Weerawat “Num” Triyasenawat

Coming Up

Today, Weerawat “Num” Triyasenawat is Executive Chef of Samuay & Sons.

Where They Are Now

At Samuay & Sons, Modern Isan cooking is handled as a style that looks forward while remaining anchored to regional tradition. Traditional Isan dishes sit at the centre of the menu, then get translated with a contemporary hand and a constant attention to sustainability and locality. The work avoids decoration in favour of clarity, stripping the plate back so ingredients and memory carry the flavour. That approach shows its range in two dishes. Fermented fish sauce ice cream takes one of Isan’s defining fermentations and places it in a form usually associated with sweetness and finish, while still keeping the original intact. Charcoal-grilled pork neck stays elemental, with fire, fat, and smoke kept close to the centre of the plate. Together, they show a kitchen working in two registers at once: playful and exacting, modern and still tied to its culinary inheritance.

Signature

Weerawat's signature dishes include fermented fish sauce ice cream and charcoal-grilled pork neck.

In Their Words “The dishes are so spicy but at the same time refreshing, and that’s what makes our food stand out.” “Isan flavours are very rustic with an emphasis on fresh herbs.”

Honors

Weerawat's honors include MICHELIN Guide Thailand — Bib Gourmand (2024).