Chumpol Jangprai's two-star royal Thai samrub on Sukhumvit — book two weeks out, deposit down, for a serious Bangkok dinner.
The Reservation Problem at R-Haan
Thirty guests a night. One long samrub, the Thai sharing format, fifteen to twenty courses. The kitchen builds the whole evening around a single seasonal menu, so the room cannot flex for late arrivals. That fixed shape is why a deposit holds your seat.
R-Haan sits at 131 Sukhumvit Soi 53 in Watthana and holds two Michelin stars in the 2026 Thailand guide. Chef Chumpol Jangprai cooks royal Thai, the refined court cuisine, and rotates three seasonal samrub menus across the year: Summer, Rainy, and Winter.
How to Book R-Haan
Booking is direct at r-haan.com/en/reservation, or free through the MICHELIN Guide site. The phone line is +66 95 141 5524. Two to three weeks of notice covers most evenings; weekends and the high tourist season want more.
A deposit guarantees the table: 5,000 baht for a party of two, 10,000 baht for four or more. That deposit is the real commitment here, so confirm your date before you pay it. Flag any dietary needs when you book, not on arrival, because the samrub is set and the kitchen prepares to the headcount.
What You Eat
The samrub arrives as a spread, course after course, anchored by royal Thai dishes including an elaborate massaman curry. The menu changes with the season, so the Winter spread differs from the Rainy one. Pacing runs across the full evening. A wine pairing is offered alongside.
The Smart Play
Book two to three weeks out, put the deposit down once your date is firm, and tell them your restrictions in writing. If R-Haan is full, Sorn and Nahm are the other top Thai rooms in the city, and Le Du covers the modern-Thai tier.
Not for a quick bite or a last-minute drop-in. R-Haan serves one long set samrub of fifteen-plus courses, the deposit is real if you cancel late, and dietary needs must be flagged when you book.
View R-Haan on Restaurants for Kings →
Related Reading
- Our full profile: R-Haan, two stars on Sukhumvit.
- The wider city: Bangkok dining guide and the hardest restaurant reservations in Bangkok.
- Strategy: how to get impossible restaurant reservations.
- By tier: how far ahead to book each Michelin tier.
- Sibling guides: how to book Côte at Capella Bangkok and how to book Bo Innovation.
- Nearby tables: Sorn and Nahm.
Frequently Asked Questions
How hard is it to book R-Haan?
Moderate, and the deposit is the gatekeeper rather than a midnight scramble. R-Haan seats thirty guests a night and books direct at r-haan.com or through the MICHELIN Guide, with two to three weeks of notice covering most evenings. A 5,000-baht deposit holds a table for two. Weekends and the high tourist season fill first, so book those further out.
How far in advance should I book R-Haan?
Two to three weeks works for most evenings. The room only seats thirty, so weekend dates and the December to February tourist peak want a month or more. There is no online drop time to game; you reserve directly and secure the table with a deposit. Confirm your date is firm before paying, because the deposit is non-trivial to lose.
How much does R-Haan cost and what is the deposit?
Plan on roughly 5,500 to 6,500 baht a head for the samrub before a wine pairing. The deposit to guarantee a booking is 5,000 baht for a party of two and 10,000 baht for four or more, applied toward your bill. Late cancellation can forfeit it, so treat the date as committed once the deposit is down.
What is the food like at R-Haan?
R-Haan serves royal Thai cuisine as a samrub, a shared spread of fifteen to twenty courses built around one seasonal menu. Chef Chumpol Jangprai rotates three through the year, Summer, Rainy, and Winter, and the spread is anchored by refined court dishes including an elaborate massaman curry. It is a long, set evening rather than an à la carte meal.
Can R-Haan handle dietary restrictions?
It can, but only with notice. Because the samrub is a fixed seasonal menu cooked to the headcount, R-Haan needs your restrictions when you book, not on arrival. Flag allergies and vegetarian needs in writing at reservation. The kitchen is more able to adapt a court-cuisine spread when it has lead time, so the earlier you tell them, the better the result.