Samuay & Sons' chef Weerawat “Num” Triyasenawat is flying in from Udon Thani.
For one night only, Issan Classic Volume 2 will see chef Weerawat “Num” Triyasenawat of Udon Thani’s famed Samuay & Sons and Khon Kaen farmer, Por Sawat, whip up an Isaan feast in Bangkok.
Together, the trio will make use of homegrown, organic and seasonal produce, like wild, medicinal mushrooms and mountrain crab, all the while nodding to the bounty of herbs, vegetables and proteins found in the northeast of Thailand.
For B2,400, you can savor 10 dishes served family-style, ranging from laab pla joke using a local fish, to herbal and aromatic om neau soup, using local beef and grilled wild chicken from Sawat’s farm. There will also be a variety of som tam that will go beyond the typical green papaya.
WineGarage will also be on hand to to explore how to match wines with Isaan food. Seats are flying—reservations are highly recommeded.