Talk to the Chef Aom tells her tale, her inspirations and her desire to keep the traditions of street food alive. Talking about street food. We explore the amazing street food scene and there is no question that Bangkok and Thailand have the best in the world.
South Africa has been a culinary bubble waiting to burst. The fertile areas of Cape Town have given the stage for Chef Peter Tempelhoff. Also, there are plenty of recipes and other stories, including an update from Michelin in California that feature throughout the magazine.
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Industry Topic Words: Kelly Harvey 16
chili jam; the fermented black pork with pickled cucumber andThai herbs; and the wonderfully satisfying curry course, consisting of Andaman black grouper in Penang curry, sided with jasmine rice from Phayao province and an indescribably good char-grilled eggplant. Heaven on a plate indeed! For those with a sweet tooth, the other version of heaven on a plate will be the divine desserts and petit fours at Saawaan, which are the creations of award-winning pastry chef Arisara 'Paper' Chongphanitkul (a graduate of the Gastronomicom culinary school in France). Chef Aom andChef Paper became acquainted when they were both working at Issaya Siamese Club, and for Aom it was an easy decision to make when it came to who would be in charge of the sweets at her new restaurant. “In Thai we say sabai jai,” she tells me, explaining the comfortable, relaxed, almost sisterly feeling she experiences working with Paper. “We are matching. I also think her talent is the most interesting. For me she’s the best pastry chef in Bangkok.” At Sawaan everything seems to be a match made in heaven, and that also extends to the superb course-by-course wine pairing available with dinner. Alternatively, guests can choose the expertly curated course-by-course tea pairing, which features all Thai-grown, wild leaf teas. 17