Sampannee Thai: A Culinary Journey from Royal Kitchens to Dupont Circle
A royal culinary legacy meets bold creativity at Sampannee Thai, where Pat and her mom Kesorn craft heartfelt Thai dishes—like their signature Pad Thai Tom Yum—in the heart of DC. Discover the passion behind every plate and the story that brought it all to life.
At Sampannee Thai in Washington, DC, the food tells a story—one that started in a royal kitchen across the world. Fueled by passion and brought to life through the determination of a mother-daughter duo, this restaurant is serving more than just incredible Thai cuisine. It’s sharing legacy, love, and a taste of home.
How a Daughter’s Faith Helped Spark a Dream
Pat credits the existence of Sampannee Thai to her mom, Kesorn Aswalap. “This restaurant belongs to my mom,” she said. “She wasn’t even confident to open a restaurant in the U.S.… she just wanted to cook.” But Pat saw potential where her mom saw uncertainty.
Kesorn’s background in Thai cuisine is extraordinary. At just 16 or 17 years old, she was accepted into a high culinary program at the Grand Palace in Thailand—training with chefs who cooked for the royal family. She later served King Rama IX a special dessert whose name translates to “beloved dessert,” a moment that stuck with her forever. “He said to her, ‘Oh, you make us sampannee,’” Pat explained. “That day gave her inspiration to continue cooking.”
Kesorn went on to open a Thai cooking school in Bangkok and often gave talks to younger generations about Thai food and craftsmanship. But in the U.S., she hesitated to open a restaurant—unsure if her traditional cooking would resonate.
What Sets Sampannee Thai Apart
Located in DC’s Dupont Circle, Sampannee Thai opened two years ago. Pat said the decision to open in DC rather than Virginia was intentional. “I saw many restaurants in Virginia are quite like street food… but in DC, people like story. Not just the product—they like the story of the restaurant.”
That story shines through in the restaurant’s theme: Thai Mama’s Cooking. The menu includes familiar favorites—Pad Thai, Pad See Ew, and Drunken Noodles—but it also features inventive fusions that set Sampannee apart. One of their most popular creations is the Pad Thai Tom Yum. “We use the tom yum soup base and stir-fry with Pad Thai,” Pat said. “It’s going to be more spicy, sour… a little bit salty.”
Another standout element is their commitment to quality. “We want to cook with high quality ingredients,” Pat emphasized. “We don’t use the light coconut milk or the cheap one. We use the super condensed one to make it really creamy… It’s costly, yes—but it’s worth it.” Her mom always asks, “Are we going to serve the people, or are we going to make money?”
Rooted in Passion, Powered by Community
For Pat, the most rewarding part of running a restaurant isn’t the money—it’s the emotional connection. She recalled a moment when a customer held her mom’s hand and thanked her. “He said her dish just made him feel like—even his mom is not there—the cook can transfer something to him. My mom cried that day,” Pat said. “That’s the more important thing of why she wanted to open the restaurant.”