THAMRUB THAMRA
The Royal Samrub Thai Gastronomy Hub
The Royal Samrub Thai Gastronomy Hub
THAMRUB THAMRA
Location
Location
:
:
Area
Area
:
:
Completion Date
Completion Date
:
:
Collaboration
Collaboration
:
:
Yodpiman River Walk, Bangkok
Yodpiman River Walk, Bangkok
11,000 sq.m
11,000 sq.m
2026
2026
-
-
HISTORY AND CULTURE HAVE BEEN PART OF THAI LIFE FOR A LONG TIME YET SOME THINGS SLOWLY FADE AWAY OVER TIME. FOOD MEMORIES ARE THE SAME ESPECIALLY ROYAL THAI CUISINE WHICH REFLECTS THE TASTE OF THE NATION’S PAST. TODAY MANY OLD THAI RECIPES ARE SLOWLY DISAPPEARING FOR SEVERAL REASONS SUCH AS BEING DIFFICULT TO COOK BEING SEEN AS OLD FASHIONED HARD TO ACCESS CHANGING EATING HABITS AND THE TRADITION OF KEEPING RECIPES AS SECRETS WITHIN ROYAL HOUSEHOLDS. BECAUSE OF THIS THE FLAVORS OF HISTORY MAY SLOWLY BE LOST.
HISTORY AND CULTURE HAVE BEEN PART OF THAI LIFE FOR A LONG TIME YET SOME THINGS SLOWLY FADE AWAY OVER TIME. FOOD MEMORIES ARE THE SAME ESPECIALLY ROYAL THAI CUISINE WHICH REFLECTS THE TASTE OF THE NATION’S PAST. TODAY MANY OLD THAI RECIPES ARE SLOWLY DISAPPEARING FOR SEVERAL REASONS SUCH AS BEING DIFFICULT TO COOK BEING SEEN AS OLD FASHIONED HARD TO ACCESS CHANGING EATING HABITS AND THE TRADITION OF KEEPING RECIPES AS SECRETS WITHIN ROYAL HOUSEHOLDS. BECAUSE OF THIS THE FLAVORS OF HISTORY MAY SLOWLY BE LOST.
HISTORY AND CULTURE HAVE BEEN PART OF THAI LIFE FOR A LONG TIME YET SOME THINGS SLOWLY FADE AWAY OVER TIME. FOOD MEMORIES ARE THE SAME ESPECIALLY ROYAL THAI CUISINE WHICH REFLECTS THE TASTE OF THE NATION’S PAST. TODAY MANY OLD THAI RECIPES ARE SLOWLY DISAPPEARING FOR SEVERAL REASONS SUCH AS BEING DIFFICULT TO COOK BEING SEEN AS OLD FASHIONED HARD TO ACCESS CHANGING EATING HABITS AND THE TRADITION OF KEEPING RECIPES AS SECRETS WITHIN ROYAL HOUSEHOLDS. BECAUSE OF THIS THE FLAVORS OF HISTORY MAY SLOWLY BE LOST.
About the project
About the project
About the project
HISTORY AND CULTURE HAVE BEEN PART OF THAI LIFE FOR A LONG TIME YET SOME THINGS SLOWLY FADE AWAY OVER TIME. FOOD MEMORIES ARE THE SAME ESPECIALLY ROYAL THAI CUISINE WHICH REFLECTS THE TASTE OF THE NATION’S PAST. TODAY MANY OLD THAI RECIPES ARE SLOWLY DISAPPEARING FOR SEVERAL REASONS SUCH AS BEING DIFFICULT TO COOK BEING SEEN AS OLD FASHIONED HARD TO ACCESS CHANGING EATING HABITS AND THE TRADITION OF KEEPING RECIPES AS SECRETS WITHIN ROYAL HOUSEHOLDS. BECAUSE OF THIS THE FLAVORS OF HISTORY MAY SLOWLY BE LOST.
THIS LEADS TO AN IDEA: WHAT IF WE COULD GO BACK IN TIME? WHAT IF WE COULD LEARN, COLLECT, AND UNDERSTAND THE WAY PEOPLE LIVED IN THAT ERA THEN BRING IT BACK TO ADAPT AND PRESERVE IT IN THE PRESENT SO THESE FLAVORS CAN STAY WITH THAI PEOPLE EVEN AS TIME CHANGES HOWEVER, THE PAST CANNOT BE CHANGED, AND SOME PEOPLE STILL CHOOSE TO KEEP THEIR RECIPES SECRET. SO QUIET OBSERVATION BECOMES NECESSARY. THIS IDEA BECOMES THE CONCEPT “SONG DO DI," WHICH FOLLOWS THREE TEENAGERS WHO SECRETLY OBSERVE THE DAILY LIVES OF ROYAL KITCHEN SERVANTS. FROM GOING TO THE MARKET TO PREPARING FOOD IN THE KITCHEN AND SERVING IT TO THEIR MASTERS, EVERY STEP IS WATCHED IN SECRET. BUT SECRETLY WATCHING LIKE THIS CAN BE RISKY. SOMEONE MIGHT SEE THEM, AND THIS COULD CREATE A TIME PARADOX, A DISTORTION OF TIME ITSELF. OBJECTS AND PLACES MAY BECOME CHANGED AND SHAPED BY TIME, YET THE TRUE TASTE AND THE ORIGINAL WAY OF LIFE REMAIN REAL. THROUGH THE THREE TEENAGERS, THESE MEMORIES ARE BROUGHT BACK AND CONTINUED IN THE PRESENT, ALLOWING THEM TO LIVE ON IN A MORE LASTING WAY.
THIS LEADS TO AN IDEA: WHAT IF WE COULD GO BACK IN TIME? WHAT IF WE COULD LEARN, COLLECT, AND UNDERSTAND THE WAY PEOPLE LIVED IN THAT ERA THEN BRING IT BACK TO ADAPT AND PRESERVE IT IN THE PRESENT SO THESE FLAVORS CAN STAY WITH THAI PEOPLE EVEN AS TIME CHANGES HOWEVER, THE PAST CANNOT BE CHANGED, AND SOME PEOPLE STILL CHOOSE TO KEEP THEIR RECIPES SECRET. SO QUIET OBSERVATION BECOMES NECESSARY. THIS IDEA BECOMES THE CONCEPT “SONG DO DI," WHICH FOLLOWS THREE TEENAGERS WHO SECRETLY OBSERVE THE DAILY LIVES OF ROYAL KITCHEN SERVANTS. FROM GOING TO THE MARKET TO PREPARING FOOD IN THE KITCHEN AND SERVING IT TO THEIR MASTERS, EVERY STEP IS WATCHED IN SECRET. BUT SECRETLY WATCHING LIKE THIS CAN BE RISKY. SOMEONE MIGHT SEE THEM, AND THIS COULD CREATE A TIME PARADOX, A DISTORTION OF TIME ITSELF. OBJECTS AND PLACES MAY BECOME CHANGED AND SHAPED BY TIME, YET THE TRUE TASTE AND THE ORIGINAL WAY OF LIFE REMAIN REAL. THROUGH THE THREE TEENAGERS, THESE MEMORIES ARE BROUGHT BACK AND CONTINUED IN THE PRESENT, ALLOWING THEM TO LIVE ON IN A MORE LASTING WAY.
THIS LEADS TO AN IDEA: WHAT IF WE COULD GO BACK IN TIME? WHAT IF WE COULD LEARN, COLLECT, AND UNDERSTAND THE WAY PEOPLE LIVED IN THAT ERA THEN BRING IT BACK TO ADAPT AND PRESERVE IT IN THE PRESENT SO THESE FLAVORS CAN STAY WITH THAI PEOPLE EVEN AS TIME CHANGES HOWEVER, THE PAST CANNOT BE CHANGED, AND SOME PEOPLE STILL CHOOSE TO KEEP THEIR RECIPES SECRET. SO QUIET OBSERVATION BECOMES NECESSARY. THIS IDEA BECOMES THE CONCEPT “SONG DO DI," WHICH FOLLOWS THREE TEENAGERS WHO SECRETLY OBSERVE THE DAILY LIVES OF ROYAL KITCHEN SERVANTS. FROM GOING TO THE MARKET TO PREPARING FOOD IN THE KITCHEN AND SERVING IT TO THEIR MASTERS, EVERY STEP IS WATCHED IN SECRET. BUT SECRETLY WATCHING LIKE THIS CAN BE RISKY. SOMEONE MIGHT SEE THEM, AND THIS COULD CREATE A TIME PARADOX, A DISTORTION OF TIME ITSELF. OBJECTS AND PLACES MAY BECOME CHANGED AND SHAPED BY TIME, YET THE TRUE TASTE AND THE ORIGINAL WAY OF LIFE REMAIN REAL. THROUGH THE THREE TEENAGERS, THESE MEMORIES ARE BROUGHT BACK AND CONTINUED IN THE PRESENT, ALLOWING THEM TO LIVE ON IN A MORE LASTING WAY.
THAMRUB THAMRA, IS DESIGNED AS A COMMUNITY SPACE. IT SERVES AS A DESTINATION FOR BOTH TOURISTS AND FAMILIES WHO ARE INTERESTED IN THAI FOOD CULTURE. THE SPATIAL EXPERIENCE IS DIVIDED INTO THREE MAIN ZONES. THE FIRST ZONE, LOCATED ON THE GROUND FLOOR, IS CALLED “CHAP CHAI.” THIS AREA SIMULATES THE PROCESS OF SOURCING INGREDIENTS BEFORE ENTERING THE PALACE. IT IS DESIGNED AS A MARKET EXPERIENCE DIVIDED INTO THREE TYPES THE RIVERSIDE MARKET, URBAN MARKET, AND THONBURI MARKET, EACH REPRESENTING DIFFERENT COMMUNITY CONTEXTS OF THE PAST. THE CENTRAL ENTRANCE ACTS AS A RIVERSIDE MARKET AND SERVES AS A KEY CONNECTION POINT BETWEEN VISITORS ARRIVING BY LAND AND BY BOAT, WHILE ALSO FUNCTIONING AS A MEETING POINT AND A NATURAL VENTILATION SPACE WITHIN THE PROJECT.
THAMRUB THAMRA, IS DESIGNED AS A COMMUNITY SPACE. IT SERVES AS A DESTINATION FOR BOTH TOURISTS AND FAMILIES WHO ARE INTERESTED IN THAI FOOD CULTURE. THE SPATIAL EXPERIENCE IS DIVIDED INTO THREE MAIN ZONES. THE FIRST ZONE, LOCATED ON THE GROUND FLOOR, IS CALLED “CHAP CHAI.” THIS AREA SIMULATES THE PROCESS OF SOURCING INGREDIENTS BEFORE ENTERING THE PALACE. IT IS DESIGNED AS A MARKET EXPERIENCE DIVIDED INTO THREE TYPES THE RIVERSIDE MARKET, URBAN MARKET, AND THONBURI MARKET, EACH REPRESENTING DIFFERENT COMMUNITY CONTEXTS OF THE PAST. THE CENTRAL ENTRANCE ACTS AS A RIVERSIDE MARKET AND SERVES AS A KEY CONNECTION POINT BETWEEN VISITORS ARRIVING BY LAND AND BY BOAT, WHILE ALSO FUNCTIONING AS A MEETING POINT AND A NATURAL VENTILATION SPACE WITHIN THE PROJECT.
THAMRUB THAMRA, IS DESIGNED AS A COMMUNITY SPACE. IT SERVES AS A DESTINATION FOR BOTH TOURISTS AND FAMILIES WHO ARE INTERESTED IN THAI FOOD CULTURE. THE SPATIAL EXPERIENCE IS DIVIDED INTO THREE MAIN ZONES. THE FIRST ZONE, LOCATED ON THE GROUND FLOOR, IS CALLED “CHAP CHAI.” THIS AREA SIMULATES THE PROCESS OF SOURCING INGREDIENTS BEFORE ENTERING THE PALACE. IT IS DESIGNED AS A MARKET EXPERIENCE DIVIDED INTO THREE TYPES THE RIVERSIDE MARKET, URBAN MARKET, AND THONBURI MARKET, EACH REPRESENTING DIFFERENT COMMUNITY CONTEXTS OF THE PAST. THE CENTRAL ENTRANCE ACTS AS A RIVERSIDE MARKET AND SERVES AS A KEY CONNECTION POINT BETWEEN VISITORS ARRIVING BY LAND AND BY BOAT, WHILE ALSO FUNCTIONING AS A MEETING POINT AND A NATURAL VENTILATION SPACE WITHIN THE PROJECT.
VENDORS IN THIS ZONE ARE LOCAL COMMUNITY MEMBERS WHO CAN OPERATE STALLS WITHIN THE PROJECT. THIS HELPS REDUCE THE ISSUE OF OVERCROWDED SIDEWALKS ALONG CHAK PHET ROAD AND ENCOURAGES ECONOMIC ACTIVITY ALONG THE RIVERFRONT. THAI FARMERS ARE ALSO ABLE TO SUPPLY ORGANIC VEGETABLES, FRUITS, AND FLOWERS TO THE LOCAL HARVEST STORE, SUPPORTING SUSTAINABLE AGRICULTURE. ADDITIONALLY, A FOOD COURT IS PROVIDED TO MAKE ROYAL THAI CUISINE MORE ACCESSIBLE TO MIDDLE INCOME VISITORS, WITH A DESIGN INSPIRED BY RIVERSIDE PIERS.
VENDORS IN THIS ZONE ARE LOCAL COMMUNITY MEMBERS WHO CAN OPERATE STALLS WITHIN THE PROJECT. THIS HELPS REDUCE THE ISSUE OF OVERCROWDED SIDEWALKS ALONG CHAK PHET ROAD AND ENCOURAGES ECONOMIC ACTIVITY ALONG THE RIVERFRONT. THAI FARMERS ARE ALSO ABLE TO SUPPLY ORGANIC VEGETABLES, FRUITS, AND FLOWERS TO THE LOCAL HARVEST STORE, SUPPORTING SUSTAINABLE AGRICULTURE. ADDITIONALLY, A FOOD COURT IS PROVIDED TO MAKE ROYAL THAI CUISINE MORE ACCESSIBLE TO MIDDLE INCOME VISITORS, WITH A DESIGN INSPIRED BY RIVERSIDE PIERS.
VENDORS IN THIS ZONE ARE LOCAL COMMUNITY MEMBERS WHO CAN OPERATE STALLS WITHIN THE PROJECT. THIS HELPS REDUCE THE ISSUE OF OVERCROWDED SIDEWALKS ALONG CHAK PHET ROAD AND ENCOURAGES ECONOMIC ACTIVITY ALONG THE RIVERFRONT. THAI FARMERS ARE ALSO ABLE TO SUPPLY ORGANIC VEGETABLES, FRUITS, AND FLOWERS TO THE LOCAL HARVEST STORE, SUPPORTING SUSTAINABLE AGRICULTURE. ADDITIONALLY, A FOOD COURT IS PROVIDED TO MAKE ROYAL THAI CUISINE MORE ACCESSIBLE TO MIDDLE INCOME VISITORS, WITH A DESIGN INSPIRED BY RIVERSIDE PIERS.
AFTER THE SHOPPING EXPERIENCE, VISITORS MOVE TO THE SECOND FLOOR, KNOWN AS THE “RANGSARN” ZONE. THIS AREA REPRESENTS THE PROCESS OF FOOD PREPARATION. VISITORS TAKE ON THE ROLE OF KITCHEN WORKERS AND LEARN ABOUT DAILY LIFE IN THE PALACE KITCHEN. THE SPACE INCLUDES DINING AREAS FOR STAFF, A MAIN KITCHEN FOR FOOD PREPARATION, A LIBRARY AND CO-WORKING SPACE FOR PRESERVING TRADITIONAL RECIPES, A COMPETITION SPACE FOR COOKING EVENTS WHICH CAN ALSO FUNCTION AS A CULINARY SCHOOL, AND WORKSHOP AREAS FOR FRUIT AND VEGETABLE CARVING AS WELL AS ROYAL THAI COOKING CLASSES. ALONG THE RIVERSIDE WALKWAY, THERE ARE ALSO ORGANIC GARDENS USED FOR PROJECT ACTIVITIES AND FOR SELLING PRODUCE TO THE COMMUNITY IN THE MORNING.
AFTER THE SHOPPING EXPERIENCE, VISITORS MOVE TO THE SECOND FLOOR, KNOWN AS THE “RANGSARN” ZONE. THIS AREA REPRESENTS THE PROCESS OF FOOD PREPARATION. VISITORS TAKE ON THE ROLE OF KITCHEN WORKERS AND LEARN ABOUT DAILY LIFE IN THE PALACE KITCHEN. THE SPACE INCLUDES DINING AREAS FOR STAFF, A MAIN KITCHEN FOR FOOD PREPARATION, A LIBRARY AND CO-WORKING SPACE FOR PRESERVING TRADITIONAL RECIPES, A COMPETITION SPACE FOR COOKING EVENTS WHICH CAN ALSO FUNCTION AS A CULINARY SCHOOL, AND WORKSHOP AREAS FOR FRUIT AND VEGETABLE CARVING AS WELL AS ROYAL THAI COOKING CLASSES. ALONG THE RIVERSIDE WALKWAY, THERE ARE ALSO ORGANIC GARDENS USED FOR PROJECT ACTIVITIES AND FOR SELLING PRODUCE TO THE COMMUNITY IN THE MORNING.
AFTER THE SHOPPING EXPERIENCE, VISITORS MOVE TO THE SECOND FLOOR, KNOWN AS THE “RANGSARN” ZONE. THIS AREA REPRESENTS THE PROCESS OF FOOD PREPARATION. VISITORS TAKE ON THE ROLE OF KITCHEN WORKERS AND LEARN ABOUT DAILY LIFE IN THE PALACE KITCHEN. THE SPACE INCLUDES DINING AREAS FOR STAFF, A MAIN KITCHEN FOR FOOD PREPARATION, A LIBRARY AND CO-WORKING SPACE FOR PRESERVING TRADITIONAL RECIPES, A COMPETITION SPACE FOR COOKING EVENTS WHICH CAN ALSO FUNCTION AS A CULINARY SCHOOL, AND WORKSHOP AREAS FOR FRUIT AND VEGETABLE CARVING AS WELL AS ROYAL THAI COOKING CLASSES. ALONG THE RIVERSIDE WALKWAY, THERE ARE ALSO ORGANIC GARDENS USED FOR PROJECT ACTIVITIES AND FOR SELLING PRODUCE TO THE COMMUNITY IN THE MORNING.
The final zone, called “Prida” represents the experience of serving and enjoying the food. Visitors take on the role of nobles within the palace and engage with both the taste and atmosphere. This zone includes several dining spaces. The first is Gruncha, a Chinese-inspired tea house influenced by traditional tea culture, with design elements inspired by opium beds and Jibo porcelain, serving flower-based teas sourced from Thai farmers. The second and third are royal Thai restaurants that reflect dining styles from the reign of King Rama V. “Rodmue“ offers a traditional Thai dining experience with floor seating and eating by hand, while “Araya” presents a fusion of Thai and Western styles, with table seating and the use of cutlery. A hidden bar is also included within this zone.
The final zone, called “Prida” represents the experience of serving and enjoying the food. Visitors take on the role of nobles within the palace and engage with both the taste and atmosphere. This zone includes several dining spaces. The first is Gruncha, a Chinese-inspired tea house influenced by traditional tea culture, with design elements inspired by opium beds and Jibo porcelain, serving flower-based teas sourced from Thai farmers. The second and third are royal Thai restaurants that reflect dining styles from the reign of King Rama V. “Rodmue“ offers a traditional Thai dining experience with floor seating and eating by hand, while “Araya” presents a fusion of Thai and Western styles, with table seating and the use of cutlery. A hidden bar is also included within this zone.
The final zone, called “Prida” represents the experience of serving and enjoying the food. Visitors take on the role of nobles within the palace and engage with both the taste and atmosphere. This zone includes several dining spaces. The first is Gruncha, a Chinese-inspired tea house influenced by traditional tea culture, with design elements inspired by opium beds and Jibo porcelain, serving flower-based teas sourced from Thai farmers. The second and third are royal Thai restaurants that reflect dining styles from the reign of King Rama V. “Rodmue“ offers a traditional Thai dining experience with floor seating and eating by hand, while “Araya” presents a fusion of Thai and Western styles, with table seating and the use of cutlery. A hidden bar is also included within this zone.
The final restaurant, “Le Lert” focuses on petal plates, dishes that incorporate organic flowers to create a unique experience for special occasions. The concept is inspired by outdoor cinema, which was considered a special occasion for nobles within the palace and typically held once or twice a year, where chefs are compared to performers and cooking becomes a form of storytelling, while the central circular light symbolizes the unveiling of the food’s true essence, emphasizing that it goes beyond appearance.
The final restaurant, “Le Lert” focuses on petal plates, dishes that incorporate organic flowers to create a unique experience for special occasions. The concept is inspired by outdoor cinema, which was considered a special occasion for nobles within the palace and typically held once or twice a year, where chefs are compared to performers and cooking becomes a form of storytelling, while the central circular light symbolizes the unveiling of the food’s true essence, emphasizing that it goes beyond appearance.
The final restaurant, “Le Lert” focuses on petal plates, dishes that incorporate organic flowers to create a unique experience for special occasions. The concept is inspired by outdoor cinema, which was considered a special occasion for nobles within the palace and typically held once or twice a year, where chefs are compared to performers and cooking becomes a form of storytelling, while the central circular light symbolizes the unveiling of the food’s true essence, emphasizing that it goes beyond appearance.
The space is reinterpreted through time rather than directly replicating the past. Elements such as distorted columns create a sense of transformation, blending traditional Thai dining with a contemporary architectural experience.
The space is reinterpreted through time rather than directly replicating the past. Elements such as distorted columns create a sense of transformation, blending traditional Thai dining with a contemporary architectural experience.
The space is reinterpreted through time rather than directly replicating the past. Elements such as distorted columns create a sense of transformation, blending traditional Thai dining with a contemporary architectural experience.
Overall, the project aims to create a new experience of royal Thai cuisine while preserving its historical essence. It highlights the identity of the local area and strengthens the relationship between the project and the community, ensuring long term sustainability in culture, economy, and quality of life.
Overall, the project aims to create a new experience of royal Thai cuisine while preserving its historical essence. It highlights the identity of the local area and strengthens the relationship between the project and the community, ensuring long term sustainability in culture, economy, and quality of life.
Overall, the project aims to create a new experience of royal Thai cuisine while preserving its historical essence. It highlights the identity of the local area and strengthens the relationship between the project and the community, ensuring long term sustainability in culture, economy, and quality of life.