Welcome to sukhothai

Welcome to Sukhothai
Few chefs in the country understand Thai cuisine like our Executive Chef and Owner, Ban Kaewkraikhot. After moving to the UK, Ban brought her passion for authentic Thai cooking to Yorkshire, opening the very first Sukhothai in the heart of Chapel Allerton in 2002.
For over 23 years, Sukhothai has remained proudly independent and deeply rooted in Yorkshire. Ban’s vision has always been simple – to combine imaginative yet authentic Thai cuisine with warm, attentive service, using only the finest and freshest Thai ingredients, paired with local Yorkshire produce.
What began as a single neighbourhood restaurant has grown into a trusted local brand, built on Ban’s dedication, our loyal customers, and a love of genuine Thai hospitality.
Where Thai Tradition Meets Yorkshire Spirit.





Unique Restaurants, Same Taste Experiences Find Your Location
Select a venue from our all restaurants
Seasonal Specials
Krungthep Set
40Satay chicken, grilled pork & prawns platter, king prawns in red curry, Thai green chicken curry, beef black bean stir-fry, choice of dessert.
Sukhothai Set
44Prawn spring rolls, golden parcels, crispy king prawns, sirloin steak stir-fry, crispy pork belly red curry, haddock with cashew nuts, choice of dessert.
Chiang Mai Set
38Spring rolls, sweetcorn cakes, mushroom fritters, Panang tofu curry, Thai sweet & sour stir-fry, creamy chilli tofu, choice of dessert
Chef Specials
GAI TOD PRIK GANG
15.75A dish that has stood the test of time, a true guest favourite, sliced chicken breast covered in spicy,creamy red curry sauce with mixed peppers, basil and lime leaves
WEEPING TIGER
22.958oz sirloin steak, cooked to your liking, marinated in oyster sauce, served on a sizzling plate with a specially made secret spicy sauce. Great with jasmine rice
GAI YANG
17.75A popular Thai street food dish, chargrilled chicken breast, marinated in black pepper and lime leaves, served on a sizzling hot platter with a spicy tamarind sauce. Great with sticky rice
MASSAMAN KAA GAE
23.75A locally sourced spring lamb shank, tenderly braised in a warming Massaman curry sauce, with notes of star anise and cinnamon - a truly exquisite dish. Great with jasmine rice