Value proposition

Bangkok-born Chef Alex Boonphaya conceived the original Circles at 15th and Tasker Streets in South Philadelphia in 2009 with the goal of providing Philadelphia’s foodies with delicious, authentic dishes from his native Thailand.

In late 2011 Alex opened a second Circles at 812 N. Second Street in Philadelphia’s Northern Liberties neighborhood with a focus on changing the region’s perspective about Thai cuisine. While the original Circles purveys traditional Thai dishes, Circles in Northern Liberties offers an ever changing menu featuring progressive Thai dishes inspired by recent visits to Bangkok, Phuket, Chiang Mai and other destinations within The Land of Smiles.

Philadelphia magazine awarded Circles Best of Philly in 2011 for “Best New Thai”, and again in 2012 and 2013 for “Best Thai Restaurant”.

We bet you’ve never heard of a Thai taqueria, but that’s not stopping Chefs Alex Boonphaya and Silvestre Rincon from combining the tastes of their homelands to present a culinary experience Philly’s never seen before.

“Mexican and Thai cuisine actually have a lot in common, when you think about it,” Boonphaya notes, citing that citrus and chiles are standards in both. The chefs have created a menu that includes tacos, tortas, quesadillas, burritos and desserts. The partners are determined to deliver a delicious dining experience that everyone can take part in.

Sustainable sourcing is a big part of the plan, and so is being varied and welcoming to everyone, so vegetarian and vegan options will be plentiful. While Boonphaya and Rincon will always have their homelands in their heart, they’re excited for Philadelphia to experience the food of their cultures.

Sustainable sourcing is a big part of the plan, and so is being varied and welcoming to everyone, so vegetarian and vegan options will be plentiful. While Boonphaya and Rincon will always have their homelands in their heart, they’re excited for Philadelphia to experience the food of their cultures.

Thai, Mexican, Vegetarian, Fusion, Vegan, and Contemporary Food