A Reunion of Tastes, TAAN and Karmakamet Conveyance

A Reunion of Tastes, TAAN and Karmakamet Conveyance

Bangkok (Thailand) – February 24, 2020 (travelindex.com) – A platonic relationship which spanned over 14 years, Chef Justamas “Som” Theantae and Chef Monthep “Thep” Kamolsilp’s friendship has lasted the test of time. It began with meetings at culinary training school in Bangkok, through to working at 5-star hotels in Thailand, and even travelling the world together by luxury cruise where they cooked alongside some of the greatest chefs of multiple-starred Michelin restaurants, for wealthy cruise-faring diners.

After going their separate ways socially and professionally to focus on developing their skills, since 2018 (TAAN) and 2019 (Karmakamet Conveyance) the chefs have been at the helm and in charge of their own fine restaurants in Bangkok, and by serendipity reconnected somewhere in between. The chef buddies thought it would be the most opportune time to cook together again, for a first-time collaboration featuring the both of them, and that’s how ‘Friendship’ – A Reunion of Tastes was born.

The menu will be inspired by their journey, from their first meeting, throughout their shared experiences to where they are at in their lives now. Little may people be aware that French cuisine was at the core of their training and work-life and where they particularly excelled before adopting Asian flavours into their restaurant menu concepts. This collaborative menu will reflect their respective French cuisine skills, whilst incorporating locally grown produce with dishes that highlight French and Asian techniques.

Some of the dishes you will find on the special menu are the Oyster of poached oyster, burnt stingy beans, green chili and nut with brown butter veloute. A collaborative dish between the chefs will be the Chestnut in the form of a chestnut soup with onion duck ball and shallot mousse. A classic French dish but with a distinct Asian twist will bring forth the Frog legs with deep-fried coated cricket, smoked frog’s legs, parsley ginger and a water bug emulsion. The Eel with hot oil tea-tare sauce, marinated eel, lotus stems, avocado and lotus root will be another coming together of French technique melding with the flavours of the the East, and lastly a fine example of flavourful friendship, the Pigeon of grilled corn marinated pigeon with okra Mexican kale puree, pickled clam and pink pepper jus.

About TAAN:
TAAN presents fine-casual Thai dining that honours the country’s food artisans and their unique ingredients. It prides itself on working closely with independent local farmers, whose high-quality, seasonal ingredients provide the inspiration for the ever-changing menu. On the menu, familiar flavor profiles meet with unexpected combinations and timeless techniques for dishes that are new but proudly Thai. Believing that behind every ingredient there is an important story to be told, TAAN’s goal is to connect Thailand’s tireless food artisans with an adventurous new generation of diners. TAAN’s ingredient-driven menu highlights familiar Thai flavours, inspired by local ingredients and prepared using timeless cooking techniques, but brought into the present day through unexpected combinations and creative presentation.

Chef Monthep Kamolsilp – Modern Thai Cuisine
TAAN Executive Chef Monthep Kamolsilp discovered his passion for cooking at 18 years old while enrolled to study Hospitality Management at Silpakorn University, Bangkok. Filled with curiosity from spending 12 hours a day in the demonstration kitchen, Monthep soon picked up an after-school job as a cook’s helper. Monthep’s previous experience at high-profile hotel restaurants like Le Normandie at Mandarin Oriental Bangkok, La Terrasse at Domaine de Divonne in France and The Eugenia Bangkok is reflected in his French cooking techniques and vast knowledge about imported ingredients.

However, a visit to one small village in Chiang Rai where the hill-tribe took every measure to work in harmony with the natural environment put Monthep on the path to inspiration. From this trip, the idea for TAAN was born, and in the process Monthep rekindled his underlying interest in sustainability, which once won him second prize in Vatel University’s World Sustainability Hotel Concept Competition in Lyon, France, in 2009.

Led by Monthep, TAAN’s kitchen team is dedicated to seeking out unique ingredients from sustainable sources across Thailand. Rebellious yet respectful of tradition, the team’s philosophy is that Thai food is always evolving.

Chef Jutamas “Som” Theantae – New Asian Cuisine
Some trips in life are about destinations. Others are about learning along the way. The journey of Chef Jutamas “Som” Theantae, familiarly known as Som, is as much about discovering the world as it is about learning about herself and sharing her generosity with others.

But before the dream of having a restaurant could become a reality, Chef Som decided to travel the world. She went to India, as much for the challenge of living without the creature comforts of home as for her art studies. She spent six years there and graduated with a diploma in lithography. Afterwards, Chef Som moved to San Francisco, where she further turned her attention to her passion for food, beginning at the very bottom of the restaurant business. “I started scrubbing grills”. She worked her way up through some of the city’s most critically acclaimed restaurants, learning about local produce, classical technique and the importance of creativity as she went. After San Francisco, she found herself back in Thailand, honing her skills in hotels and restaurants, in Bangkok, Chiang Mai and Samui.

The dream with her childhood friend became a reality when Karmakamet Diner opened in 2013. Today with Karmakamet Conveyance, Chef Som completes that dream, creating a space that crystallizes who she is as a chef and as a woman. Karmakamet takes the diner on a journey of flavours that opens the diners’ eyes and palate, transporting them to new experiences. “If you compare it with art it’s like an oil painting. You put layers after layers. And that’s the taste you have in your mouth.”

It’s that honesty and desire to share that drives Chef Som today. Her journey of happiness and heartbreak, discovery and pleasure of the senses is one that she conveys to you today, through her dazzling menu at Karmakamet Conveyance.

Friendship – A Reunion of Tastes
20th March at Karmakamet Conveyance
10 courses menu 3,500 THB ++ / person
Wine by the glass and bottles available
Booking times: 6:00pm, 6:30pm, 8:30pm and 9:00pm

For further information Tel: +66 2-004-3997
Reservation: contact@karmakametconveyance.com

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