Meet Dylan: the Bangkok-based chef behind HAAWM, a cosy Thai supper club serving up bold, personal takes on classic dishes. Equal parts nostalgic and experimental, Dylan channels all his creative energy into food—his full-time job and lifelong passion. With roots in the sweet, fragrant memory of pandan cake from his childhood market, and a palate shaped by punk rock and thoughtful flavour, Dylan brings a fresh, emotional edge to Thai dining.

We talk cooking as catharsis, the scent that feels most like home, and why Bobby by ORB reminds him of himself—nostalgic, classy, with a bit of a bite.

For those who don’t know you, who are you and what do you do?

I’m Dylan, the chef and owner of HAAWM, a small Thai supper club in Bangkok serving my takes on classic Thai food.

What is your creative outlet?

Cooking. All my energy is channelled through food. It also happens to be my job. A win, I’d say.

What’s your favourite ORB scent and why?

Bobby. It reminds me of hot palm trees—you know, someone’s making chai somewhere. It’s loud. I’d be friends with Bobby. It’s a bit nostalgic, a little classy, but also a little rough around the edges at first. I’d like to think I can relate.

What is your first fragrance memory?

The smell of freshly made pandan layer cake at the Asian market where I grew up. I remember holding the pack up to my nose and thinking, “Oh, that smells so good—what is that?” It wasn’t until I started cooking Thai food, nearly 20 years later, that I realised, “Oh, I know what that is.”

Do you have anything exciting in the works?

Maybe. I’m tossing around the idea of opening a wine bar with Thai bites—something cosy and friendly, but also seriously delicious.

If you could only listen to one album for the rest of your life, what would you pick,
and why?

Probably American Idiot by Green Day. I’ve already been listening to it for most of my life, so why stop now?

Dylan's IG: https://www.instagram.com/d.eitharong/?hl=en