Somsri Raksamran

The Climb

Early service at Galanga Thai House in Mexico City gave Somsri Raksamran the repetition and pace that define a working kitchen. That period established a practical base: the kind built through heat, timing, and the daily requirement that flavor be earned. As chef of Fung Shing (North Point), she carries that training into the present with control and consistency.

Today

Thai flavor stays at the center of her cooking, even as Somsri Raksamran gives it a modern reading. She names the method directly: "I share that love and heritage by reimagining Thai flavors through a modern lens, while staying true to their soul." The approach is clear: tradition is not treated as fixed, but as something that can be worked forward without losing its shape.

Signature

Somsri's signature dishes include banana leaf-wrapped grilled fish soufflé, Thai Royal Dumplings, Mee Sapam Phuket, Goong Ob Woonsen, and Gaeng Phed Ped Yang. Together, they sketch a portrait of a cook who works across textures and traditions, from delicate dumplings to deeply savory, aromatic classics, each dish carrying the kind of detail that invites both recognition and surprise.

In Their Words “I share that love and heritage by reimagining Thai flavors through a modern lens, while staying true to their soul.”

Recognition

The record is straightforward: Thai nationality, a Phuket birthplace, and a current kitchen in North Point.