The name harks back to the southern village of Lang Suan - a fertile agricultural hub, the provenance of the best turmeric, home to the chilli cultivar known for unfurling its heat and complexity slowly across the tongue, and the source of ingredients used at Klang Suan. Chef Tum carries on his family’s six decades in the food business, with beef braised in coconut milk and stir-fried with chilli paste, spicy minced pork with chilli paste and kaffir lime leaves, and more.