A self-taught chef, Bongkoch honed her culinary skills while working in her family’s restaurant. Drawing inspiration from royal Thai cuisine, she brings an artisanal approach to her cooking. As well as sourcing fresh produce from local growers, curry pastes are made in-house and food is smoked with lychee wood, coconut husks and coconut meat. Striking a delicate balance between tradition and innovation, she reinterprets traditional Thai cuisine in a modern context, combining ancient and contemporary techniques alongside surprising twists. “My dream has always been to introduce the world to an elevated version of Thai cuisine.

Source: The Nation Bangkok February 10, 2018 05:03 UTC