Join us for an enjoyable evening to celebrate Oregon cheese month featuring a guided wine and cheese pairing flight. This event is designed for anyone interested in learning how different wines and cheeses complement each other. Each cheese was hand selected by our team to highlight the best local Oregon cheeses and to feature the wide variety of cheeses produced in Oregon.
Guests will sample a flight of four curated wines, each paired with a curated cheese chosen to highlight the best in both. Along the way, a wine professional will share insights into pairing principles and the stories behind the selections. Tickets(opens in new tab) include your flight, cheeses, gratuity and a $35 wine credit to use towards a two bottle purchase at the event.
Thai flavors aren’t usually what come to mind at brunch, but at Sen Thai Noodles & Hot Pot, dishes layered with lemongrass, sriracha chili, star anise, plus herbal broths shine in the late morning. Krit Dangruenrat, Sen’s head chef, initially resisted the idea. “Add a brunch menu? Nah man, I don’t have time. I’ve got two kids!” he said, with a laugh. Thankfully, Krit and his wife, Bua Karoon—the restaurant’s co-owners—went with it anyway.
Krit Dangruenrat and Bua Karoon
Familiar Brunch Favorites Reimagined
The brunch menu was, in part, developed alongside Dangruenrat and Karoon’s longtime friend, Chalinee Chuchuay, who spent years working in San Francisco restaurants before relocating to Bend. Together, they leaned into eclectic dishes that expertly pair familiar American comfort food with distinctly Thai flavors. The Tom Yum Grits, for instance, reinterpret shrimp and grits with creamy Thai herb broth, bacon, jalapeño peppers, lemon and cheesy rice porridge. The Fried Chicken Benedict swaps the standard English muffin for brioche, and is topped with Korean-style fried chicken and sriracha Hollandaise. The Thai Tea Short Stack arrives layered with house made Thai tea syrup and caramelized almonds. Several dishes come with their signature crispy potatoes drenched in red chili sriracha sauce. “People come here just for the potatoes,” said Dangruenrat. “And the green beans!” Karoon added.
Perched on the banks of Mirror Pond in downtown Bend, Sen first opened in 2021 under the leadership of Karoon’s cousin Rosie Westlund and her parents, Paul and Ampawan Itti—the original owners of Wild Rose. Since then, Sen has entered a new chapter under Dangruenrat and Karoon, who assumed full operations in March 2025.
Thai Brunch at Sen Thai Noodles and Hot Pot
Inspiration from Thailand and Beyond
While Wild Rose focused exclusively on the cuisine of Northern Thailand, Sen took a broader, more playful approach, drawing from culinary traditions across Thailand and, every so often, beyond it. And there’s no one better suited to taking up the mantle than Dangruenrat and Karoon, who have spent time in the likes of Bangkok, London and New York City. In fact, the couple met in Manhattan, where Dangruenrat spent a decade running his family’s restaurant, Thailand Café, in the East Village.
The pair first came to Bend in 2012 and, after several years back in Bangkok, returned in 2021 to help run Sen. Now, after taking the reins of the restaurant in 2025, they’re focused on maintaining a space where the vibe—elevated yet comforting, fresh yet familiar—matches the magic coming out of the kitchen.
Sen’s interior is sleek yet inviting, filled with natural light from contemporary floor-to-ceiling windows and accented with understated decor. But the space really shines in summer, when guests can dine on a back patio overlooking the pond. Its setting feels equal parts lively downtown destination and peaceful hideaway, an ideal backdrop for relaxing and enjoying a crisp Shezen Siso Mimosa or a Butterfly Pea Limeade—coupled with exceptional dishes.
A hot pot’s ingredients are cooked at the table
The Hot Pot is the Menu’s Heart
Though Sen recently expanded to include brunch, the restaurant has built its reputation on familiar Thai favorites like Pad Thai and Drunken Noodles, along with the hot pot, which has always been the focal point of its menu. Unlike a traditional entrée, hot pot is an interactive meal, with simmering broth set over a burner next to platters of raw vegetables, proteins, noodles and herbs, all designed to be cooked right at the table.
The Bangkok-style “Jim Joom” Hot Pot features herbal pork broth with sliced pork loin, pork belly, glass noodles, Thai basil, lemongrass, lime leaves and vegetables, paired with a spicy seafood dipping sauce. There are several hot pot options on the menu, for both groups and solo diners, that offer customizable broths, noodles, proteins and add-ons, ranging from prawns and calamari to Thai herb bouquets and tom yum “flavor bombs.”
Along with the food and atmosphere, Dangruenrat, Karoon and their staff have cultivated a space that, no matter the season or time of day, feels warm, inviting and familial. “When you’re running a restaurant, it’s not just the food—it’s the feeling that you want,” Karoon said. At Sen, that feeling carries through everything they do. For some time, near Sen’s entrance, a small neon sign read: “Open for noods.” Now, another sign glows next to it: “Open for brunch.” A diner would be remiss not to try both.
