birthday, or just even dined alone, we’re grateful you chose to spend your time with us.
Although we were a phenomenal restaurant, we weren’t able to get the business where it needed to be so we had to make a tough decision to close. This isn’t a goodbye, but a see you later. To stay up to date, sign up for our newsletter (link in bio) and follow @sungpark_sf for what’s to come in the future.
We hope to see you again before we close and let’s end it on a high note! Our reservations are booking up for the 15th, please reach out for availability.
With gratitude,
KoThai Republic Team
For three years, Sung Park poured everything into Kothai Republic — without paying himself once. It wasn’t sky-high rent or a bad menu that led to its closure. The math was brutally simple: eight to ten more diners a night could’ve kept the doors open.
Read the full story at the link in our bio.
📝: @saradeseran_food
Our application to be one of the best bites in San Francisco: KoThai Ceviche. Cured red shrimp, thai chili lime sauce, and picked herbs. It’s spicy, savory, fresh, and herbaceous - everything you want and more.
#sffoodie #sfeats
Seasons change and so do our desserts. New on the menu are roasted buttery Bosc pears, with pandan kaya, puffed wild rice, and toasted hazelnuts. The elements are familiar yet you’ve never had this pairing before.
Pandan is widely used in Southeast Asian cooking and is known for its floral, nutty, and vanilla-like flavor. Kaya is a sweet jam made from coconut, palm sugar, and eggs - popular in Malaysia and Singapore. One lick of this and you’ll see why it’s so addicting.
A whole branzino that’s so good, you won’t want to share. Buttery and delicate fish paired with brown butter, fennel tomato relish, and lime.
Book your table with us on our website.
This is our endive and pear fall salad new on the menu. Tossed with maple candied pecans, roasted lost stem (Chinese) cauliflower. And our blue cheese buttermilk dressing piped on.
#lemonvinaigrette #bluecheesedressing #fallsalad
Kombu cured Kanpachi with burnt leek and chili oil. A bite that coats your mouth and is brightened by seasonal fruit. Come see why it’s a crowd favorite.
This is our buttermilk blue cheese dressing in our pear and endive salad. Full of blue cheese funk and a simple way to elevate salads and dishes at home.
Recipe:
400g Buttermilk
200g Crème Fraiche or (sour cream)
130g blue cheese crumbles
1 tablespoon salt
#dressing #bluecheese #salads
