In a celebration of the culture, traditions, and cuisine of Thailand, The Peninsula Tokyo is delighted to collaborate once again with Thiptara, the signature Thai restaurant of sister hotel The Peninsula Bangkok. Following last summer’s warm and well-received response to the promotion, this year marks the third consecutive collaboration, bringing the beloved flavors and authentic dishes of Thailand to The Lobby restaurant.
Thiptara is a feast for all the senses. Surrounded by lush tropical gardens along the Chao Phraya riverside, the restaurant is led by Thai Chef Srinluk “Luk” Boonchuay, known for her refined approach to traditional Thai cuisine that highlights seasonal ingredients, handcrafted spices, and time-honored cooking techniques.
The menu she presents at The Lobby includes a selection of a la carte dishes and curated set menus featuring a combination of classic and regional specialties including: Nam Tok Kor Moo Yang, a vibrant Northeastern Thai grilled pork salad with herbs and chili; Gai Hor Bai Toey, fragrant pandan-wrapped chicken with soy tamarind sauce; and Goong Yai Thod Kra‑Tiem, deep-fried giant tiger prawns enhanced with garlic and chili-lime dressing. Guests may also enjoy Gaeng Ka‑Ti Bai Chaplu, a Southern-style coconut curry with crab meat and betel leaves, and Gaeng Ra‑Waeng Nua, an aromatic heritage beef curry combining rich and herbal flavors.
To enhance the experience, a Thai-inspired cocktail and mocktail will also be offered, perfectly complementing the vibrant flavors of each dish.
Dates: From July 13 to September 13, 2026
Venue: The Lobby, 1/F
Time: A La Carte 11:30 am - 9:00 pm (LO 8:30 pm) / Lunch 11:30 am - 2:30 pm (LO 2:00 pm) / Dinner 5:00 pm - 9:00 pm (Course LO 8:00 pm)
Price: 3-course menu JPY 7,000 / 4-course menu JPY 9,000 / À la carte from JPY 2,800
About Chef Srinluk Boonchuay
Chef Srinluk “Luk” Boonchuay, a distinguished culinary expert with experience across prestigious Thai restaurants in Thailand, is celebrated for her refined approach to traditional Thai cuisine. With a focus on handcrafted curry pastes and sauces, she artfully blends a symphony of spices and seasonal ingredients, creating dishes that embody the authentic essence of Thai gastronomy.