Step inside GROK 1970 and you’ll discover a restaurant where every detail — from the flavours to the finishing touches — reflects the passion, authenticity, and artisanal flair of its owner, Chef Titoom.
How one combi oven is fuelling creativity, consistency, and cost savings in a modern Thai restaurant.
“With the iCombi, we work faster and more precisely.“
From day one , GROK 1970’s kitchen has been designed around the RATIONAL iCombi Pro 61. For Chef Titoom, the choice was clear. “I first came across the RATIONAL iCombi Pro in culinary school. Thereafter, almost every professional kitchen I’ve worked in used it, as do many F&B professionals across the globe. I knew it would give my kitchen the precision I needed.“
“It only takes one square metre, and does the work of many machines.“
Space is a luxury in Bangkok’s urban kitchens, but the RATIONAL iCombi Pro turns that limitation into a strength.
Ready for what’s next.
As GROK 1970 continues to grow, Chef Titoom is confident she’s built her kitchen on a strong foundation. With the RATIONAL iCombi Pro at the heart of operations, she and her team are ready to take on new challenges — while staying true to their roots, their flavours, and their spirit of culinary creativity.