Running a restaurant in San Francisco is a beautiful dream, but it also comes with its challenges. Today, I want to talk about something very personal: Reviews. I pour my heart into the colors of our walls and the flavors of our curries. When a customer walks…

When people walk into Sawaan Thai Kitchen, they see the soft glow of the lights, the carefully matched colors on the walls, and the beautiful “Cloud Rings” on their plates. They see the “Heaven” that my wife and I dreamed of. But today, I want to tell…

To our wonderful customers, our growing community, and the many friends we have made since opening our doors—thank you. Since we first opened Sawaan Thai Kitchen here in San Francisco, it has been a whirlwind of activity. Between perfecting the menu, managing inventories, and fine-tuning our…

When my wife and I first dreamed of Sawaan Thai Kitchen, we knew it had to be more than just a place to eat. We wanted it to be a living gallery—a reflection of our obsession with interior design, installation art, and the perfect harmony of colors.…

At Sawaan Thai Kitchen, we believe that every dish should tell a story—not just through taste, but through its name and appearance. One of our most beloved appetizers is something you might know as Tod Mun Goong (ทอดมันกุ้ง), but on our menu, we call them Cloud Rings. The Inspiration Since…

Since opening Sawaan Thai Kitchen, I’ve had many wonderful conversations with guests about the flavors of our dishes. One question often comes up: “Why does this taste so different from the Thai food I usually get?” To understand Sawaan, it helps to understand the beautiful difference between American-Thai food…

One of the most common questions I get at Sawaan Thai Kitchen is: “Abid, why aren’t you using the wide, flat white noodles for your Drunken Noodles?” It’s a great question! Many of our customers are used to the standard American-Thai version of Pad Kee Mao, which almost…