From the Floating Markets to Brooklyn — The Heart Behind RUA Our head chef was born and raised in a small town Ratchaburi, where the floating markets weren’t just a place to shop — they were the heartbeat of the community. Mornings were spent watching his grandmother ladle fragrant curries from a tiny boat. Afternoons were for helping prep herbs while the river breeze carried the scent of lemongrass and grilled fish. It wasn’t fancy. It was alive.More than just a restaurant, RUA is a tribute to those roots — the balance of chaos and calm, of sweet and spicy, of old-school Thai flavors with a fresh Brooklyn rhythm. Every plate is inspired by the dishes that floated down the canals of his childhood — now reimagined with local ingredients, seasonal produce, and a whole lot of heart.