Chef Ohm recreates and reimagines historic dishes from ancient recipes that are marked by their sophistication and surprising openness to worldly ingredients. These dishes are rarely served in the U.S. and are largely unknown, even to contemporary Thais. A thoughtful, curated selection of wines from James O’Brien accompanies the flavorful fare.

Ohm Suansilphong

Chef Ohm was the opening head chef of Fish Cheeks, the meticulous Thai seafood restaurant in Manhattan's NoHo neighborhood, which he co-founded and where he remains a partner.

Prior to his New York City positions, he worked in Australia at Long Grain, a modern Southeast Asian restaurant, and Noble Canteen & Cocktails.

Before heading to Australia, Chef Ohm worked under Chef David Thompson and Executive Chef Prin Polsuk at the renowned Nahm in Bangkok, earning a Michelin star and the No.1 spot in Asia's 50 Best Restaurants. Under Chef David and Chef Prin's watchful eyes, he learned from his "krus" [mentors/ teachers] how to design menus, solve problems, and improvise. Chef Ohm considers Nahm his real Thai cooking education and one of the most valuable times in his life. Here, he consciously decided that cooking would be the direction of his professional career.

A journey from Sukhothai province to Bangkok, Australia to New York City, to become an emblem of Thai culinary tradition and cosmopolitanism.