Benjarong Restaurant – Baan Dusit Thani

Thai Restaurant on Silom

Benjarong is a beautiful Thai restaurant hidden inside Baan Dusit Thani, a classic white house surrounded by a large, green garden right in the middle of Bangkok’s busy Silom area. With the chaos of Sala Daeng’s traffic and high-rise towers just outside, walking into the garden feels almost surreal, like stepping into another world that hasn’t changed for decades.

The house is elegant without trying too hard. Wooden floors creak slightly underfoot, tall windows let in soft daylight, and the rooms are filled with vintage furniture, fresh flowers, and a few tasteful antiques. Some tables look out across the gardens, while others are tucked into corners for those who prefer a quieter meal.

The House

The mansion itself has a long story. It was built before World War II by a Hong Kong trader and designed by a German architect, which explains the European feel you don’t usually find in old Bangkok houses. Later, it became known as Baan Sala Daeng and stayed in the hands of the Osathanugrah family for many years.

The house stood empty for decades before Dusit International stepped in. In 2019, they reopened it as part of Baan Dusit Thani, after a careful restoration that kept many original details, like the two hand-painted columns moved from the old Dusit Thani Hotel. Today, it offers a rare glimpse into what Bangkok must have felt like before the modern skyline took over.

The Food

Benjarong’s menu is inspired by royal and aristocratic recipes from the late 1800s and early 1900s. They didn’t just copy old recipes — the chefs worked with researchers to adapt them for today’s tastes while keeping the spirit intact. They serve Thai food that is both traditional and beautifully presented. Each plate is prepared with care, using fresh local ingredients and just enough creativity to make the food special without losing the soul of the original recipes.

We started with a betel leaf appetiser, topped with finely chopped herbs, tiny flowers, and a dressing that was just spicy enough to wake up the taste buds. It was followed by a clear soup, served with a small jug of hot broth poured at the table — a simple touch but one that added a nice feeling of ceremony.

The river prawn curry stood out the most. The prawns were large, cooked just right, and the sauce was rich and full of deep flavours. Every bite balanced the spiciness, a little sweetness, and a touch of bitterness in a way that felt very classic.

Signature dishes include the betel leaf appetiser and the river prawn curry, but the whole experience feels personal. Fresh herbs from their own garden, careful plating, and warm service make each meal feel like something special but not formal.

Khao Chae

Khao Chae is one of those Thai dishes people usually hear about before they ever see it. It sounds mysterious—steamed rice in jasmine-scented water, served cold, with a tray of sweet and savoury side dishes. At first, it doesn’t make much sense. Cold rice? In water?

But we tried it, and now we understand why this old royal recipe is still alive today, especially during the hot season. Khao Chae isn’t just about taste—it’s about relief. It’s one of the most refreshing meals you can have in Bangkok or central Thailand when temperatures start to climb past 35°C.

Around the house

After the meal, it was nice to walk around the garden. They placed white sofas and low tables near the pool under the trees, making it a good spot to sit quietly for a few minutes before heading back into the busy streets.

It’s rare to find a place like Benjarong in Bangkok today — somewhere that feels both timeless and alive at the same time. Sitting in that quiet garden with the city rushing past outside, it’s easy to forget where you are, and even easier to wish you could stay a little longer.

Benjarong Photos