A Culinary Destination in the Making
Beyond just a restaurant, Sood is set to become a dynamic hub for gastronomic creativity, hosting collaborations with local and international chefs. With Penang’s growing reputation as a luxury and lifestyle destination—bolstered by its international accessibility and rich cultural heritage—Chef Ton sees tremendous potential for the region’s culinary evolution.
“This is just the beginning,” he reveals. “We’re also working on As I Am, a new restaurant and bar concept in Kuala Lumpur, which will launch in a few months. The goal is to continue delivering fun, casual, yet incredibly delicious and affordable dining experiences.”
As Sood opens its doors, it marks not only Chef Ton’s expansion into Malaysia but also a celebration of heritage, innovation, and the vibrant synergy between Thai and Penang flavours. With his signature flair for storytelling through food, Chef Ton invites diners to embark on a journey where history, culture, and culinary artistry converge in one unforgettable experience.
d-winning chef and sustainability advocate is a testament to his passion, dedication, and the transformative power of food. As he continues his journey, he remains focused on understanding humanity through food, forging connections, and inspiring positive change within the restaurant industry and beyond.
“Every change starts from a tiny little thing that could turn into a chain reaction for positive change,’’ says Namae. “Our role is to be an example of this positive change, by using more environmentally friendly products and supporting the producers who grow these kinds of ingredients. It doesn’t happen in one day, but by being persistent and patient I think we have made some good progress”.
