History: I first began as a rice farmer where I progressed to working as a
motorcycle mechanic. Gaining interest in the hospitality industry I moved to
resort and hotel work in both
Have you always wanted to be a Chef?
I have always loved to eat (look at me!) and in
my family we shared the responsibility for cooking daily meals. On coming to
How would you define your style?
I cook honestly from the heart, using good quality and fresh ingredients.
Obsessive compulsive about?
Cooking each dish to perfection.
Your greatest culinary inspirations?
Sisamon Kongpan is the mother of Thai cookery
having authored many cookbooks, like the Margaret Fulton of
Most ‘eyebrow raising’ menu item?
An authentic, optional, ingredient in Som Tum (Papaya Salad) is Salts crab. This is pounded with the other ingredients. Thai people enjoy the taste and the accompanying crunch of the shell.
Signature dish: These are two of the dishes that customers describe as standouts when comparing with other Thai restaurants. Miang Hoy – Scallops served on a betel leaf with a tamarind sauce and fresh accompaniments; Kaeng Ped Bet Yang – Roasted duck slices in succulent red curry.