The man welcoming guests into this home is Piyanat Yowabut, who simply goes by Chef Gugs. Long before hosting diners in his own space, his culinary education began in the markets of rural Thailand, trailing behind his father and helping to prepare family meals. Those early, humble experiences paved the way for a dynamic global career.
After graduating from culinary school, Chef Gugs joined Hyatt International, honing his skills in kitchens across the Middle East, Europe, and Africa. However, his real turning point arrived with a move to Singapore in 2015. Working at Longchim under David Thompson – a titan of Thai cuisine – he rediscovered the depths and delicate nuances of the food he grew up eating.
Equipped with this refined perspective, Chef Gugs relocated to Malaysia in 2019 to open a new restaurant. When those initial plans failed to materialise, the unexpected setback became a catalyst for reinvention. Driven by a quiet resolve to cook the food he loved, he returned to his culinary roots.
This newfound focus led to the launch of a modest takeaway project called Homm Homm in 2021, which eventually led to a successful café pop-up. Slowly but surely, he built his own following, and by December of that year, Homm House No. 8 was born.
Today, that dream operates as a reality, with curated tasting menus served directly from his own dining room. On a relaxed afternoon during his day off, we sit down with Chef Gugs to discuss his journey from those early market runs to creating one of Kuala Lumpur’s most heartfelt dining experiences.
Describe the dining concept at Homm House No. 8.
Chef Gugs (CG): Homm House is genuinely my home, so I intend to make every guest feel completely at ease, as if they were dining at a close friend or relative’s house. The menu centres around home-cooked Thai food served family-style, and I stay true to traditional, old-fashioned methods, such as hand-pounding spices and smoking or grilling meats.
To me, this space represents my Tree of Life. It means everything to finally build something independently, and it brings me joy to watch my little tree grow every single day.
Was it challenging to introduce traditional Thai flavours to locals here?
CG: While it was challenging at first, I knew that introducing true, traditional profiles would take time. Instead of compromising, I trusted my creativity and let the food deliver my message. The dishes at Homm House offer a completely different experience from usual Thai restaurants, and many of the dishes I serve here simply cannot be found elsewhere.
How do you approach building a menu? What’s your creative process?
CG: I draw a lot of inspiration from old Thai cookbooks, as they hold so much interesting culinary history. Having this space allows me to experiment and translate that knowledge into the food I serve, which is why the menu changes every two to three months.
What’s one dish you’ve made, past or present, that tells your story as a chef, and why?
CG: Without a doubt, it is the Isaan fermented pork sausage. As someone who grew up in northeastern Thailand, I feel this dish represents the essence of my hometown. The process itself tells a story of tradition – it is made using minced pork shoulder and belly, mixed with salt, garlic, and cooked sticky rice.
After resting for three days, whether sun-dried or kept at room temperature, it ferments and develops a beautifully complex, sour taste. It is a humble, authentic reflection of exactly where I come from.
What’s the most unexpected thing you’ve had to cook (so far)?
CG: An entire vegetarian Thai tasting menu. It pushed my creative boundaries to build a full, multi-course experience without foundational ingredients like fish sauce and shrimp paste, all while maintaining those authentic flavours.
How do you manage the demands of running the space single-handedly?
CG: Since opening Homm House No. 8, my pace has naturally slowed down. Compared to my previous career, my lifestyle now feels almost semi-retired. I have the time to enjoy a morning walk or run before visiting the market.
Running the space solo gives me a lot of peaceful time to myself, and my greatest joy is cooking for small, intimate groups of six to eight people every single day.
What is the biggest misconception people have about being a chef?
CG: People often blur the lines between a celebrity chef on television and a working chef in a real kitchen. Social media only shows the glamour and the finished plates, but very few realise the behind-the-scenes hardships and years of sacrifice it takes to actually earn that title.
Where do you see Malaysia’s private dining scene heading over the next five years?
CG: Over the next five years, I believe private dining will become a space for culinary preservation. Seeing so many people, especially the youth, care so passionately about the food they grew up eating is exactly what is needed to keep our traditions alive.
Visit Homm House No.8 (@homm_houses_n8) for an authentic private dining experience, where traditional Thai flavours are brought to life with zero shortcuts.
Homm House No.8
Address: 8, Jalan 17/4, Seksyen 17, 46400 Petaling Jaya, Selangor
Opening hours: By appointment only
Contact: 016-789 5602
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Photography: Imran Sulaiman