Chef Aom – Sujirapongmon, the first Michelin Guide Young Chef in Thailand

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Patience, passion, created in 3 words that “Chef Aom-Sujirapongmon”, Chef of Sawan, a one-star “Michelin” award restaurant and the first Michelin Guide Young Chef in Thailand. I always thought of working as a chef.

Another “special award” that was announced at the launch event. Michelin Guide Bangkok, Chiang Mai, Phuket and Phang Nga Yearly 2564 Also known for short. Michelin Guide Thailand 2564 (Michelin Guide Thailand) Which was held in the ballroom Four Seasons Hotel Bangkok along the Chao Phraya River On Wednesday, December 16, 2020, including Michelin Guide Young Chef Award This is the first time that “Michelin” has designated this award in Thailand.

award Michelin Guide Young Chef Award It is an award that “Michelin” intends to give to young chefs with outstanding Michelin stars. And chefs in Thailand who won this award include Chef Aom – Sujiraphongmon Head chef heaven (Bangkok) Contemporary Thai restaurant

Chef Aom receives the Michelin Guide Young Chef Award at the launch of the MICHELIN Guide Bangkok, Chiang Mai, Phuket and Phang Nga 2021 (Photo: Wanchai Kraisornkachit).

Chef Aom said “I love the taste of Thai food the most. Because in one dish there can be both spicy, sour, salty and clear sweetness. Which is considered to be one of the charms of Thai food ⁠ “

Chef Aom creates a menu.joker’ In kind ‘heaven’ To come out beautiful and modern But the original taste of every bite (photo credit: FB / saawaanbkk)

“Aom likes to cook since childhood. Is that my father likes to cook Saw his father cook since childhood It was my father’s inspiration, ”said Sujira, referring to the reason why he was interested in cooking.

Chef Aom – Sujira Born into a family of cooks Thus it has grown in the ambiance of food and professional cooking. After graduating from high school, I decided without any hesitation. To study in a course from the School of The Oriental Hotel Apprenticeship Program (OHAP) at the Mandarin Oriental, Bangkok.

Chef Aom has the opportunity to accumulate experience working with several Michelin star chefs such as Juan Amador and Thomas Keller who come as guest chefs. Le Normandy Restaurant

He then gained experience in Molecular Cooking Techniques at Sra Bua by Kiin Kiin (Sra Bua by Kiin Kiin) at Siam Kempinski Hotel Bangkok.

Restaurant atmosphere “Heaven”

Later in the year 2016, Chef Aom and Frederick Meyer (Frederic Meyer), one of the largest restaurant-food service operators in Thailand. Have jointly opened a restaurant ‘Pad Thai house‘Which received the symbol’ Bib Gourmand ‘in 2018 until now. Followed by the restaurant “Sawan”

Restaurants’heaven ’ It is the pinnacle of Chef Aom’s culinary journey and creation of Thai dishes at the moment.

“patient, Passion (passion) Creating three things I’ve always thought of as a chef.“Chef Aom-Sujirapongmon describes his personal principles of working as’Chef’

“If we don’t have patience When we do the first, second, third time, it may still not be successful. We have to be patient to keep doing it. Passion means that when we do any career we have to have passion – love .. from ourselves first. If we do not love the profession. Or love what you do For us to go on with it Or creativity is lost, which creativity is linked to passion Will make us break out of the original frame Innovate Make us exist Is more unique, ”explains Chef Aom.

Chef Aom selects ingredients from the best local and international sources, enhances the aroma and eliminates the green odor of Sataw. (credit photo : FB/saawaanbkk)

“Pounding is a food blending process that maintains the texture and aroma of the ingredients more clearly”: Sawan Restaurant

Chef Aom creates a personal identity in cooking with ‘Thai way of life’ Inspired

“When we think of a dish Would like to be with the fisherman villagers in the authentic Thai way How to go see how he eats, what is missing, the people in the city feel that it is gone. Something was lost along with the grandparents. We want to bring that back again. To change it to look modern In order for the new generation to recognize that it is a cherished dish to preserve, “Chef Aom said to ‘Bangkok Business’

Because raw materials are the heart of food Chef Aom selects each ingredient from the best sources, both domestic and international. Including using the method of preparing ingredients with the local wisdom of each local food such as Increase the aroma and get rid of the green smell of the Sato by burning Which is the cooking secret of the south In the preparation of the “Stir-Fried Kua Kling Sataw Pu”

Fermented pork, fried rice in the market with fresh ginger But Chef Aom chose to use crispy sliced ​​ginger. To give a sense of dimension But still maintains the fragrance of ginger

Chef Aom creates Thai dishes through a contemporary setting. But the taste is still real Thai Emphasize the use of local ingredients and Thai herbs to enhance Thai cuisine to be more famous. Using seasonal ingredients selected from good sources such as organic crab ongna from Singburi province, Squid from a fishing village in Krabi Province Every dish is mellow and deep with complex flavors and textures. The Michelin Guide said “It feels like going to heaven according to the name of the store.

Originally, ‘Man Puna’ or ‘Ong Pu’ was eaten with hot sticky rice. But Chef Aom added the flavor by serving it with grilled sticky rice with fragrant coconut milk.

Ong parrot: Quail raised organically from Nakhon Pathom province, seasoned and baked in a traditional clay jar. Served with date sauce and marinated macaroons And papaya salad in beautiful patterns

In addition, restaurants heaven (Saawaan) Also won Michelin1 stars (High quality restaurants worth stopping by) for one more year The restaurant is located in Soi Suan Phlu, Sathorn Road, Bangkok, serving contemporary Thai cuisine in a set menu price 1,980 Open for dinner only from 6:00 p.m. – 9:30 p.m. Tel. 0 2679 3775

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