All his travels have him finally arrive to Siripanna Villa Resort & Spa in Chiang Mai, where he has been tasked with taking care of the restaurant, Toong Khao. Nestled in the middle of the resort the eatery overlooks a small rice field and is surrounded by the beautiful manicured green space the resort offers.

On the Table

We were treated to an array of dishes that were personally selected by Chef Serkan. From the Siripanna Salad to Prosciutto e Melone with a balsamic glaze. The prosciutto was very rich; a saltiness that blended so well with the sweetness of the melon, so many different notes all at once, it was so tasty!

Subjectively, what stole the show was the pasta. The Lobster Spaghetti was utterly soul-satisfying. The standout ingredient of this dish is not what you think. While the lobster was delicious, the sauce that was made for this pasta was everything I need in my life. After listening to Chef Serkan speak adamantly about the hours that go into adequately making different sauces, from 2 to 8 hours, being able to taste it was eye-opening. I can not wait until I visit again.