Thai Flavors Untamed: An Architect-Turned-Chef Recreates Authentic Thai Cuisine in Seoul
Creatrip Team
2 months ago
Chef Son Seung-hee, formerly an architecture student, founded Horapa in Seoul’s Seochon to present uncompromising, authentic Thai cooking. After falling for Thai food while visiting his then-girlfriend in Bangkok, he trained at Le Cordon Bleu there and studied London’s modern Thai scene before returning to Korea. Horapa emphasizes traditional techniques like pounding herbs and making fresh curry pastes by hand—rejecting pre-made pastes—to preserve texture and layered aromas. Signature dishes include hua mu thet kra tiam (three-day cured, fried pig’s head), larb nuea (Isan minced beef salad), and the reservation-only southern-style grilled curry chicken kai gorayl. Son highlights sam gleur (Thai “three friends”: garlic, coriander root, white pepper) as foundational, and adapts recipes seasonally when fresh Thai herbs are weak in Korean winters. Horapa’s dedication earned a Bib Gourmand in Michelin Guide Seoul 2024. The piece includes a recipe for strawberry som tam (som = sour, tam = pound) showing the importance of using a mortar to achieve authentic texture and flavor.
