11 months ago

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.


The Thai word saawaan translates as “heaven”, although Chef Aom points out that at her restaurant it’s more like “heaven at night,” referring to the hours of operation (daily from 6pm till midnight), the low lighting, and the black wall adorned with fanciful golden clouds. Here diners partake in a 9-course, set menu culinary journey in which each course is named after a traditional Thai cooking style, such as raw, fermented, boiled, stir-fried, charcoaled, and so on. Essentially it’s a gourmet interpretation of Thailand’s common street food and rural fare, reimagined with top quality ingredients and high-end presentations. “I like street food so much,” Chef Aom explains, adding that she gets a lot of inspiration from her nation’s humble local dishes. “But some street food is disappearing or fading away because of changing laws, and I don’t want to let them die. That’s why I want to dress them up, and make them in a new way.” Aom certainly knows her stuff when it comes to traditional Thai fare. Her parents ran a small restaurant in Bangkok and she recalls that when she was six her father taught her how to make a Thai omlette. She instantly fell in love with cooking, even though at that age she had no idea it could also be a career. At the age of 18, after completing high school, she enrolled in the Mandarin Oriental Bangkok hotel’s chef school apprenticeship program, studying international cuisine and later working at the hotel’s Lord Jim restaurant, and on occasion at their renowned French restaurant Le Normandie. It was at Le Normandie that she trained briefly with guest chef Juan Amador. “I only trained with him for a week, but I learned so much,” she recalls. Her next mentor would be Chef Henrik Yde Andersen at Sra Bua by Kiin Kiin, who introduced her to the mind-bending world of molecular gastronomy. After a year at Sra Bua she moved on to the Issaya Siamese Club, followed by a stint at TWG—where she learned about tea and food pairing—and then on to join the pre-opening team at W Hotel’s House on Sathorn, under the guidance of Chef Fatih Tutak. Working in Bangkok with such amazing kitchen talent was a priceless education, and it paved the way for Chef Aom to eventually open her very own restaurant. In 2016, with the backing of local restaurateur Frederic Meyer, she launched Baan 13