Montien Hotel Surawongse Bangkok Unveils Chef Pu x Mae Pao Thai Curry Feast

A Taste of Thai Culinary Heritage in the Heart of Bangkok

Ruenton Restaurant at Montien Hotel Surawongse Bangkok is turning up the heat this September and October with a seasonal collection of deeply aromatic Thai curries created through its new “Chef Pu x Mae Pao” collaboration. Bringing together traditional recipes, carefully selected local ingredients and one of Bang Rak’s storied curry pastes, the promotion offers diners an opportunity to explore familiar Thai flavors presented with a distinctive contemporary touch.

For more than 45 years, Ruenton Restaurant has been a familiar dining destination in Bangkok’s Surawong area, building a following for Thai-Chinese favorites and comforting classics served in relaxed surroundings. Now, this Bangkok Hotel Food Promotions news report highlights a culinary partnership that reaches even further back into the city’s food history, pairing the skills of Montien’s culinary team with the legendary Mae Pao Curry Paste, whose recipe is said to have been passed down for more than 90 years.

Chef Pu Brings a Bangkok Classic Back into the Spotlight

The seasonal “Chef Pu x Mae Pao” menu is overseen by Executive Chef Anurak “Chef Pu” Khunnonyang, with the kitchen team focusing on quality local produce, careful preparation and flavors designed to retain the personality of traditional Thai curry.

Central to the promotion is Mae Pao curry paste, a long-established recipe originating in Bangkok’s Bang Rak area. Made using selected ingredients and spices together with traditional paste-making techniques, it delivers the intense aroma, depth and balance required to give each curry its individual character.

The collaboration consequently goes beyond simply adding several curries to Ruenton’s menu. It connects a contemporary hotel restaurant with Bangkok’s culinary past, preserving the distinctive characteristics of traditional curry while presenting them to modern diners in an approachable restaurant setting.

Four Curries Deliver Very Different Thai Flavors

Among the standout dishes is Green Curry with Cumin and Braised Beef Cheek. Spicy green curry paste meets creamy coconut milk to produce a rich, savory sauce, while slowly braised beef cheek provides a particularly tender centerpiece. Fresh cumin leaves add another aromatic dimension, and the curry is accompanied by Ruenton’s special side dishes.

Massaman Curry with Tender Chicken Leg takes the menu in a gentler direction. One of Thailand’s most internationally recognized curries, Massaman is known for combining sweetness and creaminess with mild heat and the fragrance of roasted dried spices. Here, the smooth curry sauce is paired with a tender chicken leg, creating a hearty interpretation of the classic.

For diners looking for something more unusual, Red Curry with Roasted Duck and Seasonal Fruits revisits an older style of Thai cooking. The spicy and fragrant red curry combines subtle sweet and salty notes with roasted duck, while seasonal fruits introduce tartness and freshness that help balance the richness of the dish.

The curries are served with fragrant jasmine rice, allowing diners to enjoy the sauces and aromatic spices as part of a complete meal.

Grilled Salmon Gives Khao Soi a Contemporary Twist

Another dish likely to attract attention is Grilled Salmon Khao Soi, which gives the Northern Thai favorite an unconventional new centerpiece.

Instead of a more traditional meat pairing, Ruenton serves its rich and creamy Khao Soi broth with premium grilled salmon. The fish adds a delicate yet substantial element that works against the curry’s spices and coconut richness, creating a meeting of Thai culinary tradition and Western-style grilled seafood.

It arrives with the accompaniments expected of a satisfying Khao Soi: crispy noodles, sliced shallots, pickled mustard greens, lime wedges and chilli powder fried in oil. Diners can therefore adjust the acidity, crunch and heat to suit their own preference.

More Than Curry at Ruenton Restaurant

The seasonal dishes join Ruenton’s wider selection of Thai-Chinese cuisine and dim sum, alongside long-standing favorites including Peking duck and roasted suckling pig.

Perhaps the restaurant’s best-known signature remains Montien Hainanese Chicken Rice, a dish closely associated with the hotel and previously recognized with a Bib Gourmand distinction in the Michelin Guide Thailand. Together, these dishes have helped Ruenton maintain a connection between hotel dining and the everyday comfort foods that Bangkok diners have enjoyed for generations.

The new curry promotion adds another dimension to that identity by drawing attention to the recipes, spice blends and painstaking preparation behind traditional Thai curry.

Available Until the End of October

The “Chef Pu x Mae Pao” seasonal curry dishes are available à la carte at Ruenton Restaurant, Montien Hotel Surawongse Bangkok, until October 31, 2026, with prices starting from THB 280++.

For additional information, diners can contact Montien Hotel Surawongse Bangkok by telephone on 02 233 7060 or visit: https://montienbangkok.com/

With a 90-year-old curry-paste heritage meeting the experience of a Bangkok hotel restaurant that has welcomed diners for more than four decades, this seasonal promotion offers more than another limited-time menu. It provides a flavorful reminder that Bangkok’s culinary traditions can continue to evolve without losing the recipes, techniques and distinctive tastes that made them memorable in the first place.