At Kuma in Chiang Rai (2025–2026), the inspiration came from Northern Thai ingredients, exploring their seasonality and showcasing them in a daily printed à la carte menu. Kuma’s menu emphasized flavors from our grill and smokehouse, alongside ingredients from our organic farm, supplier network, and daily market visits. The kitchen team focused on preparing as much in-house as possible: drying and smoking spices and chilis, making infusions with local spirits, and pursuing fermentation, preservation, and research and development projects.