Thai Restaurant Website Example: Baan Lemongrass

Heat is the question every Thai menu has to answer first, and Baan Lemongrass answers it with a number the guest picks for each dish. The opening view shows a wok over a high flame with a fan of four coloured chips numbered 0 to 3 opening across the photograph, so the idea is clear before anyone scrolls. Four numbered cards then explain what 0, 1, 2 and 3 mean in words, from no fresh chilli to plenty of fresh and dried chilli pounded in. A section on the mortar follows, explaining that six pastes are pounded each morning and that a curry can never be milder than its paste. Many a Thai food website stops at a chilli drawing beside a dish name, whereas this page tells the guest what the number means and where it cannot go.

The two menu tables carry the detail that guests with allergies need, and Thai cooking gives them plenty to check. Every curry shows its heat range and its allergens, including the crustaceans that shrimp paste brings even to a chicken curry. Salads and wok dishes do the same, naming the molluscs in oyster sauce, the wheat in soy sauce and the peanuts in four dishes. A section on the takeaway counter explains phone orders, collection times, slips with each dish's heat and allergens written on every lid. Good Thai restaurant website design keeps the allergens in the same row as the heat, because the guest is deciding both at the same moment.

Baan Lemongrass's page, from the fan of heat chips to the parade

Baan Lemongrass is laid out as one page that starts with the heat scale and ends at the parade by the tram stop. Here is the order, with the headings a guest meets in each part.

Page	What it opens with	Its sections
Opening view	Pastes pounded each morning, heat chosen by you	Book a table · Choose your heat · A fan of heat chips numbered 0 to 3 · 0 to 3, 6 pastes, 20 minutes · Four promises in a blue band
Heat scale	Choose your heat, dish by dish	0, no chilli added · 1, gentle · 2, medium · 3, hot
The mortar	Every curry starts in the mortar	Six pastes a morning · Shrimp paste and the vegetable paste · Why curries have a lowest heat
Curries	Curries from our own pastes	Six curries · Heat range · Contains column · Shrimp paste note
Salads and wok	Salads and the wok, cooked to your number	Som tam · Larb gai · Yam woon sen · Pad kra pao · Pad see ew · Pad thai · Morning glory
Takeaway counter	The takeaway counter by the door	Orders by phone or in person · Collection times · Allergens on every lid
Photographs	On the pass tonight	Green curry · Som tam · A table for six
Reviews	Said at the table and the counter	Three example reviews
Questions	Asked across the counter	Different heat for each person · Without fish sauce · Peanuts · No chilli at all · Bigger groups · Delivery
Table form	Book a table	Lunch, dinner or a group · Date and time · People · Name and email · Allergies
Finding the kitchen	Find Baan Lemongrass	Phone the counter · Kitchen hours · About our allergen notes

Numbers, pastes, sauces, lids and a form: five details a Thai kitchen's page should never skip

A heat scale with numbers the guest can say out loud

A number is easier to order by than a row of chilli drawings, so Baan Lemongrass gives every guest a scale from 0 to 3. Four cards near the top describe each number in plain words, from no fresh chilli at all to plenty of fresh and dried chilli pounded in. The same numbers appear on the fan of chips in the opening view, in the menu tables and on the slip stapled to every takeaway bag. A note warns that heat cannot be taken out once a dish is cooked, and suggests starting lower and adding from the chilli tray on the table. A website for Thai restaurants that agrees one scale across the table, the counter and the bag saves the kitchen from remaking dishes that came out hotter than the guest wanted.

Each curry's lowest heat, explained by its paste

Curry pastes carry their chilli from the moment they are pounded, so a guest cannot order every curry at 0 and the page says so. Baan Lemongrass shows a heat range for each curry rather than a single number, such as 0 to 2 for the massaman and 2 to 3 for the jungle curry. The section on the mortar explains why, describing the lemongrass, galangal, makrut lime and chillies that go into each paste. It also names the vegetable green paste made without shrimp paste, which matters for plant based guests and for anyone avoiding shellfish. Being honest about the floor of each curry prevents the most common complaint a Thai kitchen hears, that a mild curry was not mild.

Fish sauce, shrimp paste and oyster sauce named on every row

Thai cooking builds flavour from fish sauce, shrimp paste, oyster sauce and soy sauce, which means allergens hide in dishes that look simple. The sample lists crustaceans against five of the six curries because shrimp paste is in their pastes, even when the meat is chicken or pork. It names molluscs in the dishes made with oyster sauce, gluten wherever wheat based soy sauce is used, and peanut in the massaman, panang, som tam and pad thai. Notes under each table say which swaps are possible and admit that peanuts are roasted in the same kitchen, so traces cannot be ruled out. What must be declared varies from one country to another, so a working kitchen should check its own local law and update each row whenever a sauce or a supplier changes.

Takeaway that carries the same care out of the door

Many Thai kitchens send as much food out of the door as they serve at the tables, so the page treats the counter as part of the restaurant rather than an afterthought. Baan Lemongrass gives the counter its own section, explaining that orders are taken by phone or in person from five and are usually ready in about twenty minutes. Each bag carries a slip with the name, the dishes and their heat, and every lid has the allergens written on it. The section also says plainly that the kitchen does not deliver and that payment is taken when the order is collected. Clear rules like these keep the counter calm on a Friday night and send each guest home with the right bag.

A table form that keeps takeaway out of it

Table bookings and takeaway orders need different handling, so the form deals only with tables and says so in a sentence. Guests choose lunch, dinner or a group of nine to sixteen, then give the date, the time, the number of people and any allergies. A placeholder in the last box suggests mentioning a shellfish allergy or a child who eats no chilli, which nudges the details the kitchen needs. With AI Web Maker, the kitchen sees each request and can say yes, offer a different hour or say no, with the bill paid at the restaurant and no part of it kept by the platform. Keeping the two routes apart stops a takeaway order from getting lost in the booking inbox.

What a search engine finds when it reads Baan Lemongrass

People rarely search for a Thai kitchen by its name the first time; they type a green curry with mild options, pad kra pao for collection, a Thai takeaway open until ten or som tam made without peanuts. Because every dish, heat range and allergen on this page is written as text, each of those searches finds real words to match.

Check a Thai kitchen's own site for search problems

Related sample websites

Each of these is a separate sample, written for its own fictional business in a trade close to this one, so the layouts can be compared side by side.