Several things make Sen a remarkable dining experience, but it’s the combination of all of them that solidifies it as the Source’s restaurant of the year. First among everything, as delicious and groundbreaking as the food is, the hospitality is what is immediately apparent. There is a genuine warmth to the staff that makes Sen not just a destination location in Bend, but reminds the diner that the best places to spend your time and money treat you like an honored guest, not just as a three-top they can’t wait to turn over.
Owner Bua Karoon curates an environment at Sen Thai Noodles & Hot Pot that feels special the moment you walk through the door. “I was born and raised in Thailand,” says Karoon, “where food has always been at the center of daily life, family and community. I met my husband, Krit Dangruenrat, in New York in 2010, where his family-owned Thailand Cafe [was] where I first discovered my passion for hospitality. A few years later, my aunt and uncle shared that they were opening a Northern Thai restaurant in Bend, Wild Rose. That was our first time visiting Bend, and we immediately fell in love with the town. In March 2025, my aunt and uncle retired and returned to Thailand, and we took over Sen. Around the same time, Wild Rose was purchased by another Thai entrepreneur. While the restaurants are no longer connected, they will always share part of the same story.”
Sen has long since differentiated itself from Wild Rose, in this writer’s opinion. The space is a study in contrasts, with the decor feeling upscale and modernist, but the food and vibe are relaxed and calming, like a neighborhood noodle shop. Sen acts as a reminder that we all deserve moments of peace and that, even in the sometimes-overwhelming busyness of downtown Bend, we can look out the window and reflect on the unblemished perfection of Mirror Pond.
“Our space and location are a little unexpected,” says Karoon. “It feels very Bend—simple, relaxed and surrounded by the kind of scenery that many of our local customers love sharing with visiting friends and family, because it reflects the beauty of Central Oregon.”
But the food. Oh my goodness, the food. Yes, the hot pot has long been an unmissable staple of the Bend culinary scene, and the restaurant’s Pad Thai differentiates itself from the rest with the combination of flawlessly prepared rice noodles and the perfect balance of the tamarind and fish sauce with many locally sourced ingredients. But Sen is so much more than just hot pot and noodles.
Firstly, if you’ve never had the crispy garlic chicken appetizer, then you’re missing out on one of the most singular starters in Bend. The boneless fried chicken is so tender and so gently breaded that it melts in your mouth, but with the lightly fried garlic and the sweetly tangy chili sauce, it’s the kind of opener that blows your palate wide open and gets you really excited for what comes next.
“I was born and raised in Thailand where food has always been at the center of daily life.”
Sen owner Bua Karoon
What truly sets Sen apart and makes it more than worthy of our distinction of Restaurant of the Year is the weekend brunch. No one around is doing anything close to this. Bend comes closer to putting a stamp on being a true foodie city when we have restaurants experimenting with fearlessly flavor-forward concepts like this.
On the sweeter side, are Thai tea short stack buttermilk pancakes layered with a Thai tea drizzle, or a French toast stuffed with Ube peanut sauce, topped with seasonal berries.
“We wanted our brunch menu to feel familiar, with dishes like French toast, chicken Benedict, and pancakes, while introducing flavors that reflect who we are,” says Karoon. “For us, brunch became more than just a menu. It’s a way to connect cultures, share a part of home and create a moment where something new still feels comforting. We didn’t want guests to feel overwhelmed, but rather curious and welcomed.”
Curious is the perfect word to describe this menu, as it was almost impossible for me to choose between Thai Tea pancakes and Fried Chicken Benedict; between the traditional Kai Gra Tai (two sunny-side-up eggs, ground pork, roasted tomatoes, Chinese sausage, potatoes, mushrooms, and bacon) or a Thai curry baked egg. Instead, I went with the Tom Yum Grits, which takes inspiration from Southern shrimp and grits and fuses it with a distinctly Thai personality.
I would put the Tom Yum Grits up against any dish in the food Mecca of Portland or beyond. Full stop.
“I think running a restaurant is about much more than just making good food for people,” says Karoon. “Of course, the food is very important, but as I mentioned earlier, the reason I fell in love with this business is really the hospitality side of it. What truly makes the experience unforgettable is the service and the connection we create with our guests.” We couldn’t agree more, which is why we are proud to call Sen our Restaurant of the Year.
Sen Thai Noodles & Hot Pot
Sun, Tue-Thu Noon-8:30pm, Fri-Sat noon-9:30pm
69 NW Newport Ave., Bend
senhotpot.com
541-385-6479
This article appears in Restaurant Guide 2026.
MAKE LOCAL JOURNALISM HAPPEN
Republish our articles for free, online or in print, under a Creative Commons license.
