Chef Aom Sujira Pongmorn
ABOUT
Chef Aom Sujira Pongmorn
Award: Young Michelin Chef Thailand 2021
At KHAAN, we are deeply committed to sustainability and ethical sourcing. We carefully select our ingredients from responsible local farmers and producers who prioritize both environmental well-being and fair practices. Every ingredient must meet our high standards of quality while also being ethically sourced, ensuring that our food not only tastes exceptional but also supports the communities around us.
Sustainability is at the heart of our philosophy. We practice nose-to-tail and root-to-stem cooking, minimizing waste by utilizing every part of an ingredient whether through fermentation, drying, or creative reapplication. By working with suppliers who focus on organic and regenerative farming, we actively support sustainable agriculture and traditional craftsmanship. Our goal is to continuously reduce our carbon footprint while maintaining the highest level of quality, ensuring that every dish we serve reflects our dedication to responsible dining.
My philosophy is about honoring Thai culinary traditions while reinterpreting them in a refined, modern context. Every dish on our 11-course menu tells a story. It’s inspired by my personal experiences, a specific province in Thailand, sourced directly from small-scale farmers and artisans. By combining time-honored techniques with contemporary presentations, I want to showcase Thai cuisine ’s depth and complexity in a way that surprises and delight diners.
In September 2023, Chef Aom Sujira launched her restaurant, introducing a captivating street-to-royal culinary concept. Inspired by the allure of street food, cherished by both locals and visitors for its approachability and gratifying flavors. Chef Aom’s familial cooking passion and her adeptness in traditional Thai recipes, passed down by culinary experts, infuse each dish with heartfelt warmth that resonates with diners.
Discover the Culinary Delights at KHAAN for an Unforgettable Dining Experience
Passion and a profound love for the art of cooking Thai street food
Chef Sujira ‘Aom’ Pongmorn, born and raised on Charoen Krung Road in Bangkok in a family of professional cooks, developed her passion for cooking from a young age. By six, she was already learning to prepare Thai-style omelets over a charcoal firepot, inspired by her father and aunt’s traditional Thai cooking.
After completing high school, Chef Aom graduated from the School of The Oriental Hotel Apprenticeship Program (OHAP) at the Mandarin Oriental Bangkok. She began her professional career at the hotel’s renowned Lord Jim restaurant, where she assisted various Michelin-starred chefs like Juan Amador and Thomas Keller during their guest stints at Le Normandie.
Her fine dining journey continued at Sra Bua by Kiin Kiin at Siam Kempinski Hotel Bangkok, mastering molecular gastronomy techniques under Michelin-starred Chef Henrik Yde Andersen. Subsequently, she became Executive Chef at the award-winning Issaya Siamese Club.
Chef Aom then honed her skills at TWG, creatively incorporating various teas in both Thai and European dishes. She later contributed to the pre-opening phase of The House on Sathorn and now she open Thai Restaurant in Bangkok
