KARMAKAMET CONVEYANCE
THE MIND OF A CHEF:
To chef Juthamas “Som” Theantae, the term “conveyance” is about how different we all are.
“I want to use food as a tool to be able to say ‘even though we are different we can accept each other’. So conveyance is to transport you to from this space to the next space and to go from here to there without judgement. I make food from different cultures and not under any agreements on how the meal should progress. It can be just one main course after another. I want people to come and eat and be in their own space and not to let the food be about the chef. When you are in your own space, and you eat how you want, maybe you accept the food in front of you and that way you accept people from other cultures. It has nothing to do with my memories. It is about everyone’s memories. If this food is not about your memories you will make new memories.
“I studied art from the age of 16-27 and to me food is art. And you can use food as a tool to make something better in society. The menu is about memories and into a new space is because without the menu, structure cannot be created. In total, we have three menus within the one menu — first being ‘Memories’, second is ‘References of memories’ and third ‘To the new space’. To me, food is like a realist painting not an expressionist painting. We have to be able to communicate what we are doing,” says chef Som about Karmakamet Conveyance.
TEMPTATION ON A PLATE:
A very spiritual approach to food, the menu has dishes not just from Thailand but also from the Philippines and even India. The desserts are mostly Indian and it is rare to see a non-Indian chef perfect Indian desserts that are not only perfect in texture but also not overly sweet. Of course, Chef Som used to live in Shanti Niketan in India for six years so her love for Indian cuisine is not that hard to figure out.
THE TASTE OF MONEY:
Karmakamet Conveyance focusing on tastes and flavours as one experience. Chef Som’s seven course menu blurs boundaries and distances evoking a range of memories paired with boutique organic, biodynamic wines from Fin – fabulous is needed. The menu changes every two months. The seven course menu sets you back 2,500 baht with an additional 1,800 baht for an eight wine pairings. (Prices are subject to service charge and government tax).