NEW YORK, August 28, 2025 — 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.”

● Specialty Cocktails
○ Thai Tea - A spirited take on this ubiquitous cooler with Mekhong Thai Spirit, Jamaican Pot Still Black Rum, jasmine rice syrup, lemon juice and Angostura Bitters and topped with a condensed milk foam fragrant with orange juice and orange flower water and dusted with cardamom, $19
○ Jasmine Martini - A bantam-sized Asian-inflected Vesper variation with Rickshaw Jasmine Tea-infused Barr Hill Vodka, Roku Gin, Lustau Blanco Vermut and spherified elderflower “pearls,” $15
○ Pandan Colada - Saint Benevolence Rum Clairin, Mizu Green Tea Shochu, Kota Pandan Liqueur, banana liqueur, Coco Mix (matcha, pandan, coconut), pineapple juice, lime juice, dehydrated coconut flake cookie and pineapple fronds, $19
○ Papaya Salad - A culinary-inspired mix of blanco tequila, pear brandy, Laurent Cazottes Tomates Liqueur, palm syrup, lime juice, green papaya juice, tomato juice, carrot juice, tamarind concentrate, vinegar, Thai bitters and peanut milk (clarified), $21
○ Strawberry Soda - A spirited refresher with Aperol infused with cinnamon and makrut lime leaf, Lustau Amontillado Sherry, Lustau Pedro Ximénez sherry, Empirical Symphony 6 and Strawberry Mix, $19
○ Shiitake & Tonic - A complex highball with Ardray Blended Scotch Whisky, Cap Corse Quinquina Blanc, shiitake mushroom brine, topped with Fever-Tree Mediterranean Tonic and garnished with a housemade red wine gummy, $23
○ Five-Spice - An Asian Boulevardier with rye infused with ghee and five-spice, Cocchi Americano, Campari and coffee liqueur, $22
○ Chanthaburi Fizz - Inspired by Chef Peter's Crab Durian Curry, it marries Calvados and durian soda, $20
○ Lemongrass - A Gimlet riff with gin, shochu, lemongrass and lime cordial, $21

● Non-Alcoholic
○ Pandan Colada - Pineapple juice, orange juice, lemon juice and Coco Mix (matcha, pandan, coconut), $13
○ Thai Manao Soda - Clarified housemade lime cordial and seltzer, $8
○ Thai Iced Tea/Thai Iced Coffee - Topped with condensed milk foam fragrant with orange juice and orange flower water and and dusted with cardamom, $12

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, with by-the-glass options ranging from $16 to $19 and bottles priced from $64 to $115. The launch wine list includes:

● Champagne & Sparkling
○ La Caravelle, Cuvée “Niña,” Brut Champagne, NV, Champagne, France, $115
○ Nino Franco, Valdobbiadene, Prosecco Glera, NV, Veneto, Italy, $16/$64
○ Victorine de Chastenday Cremant d'Bourgogne, Brut Rosé, NV, Burgundy, France, $18/$72

● Red
○ Good Good, Pinot Noir, Domaine du Ribet, France, 2022, $16/$64
○ Château du Châtelard Fleurie, Beaujolais, France, 2021, $17/$68
○ Beckmen Vineyards, Cuvée Le Bec, Syrah, Santa Ynez Valley, California, 2021

● White
○ Good Good, Sauvignon Blanc, Bordeaux, France, 2023, $16/$64
○ Vignobles Laplace, Petit Manseng, Ode d'aydie, France, 2021, $18/$72
○ Weingut Hirsch, “Kammern,” Grüner Veltliner, Kamptal, Austria, 2022, $19/$76

● Rosé
○ Domaine de Fontsainte, Corbières “Gris de Gris” Rosé, Languedoc-Roussillon, France, 2024, $17/$68

● Skin Contact
○ Rivera del Notro Orange, Valle del Itata, Chile, 2022, $16/$64

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. The launch menu includes:

● Snacks
○ Roasted Chili Eggplant Dip, fairytale eggplants, cabbage, green bean, cucumber, okra, wing bean, purslane, basil, dill, rice cracker, $15
○ Oysters & Green Sauce, market cilantro flower green sauce, $14
○ Marinated Fried Chicken Wings, crispy shallots, sweet chili, jim jeaw, $16
○ Northern-Style Pork Sausage, sai oua, herbs with stems, chilis with stems, with rau ram for wrapping, $16

● Yums (Salads), Tums (Mortar & Pestle) and Larbs (Minced Meats)
○ Papaya Som Tum, tomato, peanuts and market fruit: strawberry, $18
○ Salmon Yum Ceviche, pa la and market fruit: tomato, red currants $25
○ Beef Tartare Larb, hand-cut flatiron beef, mint, toasted rice powder, shallot, scallions, culantro and perilla leaf, $22
○ Phed Udon Larb, local farmer duck breast, roasted chilies, lime leaf, toasted rice powder, $20

● Soups & Noodle Soups
○ Garden Gang Ohm, fresh bamboo, dill, zucchini, mushroom and pumpkin, $19
○ Prawn Tom Yum, creamy head-on river prawn, milk and tomato, $35
○ Wagyu Beef Boat Noodle Soup, beef shin, tendon, loin, meatballs, rice noodles, basil, sprouts, fried garlic oil, dry chili lime and chili vinegar, $37

● Curries
○ Crab Durian Curry, lump crab, coconut milk and market spaghetti squash, $32
○ Heritage chicken Jungle Curry, chili, garlic, scallion, galangal, lemongrass, fresh peppercorns, makrut lime leaf, galangal and krachai, $25

● Rice
○ Crab Fried Rice, lump crab, market egg and green onion, $28
○ Chicken Basil Fried Rice, ground chicken breast, market egg, onion, chili, basil, onion and lime, $23

● Wok Preparations
○ Eggplant & Tofu Krapow, fried market egg, $20
○ Crispy Pork Belly & Chinese Broccoli, mook krob and pak ka na, $20
○ Chili Jam Clams, scallions, garlic, chili and basil, $25
○ Fried Fish Pad Cha, branzino, chili, garlic, basil, peppercorns, krachai, $25
○ Khua King, ground chicken breast, chili, garlic, peppercorns, dry curry paste and makrut lime leaf, $25
○ Sweet Garlic Pork, marinated pork and garlic, $25
○ Krapow, ground chicken breast and fried market egg, $25

● Noodles
○ Jade Pad Thai, egg, tofu, peanuts, chives, bean sprouts and lime, $20
○ Pad See Ew, egg, chinese broccoli, sweet soy and white pepper, $20
○ Pad Kee Mao, egg, tomato, garlic, chili, lime leaf, krachai, fresh peppercorns and basil, $20
○ River Prawn, shrimp obwoon sen, glass noodles, garlic, ginger, peppercorns and celery, $29

● Seafood & Meat
○ Grilled Head-On River Prawn, garlic butter and seafood sauce, $65
○ Whole Grilled Branzino & Lettuce Wraps, green sauce, dill, basil, cilantro, chili, greens and peanut sauce, $42
○ Flatiron Bar Steak, 12-16 oz. steak, nam jim jaew, seafood sauce and bean paste sauce, $39

● Sides
○ Market Greens, fermented beans, chili and garlic, $12
○ Jasmine Rice, $3.50
○ Mixed Rice, $4
○ Sticky Rice, $5
○ Garlic Butter Rice, $5

● Sweets
○ Sticky Rice Ice Cream, fresh champagne mango, $15
○ Pandan Tiramisù, shaved ice jelly and coconut cream, $15
○ Thai Tea Crème Brûlée, $15

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.

About LenLen

LenLen is a new Thai bar and restaurant inspired by Bangkok's 1970s shophouses and farmers' markets in Manhattan's Flatiron District. Owned and operated by the hospitality couple of Thailand-born Wanisa Torboonsitikorn and Korean-American Chef Peter Ki Suk Tondreau. The powerhouse couple is joined by hospitality & beverage expert Tim Stuyts. The duo also co-owns and operates N'Between, Maki a Mano, Mini,
Very Fresh Noodles, Bar Suzette and Big Tings in Chelsea Market. The bar program, led by Robert Lam-Burns, is complemented by Chef Peter's takes on Thai comfort cuisine. Located at 40 East 20 St., LenLen is open daily, 5pm-1am. For more information, please visit lenlen.nyc or call (646) 429-8220 and follow us on Instagram at @lenlen.nyc.

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