How did you become a dessert chef?
It’s because of my mom, who used to sell desserts at the market. When I was a kid, I would help her make them and accompany her to the market to sell.

Is there a philosophy to Thai desserts?
Yes, of course. Certain desserts are meant to be eaten with certain meals, and certain desserts are specific to certain seasons. For example, now we’re in the cold season, so we eat warm desserts, like dumplings in ginger broth (bua loy nam king).

Are Nahm customers as interested in the dessert as they are in the food?
Yes, I think so, because the desserts are dishes you don’t normally see much anymore, so it’s a good opportunity to try them, and here they are made with lots of time and high-quality ingredients. Elsewhere, in the markets, you’ll encounter these desserts individually and buy them separately. It doesn’t occur to people to have a little bit of many kinds of desserts, which is what I try to get them to do.

Do you ever feel like you’re in David Thompson’s shadow?
Well, yes, of course, sometimes I do. But David is also my life partner, and I support him in the areas where he needs me. I’ve also trained many youngsters who have gone on to do great things, and that is also rewarding.

Why are Thai desserts not as highly regarded abroad as Thai food? Why is it all mango and sticky rice?
I think it has to do with the availability of quality ingredients abroad as well as the issue of time. A lot of these desserts are hard to make and take lots of time to make properly, which most restaurants probably cannot do.