
The founder of Oh My Kebab shares one main dish and one dessert.
By Ashima Sethi
Saran Singhsathitsukh was born and raised in The Land of Smiles, attending Thai Sikh International School before completing his last two years at Bangkok Preparatory and Secondary International School. For his higher education, he pursued a degree in Mechanical Engineering at the Sirindhorn International Institute of Technology, Thammasat University, going on to work as an engineer for a year and a half before taking his first step towards mastering the culinary arts at Le Cordon Bleu Dusit.
When asked about when he discovered that cooking was a passion, Saran replied with: "When I was young, I loved watching both my grandmothers cook. I'd sneak into the kitchen to taste the food at different stages of it being cooked, I was definitely the 'eat everything that could be devoured' child. In my teens, I began focusing on cooking things from scratch so I'd go shopping with my mum, we'd buy the ingredients, and then make something together. I was in-and-out of the kitchen after that. While studying to become an engineer, I would cook and experiment with my roommate with the limited equipment we had. One day while working in the field, it just hit me that this wasn't what I wanted to do. So I left, I joined culinary school, and the rest is history."
Since igniting his spark for cooking, his love for the craft has continued to grow. "I love cooking because of how meditative and creative the process is. I can just get lost in it all, everything else around me disappears, and it's just me and what the ingredients are telling me to do." When it comes to coming up with unique recipes, I ask Saran what his process looks like: "It's a combination of base knowledge from culinary school, experimenting, and elevating classic dishes, but also my habit of constantly mixing foods together when I'm eating. All of these things definitely come into play when I'm trying to come up with recipes."
Although Saran has experience cooking across several different cuisines, he explains some of his favourites: "I don't have a favourite personally, but when it comes to cooking I'd say Mediterranean cuisine is definitely at the top. This was the impetus for starting my restaurant, Oh My Kebab (Instagram: @ohmykebab.bkk) with my brother as I like the wood-fire cooking method a lot. We opened the restaurant towards the end of 2021 and it's a fast food, quick-bite, takeaway spot that has allowed me to continue perfecting my craft as a chef. However, I want to explore my passions further and in the near future venture into something more in line with fine dining so I can take my cooking to the next level.
DUCK DUCK MOUSSE
Ingredients
Method
For the duck:
For the duck jus:
For roasted pumpkin:
For charred onion:
DECONSTRUCTED LEMON TART
Ingredients
For the crumble
For the lemon curd
For the candied lemon zest
For meringue
Method
For the crumble:
For the lemon curd:
For the candied lemon zest:
For the meringue: