As I sit at the over water bar on my day off, computer on my lap and cocktail in my hand, I turn to my wife and ask what “would you like to do for dinner?” This is always a big decision for me and sometimes drives my wife up the bend. Despite what most people think about chefs, I am not a fussy eater, I will try almost anything and enjoy any food no matter how simple or humble if it is done well. Deciding what to eat sometimes can be a big decision; sometimes it’s all so good! “Let’s have Thai” my wife responds and I happily agree.
I am all about Thai food right now and have always appreciated it since trying “real Thai” during my first posting in Asia. When at Pacific Regency hotel in KL I had the pleasure of overseeing a Thai restaurant. Luckily for me the whole Thai kitchen brigade were Thai and were led by a very talented cook Alex (real name unknown). Most of the experiences I had (thought) I had with Thai food back home had actually been watered down and “westernized” versions of stock standard Thai staples. Often cooked by non-Thai and executed poorly.
Why do I have such a soft spot for Thai food? Perhaps it reminds me of good times. It’s fresh and spicy with clean, vibrant and clearly defined flavors; many things that many great dishes aspire to be irrespective of style or country of origin. It has appeal to everyone, whether sitting in the fine dining Thai restaurant on the 23rd story of my old hotel in KL with my then girlfriend (later my fiancee then wife) or sitting with old friends in a car park on cheap plastic tables and chairs in Bangkok it’s just so goddamn enjoyable. Apparently there’s a chemical in chili’s which react with the receptors in the tongue the same way as heat (no shit) and register as burning, this pain causes the body to release endorphin’s. So it’s fresh, spicy and gives you endorphin’s… what more could you want?!