Fine Dining stories by Thailand’s finest chefs

A new series of videos highlights local fine cuisine from around the Kingdom, hosted by some of Thailand’s best chefs. From Krabi to Nakhon Pathom and Nan, in each episode these award-winning chefs talk about local specialties, inspired by the local produce unique to each region.

In each episode, chefs from some of Thailand’s most famous restaurants will talk about their dining concept, the inspiration behind the featured dishes, the key ingredients and how they source ingredients.

Local farmers and producers will also be interviewed and the beautiful scenery of each region will also be highlighted.

Ep 1: Chef Ice: Sorn Restaurant – Shrimp Paste – Krabi.

Listed as one of the Top 50 restaurants in Asia, Bangkok restaurant Sorn specialises in Southern cuisine and has been awarded two Michelin Stars. The restaurant is often booked weeks in advance.

As two southern kids, Khun Ice and Chef Yod always dreamt of opening their own restaurant with a focus on long lost recipes and the art of local cuisine. In a reconstructed old house, Sorn is thematically inspired by the tropical forests of southern Thailand, while ingredients are sustainably sourced from a trusted network of farmers and fishermen. Cooking is refined and sophisticated and dishes mostly slow-cooked, with even the soup double-boiled for 6 hours.

Ep 2: Chef Monthep, TAAN Restaurant – Organic Chicken & Egg – Nakhon Pathom

TAAN’s creative Thai cuisine celebrates the country’s food artisans and their unique ingredients. Chef Monthep “Thep” Kamolsilp and his kitchen team pride themselves on working closely with independent local farmers, whose high-quality, seasonal ingredients provide the inspiration for an ever-changing menu.

Every dish here has a story to tell. The name TAAN itself comes from the Thai word meaning “to have a meal” and it is also a play on pra-taan, which means leader or head of a group. In this respect, TAAN serves farmer-led food. Familiar flavour profiles meet with unexpected combinations and timeless techniques for curries, grilled dishes and soups that are new but unmistakably Thai.

Ep 3: Chef Bee, Paste Restaurant (awarded 1 Michelin star) – Makwean – Nan

After 18 years of cooking exclusively Thai food professionally, husband and wife combination Bee Satongun Thai born and Australian born Chef Jason Bailey opened their first outlet of Paste Bangkok Thai restaurant in 2013. Their reinterpreted Thai menu quickly became one of the most talked about in Bangkok.

Subscribe to Kad Kakoa’s YouTube Channel to catch all episodes!

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