KeawloonBangkok
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The sign at the gate among climbing vines: บ้าน แก้วลูน, Keawloon BKK
MICHELIN Guide Thailand 2026

Kaew Loon was our grandmother

In the old days houses had no fences, and neighbours ate at each other’s homes. Every family wrote its name under its bowls, so each bowl found its way home. Hers said Kaew Loon.

Cooked when you come

Everything is sliced and made ready before you come. When you arrive you will hear us pound the chilli paste: nothing is cooked or half-cooked ahead. We cook and serve one table at a time.

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Fresh fish laid out on a blue sheet at a market by the sea

Family recipes

From Nakhon Si Thammarat and Sukhothai, kept in the family. Bib Gourmand in the MICHELIN Guide Thailand 2026.

  • A yellow curry with red chillies and shredded lime leaf, on a flowered plate
  • A grilled river prawn, rice and a chilli dip
  • Toasted coconut spooned onto a betel leaf
  • A salad of herbs, fried shallots, chilli and green mango
  • Squid cooked in its black ink with spring onion and lime leaf
  • Crisp cups filled with greens, pomegranate and toasted coconut
  • Sliced seared beef on rice, on a blue and white plate
  • Small whole fish frying in a wok
  • Chopped shallots, garlic, chillies and coriander in a bowl
  • Peanuts roasting on an enamel tray
  • Three cooks preparing small bowls of sauce in the kitchen
  • A tray of dishes: fresh vegetables, chilli dips, toasted coconut, crisp fish and a braised dish

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