WORDS: DHEPPRATHAN HEMMUANG
A revolutional campaign on the move, Samrub For Thai (literally Thai Cuisine for the Thais) is formed by a group of traditional Thai cuisine experts - Prinn Polsuk (Head Chef at Nahm Restaurant, Mint Thanyaporn Jarukittikun (Social, Gourmet and Sustainable Development Management expert), Warapan Janthong (chef), Arus Leoloesakul (chef) and Jirawich Meeseangnilweerakul (chef).
At first,the group just didn't have a fix location - they bring their ingredients around to cook and serve at the most memorable and thematic sites imaginable. Every event adopts the title beginning with “Samrub” - a vocabulary that designates a set of fine Thai dishes. What they sell is not food: to put it simply, they’re offering experience through the innovative interpretation of the traditional Thai cuisine and, most important of all, taste. (Right now they found their base at the space behind 56th Studio Gallery).
Most of the recipes made by Samrub For Thai come from the one and only valid reference for Thai cuisine - the classic cookbook of the Lady Plian Pasakorawong. Born into the royal household of King Rama V, Lady Plian is well versed in the making of everything from traditional cuisine to delicacies and has published her recipe in Kulasatri Thai Magazine. All of her recipes have been collected in this work, which every self-respecting cook who aims for the original must have consulted at least once.
They might be making traditional food, but they are not conventionalists. The goal of Samrub members is to simplify things - authentic traditional Thai cuisine can be a little bit of a pain to make, with plenty more ingredients than appear to the eyes - and of course, costs a lot more than that simple dish of Pad Thai that you get from the restaurant around the corner, too. Working on original recipes confined in olden cookbooks that nobody would think to open, the cooks adapts and works around the formulas. They want to serve the food from the past, on today’s table.
A little bit of a nomad, Sumrup Sumrup Thai also travels around to serve their food in daring locations: from popular restaurants to ambiguous sites around Bangkok, from the place of one of the members to that of the customers. The idea is to make use of what is already available - cuisine is all about geography, after all.
Samrub Thai On the River - Thai culture is a fluvial one - numerous rivers crisscross throughout the country, along the banks of which civilisations rose and fell. Samrub Thai On the River gathered gourmets to the riverside to enjoy a carefree but delicious local cuisine - a happy and warm ambiance not unlike that casual family dinner in the province.
Samrub Contemporary - The campaign partnered with 80/20bkk restaurant to bring about an event that mixed the traditional with the modern, the known with the adventure. With the same everyday ingredients, the experts served dishes that defied expectation by adding a little twist here and there, along with a sprinkle of innovation.
Samrub For Housewives - Made by the housewives, for the housewives (and their beloved husbands), Samrub For Housewives was that one event where housewives gathered together to exchange usual but unusually tasty recipes.
Photos: Courtesy of Samrub for Thai