Karmakamet Conveyance A unique experience of borderless culinary journey
“
W
e believe in universality–of aesthetics, races, cultures, places, languages—that transcends any rules or boundaries, and
connects us.” This is, in a few words, the answer from Chef Jutamas Theantae or Chef Som, Executive Chef and Co-Owner of Karmakamet Diner when asked about soon to reopen, Karmakamet Conveyance. She further stated that the new location will strengthen Karmakamet’s motto of universality through food, atmosphere and happiness. “We all value food differently and people’s perception of food changes constantly with time, Karmakamet Conveyance strives to introduce a borderless concept where food is presented truthfully in its universality form, as it should be. “Because tastes can be very subjective. It depends greatly on each person’s experience, upbringing and background. So the benchmarks that we use in deciding which dish or menu is right to serve for us is love and happiness,” she continued. “As long as the food is made with love from me and from my team and as long as it successfully brings happiness to those who taste them, that’s what we want to serve,” she smiled.
When asking whether the buzz of numerous guides and awards have affected her cooking in anyway, she said that food is an ever-changing thing. It consistently and constantly evolves and grows with time. The guides and awards may have a hand in stimulating the industry to up their games, but she believes that changes are inevitable with or without the awards. She added that one particular menu she is especially proud of is called ‘Seeds’—presented as three balls made of different ingredients which are cassava, sweet potato and cashew nuts. This may sound underwhelming, however, the flavours and textures of this menu offers a mysterious experience which can vastly differ from diner to diner.
