LenLen, a new Thai bar and restaurant inspired by Bangkok’s 1970s shophouses and farmers’ markets, opens in Manhattan this summer. With its name meaning “playful” in Thai, LenLen is the brainchild of the hospitality couple of Thailand-born Wanisa Torboonsitikorn and Korean-American Chef Peter Ki Suk Tondreau, together with hospitality veteran Tim Stuyts.
LenLen, located at 40 E. 20th St. in the Flatiron District, debuts thoughtfully crafted, reduced-waste, sustainable cocktails and soulful dishes that celebrate the bold, authentic flavors of Thailand with ingredients sourced from Thai farmers in the U.S. and the Union Square Greenmarket. The approach is informed throughout by a sense of whimsy and surprise. Saluting shophouses, LenLen’s front entrance includes a small retail store selling ramen packs, cooking sauces and condiments from Thailand.
Peter and Wanisa are also the owners and operators of six successful ventures in Chelsea Market (N’Between, Mini, Maki a Mano, Very Fresh Noodles, Bar Suzette and Big Tings), with Tim formerly of Virgin Hotels and Fotografiska.
LenLen showcases the libations artistry of Robert Lam-Burns, a veteran of Maison Premiere. His intensely flavorful, waste-minimizing cocktails complement the authentic Thai cooking of Chef Peter, a veteran of Chef Wolfgang Puck’s two-Michelin-starred Spago in Beverly Hills, as well as culinary collaborations with his current restaurants in Chelsea Market and travels to Thailand over the last 15 years.
In its interior design, LenLen celebrates Bangkok’s iconic shophouses, humble yet vibrant establishments that have long served as both family homes and places of business for generations. For Wanisa, who grew up in a Thai-Chinese shophouse, this is a personal reinterpretation: a nostalgic nod to the past, reimagined with a playful spirit.
A Natural Extension of the Community’s Living Room
“We envision LenLen to be more than just a destination for great cocktails and late-night food,” says Chef Peter. “We see it as a natural extension of the community's living room. LenLen offers the only high-level Thai bar program and the first Thai farmers’ market-inspired concept in the city. Moreover, we are imbuing LenLen with ‘newstalgia’ that combines our reverence for Thailand’s beloved shophouses with contemporary twists.”
Cocktails by an Expert Bartender Celebrated in New York and Asia
At LenLen, Robert’s dynamic cocktail program is ingredient-focused, seasonal and complements Chef Peter’s exceptional cooking. He is a veteran of Maison Premiere, Ye’s Apothecary, Red Sorghum and Blue Willow in New York City, as well as Lobster Bar (Hong Kong) and Sri Panwa (Thailand). Of Chinese and Irish descent, his multicultural interpretations balance Asian flavors and attention to detail with the fast-paced, theatrical aspect of American bartending.
“The focus of LenLen’s cocktail menu is a curated selection of drinks influenced both by the diversity of Southeast Asian cuisine and the availability of farm-fresh produce,” says Robert. “We are creating a living common space offering simple yet creative cocktails, incredible food, great company and conviviality.”
Wine Program
The wine program at LenLen, curated by Tim, Vice President of F&B for all of Chef Peter and Wanisa’s venues, is designed to complement the cuisine, which is imbued with bright, fresh flavors, balanced heat and vibrant acidity. This fall, LenLen is also launching red and white expressions of its own house label, Good Good. The launch wine list features a selection of Old World and New World bottles.
Chef Peter’s Authentic Farmers’ Market-Inspired Thai Cuisine
LenLen’s culinary program is led by Chef Peter, who worked at Chef Wolfgang Puck’s Spago in Beverly Hills and at James Beard Award-winning restaurants. Chef Peter is breaking new ground by interpreting Thai comfort food through a sustainable farmers’ market lens, sourcing extensively at the Union Square Greenmarket. He is incorporating top-quality, fine-dining ingredients seldom seen in New York City’s Thai restaurants to date.
Interior Design Channels Bangkok Shophouses of the 1970s & 1980s
LenLen seats 11 guests at its marble-topped bar and 50 in its seating area. Its interior was designed by Chef Peter in collaboration with Chris Li of 3.WRKS. LenLen draws inspiration from the Bangkok shophouses of the 1970s and 1980s, with a contemporary interpretation. Guests enter the bar and encounter a foyer reception area that resembles a small retail store stocked with packaged goods and snacks for purchase, including ramen packs, cooking sauces and condiments from Thailand.
The dining room feels like a cozy extension of a home, styled with touches reminiscent of a family living room. Tiled walls, a vintage television, a retro display cabinet, and an eclectic mix of mid-century to 1970s furniture, including playfully mismatched vintage chairs, create a warm, nostalgic atmosphere. Three curated gallery walls showcase traditional Thai photographs, including a family snapshot of Wanisa and her mother, with her mom’s favorite piece of advice, “Be Safe” written in Thai script.
Biophilic Design with an Eye to Sustainability
LenLen’s interiors embrace eco-friendly practices and materials. Lighting is achieved entirely through 100% LED fixtures, selected for their low energy consumption and longevity. About 80% of the bar and restaurant’s construction materials used are eco-friendly, with a primary emphasis on birch plywood, a renewable, low-emission wood. Lastly, its biophilic design carefully integrates living plants for their beauty and to enrich the indoor air with oxygen.
An Eclectic Playlist and State-of-the-Art Sound System
LenLen’s playlist, personally curated by Chef Peter, spans 1960s and 1970s Thai psychedelic, funk, groove, rock and jazz. The sound system includes custom speakers by artist Joel Seigle, crafted of eco wood with non-toxic stains. Their sculptural forms invite curiosity and connection, melding pleasing aesthetics with outstanding sound quality.
Image credit: Dan Gremond
