Chef Tam is one of the lead characters on the task of taking Chinese/Cantonese cuisine, to an international recognition as a high ending cuisine. After 12 year in Macau, Chef Tam built a strong reputation in the asian gastronomic scene, through his refined Cantonese Cuisine. Now he is Leading the Kitchen of “Wing Lei Palace” restaurant, at the Casino Hotel Wyn Palace. Chef Tam goes deep on traditional technics of Cantonese cuisine, while still incorporate modern technics to highlight classic Chinese elements from his dishes, like Pigeon and Sea Cucumber.
“Concepts and Regions”, is a documentary series, presenting restaurants different in concepts, but with a common motivation, working with regional produce.
In the first episode, we explore the thoughts of Chef “Noon”, Weerawat Triyasenawat , from the restaurant Samuay & Sons, in Udon Thani, northeast of Thailand. The region known as “Isan”, has one of the most exciting and complex cuisines in Thailand, mixing unique herbs and challenging the balance of flavors through dynamic combinations of salty, bitterness, sour and sweet, with an enlighten spicy feeling. A history in foraging and preservation of proteins, is part of the regions character. The forest is a key element, as much as its communities, like points the very passionate Chef, that dish by dish calls the attention to environmental and cultural preservation of Isan and Thailand.