How do you feel about the plight of the Karen?
Having been up there once, I was humbled by their dignity and generosity in the face of adversity.

Why do you have such a passion for Thai cuisine?
Because it is such a wonderful cuisine, one of the best in the world.

Of all the dishes you serve in your restaurant, which one best represents what you do?
I think the nam priks and lons are among the most interesting. It’s quite satisfying to see Westerners digging into the most typical of Thai dishes and enjoying them.

What’s your latest dish?
I’ve been playing around with a nice nam prik of boiled prawns and Asian citron served with lots of white turmeric, plaa fu and cha-om omelette. I have also been toying with a lemongrass salad, which I first had in Singburi.

How does your experience in Australia affect your cooking?
Well, I suppose it has made me more open minded­­—or should I say I have a more open palate?

How do you respond when people say a farang can’t make authentic Thai food?
I can completely understand. After all, who would expect a farang to begin to appreciate the delicious complexity of Thai cooking. I hope, however, to change their minds once they have eaten some of my food. 

What’s your favorite Thai dish made by someone else?
Tom yam hua plaa chorn made by Paa Daeng in her small street stall in the Dusit area. Grilled sai grop in a market in Ubon Rachathani and grilled plaa chorn in Singburi.

What’s the one utensil you can’t do without?
Pestle and mortar.