The category of street food is always interesting. When served to customers, it is a simple dish with a final touch added, but it is a highly refined food culture that thoroughly adapts to local ingredients and regional lifestyles, and coexists with competition within the same street. No matter where you travel in the world, its charm speaks volumes, but Southeast Asia is a treasure trove of street food, and among them, Thailand's stands out for its quality, diversity, dynamism, and enjoyment.
Aom of KHAAN, selected as Thailand's YOUNG MICHELIN CHEF in 2021, aims to reinterpret Bangkok's street food culture at a gastronomic level and gain international recognition. Raised in a family of chefs, including her father, Aom decided on her path early on and enrolled in the Mandarin Hotel's culinary school immediately after graduating from high school. After graduation, she gained experience at various gastronomic restaurants, including Le Normandie, where she had the opportunity to learn from guest chefs such as Juen Amador and Thomas Keller.
After learning molecular cuisine at Kiin Kiin and serving as executive chef at Issaya Siamese Club, she went independent to realize her own vision. She values sustainability, builds relationships with producers to ensure their stability, and uses outstanding local produce—in that sense, she is a quintessential contemporary gastronomic chef. However, she never forgets the challenge of how to bring the Bangkok street food culture she loves so much to life on the table of a gastronomic restaurant, evoking emotion in customers. This daily challenge is what brings her unique flavor to the table.