After a decade of delighting diners, Thai Boulevard has reemerged with a new look, feel and menu, and it’s safe to say, the makeover is as striking as the flavours it celebrates.
The newly refurbished restaurant feels like a love letter to contemporary Thai aesthetics: warm lighting, sleek lines, and bursts of art that nod to Bangkok’s bustling sophistication. Yet, beneath the polished exterior, the heart of Thai Boulevard remains the same: grounded in flavour, tradition, and a touch of comfort.
Operators Chamindri and Suranjith De Fonseka call this milestone “a proud moment”, and the sentiment comes through from the moment you walk in. The staff, many familiar faces from years past, greet you with quiet enthusiasm, the aromas from the open kitchen setting the tone for a meal that feels both nostalgic and new.
Menu rooted in familiarity, elevated with flair
The restaurant’s loyal culinary duo, one Thai and one Sri Lankan chef, continue to lead the kitchen, ensuring authenticity while refining presentation and depth of flavour. The refreshed menu offers a mix of long-loved staples and intriguing new entries that push the experience forward.
We began with Miang Kleeb, served as an amuse-bouche: a delicate balance of betel leaves, roasted coconut, lime, and shallots: a bright, flavour-packed morsel that wakes up the palate.
Next came the Deep-Fried Prawn Toast and Thai Fish Cakes, both reliable crowd-pleasers. The prawn toast was golden and crisp, served with a sesame-soy dipping sauce that balanced richness with subtle sweetness. The fish cakes, tender and aromatic with kaffir lime, paired beautifully with a sweet chili sauce topped with crushed peanuts – that addictive Thai sweet-heat combination.
The Raw Mango Salad was another highlight: tangy, crunchy, and refreshingly bold. Cashew nuts added texture, while the dressing struck the right chord between tart and savoury.
The main attraction
The Tom Yum with Prawns offered everything one hopes for in this classic soup; a broth that’s hot, sour, and deeply aromatic with lemongrass and galangal. It was comforting yet lively, much like the restaurant itself.
From the mains, the Spicy Prawn Salad with Pomelo was a standout. The burst of sweetness from the pomelo tempered the spice beautifully, while the prawns were plump and perfectly cooked. The Deep-Fried Chicken Wrapped in Pandan Leaves carried its signature perfume of pandan, and the accompanying chili-tamarind sauce added just the right zing.
For those who prefer something heartier, the Stir-Fried Belly Pork with Crispy Shallots, Garlic, and Green Chili delivered pure satisfaction. The pork was tender, the edges crisp, and the flavours unapologetically bold.
The Whole Garoupa, steamed in banana leaf and served with Thai chili paste, showcased the kitchen’s finesse – delicate, fragrant, and executed with restraint. Meanwhile, the Crab Meat in Yellow Thai Curry leaned creamy and indulgent, with layers of turmeric and coconut melding into a velvety sauce that begged to be spooned over Steamed Jasmine Rice.
We also sampled the Prawn Phad Thai, which struck a balance between sweet tamarind and umami depth, the noodles slightly chewy and tangled with generous portions of prawns and crushed peanuts.
The dessert platter continued the coconut theme: Mango Sticky Rice with Coconut Cream, Coconut Panna Cotta with Passion fruit Coulis, and Coconut Ice Cream. Each carried a sense of harmony: tropical, fragrant, and softly comforting. The panna cotta in particular stood out for its silkiness and the way the tart passionfruit cut through its creamy base.
Guests can also enjoy an extensive range of fresh juices and mocktails, with the Ambarella juice (a play of hot, sour, and sweet) and Lychee Mint standing out for their vibrancy. For dinner, a free flow of red and white wine complemented the meal – a thoughtful touch that turned the evening into more of a celebration.
Thai Boulevard’s new look complements its culinary revival perfectly. The three private dining rooms, each with its own character, cater to intimate gatherings, while the main dining area feels open and convivial. The staff’s attentiveness and warmth elevate the experience without being overbearing; a rare feat in Colombo’s dining scene.
Final thoughts
After ten years, Thai Boulevard continues to embody what has made it such a beloved fixture: authenticity without rigidity, innovation without pretence. The refreshed interiors and thoughtfully expanded menu make it feel like a restaurant stepping confidently into its next decade.
For returning patrons, it’s a comforting reminder of why they fell in love with Thai Boulevard in the first place. For newcomers, it’s an invitation to discover some of the finest Thai flavours the city has to offer; now served in a setting that’s every bit as memorable as the food itself.
Thai Boulevard isn’t just celebrating ten years, it’s redefining what ten years of consistency, creativity, and care can look (and taste) like.