Chef Insingha’s arrival in Houston marks a significant moment for the city’s dim sum scene. He brings over two decades of dedicated, hands-on expertise. Moreover, his commitment to the art of dim sum is evident in every meticulously crafted piece. He promises a truly first-class culinary experience. Specifically, his journey from humble beginnings stands as a testament to the power of dedication and perseverance. These qualities have cemented his reputation as a highly skilled and respected chef.

Starting his career at a young age, with an initial earning of just $200 per month, Chef Insingha’s ascent is a story of passion and hard work. He immersed himself in rigorous apprenticeships under esteemed dim sum masters. He absorbed their knowledge and refined his techniques. This foundation of traditional skill, combined with his natural talent, allowed him to rise through the ranks. He was trusted to lead teams of dim sum chefs for the opening of several prestigious Chinese restaurants in Bangkok.

His contributions to the culinary world are notably highlighted by his involvement with Yutingyuan at the Four Seasons Bangkok. This was a groundbreaking achievement, as it became the first Chinese restaurant in Thailand to earn a Michelin star. Additionally, he played a key role at Nan Bei in the Rosewood Hotel, further demonstrating his mastery. These experiences, marked by high standards and innovative approaches, have shaped Chef Insingha’s unique culinary vision. Now, Houston has the privilege of savoring his creations.