Chef Tum Nattakorn Jaengruea, 33 years old, from Bangkok, or as many people know him as Saratum, is currently the executive of Nichada Thani Group in real estate and the owner of the Omakase restaurant KAIJIN and Vapor Seafood & Restaurant & Bar. He is also a YouTuber. Chef Tum has traveled around the world to study and learn about fish species and share his knowledge with everyone. Chef Tum’s Omakase restaurant KAIJIN is known for its uniqueness in elevating Thai fish to Fine Dining status by using various cooking methods to create a different taste for Thai fish. At first, Chef Tum did real estate business, which was a family business he inherited. However, Chef Tum was interested in fishing because when he was a child, he went fishing with the gardener at home, which led to his passion and passion. When he entered university, Chef Tum interned at hotels and restaurants to gain experience and became a competitive bartender, which led him to become the chef he is today. Today, Chef Tum transforms savory food into drinks, starting with the first menu, “Chicken Rice”. Boil chicken stock and other ingredients, then put it in the freezer at sub-zero temperatures to turn the food into ice, and start stewing chicken feet in a pressure cooker. Then boil syrup with three salts, and interestingly, Chef Tum stir-fried chicken rice, mixed it with fermented rice, put it in an infuser, and the chicken rice drink was served with stewed chicken feet and frozen gourd. The next menu, a drink from “Beef Khao Soi”, is made by baking beef bones to get rid of the beef bone marrow. Then, there is a side dish of shallots mixed with beetroot, and the syrup is seasoned with curry paste, simmered coconut milk, and the main ingredient of beef Khao Soi is crispy noodles. Chef Tum mixed the ingredients together and brewed them in the same way as Cha Chak, served with crispy noodles and shallot-beetroot foam. The last drink is “Stir-fried Stink Beans with Shrimp”, with a strong flavor that all the judges could guess correctly. The method starts with boiling shrimp stock mixed with butterfly pea flowers to make the water blue, making shrimp paste oil, and stir-frying stink beans with butter mixed with cream and spinach, then blending until smooth and putting it in the freezer. And soak calcium to turn into gelatin. Eat with caramel-coated sea cicadas. Served beautifully with the aroma of coconut. In addition, Chef Tum also took everyone to see Thai fishing in the middle of the sea in Phuket at a depth of approximately 100 meters to catch big fish. The fish that Chef Tum was able to catch were grouper, fire grouper, and wide-mouthed goldfish. Chef Tum will create restaurant-quality medusa from all 3 types of fish for the judges to taste. Let me tell you that they were amazed by the taste of the food and the cooking methods of each menu. The Stage of Inspiration from The Genius of all ages. A variety program for everyone in the family. A stage for creating dreams and passing on inspiration that opens up opportunities for geniuses of all ages. Super 100, more than a hundred geniuses, every Sunday from 5:00 p.m. to 6:00 p.m. Follow the news on Facebook: / super100tv #Super100 #Superjeew #WeThreePassed