Lers Ros

About

Chef-owner Tom (Narupon) Silargorn opened the original Lers Ros on Larkin Street in 2008, drawing on his mother’s recipes from Chonburi, Thailand. The restaurant built a reputation for unapologetically spicy, regional-leaning Thai beyond peanut-sauce standards and later expanded to Hayes Valley and 16th Street locations. Time Out, Food Network listings, and local guides have long treated the Larkin original as a San Francisco Thai mainstay, including late hours that made it a chef hangout. The printed menu is extensive, with chef specials such as fried quail, dried beef, and crispy pork belly with basil.

Menu highlights

• Crispy pork belly with basil (pad krapow-style plates)
• Nuer tod (fried dried beef) and other chef specials
• Duck larb and regional salads
• Curries, noodle soups, and late-night staples across a long menu

Diners say

Yelp and Google reviewers repeatedly praise authentic spice, pork belly, and the sense of a real Thai kitchen rather than a tourist pad Thai shop. The same threads mention large menus that can overwhelm first-timers, variable service speed, and neighborhood context around the Tenderloin original. Heat level warnings appear often; diners who like milder Thai are told to speak up.

Review synthesis as of 2026-07-28. Synthesis of recurring themes in public Yelp and Google Maps reviews sampled July 2026; not a rating or ranking.