In Northeastern Thailand, Chefs Create Isan-Style Fine Dining | Eater
"Led by chef Weerawat “Num” Triyasenawat (with his brother Voravat “Joe”), this Udon Thani restaurant centers on foraged Isan ingredients and a mission to reframe the region’s cuisine. The team sources ant eggs with second-generation forager Chimphan “Auntie Noi” Sripha and treats them in inventive ways—salt-curing, sugarcane-smoking, and folding them into a sup nor mai salad paired with Hua Hin caviar—producing intensely umami bites that contrast with Isan’s stereotypical fiery flavors. The kitchen balances an innovative tasting menu with an a la carte that serves locals (think massaman curry and kai pullo, a braised egg-and-pork childhood favorite), aiming to push culinary boundaries without alienating neighborhood diners. The restaurant earned a Michelin Bib Gourmand in the inaugural Isan guide." - Chawadee Nualkhair
