Don’t expect to be drinking Tom Yum from a straw, because this is not what Jahn does. Often, people take ‘Innovative’ way too far. But at the end of the day, guests want good food, easy to perceive, with great service and that’s exactly what Jahn does and that’s why it won the World Luxury Restaurant Award 2016. (Jahn received the most number of votes in overall from judges and the public from all over the world)
Chef Amporn Choeng-Ngam extensive experience both in Thailand and at the international level, from hotels in Thailand, Ukraine, Indonesia, to a palace of Princess Hassah bint Abdulaziz Al Saud of Saudi Arabia as a private chef.
Chef Amporn has brought the experience from the royal kitchen to his kitchen at Jahn, Conrad Samui.
‘ I was an Executive Chef de Cuisine for the princess and was responsible for healthy dish creation, with a touch of Thai taste. I also have to calculate and control the Kcals of protein, carbohydrate and fat of each dish. Always cook with Fresh and organic ingredients and make sure each dish has health benefit that’s what I take from the royal kitchen and continue to do so at Jahn’ said Chef Amporn.
Great Ingredients – Check,
Health Benefits –Check,
… so what is ‘Innovative Contemporary Thai Cuisine’
‘The ‘Innovative Contemporary Thai Cuisine isn’t FusionThai. We use imported ingredients and cook with Thai herbs and spices. For example, if we were to do Beef Massaman we use prime wagyu beef marinate with organic Thai herbs and species. Our food remain authentic in taste, techniques, but we add some creativity with our presentation
*‘As a fine dining restaurant, we serve food into courses; amuse bouche, appetizer, soup, main dish and dessert. You can also pair with wine’ *
Chef Amporn joined many culinary training programs during his career in the kitchen, including a certificate in culinary education of Food Science from Aldara Hospital Saudi Arabia in 2010. He has also won gained recognition and received several prestigious awards for his culinary excellence, including his first international award, the Gold medal from a cooking competition held in Bali (2005). He also won the first prize, 3 years in a row, from an annual cooking competition held in Koh Samui (2002-2004).
Now based in Koh Samaui, Chef Amporn who is already a big fan of seafood, can’t wait to start cooking with a lot of fresh seafood. Head to Conrad Koh Samui and tell him we sent you.