"This nori", I said in amazement, "what is it"? He took a narrow sheet and indicated, "hold it up to the light, you can see how it glows through, this is a 200 year old traditional way of making nori, the grandmother still hand picks up seaweed along their secluded beach, but it will disappear forever soon, because the next generation doesn't want to carry on ". I know that recognise that familiar sound of heartbreak. Chef Randee of @filletsbangkok connection with produce and tradition is just as real as the heart put into his creation and respect he pays to the product.
"The top of the pyramid might be gold and mine might be ruby, but underneath the foundations are still stone", Chef Randee's words still resonate from the recent memories of a surprisingly personal and profound experience at @filletsbangkok.
I wasn't sure to feel grateful to have had experienced it "now" or dissapointed not to have tried it early, one thing was clear, I've never felt so relaxed, calm and confident in a Omakase experience than before thus.
Behind the addictive grin, bouncy waves of hair and inked forearms Chef Randee's deep knowledge and respect for product is acute, yet refreshingly we aren't having our nose rubbed into the fact, neither does Fillets find ways to make perfect produce more appeasing to misinformed palates by over saucing, gimmick plating, making sushi into mini meals or layering in foreign, luxurious ingredients which have no place in there.
Like a big and audacious ruby @filletbangkok doesn't stray from tradition as such but amplifies it potential, keeping skill, techniques align with tradition, the rock and foundation of every single bite.
If there's one Omakase, and with a Thai chef at the helm - mind you, this is the one of those you need to tick on your foodies bucket list. Unforgettable, a worthy star in my eyes. 🌟
#BangkokFoodies #FoodiesOfficialAsia
@ Fillets @ Fillets
