[CLOSED] Karmakamet Conveyance – The Only Remaining Dining Arm of Karmakamet
Karmakamet Conveyance returns after a hiatus from the former location at Lhong 1919. They are now located near to Thonglor at Sukhumvit Soi 49, definitely a more welcoming location for foodies.
Many will be familiar with Karmakamet Diner and their popular signature cotton candy dessert. Unfortunately, they won’t be coming back. We are glad to have had the chance to understand it as a place that can churn out wonderfully-delicious dishes and also produce this video based on our series “night n day” to showcase its unique beauty. [Click here to see the video]. So if you miss the food at Karmakamet Diner, you will be happy to know that Chef Jutamas “Som” Theantae is still cooking at Karmakamet Conveyance.
Karmakamet Conveyance is a fine dining restaurant, unlike the casual Karmakamet Diner.
We love the simple and white minimalist decor.
As you begin to settle down, you can’t help but take notice of the unique dining ware which are specially custom-made for Karmakamet Conveyance.
“Allow Things to Happen The Way They Are”
We are now ready for Karmakamet Conveyance’s 12 Course meal (2,500฿ ; +2,500฿ for champagne pairing). On the menu, there isn’t much information about what we will be having and it’s just a one or two worded name of Chef Som’s feeling of the dishes. Of course, Chef Som will be happy to answer any queries at the end of your meal, if any. We suggest you to come here with an open mind.
[Miracle Water – After 40 years of living in darkness, patience is awarded with an awakening of the senses] We began by having Chef Som’s treasure, a 40-year-old spirit wine made by Chef Som’s father. It is limited and we can never taste it again once it’s depleted.
[Grains – Luxury does not always mean from distant places] Different kind of balls made from various ingredients.
[Warmth] Chicken bone broth made from many types of herbs.
[Rainforest – After the rain] Different kinds of leaves with basil kaffir dressing.
[Street – Hustling & Bustling] Raw oyster topped with a fried batter similar to Thai fried oyster.
[Street – Hustling & Bustling] Yellow noodle topped with Southern Thai curry, fried egg and pomelo.
[Village – The unpredictable tastes of moment of places in life] This dish consists of crab, shrimp, squid, fish, pork and clams with coconut jelly.
This is what it looks like inside.
[Life – Busy & Messy] Extremely tender Beef Tongue with Fish Cake, Shrimp Cake and mantou.
[Fleur de Sel] Coconut Ice Cream with salty coconut jelly. Sweet and savoury.
[Pre Motion – Back & Forth] Smoked black cod served sushi-style.
[Motion – Balance] Dover Sole fish with butter champaign sauce with deep-fried zucchini.
[Wealth – The Unnecessities] Indian spice-rubbed rack of lamb with basmati rice.
[Celebration – Lights of life] Red wine, brandy, fried garlic and seasonal fruits.
[Farewell – Until we meet again] Black sticky rice, sago and taro, flavoured with Indian spiced milk, covered with silver leaf. This dessert represents an annual festival called Poush Mela that happens during December each year, marking the harvest season. People come from all over India and usually stay throughout the festival for 6 days.
As what you have seen, it’s hard to define what kind of cuisine this was because it’s really a mix and match of different cuisines which Chef Som wants to present.
“Some of the dishes will recall your memories of some places and sometimes in your life, some dishes will create new memories. Please feel free to experience each course the way you wish.” – Chef Som
I guess this meal is like going on Chef Som’s journey, being at different countries trying different cuisines, going through the uncertainty of life (be it good or bad) and finally ending it with a mixed happy feeling. It might not be what you expect but that’s really what life is all about.
[Bangkok] Karmakamet Conveyance
Sukhumvit Soi 49
Mon – Sat: 6pm – 12am
+66 2 004 3997
This was an invited media tasting. As always, all reviews and opinions are entirely my own.
AroiMakMak.com is the brainchild of Wilber Suen. He is based in Singapore but loves Bangkok so much that he keeps returning. He loves travelling, eating, technology and has high standards for them. In his free time, he will be sourcing for new places to visit so that he can document and share. Try to catch him in Bangkok eating local dishes, enjoying aromatherapy spa or chilling at a rooftop bar.