The story
At Grok 1970, the warmth of a family tradition meets the precision of contemporary Thai cuisine. Chef Titoom – Supara Kittiudom, a fourth-generation custodian of the “Grok Dang” spirit, has opened this Bangkok restaurant to honour her roots while pushing the cuisine forward. Every ingredient is meticulously selected, sourced directly from local farmers and suppliers in her hometown of Ratchaburi. This commitment to provenance and creativity has earned the restaurant a Michelin Recommended recognition.
Chef Titoom’s menu is a love letter to Ratchaburi’s artisanal larder. She champions ingredients like Photharam’s black tofu, simmered in a richly brewed marinade until its skin darkens, and sweet soy sauce fermented in traditional dragon jars from Damnoen Saduak – a recipe over 100 years old. Preserved radish from Chet Samian and wild honey from Suan Phueng also feature, each bringing a distinct, natural depth to her dishes.
Standout plates include the Ratchaburi River Prawn, designed to showcase that century-old soy sauce, and a Duck Confit in Red Curry Sauce with Fruits – a personal favourite of the chef, where tender duck meets bold, aromatic curry. The Ratchaburi Snakehead Fish is fried so crisp the bones become edible, served with stir-fried eggplant and zucchini. Even a seemingly simple Egg Pudding with Caviar and Dried Salted Fish recalls Chef Titoom’s childhood memories of comfort.
Known for her modern, creative reinterpretations of traditional Thai cuisine, Chef Titoom blends local wisdom with contemporary techniques. Her advocacy for Ratchaburi’s ingredients is not just a sourcing choice but a philosophy – one that keeps the spirit of her family’s legacy alive. At Grok 1970, that spirit is tangible, from the thoughtful menu to the carefully selected wild honey on the table.
Recognition
Ambience
Details
Location
