Nicharee Phatitit

Saran Yen Panya ponders what the future holds in store for him at the beginning of the new decade. We sit down with the founder of creative agency 56th Studio and talk disruption, transformation and evolution. People often think of your furniture and iconic chair designs when they think of you. However, you don’t limit yourself as a designer. Instead, you define yourself as a storyteller. Tell us more about this.The clients, if they don’t sit down and talk to me, then they would think that Saran is someone who works on eccentric, colorful furniture. But once we talk, I don’t think they go for my style, but they buy into the way I tackle a brief and my thought process. I think these clients look for a collaboration that’s long-term rather than one based on superficial reasons such as “Oh, let’s go for him because he's an up and coming artist." Eventually, it’s about finding the right match. On my side, it’s my job to be genuine about my client’s brand, whether the decisions are profitable or not, as well as the marketing strategy. I think a good designer has to look at things from a 360-degree perspective, and not just whether the work is chic or beautiful. How has your work evolved over the years?I’ve started looking for something more meaningful to my life and my practice. I now have a team that I want to develop. I think about how I can help them improve and grow with me, how to nurture them so that they can eventually work on conceptual designs even when I’m not around. Th

If you love something, let it grow. That’s not how the old adage goes, but it’s the thought that comes to mind after conversing with the owners behind Charmgang Curry Shop—chefs Aruss “Jai” Lerlerstkull, Atcharaporn “Aew” Kiatthanawat and Geravich “Mew” Mesaengnilverakul, who all worked with renowned chef David Thompson at Nahm, as well as visual designer Saran Yen Panya. At Charmgang, their collective goal is to serve authentic Thai flavors and recipes that are becoming harder and harder to find, at the same time find ways to present them in more modern ways. According to the owners, you have to allow something to evolve in order to conserve it. The neon-lit eatery is small, but bursting with style. Red printed reed mats line the walls, serving as the main design element. A long steel dining table takes up most of the room, surrounded by metal chairs with woven cushions, each one with a unique floral design. At the back of the room, the three chefs work over gleaming brass pots filled with simmering curries, and a wooden tabletop laden with vegetables. The menu, which changes monthly, pays homage to comforting Thai fare and allows each chef’s forte to shine. Chef Mew has a knack and passion for grilled dishes, while Chef Aew’s strength lies in yum and chili dips. Chef Jai is in charge of the curries. To start, try the refreshing yum salad with rose apple, cilantro and Thai herbs dressed with fried shallots and palm sugar. Follow it up with the relish of tangerine with grille