Next week, Tomos Parry welcomes Chalee Kader and Weerawat “Num” Triyasenawat, two of Thailand’s most influential chefs, into the kitchen at his Beak Street restaurant, Mountain. On Tuesday November 4, the trio will cook a one-off collaborative lunch fusing Thai cooking with Mountain’s celebrated fire-led approach and British produce harvested that morning.
Kader and Triyasenawat are considered pioneers of Thailand’s modern food movement. Kader, who founded 100 Mahaseth and the Michelin-starred Wana Yook in Bangkok, has revived ancient Isan recipes and hews to a nose-to-tail philosophy. At Samuay & Sons in Udon Thani, north-east Thailand, Triyasenawat has become one of the foremost figures in Thailand’s new generation of locavore cooking, blending progressive technique with deep respect for culture and tradition. Together, the pair also run Soma, a modern-Thai restaurant in Bangkok that harnesses woodfired cooking.
Both chefs share Parry’s commitment to seasonality and sustainability, and his advocacy of small-scale farmers and artisans preserving time-honoured practices. The collaboration will highlight the common ground between their cooking styles: fire, smoke, spice and ingredient-led precision.
Expect hoi kraeng tom kati – a Thai soup infused with lemongrass and fresh coconut milk, made here with Pembrokeshire cockles – as well as lobster in a roasted curry paste inspired by Mountain’s signature lobster caldereta (a Majorcan stew). Other plates include wok-fired autumn ceps paired with XO sauce from Bangkok, Scottish langoustines stir-fried with green peppercorns, and a dish of “burgundy meats with burgundy leaves” (Dartmoor venison served with autumn chicories from Flourish farm, outside of Cambridge).
Chalee Kader and Num Weerawat Triyasenawat will cook lunch on November 4 at Mountain. Reserve on Mountain’s website.
