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★Awards & Recognition
★Michelin Recommended Restaurant (Ongoing)
50 Best Discovery (Samuay & Sons) (Ongoing)
50 Best Discovery (Samuay & Sons) (Ongoing)50 Best Discovery (Samuay & Sons) (Ongoing)Opened Samuay & Sons in his family's old tailor shop, bringing innovative Isaan cuisine to the region.
Recognized as a 'Champion of Isaan Cuisine' and an 'innovative food personality' by renowned chef Andy Ricker.
Showcased his exquisite Thai culinary skills as a guest chef at Wynn Palace in Macau.
Visited 'jungle markets' to explore edible insects as a sustainable food source, as documented in Noema Magazine.
Chef Weerawat 'Num' Triyasenawat is a celebrated champion of Isaan (Northeastern Thai) cuisine, known for his innovative approach at Samuay & Sons. He focuses on utilizing local, organic ingredients from Thai farms and often incorporates Western cooking techniques to elevate traditional flavors.
While direct customer reviews are not provided, Chef Num's restaurant, Samuay & Sons, is recognized as Michelin recommended and featured on 50 Best Discovery, indicating high critical acclaim and a reputation for culinary excellence. He is regarded as an innovative food personality and a champion of Isaan cuisine.
Samuay & Sons, Wynn Palace (Guest Chef)
Chef Num established Samuay & Sons in his family's old tailor shop in Mueang Udon Thani, Thailand. He is known for his dedication to sourcing ingredients locally, including exploring alternative food sources like insects, highlighting a commitment to sustainability and authentic regional flavors. He is also a friend and subject of an interview by renowned chef Andy Ricker.
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