“Bangkok’s shophouse soul, reimagined in New York.”
A Seasonal Table at LenLen
At LenLen, the menu doesn’t just change with the seasons it breathes with them. Chef Peter Ki Suk Tondreau, drawing from both Union Square Market’s freshest finds and the soulful traditions of Bangkok’s shophouses, builds dishes that feel at once nostalgic and new.
This season’s highlights carry that signature balance of comfort and craft. The Crab Durian Curry is a dish that shouldn’t work yet does. The fruit’s silkiness softens into the sweetness of crab, mellowed by spice, creating something bold, fragrant, and utterly memorable. The Duck Red Curry offers slow-spiced depth, layered with coconut richness and fall herbs. The Chicken Green Curry, now available, delivers warmth and familiarity in every spoonful, a cozy nod to the season’s chill. Beside it, the Beef Tartare Larb reimagines a northern Thai classic with hand-cut flatiron beef—a nod to the very neighborhood LenLen calls home.
The bar tells its own stories. A Tomato Som Tum cocktail spins the iconic green papaya salad into liquid form—savory, bright, and layered with unexpected depth. Meanwhile, the Lemongrass Gimlet feels like summer distilled into a glass: crisp, citrusy, with a perfume that lingers just long enough to make you want another.
Every plate, every pour is meant to surprise without pretense—a reminder that Thai comfort food, when touched with curiosity and precision, can still carry the playful ease of its roots.
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“Bangkok’s shophouse soul, reimagined in New York.”
A Seasonal Table at LenLen
At LenLen, the menu doesn’t just change with the seasons it breathes with them. Chef Peter Ki Suk Tondreau, drawing from both Union Square Market’s freshest finds and the soulful traditions of Bangkok’s shophouses, builds dishes that feel at once nostalgic and new.
This season’s highlights carry that signature balance of comfort and craft. The Crab Durian Curry is a dish that shouldn’t work yet does. The fruit’s silkiness softens into the sweetness of crab, mellowed by spice, creating something bold, fragrant, and utterly memorable. The Duck Red Curry offers slow-spiced depth, layered with coconut richness and fall herbs. The Chicken Green Curry, now available, delivers warmth and familiarity in every spoonful, a cozy nod to the season’s chill. Beside it, the Beef Tartare Larb reimagines a northern Thai classic with hand-cut flatiron beef—a nod to the very neighborhood LenLen calls home.
The bar tells its own stories. A Tomato Som Tum cocktail spins the iconic green papaya salad into liquid form—savory, bright, and layered with unexpected depth. Meanwhile, the Lemongrass Gimlet feels like summer distilled into a glass: crisp, citrusy, with a perfume that lingers just long enough to make you want another.
Every plate, every pour is meant to surprise without pretense—a reminder that Thai comfort food, when touched with curiosity and precision, can still carry the playful ease of its roots.
About
Menu
Events
Work with Us
Guestbook
“Bangkok’s shophouse soul, reimagined in New York.”
A Seasonal Table at LenLen
At LenLen, the menu doesn’t just change with the seasons it breathes with them. Chef Peter Ki Suk Tondreau, drawing from both Union Square Market’s freshest finds and the soulful traditions of Bangkok’s shophouses, builds dishes that feel at once nostalgic and new.
This season’s highlights carry that signature balance of comfort and craft. The Crab Durian Curry is a dish that shouldn’t work yet does. The fruit’s silkiness softens into the sweetness of crab, mellowed by spice, creating something bold, fragrant, and utterly memorable. The Duck Red Curry offers slow-spiced depth, layered with coconut richness and fall herbs. The Chicken Green Curry, now available, delivers warmth and familiarity in every spoonful, a cozy nod to the season’s chill. Beside it, the Beef Tartare Larb reimagines a northern Thai classic with hand-cut flatiron beef—a nod to the very neighborhood LenLen calls home.
The bar tells its own stories. A Tomato Som Tum cocktail spins the iconic green papaya salad into liquid form—savory, bright, and layered with unexpected depth. Meanwhile, the Lemongrass Gimlet feels like summer distilled into a glass: crisp, citrusy, with a perfume that lingers just long enough to make you want another.
Every plate, every pour is meant to surprise without pretense—a reminder that Thai comfort food, when touched with curiosity and precision, can still carry the playful ease of its roots.
