Koh Samet Thai เกาะเสม็ดมีหม้อ

Classical Thai authentic taste twist. Atmosphere rustic unparalleled Thai dining and Bar experience.

- The beginning of restaurant. How does it become OHBAR?
Regarding to that we made the first restaurant was Abb Air, which had the original spicy Thai food in street food style. It was successful more than we had expected. However, the location was rather tiny and sometimes it could not support customers perfectly. So we looked for the larger location and restaurant to support customers and made it be the full bar style. We selected and chose many special menus. It is our challenge to make a great restaurant.

- How did the name “The OHBAR Thai Cuisine 1982” come from?
It came from Pop’s idea (Chayakorn Kulthanachaidech - Pop), who created the brand “Thai Cuisine 1982”, and concluded that we wanted to promote a complete restaurant serving any kinds of menus and various kinds of alcohol drinks. The name OHBAR should be recognized among Thai people in Sydney from Oh’s cookery. Oh has an experience in first-class restaurants, events and entertainment. He so considers to excel in 2 fields of different experience. People can touch and feel the long journey of the OHBAR. We believe that people would easily catch up and reach this name.

- How does the restaurant decoration style come from?
Pop: We want it to be different, but at the same time it should be simple, not fancy. It is the source of idea that considers being the propriety of many fields. The arts on the walls are still the abstract but giving the emotion of strength and fierceness. It is the sequel of Abb Air. The brightness comes from the adaptation of 50-year-old rare steels with more than 100 LED lights floating in the middle of the restaurant. This becomes the invention of the collaboration of arts and the identity of restaurant.

- Why does OHBAR choose to be a BAR & GRILL restaurant?
As I said, we want to build a restaurant serving good food and services. The bar section should be a full bar with various kinds of beverages. The front of kitchen would have a live grill station as we specially focus on grilled food as well.

- Who are the founders of OHBAR restaurant?
POP, OH, JB and Prem.

- Can you tell us about the background experience of each chef? What are the responsibilities of each person and who does excel in what skills in particular?
Khomsan Chittimani – Oh, experienced in kitchen for 16 years in first-class, medium-sized and very busy big restaurants. He works in general management especially manage food. Naruemon Sukdomlerd – JB, experienced 10 years in first-class Thai restaurants in Sydney. She would work in creating and planning recipes especially the full-flavored curry paste and spices. Kittipong Tuangsit – Prem, experienced in Thai, Japanese and first-class restaurants more than 10 years as well. He would fulfill in the parts of food recipe development, creation and decoration. He would be also responsible in creating fusion food.
The first thing that makes us successful in restaurant is the perfect food and the perfect combination of us. We have experiences from the various kinds of restaurants. We are well-accepted from the organizations and restaurants that we have worked with. So we can call that we are the real people who truly specialize in this field indeed.

- What should we think about if mentioning about OHBAR? What are your advantages?
Good food, people who really know the food, good atmosphere. The restaurant has a beautiful decoration, and serve various drinking menus that everyone can enjoy them.

- What are the recommended menus of OHBAR?
Thai Stewed Pork Belly, Sour Pork in Dipping Sauce, Fried Crab Curry Powder, Young Tamarind Paste, Salted Pork, Chilies and Ginger Paste, Chinese Egg Noodles with Grilled Duck, Fried Hokkien Noodles, Beef Noodles and Tiramisu for dessert. …… As I said these menus are the ones you should not miss. However, we do have a lot more to serve you and they are awesome as well.

- What are the differences of OHBAR comparing to other restaurants?
Definitely is the food. We have never forgotten the original Thai recipe, the nippy flavor and details in food ingredients. For example, we have grilled small Thai shallot in Tom Kloang and ancient coconut milk soup. In addition, we also have senna in Thai sour curry soup. As for paste, we have boiled eggs or salted eggs for side dishes. We need to have fresh Thai basil every day. We have created our own secret roasted chili curry paste recipe. We put details in every production procedures. We have never stopped creating new menus. We create mixed food decoration between Thai and Japanese style. We pay attention on how to use proper dish materials to serve food. The most import thing is taking care customers with our hearts and we know what customers particularly want. We always try our best in making impression to customers while they are at our restaurant.