Silk & Spice The Restaurant

Growing up in Buri Ram, a province in North-Eastern Thailand, the Peansing family did not have access to fresh seafood, due to the landlocked surroundings and would have to travel far to get it, which was not always easy. When cooking for the family, his mother would make their region’s adaptation of this popular Thai dish.
“My mother made the soup with a clearer broth and used chicken instead of seafood, we would eat it almost every day,” he says. “She also used young tamarind instead of lime to create the sour taste.”

He brings the same Tom Yum recipe his mother used to make for him to his own kitchen. “I brought the flavours from my home and use the same techniques I grew up with.” Through this, the chef tells story of his hometown and allows his diners to explore a different version of typically seafood dish. “It’s a way for me to share the warm memories I have from when my mother used to cook for me.”