LenLen (@lenlen.nyc ) is bringing a fresh Thai experience to Manhattan this summer. Inspired by the shophouses and farmers’ markets of 1970s Bangkok, the restaurant reflects the vision of Thailand-born Wanisa Torboonsitikorn, Chef Peter Ki Suk Tondreau, and hospitality veteran Tim Stuyts. 🇹🇭✨
Located at 40 E. 20th St., LenLen serves soulful Thai dishes and playful cocktails crafted by Robert Lam-Burns.🍹Expect bold flavors sourced from Thai growers in the U.S. and the Union Square Greenmarket, with standout bites like Durian Crab Curry and cocktails inspired by Thai classics, including the Papaya Salad cocktail. 🌶️
The space pays homage to Bangkok’s iconic shophouses, a nod to Wanisa’s upbringing, and even features a mini retail area filled with sauces, condiments, and ramen from Thailand. 🍜 With experience spanning Chelsea Market to Spago Beverly Hills, the LenLen team brings heritage, technique, and a playful spirit to Flatiron. This is Thai cuisine full of heart, history, and imagination. 🔥
LenLen (@lenlen.nyc )
📍40 East 20 St, Flatiron
#newyorklocals
@lenlen.nyc opening in the @nytimes !
Big thanks to the New York Times and Florence Fabricant for sharing the big news!
Inspired by the vibrant energy of Thai shophouses, LenLen — from @petertondreau , @pueng.wanisa and @timstuyts — brings bold, farmers-market-driven flavors to the heart of @flatironny .
“In the moody, subdued retro setting beyond, Mr. Tondreau, the chef, leans on green market ingredients for his take on Thai cuisine: fairy tale eggplants with other vegetables and purslane for a dip with rice crackers; fresh mint and perilla leaf with flatiron steak for a larb; spaghetti squash with crabmeat and durian in a coconut curry; Chinese broccoli with crispy pork belly; and market greens with fermented beans as a side dish. Desserts include a pandan tiramisù[email protected], formerly of Maison Premiere, has designed cocktails that showcase Thai flavors.”
Huge congratulations to the entire LenLen team on this exciting debut!
