Sue and Suchin Prapaisilp and their adult son, Shayn, opened Chao Baan three years ago in the Grove to bring together the regional cuisines of Thailand’s northeast and south, from where Sue and Suchin respectively hail. Over the pandemic’s course, the menu has expanded somewhat to include dishes more in the vein of the Prapaisilps’ beloved the King and I in Tower Grove South, including that restaurant’s specialty the Four Kings of Thailand and red, panang and massaman curries. But at Chao Baan you can still find much of the fare that made this restaurant one of 2019’s standout debuts: sai grog (sausage) snappy with lemongrass and lime; citrusy, spicy beef nam tok; the smoky and chile-pungent ground-beef dish kua kling.

There's such a diversity of regional cuisines on the menu at Chao Baan(4087 Chouteau Avenue #5, 314-925-8250) that it's hard to believe such a restaurant could exist. It's owned by the Prapaisilp family, and the menu showcases the food that the family cooked and ate at home, a fusion of northern and southern Thai representing lesser-known regional flavors of the country's diverse culinary heritage. Dishes such as the appetizer mieng kham green leaf wraps with toasted coconut, dried shrimp, lime and fiery chile dazzle.

Among six $10 drinks served in 10-ounce bottles, Chao Baan offers a tamarind-enhanced whiskey sour, a seasonal Old Fashioned, and the Clear & Loathing made with Pearl plum vodka, clarified lime juice, and makrut lime leaf syrup served over crystal clear ice). Owner Shayn Prapaisilp’s pick is the Smoky Hot Thai Boi—named, incidentally, by the Chao Baan staff in honor of Prapaisilp himself—and its combination of Banhez Mezcal, Thai chili–infused Cimarrón tequila, and lime. Three N/A cocktails are available as well

With a focus on dishes from the southern and northeastern regions of Thailand, Chao Baan provides a unique experience that wears its regional influences on its sleeve. We’re crazy for their laap tofu dish, which comes fried to a crispy finish and served with a medley of vegetables and a splash of lime juice and Thai-style vinaigrette. Make sure to try some of their banana coconut cream for dessert after your meal.

Chao Baan sets itself apart by showcasing the diverse regional cuisines of Thailand. Instead of focusing on the standard “Thai” fare, they delve into dishes specific to different areas of the country, offering a truly authentic and educational dining experience. Their menu rotates seasonally, highlighting the freshest ingredients and unique culinary traditions.

Head to Chao Baan for socially distanced seating on a patio perfect for people-watching in The Grove. Enjoy some of Chao Baan's regional Thai food al fresco and maybe even a Thai-inspired cocktail to wash it all down on a warm day. Whether you're looking for a warm or cool dish, Chao Baan has something on the menu that will fit what you are feeling.

Chao Baan, located on the edge of The Grove neighborhood, is offering Thai-inspired cocktails to go. They're offering a mix of house favorites and new concoctions in the cutest little to-go bottles for $9 each. You can check out the full list of to-go cocktails on Chao Baan's website here.

King and I founder Suchin’s son, Shayn, opened his own restaurant in tribute to his parents. The menu at Chao Baan focuses on the Northeast (Esaan) and Aouthern (Pak Tai) regions of Thailand. You’ll also find creative cocktails ( and mocktails).

The holidays are just around the corner, finish up your shopping and stop by @chaobaanstl for a delicious... Are you searching for family-style Thai food?. The hunt gets over as Chao Baan serves authentic, regional family-style Thai dishes.

Enjoy Northeast and Southern Thai cuisine at Chao Baan, which means “of the people.” Regional specialties prepared from family recipes are also served at this restaurant in St. Louis.

4087 Chouteau Ave #5, St. Louis, MO 63110Phone: 314-925-8250 Visit Website. View this post on Instagram. A post shared by Chao Baan STL (@chaobaanstl)