Discover the variety of Thai plants, roots, and grains through Chef Num’s seasonal cooking. Young jackfruit, lotus root, local vegetables, and fermented soybeans reveal different textures and flavours, drawing on regional knowledge and the comfort of familiar Thai dishes. Each course invites you to look a little closer at what grows around us.
A Thailand Shaped by Nature
Thailand’s diversity takes a different form from region to region, reflected in the ingredients, landscapes and local knowledge found across the country. The forested mountains of the North, the distinctive terrain of the Northeast, the fertile Central plains and waterways, and the tropical coasts of the South each offer their own seasons and produce.
Chef Num approaches this diversity with respect, learning from traditional recipes, local communities and what nature provides. Rather than replace what came before, he brings his own perspective to these foundations, allowing Thai cuisine to keep moving forward.
Discover our Menus
Plants & Roots Forward Journey
Signature BioDiversity Journey
Beverage Journey
Carry it forward
Thai cuisine has never been something to keep still. Its recipes, ingredients
and ways of cooking are carried through families, communities and regions,
changing with time while holding onto the knowledge that gives them
meaning.
For Chef Num, preservation begins with love and respect: for the
ingredient, its season, its place and the people who know it best.
That includes humble, hyper-local and easily overlooked ingredients as much as familiar traditions. Rather than reproduce the past exactly, he carries these foundations forward through a contemporary point of view, allowing new expressions to emerge while keeping flavour, memory and cultural identity close.
Rice at the Centre
Rice sits naturally at the centre of the Thai table, so much so that the dishes served alongside it are called “kap khao,” literally “with rice.” More than an everyday staple, rice is closely tied to family, place and memory.
At Sra Bua, this familiarity becomes an invitation to discover heritage and indigenous varieties from across Thailand.
Each grain carries its own aroma, texture, growing conditions and local knowledge. Some evoke the comfort of home, while others offer something entirely new.
From Land, River and Sea
From herbs and grains to freshwater and coastal produce, ingredients from across Thailand reflect the diversity of their regions. Explore the map to discover where they come from and the distinct seasonal character they bring to the table.
Preserving
the Season
Fermentation is one of the ways Thai cooking has learned to make more of what nature provides. Across the country, this knowledge takes many forms, from “pla ra” in the Northeast and “tai pla” in the South to “thua nao” in the North.
Chef Num and his team build on these traditions, working with fruits, herbs, flowers, roots, vegetables and rice throughout the seasons.
Through continued experimentation and learning, the Fermentation Room allows ingredients to evolve while preserving a connection to where they began, carrying the flavours of one season into the next.
RELATIONSHIP FIRST
Chef Num’s relationship with [producer name/community] began [verified context or number of years ago].
Since then, their shared interest in [ingredient, regional produce or preservation practice] has continued to shape what reaches the kitchen. [Producer name] brings an understanding of [specific knowledge or practice], while the menu gives that ingredient another setting in which to tell its story.
Follow Sra Bua
Beyond the Table
Follow the evolving story of Sra Bua, from seasonal menus and new ingredients to producer stories, creative collaborations and discoveries from Chef Num and the team.
Journey with them across Thailand as they seek out the origins of ingredients, meet the people behind them and uncover the places and local knowledge that continue to shape each chapter of Sra Bua.
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