Chef Jutamas “Som” Theantae talks about the Menu and Concept of her new restaurant

Asian-inspired creations that use “old-fashioned cooking techniques in a contemporary fashion

Chef Jutamas “Som” Theantae’s cuisine at Karmakamet Conveyance is both unpredictable and honest. If you ask her, it is fundamentally based on layers which create taste.

Chef Jutamas “Som” Theantae talks about the Menu and Concept of her new restaurant

My food is really just about the taste. It is not about fashion, it’s not about plating. It’s about layers in your mouth which create flavour within.”

The cuisine does not follow a traditional doctrine nor does it bend to fast and novel ideas. Chef Som practises age-old methods of cooking, using them to shape her own interpretations. The very heart and soul of her dishes are the culmination of ideas and conceptions born from the ever-curious mind of Chef Jutamas “Som” Theantae.

“Old-fashioned cooking: I think that when you eat that kind of food, you close your eyes and feel overwhelmed with joy. It needs time and sincerity to cook and I want people to feel that.”

Chef Jutamas “Som” Theantae talks about the Menu and Concept of her new restaurant

Miracle Water

The menu of Karmakamet Conveyance does not bind itself to any national cuisine. Chef Som creates recipes that embody memories of Asia without the limitations of borders. The flavours are deep and emotive without the need to overcrowd the plate or overpower the palate. It is its own story waiting to be told.

Like a painting at a museum, when you really look at it and absorb it, you experience it in your own way, with your own interpretation. This is using your visual senses to stimulate the art. At Karmakamet Conveyance, we use taste as a form of experiencing art.”

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