Pruek Food Sukhumvit 49 — Restaurant in Khlong Tan Nuea Subdistrict

Yesterday, I had the pleasure of dining at ‘Pruek’ and it truly exceeded my expectations , a premium buffet that left a lasting impression in the most unexpected way. The restaurant itself is unassuming — no flashy lights or overly elaborate plating — yet every dish spoke volumes through its flavor and thoughtful execution. It was one of those meals that invites you to slow down, savor each bite, and find yourself falling quietly in love with the experience.

Though modest in size and location, the warmth of the space and the attentiveness of the staff made it feel like a well-kept secret. The chefs clearly take pride in their craft, sourcing top-quality ingredients and presenting them in a way that’s both refined and sincere. The service was courteous and effortless — attentive without being intrusive — making me feel more like a cherished guest than just another customer.

The current buffet selection is perfect for those who appreciate premium ingredients. It began with seared foie gras, delicately crisp on the outside and buttery soft within, finished with a light sweet-savory sauce that enhanced without overwhelming. Then came the caviar — served with the restaurant’s own house-paired condiments — rich, briny, and balanced just right to linger on the palate.

The French oysters were another highlight. Each one was plump, sweet, and fresh with a clean oceanic note that needed nothing more than a touch of lemon. The grilled lamb was exceptionally tender, well-marinated, and aromatic, free of any gamey aftertaste. It was beautifully done — the kind of dish that surprises you with how satisfying lamb can be when prepared with care.

The truffle mushroom soup was quietly elegant, full-bodied but not heavy, with the heady aroma of truffle rising even before the spoon touched my lips. It was comforting and luxurious all at once.

And then there was the otoro — thick, glistening slices of fatty tuna belly that melted the moment they touched the tongue. The freshness, the texture, the natural richness… it was the kind of sushi that doesn’t need soy sauce or wasabi to impress.

Even dessert was thoughtfully curated. There were beautifully presented cakes, homemade ice creams, and a selection of sweet treats that wrapped up the meal with a gentle, satisfying finish — not cloying, just right.

While the restaurant doesn’t offer on-site parking, I honestly didn’t mind. When the food is this good, you make it work. And once I stepped through the door and took my first bite, I knew the effort to get there was more than worth it.

To sum it up simply: this is the kind of place I’ll be returning to — not just for the delicious food, but for the feeling of being quietly understood as a diner who loves good things without fuss. There’s no showmanship here, just sincerity, skill, and flavors that stay with you long after the...

3 stars at a stretch! I have to say I had high hopes of this place, on the plus side decor and setting is really well done…. Unfortunately the food is well below par! I’m really sorry to submit such a negative review, the price is medium high and the food is really very poorly executed and you can find much better in Bangkok for a lot less cost. I even gave them a heads up that I would conduct a review for my FB group phuket expats - ordering wine - no 1st or 2nd choice in there limited selection, always a bad sign when there is only a few to choose from and they don’t have the stock! That was the start of the really poor experience - oysters ordered 3 types, overall oysters are ok not super fresh but fine, negative/ a basic vinaigrette accompaniment no other condiments everywhere I’ve ever eaten had more options to accompany oysters , bread basket stale and not warm bread, the prawn cocktail was also lacklustre over cooked prawns hard and tuff - some de veined some not cleaned at all! ! Asked for main course of the linguine with scallops, ok it’s not on the menu as a dish but they do have scallops and they do have linguine so naturally they can put the 2 together, waitress said sorry cannot make?? After pointing out you have both ingredients and I don’t like clams that comes as standard with the linguine she was not very polite and said “ I’ll ask chef!!” In a loud and upset voice…ok she came back and said it can be done! Wow! I should hope so!! - scallops really well cooked and the linguine also cooked well Al dente but no seasoning like zero seasoning just smothered in olive oil and no offering of black pepper or parmesan. Didn’t order anymore as I was seriously put off with the lack of quality and poor execution / basic accompaniments for such dishes. Overall my advise is they need training need to learn customer satisfaction skills they need to make sure they have all the wine in the menu and most importantly get a chef that can execute real quality for the price that’s being charged …. Lastly! Black pepper: parmesan and oysters need more than a bitter raw onion vinaigrette scallops cooked really well!! Only plus point… maybe I’ll re review in a few months but right now it’s like a high priced McDonalds for seafood.. this chain will not last if they continue to...

2/5 stars for exceptional service

I want to start by acknowledging the outstanding service during my afternoon visit to this establishment. The staff truly deserves recognition for their attentiveness and professionalism throughout the meal.

Unfortunately, the food experience didn't match the high standards set by the service team. While the restaurant positions itself as a premium dining destination, several dishes fell short of expectations during my lunch visit.

The oysters appeared to lack the freshness I'd expect at this price point, and the otoro had an unusually high amount of connective tissue that made it difficult to enjoy. The risotto had a reheated quality to it and contained only minimal truffle shavings that were barely visible. For the shrimp sashimi, I was surprised to find it hadn't been deveined, requiring diners to handle this themselves.

The foie gras was served with an excellent sauce, though the foie gras itself seemed to lack the rich aroma typically achieved through proper searing. The truffle soup was inconsistent between servings - the first had an unpleasant burnt note, while the second was disappointingly thin rather than the expected creamy texture.

Even the sushi rice, which is fundamental to Japanese dish, had an unusual texture and seemed somewhat dry, suggesting possible quality or preparation issues.

While it's possible this was an off day for the kitchen, the multiple issues across different dishes suggest systemic concerns. Given Bangkok's competitive dining scene, there are many excellent alternatives at similar price points that might better meet expectations for a premium lunch experience.

For those considering an afternoon visit, your experience may differ from mine. However, I'd recommend exploring other options in the city's vibrant...