We love the thought of having comfort food that comes in the form of street food with a twist that can be enjoyed with family and friends! We make our way to DC’s neighborhood, Georgetown to enjoy Thai cuisine that is filled with foods and traditions that we can all enjoy when we come in to dine at Rimtang! Chef/Owner Saran “Peter”Kannasute shares with us how he brought this restaurant into his hospitality group, the foods he grew up with, and what we should order upon our next visit with family and friends.

ATHLEISURE MAG: Chef Saran “Peter” Kannasute, can you tell us about your culinary background in terms of where you went to school, kitchens you trained in and what led to the creation of the Yume Hospitality Group?

CHEF SARAN PETER KANNASUTE: I graduated from military school in Thailand, following a long family history of military and police service on both sides of my family. Several members even served the King of Thailand. That background shaped my discipline, but my passion was always in cooking, inspired by my mother, who ran a small street-food restaurant in Bangkok. Throughout my childhood, I would go with my family to the fresh market and select all the freshest, seasonal ingredients to be used for the day. That experience shaped how I approach food and has become one of the most important influences on my culinary path. I moved to the United States in 1999 and began working in restaurants. I later had the opportunity to train under Chef Hiroyuki Sakai, known as the first Iron Chef of French-Japanese cuisine, while he was culinary advisor for Benihana in Florida. From early on, I knew I wanted to open my own restaurant to apply what I’d learned and create dishes that reflect my experience and heritage. That vision eventually became YUME Hospitality Group.

AM: Before we delve into Rimtang, tell me about Yume Hospitality Group, when you launched it, and the restaurants that are within it.

CHEF SPK: I moved to Washington, DC in 2009 and spent several years consulting for restaurants while exploring opportunities to open my own. In 2013, a mutual contact introduced me to my now business partner, Jeff King. He tried my food at a sushi bar I helped open, and we realized we shared a common vision for future ventures. That was where our journey began, and the beginning of YUME Hospitality Group. We currently operate three restaurants:

• YUME Sushi: Modern Japanese cuisine with French influences Located in Arlington, VA | Opened in 2018

• KYOJIN Sushi: Expanded interpretation of that same Japanese foundation Located in Georgetown, DC | Opened in 2023 after the pandemic RIMTANG: Thai street-food o Located in Georgetown, DC | Opened in 2024

AM: What are the flavors, spices, and ingredients that are indicative of Thai cuisine in general?

CHEF SPK: Lime, chili peppers, lime leaves, and lemongrass.

AM: When we say Street Food, what does that mean?

CHEF SPK: Street food refers to the everyday food culture found throughout many Asian countries, traditionally served from small stalls in morning or night markets. It’s fast access to comfort food.

AM: What led to you launching Rimtang as this is a departure from the other restaurants in this group that focus on Japanese cuisine?

CHEF SPK: I don’t see it as a departure from Japanese cuisine, but as an expansion of who I am. Rimtang allows me to return to what defines my roots and the cooking techniques I come from. Rimtang is more personal— it represents the flavors of my childhood and the generational recipes I grew up with. It’s not a different direction; it’s the continuation of my heritage.

AM: You mother, Chef “Mama” Prapit La Femina is the Head Chef at this Georgetown restaurant. Can you tell us about her culinary background as well as how she approaches the menu that is offered here?

CHEF SPK: Before entering the restaurant industry, my mother worked as an accountant. She learned how to cook from my grandmother when she was young and continued to develop her skills on her own. I have memories from my childhood of all the different meals she cooked for me, not only Thai dishes, but also Chinese, Vietnamese, and even Italian. Her approach to the menu at Rimtang is based on intuition and memory rather than formal training. She cooks the way she always has, and that authenticity defines Rimtang.

AM: What does Rimtang mean?

CHEF SPK: “Rimtang” means “sidewalk” in Thai and is commonly used to refer to street-side food stalls in Thailand.

AM: Tell us about the ambiance of this restaurant and what guests can expect when they are coming in to dine.

CHEF SPK: The space is designed to feel like home. It’s a cozy, two-story converted row home. It reflects the atmosphere I remember from eating my mother’s cooking as a child.

AM: What are 3 appetizers that you suggest that we can enjoy with friends and family?

CHEF SPK: Calamari, Tom Yum Soup with seafood, and Crabmeat Egg Omelet.

AM: What are 3 soups and salads that we should have our eye on when we are coming in with friends?

CHEF SPK: Papaya Salad, of course, and Seafood Tom Yum Soup.

AM: What are 3 Mama’s Signature Dishes that we should be thinking about when we come in?

CHEF SPK: Mama’s Signature Fried Rice, Tom Yum Soup, and Papaya Salad.

AM: Between the Stir Fry and the Thai Curry Specials, what are 3 that we should have in mind?

CHEF SPK: Panang curry with protein of your choice, Tom Yum Soup, and Salmon Curry.

AM: For the sides to add to our meal, what are 3 that we should have in mind?

CHEF SPK: Sticky Rice, Steamed Veggies, and Steamed Rice.

AM: What are 3 desserts that you suggest that we should enjoy?

CHEF SPK: Now we have Mango Sticky Rice, Coconut Ice Cream, and Peach Sago.

AM: We love a good drink, what are 3 that we should consider sipping on our next visit (this can be a cocktail, wine, beer, non-alcoholic)?

CHEF SPK: For non-alcoholic, Mama’s Signature Herbal Drinks like Pendant Juice & Thai Tea. Also Signature Thai Beer: Singha.

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PHOTOGRAPHY COURTESY | Rimtang