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Somrom Space

Thai culinary education
for Thai food enthusiasts
Private workshops
(205)

Thai culinary education
for Thai food enthusiasts
Private workshops

www.thai-cooking-samui.com/booking

15/06/2026

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Some thoughts that I received as a feedback from a young, enthusiastic student from New York in June 2026

Words that mean a lot to me, as they reflect the very essence of what we're dedicated to at Somrom Space.

Thank you Evan Li and best of success with your project around bar.guozao
#อาหารคือคน #เกาะสมุย

09/06/2026

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Every place has its own culinary identity. In some places it remains clearly visible, while in others it is fading under the influence of rapid modernisation and changing lifestyles.

Koh Samui is one such place. Tourism and overdevelopment have transformed the island within just a few decades, and its culinary heritage is increasingly at risk of becoming invisible.

From an early age, I always felt that Samui possessed a particularly strong culinary identity. Shaped by its geographical location and diverse communities, the island developed a rich food culture in a relatively small space. These foods strongly reflect the lives of the people who have lived here for generations.

Today, however, it is becoming increasingly difficult to find many of the dishes that were once part of everyday life. Some have become rare, while others have nearly disappeared. To me, these traditional foods are more than recipes from the past. They carry knowledge, history, and a sense of place that deserves to be preserved and kept alive.

At a time when commercial interests and rapid development have become priorities, maintaining and strengthening the island's culinary identity is more important than ever.

All of the dishes featured in this post are deeply connected to Koh Samui's ancient food culture and old-style ways of cooking.

If you would like to learn more about these dishes and the culinary diversity of Southern Thailand, feel free to get in touch via

www.somromspace.com/contact

for more information about our in-depth private masterclasses.

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03/06/2026

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Research trip into Southern Thai culinary culture with Chef Aom from .bkk

The first few days focused on the rich diversity of local food in Satun.

Surrounded by mountains, mangrove forests and rivers, and shaped by remarkable cultural diversity, this corner of Southern Thailand offers endless opportunities to explore its culinary heritage in depth.

From Thai-Malay communities to Baba-Nyonya family kitchens, we were fortunate to experience a wide range of traditional dishes and time-honoured cooking techniques that continue to be passed down through generations.

The journey continues.

#อาหารปักษ์ใต้ #สตูล

21/05/2026

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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

13/05/2026

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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

04/05/2026

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อาหารคือคน
“Food is people”

This simple phrase captures the very essence of Southern Thai cuisine - a reflection of its people, their mindset, and their way of life.

Like the people of the South, the food is unapologetically direct. Its flavours are bold and assertive, sometimes challenging, yet always deeply rewarding.

Southern Thai food does not seek excuses for being rustic and intense. Instead, it stands with quiet confidence, without the need for decorative flourishes or camouflage.

Beyond its origins, once it finds its place in the South, it inevitably carries the character and attitude of the people who bring it to life.

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In the picture above:

แกงพุงปลากับปลาเบนย่าง

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Inquiries for private multiple-day masterclasses via

www.somromspace.com/contact

(link in bio)
#อาหารคือคน

26/04/2026

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When thinking of Koh Samui, most travellers have an image of beach bars, luxury spas, and sea-view villas in mind - a resort island shaped around the idea of a tropical paradise, seemingly serving just one purpose: tourism.

But there is so much more to this island that I call my home.

There is a deep cultural heritage rooted in various ethnicities. There is natural beauty that still can be found in parts of the island. And there is a rich culinary tradition, closely connected to both - to the people of Samui and to the island’s natural environment.

Today, this culinary heritage stands on the brink of extinction. The influx of modern convenience food, flavours shaped by industrial ingredients, and a steady decline in culinary literacy are gradually pushing Samui’s once diverse food landscape further into the background.

It is heartbreaking to see how the younger generation is being carried away by this wave of influences - unaware of the cultural heritage that is slowly being lost.

I’m not sure how much impact our project at Somrom Space will ultimately have in preserving this part of Samui’s identity.

But it is a contribution - a small but sincere effort to keep these flavours, those memories and connections alive for as long as possible.

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The three dishes in the picture are showcasing numerous details about the islander's ancient way of home cooking:

"Gaeng Liang Khoey" (แกงเลียงเคย)
with a seasonal touch of Cashew fruit and their seeds

"Nam Chub Haeng" (น้ำชุบแห้ง)

"Khao Man Praow" (ข้าวมันพร้าว).

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Inquiries for private culinary masterclasses via

www.somromspace.com/contact
#อาหารคือคน

22/04/2026

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While studying a recipe and its specific variety of ingredients, we realise that it always points to the geographical and environmental layers behind the dish.

With this in mind, a considerate cook will be inspired to work their way towards the ultimate flavour profile of the dish.

On our recent research trip around the South of Thailand this connection became visible yet another time:

In Phatthalung mountain ranges, rainforests, wetlands, and lakes lead to a vast diversity of ingredients, which are heavily reflected in ingredients such as 'khoey plaa', 'nam som tanote' etc.

In Satun and Trang, dishes are determined by mangrove forests, coastlines, islands, sea channels, and surrounding mountains. This can be observed through ingredients such as 'khoey chalu', 'hua krok', 'som phoy' etc.

Understanding these details is essential for cooking dishes that make sense - particularly in how ingredients are brought together in harmony.

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The image above features some of the ingredients specific to these three provinces, which we explored during our recent research trip:

หวาก - ไม้เคี่ยม
เคยปลา
น้ำตาลลูกชก
ฉลู
ส้มจี๊ด
ปลาแดดเดียว
หัวครก
ดีปลี
ปลาลูกแบร่
แม่ขี้หมิ้นอ้น
พริกไทย
ส้มโพย

Inquiries for private multiple-day masterclasses via

www.somromspace.com/contact
(link in bio)

19/04/2026

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ขนมหางจิ้งจก
แบบชาวควนขนุน

(Khanom Hang Jing Jok)

At one of morning markets in Khuan Khanun I came across the most delicate version of this sweet delight that I've seen so far.

A fragrant subtle sweetness from coconut milk only was coming hand in hand with a silky-smooth, almost creamy texture of the dough.

Pure joy to eat and a great example of local people's cooking skills.

Thank you P'Yoi for sharing your knowledge about this and so many other culinary details of the region.

I'm already looking forward to my next visit.

17/04/2026

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On the last day of our short visit to Trang, I intended to head out in search of a place where locals grow those distinctive fragrant peppercorns the province is so well known for. I was particularly interested in finding somewhere that also sold small plants - also something I could take back and grow at home in Koh Samui.

After some research, I came across a small farm run by an elderly local who ships his precious products all across the country. Unfortunately, his place was quite far off our planned route for the day, and for a moment I considered simply calling him or ordering the plants online.

But after a brief reconsideration, we decided to make the detour anyway. The moment we arrived at his farm, we knew it was the right decision.

“Bang Kai” was such a lovely man - full of passion for his life’s work and genuinely happy to share the knowledge and experience he had gathered over the years. He spoke in depth about farming, caring for the plants, the soil, and environmental considerations. Just as engaging was our conversation about the peppercorns themselves - their flavour profiles and how different processing methods shape their fragrance and aroma.

We had the privilege of meeting someone deeply devoted to his craft, putting heart and soul into his beautiful farm.

We left with half a dozen pepper plants and a selection of products crafted by Bang Kai. On the way back, I found myself reflecting on the experience. Yes, I could have ordered everything online. And yes, I could have found much of the information on the web - but none of that would have come close to the depth and memorability of visiting him in person.

Once again, I was reminded how important it is to go out, to meet local people, and to experience things firsthand. So often, it’s the unspoken details, the sensory impressions, and the human connections that elevate learning to a level no book or screen can replicate.

Another research trip around the South is now slowly coming to an end. The next one, hopefully, is already on the horizon - with new opportunities to quite literally "learn from locals".