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Chef Thailand Magazine Published in English and Thai languages

  • Text
  • Bangkok
  • Brun
  • Michelin
  • Tempelhoff
  • Thailand
  • Cuisine
  • Allan
  • Chefs
  • Squid
  • Ingredients
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.

If you live

If you live in Thailand, and particularly if you live in Bangkok, you’ll know that the term “street food” has a very elastic definition. In its broadest sense it has less to do with where the food is being served, and more to do with what is being served, how much it costs, and the casual nature of the setting. At its core, street food is the simple, often humble comfort food that regular Thai people eat on a regular basis. Whether it incorporates noodles, rice, meat, fish or vegetables, it’s invariably cheap, flavourful, and usually ready in a few minutes or less. Street vendors pushing wheeled carts full of ready-made snacks such as moo ping (marinated BBQ pork on a skewer) represent street food in its purest form, as theirs is a simple “grab and go” dining experience. Pushcart vendors who set up regularly 30 on public sidewalk space, and assemble a few folding tables and plastic stools around their cart, bring street food to its next level by offering customers an actual place to sit-down. Finally there’s the no-frills, fixed address restaurants that are partially or fully open to the streets, and often have a few tables and chairs—and sometimes even the whole kitchen—spilling out onto their sidewalk space. For some ultra purists only the first two can strictly be considered street food, but for foodies simply interested to know who makes the best pad Thai in town, it’s only relevant whether there’s a roof overhead or not during the rainy season. Interestingly, this “what is and isn’t street food?” argument was raised in earnest in November of 2017 when Michelin launched the first Thailand edition of their famous guidebook. Within its

pages a chapter was given over to Bangkok’s best street food, but due to Michelin’s criteria that all award winners must have a fixed address almost no cart vendors could be included on the list. Meanwhile, some argued that Raan Jay Fai, the lone street food eatery awarded an actual Michelin star, could hardly be considered street food anymore since their signature crab omlette was priced at a whopping THB 1,000 (around US), which is more than some entrées at Bangkok’s five-star hotels! Regardless of the ensuing debates, Chef Jay Fai’s newfound stardom through Michelin immediately intensified worldwide interest in Thailand’s street food scene. To this day her bare bones shophouse eatery at 327 Maha Chai Road, in the heart of Bangkok’s Old Town, has a three-month long waiting list. And with the airing of the new Netflix series Street Food, in which Chef 31 21

Yes Chef! Thailand

Chef Thailand Magazine Published in English and Thai languages