PRIVATE & TRADITIONAL
THAI COOKING MASTERCLASSES

Many so-called ‘classic’ Thai dishes have their origins in the central part of Thailand. The culinary skills of well-respected chefs from the royal family play a just as important role here as all those simple and no less fascinating preparation methods of the “common people”. Amongst so many other details it is especially this unique blend of cooking techniques and the almost endless variety of ingredients that made Thai cuisine as exciting as we can see it today.

But of course there are also countless other influences that found their way into classic Thai cuisine back in the early days already. Influences from both Northern and Southern Thailand are just as important here as dishes with a Laotian or North-Eastern Thai (Isaan) background. Centuries ago, the Kingdom of Siam also had close trade relations with other cultures. This is how “foreign” ingredients and methods of preparation have also found their place in classic Thai cuisine. From Persia to India, from Indonesian to Burmese and Chinese influences, a huge variety can be found here.

At my masterclasses it is my aim to pass on some of those roots of Thai cuisine by focusing on classic Thai recipes and traditional cooking methods in order to attain intuitively balanced Thai dishes that at the same time have a very exciting touch to them

Southern Thai cuisine

Coming from the South and as a Koh Samui native in particular, I increasingly felt the deep desire to pass on details of our local cuisine and its cultural backgrounds. Seeing that Southern Thai culinary identity is under threat in our industrialized world is one of the main reasons why I started to build the Somrom Space project.

Southern Thai cuisine is strongly influenced by our connection to the sea: fish, seafood, and shrimp pastes are an essential part of our cuisine. But also other ingredients, such as the widespread use of turmeric, are also showing how our local cuisine is connected to influences from Malaysia, Indonesia and even India.

At my cooking workshops I am focussing on local-style dishes that can be found around rural areas of Southern Thailand. A significant fraction of those are dishes from my personal memory, dishes that I grew up with and dishes from which some are only known on Koh Samui and nearby areas. These culinary items are fascinating recipes that can only be found at the homes of local island people. 

The origins of flavour

The term “umami” has become quite well-known and popular in recent years. – It describes this rounded and “rich” taste that comes well-balanced to all our senses of flavour. This sort of “taste” was also well known to Thai cooks a long time ago already. They mainly used ingredients such as animal fats, fish sauce, shrimp paste or other animal-based components to give their dishes a foundation that is full of flavour. With every single Thai dish we cook, it is fascinating to observe how this flavourful basement unfolds again and again.

Not just by following but even more by experimenting with these old-style methods it becomes clear that this “old” traditional way of cooking is a very valuable and actually indispensable way of a deeper understanding of Thai cuisine. Along with my own experiences, of course it has become important to me, to pass on this classic way of cooking in my masterclasses.

Since the basics just described are an integral part of our kitchen, it is not possible to replace these basic ingredients with vegan or vegetarian substitutes. This would simply distort the deeply rooted taste of our dishes too much. Focusing on this traditional way of cooking it is crucial to me to remain true to our cultural heritage.

This culinary journey across the landscapes of classic Thai cuisine has become a true passion for me – a constant search for the right balance by using natural and local ingredients. With every single dish that I cook, I am continuing this journey.

Individual & profound

In order to fully experience the ingredients and their preparation, an individual setup in a pleasant atmosphere is an important detail. Therefore, our private multiple-day masterclasses are designed for a maximum of 2 participants only. We always take a sufficient amount of time for each of the 4 – 5 dishes that we prepare per one day of cooking. The number of dishes that we cook per one day depends on the complexity of the dishes themselves but also on the experience level of the student.

All ingredients are being prepared from scratch, preparation methods and backgrounds are being discussed – so the student, no matter of which culinary background, has the opportunity to develop a deeper understanding of our Thai cuisine and its preparation methods.

An expression of local culture

The food that we are cooking is of course a result of a labour of love and something to be enjoyed in the first place. But by making a dish from scratch, by crafting everything with our own hands we get to understand much more about the local culture as well.

By understanding which ingredients are being used in which way, for what purpose they are being used and for which occasions and around what seasons certain dishes are being cooked we start to realize how closely related our dishes are to local people’s everyday’s lives. Some dishes are an expression of people’s pleasures whilst others showcase life’s hardship back in the old days.

Numerous bits and pieces that we start to realize through the lens of culinary culture.

Natural ingredients

In traditional Thai cuisine – and by this I mean the way local people used to cook decades ago – only natural ingredients were available. People had a deep understanding of the ingredients they were using and knew exactly how to get the most out of all those items that nature was offering to them.

Having this in mind, but also because for my own well-being the use of fresh and healthy ingredients is very important, the masterclasses are pointing out how to get a wide range of intense and rich flavours, fragrances and aromas only by using locally sourced seasonal and natural ingredients.

How we cook – how we eat

Until just a few decades ago, Thai people used to cook in a very traditional and old-style way. Especially in rural areas these old traditions have survived to this day. Back in the old days the preparation of ingredients as well as cooking itself took place outdoors, just around people’s homes. A charcoal stove was used for cooking and numerous complex and less complex dishes have usually been cooked in a clay pot.

Eating, enjoying food is a social event in Thailand. All those countless social gatherings that were including loads and loads of food, also took place outdoors or often under people’s houses that were built on stilts. People simply sat down on the floor where also the meals were prepared.

Thai people often have large meals with a variety of different kinds of dishes. All of which are being placed in the middle of one dedicated spot and local people would just have a seat around all those plates and bowls. That way everyone can reach a little portion of each dish and in the end everyone is very thankful about having enjoyed a and satisfying meal full of variety.