From the familiar to the wildly new—your taste buds won’t know what hit them
Azuthai has always been a treat for the senses, offering homestyle Thai cooking that hits all the right notes. Traditional dishes? Check. Bold, playful twists? You bet. Under the watchful eye of Chef Leo Patcharobon, who joined Azuthai in September 2025, the menu’s even more vibrant and exciting. Chef Leo is no stranger to great food—bringing over 11 years of experience from places like Playgrounds Lembongan Bali and running their own restaurant in Thailand. This chef’s got an undeniable talent for blending traditional Thai dishes with fresh, fanciful touches. The flavors are bold and bright, with that signature kick of Kaffir lime and mint making everything pop!
The Thai flavor revolution (here’s why it’s a global thing!)
Why is Thai food so universally loved? It’s the perfect harmony of flavors—spicy, sour, sweet, salty, and savory. There’s a reason we can’t get enough of it. The balance is nothing short of genius. The dishes are crafted to excite and engage the taste buds, offering a complex yet accessible flavor profile that keeps you coming back for more. Whether it’s the tangy kick of lime or the creamy richness of coconut milk, each bite brings a new layer of depth and satisfaction.
Chef Leo—who hails from Isan, the largest region in Northeast Thailand, known for its spicier seasoning spectrum—has clearly mastered this tango of tastes. And, as a true culinary artist would, Leo has taken the time to become acquainted with local preferences. “During the first few weeks of my time here, I went from table to table and chatted with our guests, asking them about the food, if they found it too spicy or if the flavors were too strong for them—just to check and so I could make adjustments,” Chef Leo shares.
Evidently, that patience and due diligence have paid off in wonderful, whet-your-appetite ways. The new Specials Menu—alongside the lineup of well-loved dishes—is, to put it simply: *chef’s kiss!*
A scrumptious storied legacy
But what else sets Azuthai a mouthwatering mile above the competition? Apart from its commitment to hearty and homey Thai fare, it’s got pedigree. With almost two decades backing it, founded in 2008 by the acclaimed Chef J. Gamboa and his dynamic sister, Malu Gamboa-Lindo, this place is no rookie. It’s part of a powerhouse group of time-honored names like Milky Way, Cirkulo, and Tsukiji. So you know when you’re here, you’re in good hands.
“We have a new chef, and while we maintain Azuthai’s favorites, we are very happy with the new offerings we’ve been able to come up. The new dishes add a new dimension to the restaurant, and the response has been so positive,” Malu says.
“But ‘home-style’ is really our DNA, ever since our mom started MilkyWay in 1962, so that’s now 64 years old—Tsukiji is 36, Cirkulo is 30, Azuthai is 18. We’re really ‘OG’, but we do try to keep updated and offer something new all the time, but we fall back and are grounded in the traditional ways. Chef J. and I are both so grateful to be part of our regular clients’ dining list up to now. We’re growing older together and it’s a great relationship,” she points out.
What we ate—tasty tradition, and then some
Now, let’s talk about what we devoured at Azuthai’s recent press luncheon—both the foodie favorites and the exciting new Specials on the menu:
Miang Kham
A traditional Thai snack meant for royalty! Ginger, galangal, lemongrass, red onion, peanuts, coconut, dried shrimp, chili, lime, betel leaves, and dipping sauce. The flavors explode in your mouth—fresh and crispy, like nothing you’ve had before.
Tuna Tartar
Spicy tuna with mint, shallots, kaffir lime, and lemongrass on a bed of lettuce. It’s spicy, zesty, and super refreshing—lime gives it that distinct Thai twist. Could easily be a meal in itself. Basically, it was so good, it should’ve had its own fan club—and all present were instant members.
Wagyu Beef and Tomato Salad
I don’t eat meat, but the carnivores at the table raved about this. Tender Wagyu beef, juicy tomatoes, onions, and Thai herbs. It’s a game-changer—a higher-end version of the traditional Thai beef salad.
Tod Mon Pla Pu
Crab and fish cakes with red curry paste and sweet chili dipping sauce (with a cucumber twist). Familiar, but better. Each bite of the crab cake was marvelously spiced and impossibly moist, delivering pure comfort in mouthfeel alone. The diced cucumbers in the dipping sauce added a nice crunch that leveled up the texture game and made this already-delish dish hit even harder.
Wagyu Beef Krapow
Again, the meat-eaters were all smiles and lip smacks over this dish. Long beans, chilies, basil, and egg with Wagyu beef. Chef Leo’s take on the classic Krapow, with flavors that will remind you of sisig—admittedly Chef Leo’s favorite Filipino food.
Creamy Tom Yum Carbonara
Fettuccine, prawns, squid, and mussels in a mild Tom Yum cream sauce. A Thai twist on your classic seafood pasta, velvety, flavorful, and satisfying. If you possess a purist palate, you may find this a tad too playful. But if you want to play, this is perfection. Tip: give this a generous squeeze of lime to cut the richness of the cream.
Pla Iod Nam Pla
Flaky and juicy Chilean seabass with sweet fish sauce. Simple yet packed with flavor—the freshness of the fish shines through, with a subtle touch of sweetness that enhances, rather than overpowers. The flavors are bold but balanced, bringing out the best in the fish. This dish was a winner!
Khao Mok Kai
Southern-style chicken rice with curry powder, turmeric, ginger, yogurt, and a mint-ginger-chili sauce that’ll have you coming back for more. I tried a small portion of the rice, minus the chicken chunks, with a dollop of dressing. The sauce was everything—and it went well with everything. Honestly, a number of us found ourselves wishing that Chef Leo would bottle and sell the stuff.
Stir-Fried Baby Bok Choy with Chinese Mushrooms
A healthy veggie dish, with a straightforward flavor profile that’s heavy on the garlic (yum!)—a perfect complement to the bold flavors of the other dishes.
Mango with Sticky Rice
A traditional Thai dessert, classic and always effortlessly satisfying. The rice was perfectly gelatinous without crossing into cloying territory, with just the right amount of sweetness. One of two delightful desserts.
Bua Loy
Rice balls with young coconut and coconut ice cream—an indulgent, irresistible finish to an unforgettable meal.
The home of timeless and thrilling tastes
Pushing two decades, Azuthai continues to deliver some of the best Thai food in the city. With Chef Leo’s inventive touches, every dish feels like a new discovery while staying true to Thailand’s rich, robust, well-rounded flavor roster. Whether you’re a fan of traditional dishes or craving something creatively “new-stalgic” beyond the customary, Azuthai has you covered.
This is the home of beautiful Thai flavors—those that have lived a thousand legacies and those newly born, alike.
Visit Azuthai at the Ground Floor of the MilkyWay Cafe Building, 900 Arnaiz Avenue (Pasay Road) corner Paseo de Roxas, Makati City
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