- "Thai Cupcake" - Sticky Rice Cups with Pandan-Coconut Cream Sauce (Egg White / Sugar Adornments)
- Ar-Jad (Sweet Cucumber-Chile Relish)
- Chicken Masaman with Steamed Vegetables
- Green Papaya Salad with Shrimp
- Toi sharing some laughs and wisdom with the Kitchensurfing team
My Cooking Style
Authentic Thai cuisine! I take advantage of fresh ingredients whenever I can and prefer to make things from scratch instead of buying pre-made things. I also have years of experience with American-style baking and cake decorating.
My Culinary Experience
I have lived in New York for almost 40 years and have been cooking all of that time. When I first came here form Bangkok, I started to work in restaurants and have worked all positions from waiter to manager, which is where I learned my cooking skills. After working in restaurants, I became a chef at an executive dining room at a large banking company in Manhattan, as well as a chef at a private professional club. I have also always cooked for my family and friends, often with help from family and friends!
I also love to bake and decorate cakes / other desserts. I have certificates from the Wilton School of Cake Decorating and the Artisan Baking Center.
Certificate in Food Protection from NYC Dept. of Health and Hygiene.
My Three Favorite Ingredients
Lemongrass, Fresh Chiles and Limes
A Menu I Once Served 25 People
- Green Papaya Salad
- Roasted Suckling Pig
- Pad Thai
- "Thai Cupcake" - sticky rice with pandan-coconut cream sauce
"Thai Cupcake" - Sticky Rice Cups with Pandan-Coconut Cream Sauce (Egg White / Sugar Adornments)
Green Papaya Salad with Shrimp
Ar-Jad (Sweet Cucumber-Chile Relish)
Toi sharing some laughs and wisdom with the Kitchensurfing team
Chicken Masaman with Steamed Vegetables