Hanle Phetsongkhram & Thawatchai Thadchan

Bedford-Stuyvesant, Brooklyn

Our favorite thing about Bed-Stuy’s Ler Lers is that they’re not trying to ~reinvent~ Thai food. They’re focused on letting those dishes you crave exist exactly as you want them to be. Owner Hanle “Alex” Phetsongkhram grew up in Had Yai, while GM Thawatchai Thadchan was born and raised a Bangkok native. The team brings that sense of place to the food, where the flavors don’t hold back. Spicy, sour, sweet, and salty all show up the way they should, without being toned down or distorted. We personally love when nothing on the menu is translated or adjusted for comfort’s sake. Ler Lers is more like getting a straight shot of the real deal, food straight from memory and instinct. In a neighborhood that already knows how to eat well, Ler Lers slips in, does its thing, and has us coming back for more. PLUS, with this warmer weather hopefully here to stay, they’re rolling out their spring/summer sidewalk seating so you can enjoy your Crying Tiger in the sunshine.

Full name, age, and where are you from?

HP: My name is Hanle Phetsongkhram. (AKA. Alex) 39 years old. I’m originally from Had Yai Thailand, now based in Brooklyn.

TT: Thawatchai Thadchan. 42 years old. Bangkok Thailand, now based in Brooklyn.

What is your title and how are you involved with Ler Lers?

HP: I’m one of the owners of Ler Lers. I’m involved in pretty much everything—from developing the menu and shaping the concept to being on the floor and making sure guests have a great experience.

What inspired you to get into this industry?

HP: Food has always been a big part of my life growing up in Thailand. It’s how people connect, celebrate, and express culture. I wanted to bring that feeling here—something real, not watered down.

Bed-Stuy isn’t short on great food, but Thai still feels underrepresented. Why open Ler Lers here, and why now? 

TT: That’s exactly why. Bed-Stuy has such a strong food scene, but Thai food—especially bold, Bangkok-style flavors—was missing. It felt like the right time to bring something different and authentic to the neighborhood, and be part of the Bed-Stuy community that really appreciates good food.

What is the best meal you’ve ever had?

HP: I’ve had a lot of great meals, too many to choose just one. In February, I was back visiting Thailand and getting to explore the food scene again. So many happy memories from my trip from sitting on the street eating boat noodles on plastic chairs, surrounded by the infectious Bangkok energy, with friends I haven’t seen in 15 years—and sharing Thai coconut pancakes while walking around a night market with my dad. For me, the best meals are always about the memories created with the people I love.

What parts of Thai cooking or regional flavors feel most important for you to spotlight right now?

HP:  I really want people to understand the balance—spicy, salty, sweet, sour. And also how bold Thai food can be. A lot of dishes here are adapted, but we try to keep the intensity and depth you’d find in Thailand

It’s my first time at Ler Lers, what is the must have dish on the menu?
TT: Definitely the Pad Thai Kra Ta Ron and Crying Tiger. Those two really represent what we do—big flavor, no shortcuts and seem to be a favorite among our customers. 

What advice would you give aspiring chefs who are looking to make it in this industry?

TT: Stay consistent and be patient. This industry is not easy. Focus on your craft, respect the process, and don’t lose your identity trying to please everyone.

What restaurant, café, or bar do you find yourself frequenting most after work?

HP & TT: We like checking out different spots around Brooklyn,—anything from the local neighborhood spots to new restaurant openings. We like seeing what other people are doing to stay inspired.