Chef Benz Chattchakorn
(New York, USA)
Deciding to learn Southern Thai cuisine with Khun Ying has been a truly eye‑opening experience, introducing me to aspects of Thai food I had never fully appreciated before. Despite being Thai and nearly 40 years old, studying under Khun Ying has given me a deeper and broader understanding of not just the food, but the rich cultural history that has been passed down through generations.
Chef Sujira “Aom” Pongmorn
(Khaan Restaurant, Bangkok)
“Chef Aom, you know so much about Thai cooking already!” – I always heard that people wonder why I still keep going to courses to learn about more authentic Thai food or any local Thai foods. From my point of view, I constantly need to learn because some Thai local recipes are nearly or completely lost.
Chef Ellie-Brook Dean
(Somsaa London, UK)
Last week I spent four days on Koh Samui with Ying at Somrom Space. Four whole days sounds like an okay chunk of time but when delving into the complex world of southern Thai food, it is merely a drop in the ocean.
Chef Patarita ‘KG’ Tassanarapan
(Somsaa London, Samrub Samrub Thai, Bangkok)
The learning experience at Somrom Space ignited a deep curiosity for Southern Thai cuisine, inspiring me to explore more of the local foods. Beyond discussing the history of food, Kru Ying taught me about various ingredients from different places and how to cook rare traditional dishes from Southern Thai communities.
Atthaphon ‘Tee’ Inkhong
(Kan Kiin restaurant, San Francisco, USA)
Thank you, Khun Ying, for your dedication to Southern Thai cuisine and for the enriching learning experience. It wasn’t just about food but encompassed the history, culture, and lifestyle of southern people.
The diverse local ingredients were combined to create vibrant colors, aromas, and flavors perfectly.
Chef Nathan ‘Phayu’ Brown
(Laam Thai Supperclub, Somsaa London, UK)
For many years, I’ve been longing to visit Ying, and from the moment I stepped into Somrom space, I instantly felt an incredible energy that assured me I was in the right place. It was a complete contrast to the hustle and bustle of Koh Samui – a tranquil haven that felt like stepping back in time.
Chisa Pusuwan
(Chiang Mai, Thailand)
I have just finished Ying’s 6-day Master Class. Her Thai cooking class was one of the most valuable experiences in my life. I am familiar with Thai food and also have background knowledge about Thai cuisine as I am Thai (was born and raised in Thailand by a Thai family).
Chef Rie Okada
(Edaa Thai, Tokyo, Japan)
About two years ago, I took a lesson at Somrom Space and kept thinking, “I absolutely have to come back!” Finally, I made it. Ying’s house is as lovely as ever, a nostalgic and deeply soothing space.
Melanie Kang
(Alor Star, Malaysia)
In my journey to search & research about Thai cooking, the foundation that guides my direction has always been the wonderful food my grandparents, great grandparents & family has cooked in the past in Northern Malaysia, Kedah specifically.
In meeting & learning from Kruu Ying, I found so much of what I was searching for.
