Somrom Space

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When stepping into the topic of 'Gaeng Som', it helps to look beyond the usual perception. This Southern Thai 'gaeng' is often reduced to being simply watery and just sour, often lacking balance; yet there is far more depth and variety to it than that.

In reality, 'Gaeng Som' is one of those dishes that can showcase remarkable diversity. This diversity already takes shape at the very first step: from the moment ingredients are added to the curry paste, we begin working towards a harmony of texture and aroma in the 'Gaeng Som'.

In the cooking process itself, we create the desired appearance of the dish from the very first layer of how we build the body. This continues with how we incorporate specific ingredients that support the given structure of the body. As further layers, we also have to consider cooking techniques that give the 'Gaeng Som' its desired nuance.

Certainly, all these variations are shaped by the dish’s background, by the cultural roots of the cook, but also by their skill, experience, and understanding of the dish’s potential. Lifestyle, mindfulness and a sense of openness come together in one place.

When we view it as a dynamic dish with immense room for variation, 'Gaeng Som' reveals an entirely different character. It can be creamy, deeply savoury, and layered with subtle nuances that leave diners pleasantly surprised.

Thinking beyond habits is especially rewarding with 'Gaeng Som' as it responds so well to a more exploratory approach.

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Inquiries for private culinary masterclasses via

www.somromspace.com/contact
#แกงส้ม #อาหารคือคน

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ปลาจุกเครื่อง

"Plaa Jook Krueang"

A culinary specialty from distinct places around Thailand’s South that requires both technique and skill.

During a research trip last year, I was fortunate to meet an elderly market lady of Hainanese background who introduced me to this beautiful craft.

Now available at our private multiple-day masterclasses.

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Inquiries for private culinary masterclasses via

www.somromspace.com/contact
#อาหารคือคน