Cover Thanyaporn “Mint” Jarukittikun and Prin Polsuk both love a Malaysian favourite—durian! (Photo: Samrub Samrub Thai)
Thanyaporn “Mint” Jarukittikun and Prin Polsuk both love a Malaysian favourite—durian! (Photo: Samrub Samrub Thai)
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We speak to the acclaimed Thai chef, who will be coming to KL for Kita Food Festival
Kita Food Festival will kick off on September 4, 2024, with a series of exciting gastronomical takeovers and events across the city. One such collaboration will feature Prin Polsuk of Samrub Samrub Thai at Raw at Else Kuala Lumpur on September 6.
In anticipation of the event, we speak to the head chef of the progressive Thai restaurant, who shares his philosophy when it comes to cuisine, the importance of collaboration in the dining industry, and reveals some of the exciting dishes to expect when attending the takeover dinner.
Read more: Kita Food Festival will return to Kuala Lumpur in September 2024
What are you most excited about for your trip to Kuala Lumpur?
We are excited to share our food culture and ingredients that we are bringing for the collaboration, as well to learn about Malaysia’s local ingredients. We’re definitely going to have fun with the team at Raw, and are looking forward to meeting like-minded industry leaders from around the world, hearing their thoughts and wisdom.
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What dishes are you excited to bring from Samrub Samrub Thai?
There are similarities between Thai and Malaysian food, and we love to showcase that! From Samrub Samrub Thai, we will bring Southern Thai Fisherman cuisine we have experienced from trips to Lipe, Satun, Samui, and Andaman.
The casual dinner will reflect the food security, diversity and community-driven food of the Island people from Southern Thailand. We have a coconut cream crumble relish made with shrimp paste, pounded together with cuttlefish, cooked up with coconut cream crumble (which has been made for 8 hours from fresh coconut cream), and served with local vegetables and grilled meat!
Another dish to look forward to is the seaweed salad with cashews and toasted cashew nut dressing, a beautiful landscape dish of coastal prosperity!
How did you come up with the idea for Samrub Samrub Thai?
Growing up in a family of farmers in Northern Thailand, I have always been surrounded by local food traditions—foraging, farming, cooking, and eating together. With the home-style cooking of regional Thai dishes of my roots, my partner and I travelled around Thailand to look for forgotten recipes and ingredients.
In 2017, we co-founded Samrub Samrub Thai to educate about native Thai ingredients and regional cuisine. The first kitchen space had only six seats, and we would invite like-minded friends to try our experience, which was based on history and research. We consider Samrub Samrub Thai an educational platform for Thai culinary wisdom.
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What is the importance of collaborative platforms like Kita Food Festival?
Community and sharing of ideas is something that affects the whole industry. We are always eager to share our knowledge and be part of community development. The more we share, the better we all will be, and we look forward to seeing you at Raw!
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
