Tom Silargorn

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Blogs
May 11, 2012
Number 2: Steamed Sea Bass with Lime and Chile From Lers Ros
SFoodie's countdown of our favorite 50 things to eat and drink, 2012 edition Tom Silargorn has a flair for the dramatic. His soups are all served in ringed Mongolian hot pots, blue flames and sparks shooting up through the tube at their center; every day you order tom kha gai feels like July 4. ... More >>
Dining
January 18, 2012
Lers Ros Hayes Valley: Stylish Thai Taste Travels Uptown
SFoodie's countdown of our favorite 50 things to eat and drink, 2012 edition Tom Silargorn has a flair for the dramatic. His soups are all served in ringed Mongolian hot pots, blue flames and sparks shooting up through the tube at their center; every day you order tom kha gai feels like July 4. ... More >>
Blogs
January 18, 2012
The New Lers Ros: Twice as Stylish, Just as Spicy
Kimberly SandieLers Ros's quail with fried garlic and black pepper: Goes with ganache. Despite our proximity to Los Angeles, whose Thai restaurants are the best in the Americas, San Francisco's history with Thai restaurants is a spotty one. Little restaurants spring up, impress the locals, then g ... More >>
Dining
October 12, 2011
Fresh Eats: Lers Ros: Tom Silargorn Talks on Authentic Thai
Kimberly SandieLers Ros's quail with fried garlic and black pepper: Goes with ganache. Despite our proximity to Los Angeles, whose Thai restaurants are the best in the Americas, San Francisco's history with Thai restaurants is a spotty one. Little restaurants spring up, impress the locals, then g ... More >>
Blogs
October 7, 2011
Q&A With Tom Silargorn, Part 3: Recipe for Lers Ros's Tom Yum Koong
As part of SFoodie's interview with Tom Silargorn, chef-owner of Lers Ros -- part 1 and part 2 were published earlier this week -- we asked Silargorn for his recipe for tom yum koong. The soup gets ordered daily at Lers Ros, no matter what the weather or the time of day, he says. It's worth tackling ... More >>
Blogs
October 5, 2011
Q&A With Lers Ros's Chef, Tom Silargorn, Talking About Real Thai Food
Alanna HaleLers Ros chef-owner Tom Silargorn.Born in Chon Buri, a coastal province about 45 minutes southeast of Bangkok, chef Tom Silargorn learned to cook by his mother's side. Three years ago, he opened Lers Ros in the Tenderloin and quickly earned a devout following of locals, chefs and food ... More >>
Blogs
October 5, 2011
Q&A With Lers Ros's Tom Silargorn, Part 2: About That New Restaurant...
Tom Silargorn, owner of the three-year-old Lers Ros, generally regarded as one of San Francisco's best Thai restaurants, initially came to San Francisco to pursue an education in art. But the lack of what he deems "real Thai food" in the city inspired him to show San Francisco what it was missing. I ... More >>
Dining
March 25, 2009
Thai Score
Fabulous and unusual Thai food is available until the wee hours in the Tenderloin.