Transformation: A Journey of Fermentation
“A soul is but the last bubble of a long fermentation in the world.” – George Santayana

Chef Celia Lam, avid fermentation enthusiast, guest Chef  for one night only  at Karmakamet Conveyance (17th of December) in Sukhumvit soi 49, for what is to be an awakening of fermentation truths and myths. Diners will be taken on a culinary journey, to uncover and discover the amazing properties and possibilities of fermented foods through the flavour sensors.

“Fermentation is a process of innate trust, intuition and discovery as it’s influenced by its terroir; temperature, humidity, light, soil, even microbes in the air. Ferments take on their own personalities, as we all do.”- Celia Lam

Celia Lam is the Director for Eat Six Senses, a food initiative for a hospitality brand. As an international F&B curator, she promotes sustainable, health conscious practices, through better purchasing standards, local and seasonal menus, host (employee) education and training in nutrition and sustainable food systems. Fermentation is a core part of the F&B program.

Transformation takes us on a nostalgic journey, celebrating its different forms and expressions, and a return to the lost art of true fermentation from ancient, traditional practices to its evolution in modern cuisine. One of the hottest food trends in the culinary world, traditional fermentation inspires innovative approaches and a melding of unique flavor profiles.

To ferment, means to be present. It invites an engagement of our sensory: smell, sight, touch, taste.

Chef Celia Lam alongside Chef Jutamas “Som” Theantae have amalgamated through cultivated thought and scientific techniques to create a unique menu which pay homage to the ancient ways of cooking with fermented foods, with modern interpretations of familiar flavours that we have come to love, but in a whole new ‘fermented’ light.

It’s an awareness of our surroundings and a co-existence with life forms too small for the human eye to see – bacteria, yeast, fungi – microorganisms that are vital to our existence, yet often feared.

Fermentation travels across continents, from Thailand’s ubiquitous kapi (shrimp paste used in nam prik chili), Japanese miso, Korean kimchi, Portuguese bacalhau (cod fish with potatoes and rice), African amasi (sour milk from sorghum grains), to Indonesian tempeh (soybean cakes). It enters our daily repertoire in common food and drinks such as yogurt, aged cheeses, cured meats, sourdough bread, beer, chocolate and coffee.

Transformation: A Journey of Fermentation | Chef Jutamas “Som” Theantae x Celia Lam
17th of December at Karmakamet Conveyance
10 Courses / 2990 ++
Wine available by glass and bottle.
Seating times: 6:00pm and 8.30pm

Bookings: www.karmakametconveyance.com

Transformation “ A Journey Through Fermentation “
A KarmaKamet Conveyance, Chef Som & Celia Lam collaboration

No. 5
cultured butter, mushroom pate, sourdough

Winter Arrival
10-day lacto fermented rambutan, cabbage, spiced rice sushi

The Imitation
house curry, pork fat noodles, pickled root vegetables, cured egg

Harvest Moon
foraged leaves, crispy tempeh, smoked corn ponzu

Love Affair
poached barramundi, aged durian, tomato onion tien

From The Fire
grilled pork neck, slow cook broth, charred fermented sauce

Petrichor
forest mushroom terrine, turmeric yuzu tea. umami jus

Refresh
coconut lassi

Not Fried Chicken
banana fritter, cultured cashew cheese donut, relish

The Sweet Life
pineapple, kao mak jasberry ice cream, puffed rice

 2,990 THB++

 About Chef Jutamas “Som” Theantae: 

“All moments in life will give us something, life is about appreciation. So, all can be good. Experiencing new things can be food for the soul. Food is art.”- Chef Jutamas “Som” Theantae

Karmakamet Conveyance opened in November of 2019, in Sukhumvit soi 49 Bangkok. The dining experience at Karmakamet Conveyance could not be comparable to any other dining experience in Bangkok. Luxurious in setting and refined in taste, Chef Jutamas “Som” Theantae brings forth an abstract approach and vision, to reveal a ‘truth in taste’.  An advocate of simple, pure and natural ingredients rather than extravagant food trends, Chef Som manages to elevate the most humble of produce. Be prepared to go on a mystical and thought-provocative gastronomical journey, one may only truly understand by experiencing themselves.

About Chef Celia Lam 

Bio: Director, Eat With Six Senses; Culinary Director, Salvage Supperclub

Celia enjoys visiting farms, foraging indigenous herbs in the forest, learning about food cultures and experimenting with things that bubble.

It was a visit to a heritage farm in upstate New York seven years ago where she pulled beautifully imperfect baby beets out of the soil for the first time, that Celia discovered a deep connection with food.

This was a defining moment as she realized the frailties of the food system and found herself at the crossroads of food, health and sustainability. Celia’s experience ”rescuing vegetables” through a grassroots food waste initiative, Salvage Supperclub(based on a master’s thesis by designer Joshua Treuhaft) inspired a zero waste approach to the first Plant-based Cooking curriculum she launched for (former) Matthew Kenney Culinary School at Evason Hua Hin (Thailand). Her fascination with funk began when she received crates of surplus radishes for a Salvage Supperclub event and had to find ways to preserve its shelf life. Enter fermentation!

 Celia graduated from (former) Natural Gourmet Institute in the Chef’s Training Program in NYC.  Her passion for food advocacy work includes helping to launch the first Feeding5000 (Vancouver) food waste campaign in Canada as a strategic planning member. She was chosen as part of a group of food entrepreneurs, educators, activists and chefs to participate in the 2019 Fermentation Residency Program in Tennessee, USA led by renowned fermentation revivalist Sandor Katz.

Celia is the Director of Eat Six Senses, a food initiative for a hospitality brand. As an international F&B curator, she promotes sustainable, health conscious practices, through better purchasing standards, local and seasonal menus, host (employee) education and training in nutrition and sustainable food systems. Fermentation is a core part of the F&B program.

More about fermentation: 

“What are the benefits of fermented food VS the benefits of organic raw food?

 Both fermented food and raw food (e.g., vegetables and fruit) have their benefits however there’s a few differences. Fermentation involves breakdown of food as it’s pre-digested by microbes (aka “micro organisms”, basically living things all around us, like bacteria, fungi, yeast). Fermented food is easier for humans to digest, because these microbes have already done the work for us! Eating raw food that’s uncooked all the time can be tough on our digestive system as it’s working so hard to break everything down.

 Raw food is full of nutrients and enzymes that are great for our health (optimally organic source) however fermentation takes it further. It’s like a superboost. Take nuts or beans for example, they’re hard to digest. There’s substances in these foods like phytic acid that block nutrition (e.g., minerals). Fermentation unlocks this – it’s like a key, giving us access to these nutrients.

 Probiotic content is also a key differentiator. The beneficial gut bugs that come from eating fermented food play a key role in keeping our immune systems strong, and also connected to our mental health and how we feel. Raw foods do not contain probiotics unless they’re (lacto) fermented, inoculated with probiotic cultures etc.  From a culinary perspective it’s important to balance different elements in a dining experience, otherwise it would get boring if we only ate one type of food! Same applies to health – it’s good to diversify.

4 Hands Omakase Dinner | Karmakamet Conveyance x Omakase Ki Shin 

Chef Jutamas “Som” Theantae x Chef Satoshi Tsuru brings together their passion for Omakase and artful cuisine, for one extraordinary evening at Omakase Ki Shin.

Karmakamet Conveyance are extremely excited to announce an upcoming collaboration on the 26th November 2020 at Omakase Ki Shin. Chef Jutamas “Som” Theantae has been a long time fan of Omakase, with a dream to serve behind the Omakase counter. Impressed with the skill and creativity of Chef Satoshi Tsuru of Omakase Ki Shin Bangkok, the two chefs decided to bring together their passion for Omakase and artful cuisine, for one extraordinary evening at Omakase Ki Shin.

The meal will consist of 12 courses priced at 6,000 THB ++, with each chef highlighting their own respective menus, Chef Satoshi’s signature Omakase style and Chef Som’s APPRECIATION menu adapted into Omakase bites and highlighting the best of seafood flavours. 2 of the 12 courses will be a culmination of the two Chef’s imagination.

Be sure not to miss out on a one-of-a-kind experience, there will only be 15 lucky diners to seat for the evening! #KarmakametConveyanceXOmakaseKiShin

4 Hands Omakase Dinner | Karmakamet Conveyance x Omakase Ki Shin
Date: 26th November 2020 at Omakase Ki Shin

White Fish

Smoked Cod

Abalone Old Style

Oyster

Chlorophyll

Chawan Mushi

Spicy Crab Curry Noodles

Lassi

White Fish Tempura

Akamai

Uni

Spicy Dumpling

Fried Chicken + Ankimo

Dessert
Yuzu Ice Cream or Matcha Terrine
Homemade Honey Ice Cream or Tamagoyaki

Price: 12 courses 6,000 THB ++ (food only)
Seats available: 15
Bookings: reservations@kishinomakase.com or 063 070 0069

 About Karmakamet Conveyance: 

Opened in November of 2019, in Sukhumvit soi 49 Bangkok, the dining experience at Karmakamet Conveyance could not be comparable to any other dining experience in Bangkok. Luxurious in setting and refined in taste, Chef Jutamas “Som” Theantae brings forth an abstract approach and vision, to reveal a ‘truth in taste’.

An advocate of simple, pure and natural ingredients rather than extravagant food trends, Chef Som manages to elevate the most humble of produce. Be prepared to go on a mystical and thought-provocative gastronomical journey, one may only truly understand by experiencing themselves.

“All moments in life will give us something, life is about appreciation. So, all can be good. Experiencing new things can be food for the soul. Food is art.”

• Chef Jutamas “Som” Theantae

About Omakase Ki Shin: 

Although he was trained in Tokyo, Satoshi Tsuru takes inspiration from all the places that he has called home from New York City, to Bangkok. Alongside his immaculate knife skills, be prepared to be charmed by Chef Satoshis’ colorful personality.

The restaurant, Inspired by traditional Japanese craft cooking, but defined by innovation and ingredients. Omakase Ki Shin menu is designed for the adventurous and served in the setting of an intimate dinner party with only 2 intakes per evening.

Omakase Ki Shin’s regular tasting menu is either 13 or 15 courses, changes frequently, and is inspired by the season and the best available ingredients.

The menu is finalized only days before your dinner so every time you dine at Omakase Ki Shin, you might find yourself surprised with brand new bites of food!

Enjoy a wide selection of rare sake, whiskey, and wine to pair perfectly with every bite