BOLD MOVE, BIG FLAVOURS

Aside from cooking skills, what do you want your students to take away from the classes?

We want our students to understand not just food but the flexibility of it. It’s important to not follow recipes blindly or to swear by the “authentic” flavours people claim about Thai food without really discovering it for yourself. Delicious food is — at the end of the day — delicious food. We mustn’t forget that all foods have their own variations.

What are some of the misconceptions people have about Thai food?

Lots of people think that Thai food is spicy. Interestingly, we didn’t even have chillies in the old days, we only had white pepper. Another misconception is that Thai food is supposed to be sweet — yes we do use sugar but usually to balance all the different flavours out; it’s definitely not for making sure the dish tastes entirely sweet on the palate.

If you could only cook (and eat) one dish for the rest of your life, what would it be?

It would have to be green curry. The complexity of its flavours and the technique used to make the paste never ceases to astound me. It is so versatile, so you could add anything and everything into it! Though I love my green curry with chicken and holy basil — that’s how my mum always made it — accompanied with fermented rice noodles. It’s the best!

What is your favourite Thai restaurant in Bangkok?

My favourite places to eat are usually the street vendors that might not be so famous. I love Jay Fai (327 Mahachai Road) the most. Run by the same chef that has been cooking for over 50 years, the technique and precision of her cooking has never faltered. Every dish is cooked by her.

Is there such a thing as authentic Thai food?

The idea of authentic Thai Food varies from one person to another; home to home and families to families. I don’t always agree with people who claim that their food is the most authentic one out there. I think good food could be prepared by anyone, at any age. As long as it is prepared well by those who put their heart and soul into it — it can be simple and it needn’t be expensive either.

Are there any forgotten recipes/dishes you think Thai restaurants should bring back?

Traditional Thai desserts and snacks like Kai wan (sweet eggs) and Kanom dok son (boiled Sesbania Javanica dessert).

Any advice for future students who are interested in joining one of your classes?

We always wish our students would come with an open mind, especially when learning about new recipes and techniques. As professional chefs, we have experimented with many things (from processes to ingredients) and have come up with our own recipes which are easy to follow yet still taste great. So even though they may have learnt some techniques from other cooking studios or institutions, we’d like them to keep it in mind that technique is not the most important factor for us. Don’t be too quick to judge us, and be open to try new things. We want them to see for themselves and be able to utilise our techniques and recipes that can easily be replicated at home to make them feel like professional cooks.