Galley Bend has slipped into the old Longboard Louie’s space off Highway 20 on Dean Swift Road and the transformation is a pleasant surprise. The new remodel features both low and tall tables, plenty of natural light and a full bar. The restaurant is the creation of two former flight attendants, Krid Sathirawongwan (Kris) and Sureeporn Tattumle (Kate), who spent a decade jetting across Asia and collecting favorite dishes along the way. After grounding their wings in Bend, the couple decided to open a spot where people could sample flavors from Seoul to Bangkok just 10 minutes east of downtown.
“The menu is mostly Thai-food based,” says Kris, “but we have tried to remember what is the good food from destination to destination from our travels.”
I visited twice. Once for takeout on a busy weeknight and once for a quiet lunch in-house when the clouds were low and the afternoon begged for something steamy and restorative. Both times the food showed up with heart and personality, the kind of cooking that feels like home.
Credit: Donna Britt
The standout for me was the Korean Fried Chicken, which Kris says is a top selling appetizer right now. The drumettes in a buttermilk coating, fried until they hit that sweet spot of crackly outside and juicy inside, come glazed in a glossy, garlic-forward Gochujang sauce that is sticky and sweet with just enough heat to make your lips pay attention. The chicken is exactly what fans of Korean fried chicken expect. A little messy. A little fiery. And very hard to put down. Each bite gives you tender meat tucked under that lacquered glaze and the small side salad and dollop of kimchi make it feel like a full little feast rather than a snack. It hits the table with confidence and it was just as good in a takeout container as it was fresh from the kitchen.
I also enjoyed the Massaman Curry which Chef Kate describes as a fusion of Thai, Indian and Malaysian influences. It arrives fragrant and golden with coconut milk, potatoes, carrots, onion and peanut sauce mingling together in a warm aromatic swirl. There is Japanese rice on the side for scooping and mixing, depending on your style. The curry has a lovely balance. Deep comforting spice, mellow coconut richness and a slow-building warmth that makes the room feel cozier with each bite. What threw me off was the sliced avocado on top. I love avocado so I was not offended but it was unexpected on a Massaman Curry. Kate says it’s her favorite way to add creaminess to the bowl. The dish is hearty and satisfying and the portion is large enough to feed two people, which makes it a great take-out option when you want leftovers for the next day.
Since it was cold and damp outside I also ordered the Tom Yum soup. This is the clear broth version known as Tom Yum Nam Sai and it is exactly the thing your body craves when the weather turns raw. The bowl is generous and the flavor hits all the classic Tom Yum notes. Bright, herbal, spicy, tangy. Lemongrass and lime leaf give it lift. Chili provides the kick. It is simple and uncomplicated and absolutely perfect on a cold Central Oregon afternoon.
And if you love Tom Kha coconut soup, you may want to try the signature martini inspired by Tom Kha. Kris, who’s also the Galley bartender, is very excited about the cocktail menu, which also includes a rum drink that is a riff on their sweet mango sticky rice dessert offering. There are also two signature margaritas rimmed with larb seasoning instead of plain salt or tajin – nice touch.
One of the things I like about Galley Bend is how the menu reads like a postcard collection from the owners’ travels. There are veggie spring rolls and a Pink Noodle Soup made with fermented red bean curd. There are staples like Pad Thai and Singapore Noodles and plenty of sides for building a mix-and-match meal. There is even a kid-friendly noodle soup. Chef Kate highly recommends her version of Crispy Pork Belly, which is her mother’s recipe and a specialty from her region of Thailand.
Eastside diners have been waiting for more global cuisine options and Galley Bend answers that call with style. The food is bold without being showy. Traditional enough to feel familiar, yet infused with personal touches that make it their own. It is the kind of place where a weeknight takeout order feels special and an in-house meal feels like a small journey.
I am already plotting my next visit and my list is growing. Pink Noodle Soup for sure. Probably the Pad Thai. Maybe the Singapore Noodles and definitely the mango sticky rice-inspired rum cocktail! Galley Bend has settled nicely into its new home and the kind couple behind it are thrilled to be here. “We love being in Bend,” smiles Kris, “and we appreciate all the local people welcoming us.”
Galley Bend Far East Cuisine
Mon,Tue,Thu,Fri 11am-2:30pm, 4:30-8:30pm
Sat-Sun Noon-3pm, 4:30-8:30pm
CLOSED Wednesdays
62080 Dean Swift Road, #100, Bend, OR
IG galley.bend
458-206-0121
This article appears in the Source December 18, 2025.
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