Udon Thani natives, Chef Num and his brother, Chef Joe, are fully immersed in their northeastern culinary heritage. They source the best organic ingredients from as close to home as possible, highlighting the medicinal values of traditional Thai food, and seasonal herbs and vegetables throughout the year. Chef Num is even known to go into forests to forage for such delicacies as ant eggs–Thailand’s caviar–himself. This traditional wisdom was acquired by training with Karen hill tribes, from whom he also learned the importance of coexisting with nature in a sustainable manner. Drawing upon his gastronomical experience working in top kitchens such as Commonwealth and Atelier Crenn in San Francisco, and at Nahm by Chef David Thompson, he creates seasonal, contemporary Thai a la carte and tasting menus. Traditional dishes are given a twist, such as replacing vinegar in dips with kombucha with enzymes that help the digestive process. Not only does Chef Num visit markets to source ingredients, he works closely with local farmers, encouraging them to grow quality, organic and sustainable produce, and providing them with a stable income.