Sirichai 'Siri' Kularbwong

The Climb

Sirichai 'Siri' Kularbwong is today the head chef of Singburi, a role he has held since 2025. In a kitchen like this, the title reads as stewardship as much as authority: keeping a restaurant’s identity moving forward while letting it stay legible in the present. Kularbwong’s rise sits less like a public ladder than a gradual sharpening of focus, with the food doing the explaining.

Today

He leads the kitchen at the restaurant, and at its Shoreditch relaunch the menu presented itself as a direct restatement of purpose. Wild ginger chicken thigh sat among the signature dishes, putting a sharp, aromatic chicken preparation near the front of the new offering. It is the kind of plate that registers first through perfume, then through flavor, then through recall. Dill and lemongrass pork sausage was also listed among the signatures at the relaunch. So was prawn and betel leaf southern curry, a dish whose name points to exactness, each component named to hold its place rather than blur into the whole. These are dishes with firm edges: vivid, deliberate, and hard to confuse with anything else. The concise sharing menu had its own highlighted dish: smoked pork belly Panang, cited as one of its notable draws. Even in that brief description, the dish carries depth and warmth, while the menu around it stays disciplined in its wording. Alongside the relaunch dishes, two original staples remained part of the story around the classic menu: moo krob and clams with roast chilli cham. Their presence keeps the restaurant’s older register audible even as newer signatures take the lead.

Signature

Sirichai's signature dishes include wild ginger chicken thigh, dill and lemongrass pork sausage, prawn and betel leaf southern curry, smoked pork belly Panang, and moo krob. Read together, they describe a kitchen that favors clarity over excess, with a hand that leans toward definition, aroma, and structure. The range moves from bright and herbal to deep and savory, but the underlying mode stays the same.

Recognition

The recognition around Kularbwong is currently attached to dishes rather than to a formal award or credential. The relaunch brought attention to a set of signatures, while coverage of the classic menu noted moo krob and clams with roast chilli cham as original staples. That distinction matters for how the work is read. The newer dishes show the kitchen in motion; the staples show continuity. Between the two sits Sirichai 'Siri' Kularbwong at Singburi: a chef whose standing is being built one carefully named plate at a time.

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