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$75  + Tip/Tax
Tue, 4/21
5:45 PM & 8:00 PM
Flatiron

LenLen

5-Course Dreaming of Bangkok Tasting Event

Opened this past August, this Flatiron eatery jumped right onto Infatuation’s list of “Best Thai in NYC.” Co-founder Wanisa Torboonsitikorn grew up in a Thai Chinese shophouse in Bangkok, that hybrid entity that mixes the commercial and the residential. Her memory of a home that was never closed off, always alive, is the seed of LenLen. Its tiled walls, mismatched mid-century furniture, and retail shop nook at the entrance are nods to the past, serving as a living shophouse for a new city, in a new time. Chef/Partner Peter Ki Suk Tondreau trained under Wolfgang Puck at the 2-Michelin-Starred Spago before roaming across Asia, where he discovered that the humblest dishes can carry the deepest soul. At LenLen, he creates food that feels both elevated and familiar. Diners delight in dishes like salt & pepper calamari with coconut aioli, sweet garlic pork with chili sauce, fried fish pad cha, jade pad thai, and crab durian curry. Eater calls LenLen “a vibey destination with a level of playfulness that matches the high-quality and fun Thai street and comfort dishes, served in a convivial space,” so, naturally, we can’t wait to visit here. Join us!

About the Hosts:

Peter Ki Suk Tondreau

Executive Chef/Co-Founder

Chef Peter Ki Suk Tondreau's path to LenLen is as unexpected as some of the dishes on his menu. Once an Olympic hockey hopeful, a shattered collarbone rerouted his life from the rink to the kitchen. After training under Wolfgang Puck at 2-Michelin-Starred Spago, and spending 15 years traveling through Thailand, he opened LenLen.

Wanisa Torboonsitikorn

Co-Founder

Co-Founder Wanisa Torboonsitikorn grew up in Bangkok in a shophouse filled with family members, where life unfolded on every floor. Downstairs, her grandparents ran a tannery. Upstairs, her mother cooked for the family and for neighbors who gathered around her fragrant soup pots. Those memories have proven to be the soul of LenLen, where Wanisa is the keeper of its shophouse spirit.

The Lineup

All courses will be individually plated. This menu will be Peanut & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Crying Tiger Steak Salad

    grilled skirt steak, chili lime sauce, crispy shallot, garlic crisp

  2. Pad See Ew

    fresh broad noodles, scrambled egg, chinese broccoli

  3. Farmers' Market Green Curry

    chef selected spring vegetables, thai green curry

  4. Pla Tod Nam Pla

    crispy branzino, mango salad, seafood sauce

  5. Sticky "R-ice" Cream

    sticky rice, coconut milk ice cream, farmers' market fresh fruit

LenLen

40 E 20th St

New York, NY 10003

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, LenLen will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Beef and Fish Sauce (Fish Ingredients Only) in Course 1, Oyster Sauce in Course 2, and Fish Sauce (Fish Ingredients Only) and White Fish in Course 4. Substitutions will be provided.

  • Pescatarians: There is Beef in Course 1. Substitutions will be provided.

  • Gluten: There is Gluten in Course 2. Substitutions will not be provided.

  • Dairy:
    • Butter: Butter is in Course 1. Substitutions will be provided

  • Shellfish: There is Oyster Sauce in Course 2. Substitutions will be provided

  • Fish: There is Fish Sauce (Fish Ingredients Only) in Course 1 and Fish Sauce (Fish Ingredients Only) and White Fish in Course 4. Substitutions will be provided.

  • Eggs: There are Eggs in Course 2. Substitutions will be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Coconut in Course 3 and Course 5. Substitutions will not be provided.

  • Alliums and Garlic: There are Alliums in Course 1, Course 3, and Course 4. Substitutions will not be provided.

  • Mushrooms: This menu is mushroom-free.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.