My kitchen: I maintain authentic flavours

Chef Adisak Saephoo

L’Oriental (32 Bermudiana Road, Hamilton - above little Venice):

• What was your first restaurant job?

I was 18 years old, a cook’s helper, at the Holiday Inn Resort in Patong Beach, Phuket.

• How long you have been at current restaurant?

One year.

• Describe the cuisine served.

Thai-Chinese fusion, plus Japanese Sushi and Teppanyaki.

• What is your approach to food/cooking?

Maintaining the ingredients’ authentic flavours is key for me.

• Signature dish?

I actually have two: Pad Thai noodles — I have personalized the sauce that I use. Plus many people are talking about my Thai
Curry — it’s really popular!

• Favourite food to eat at home?

It’s got to be spicy... and sour.  That’s a type of yellow curry we eat at home in Phuket.

• Which chef do you most admire and why?

I admire the way Thai Iron Chef Chumpol Jangprai shows how he loves cooking; he loves Thai food, its culture and history.

• Your five most important food preparation ingredients?

Garlic, Shallots, Lemongrass, Chili and fish sauce.

• What do you normally eat for breakfast?

I don’t always eat breakfast but if I do, just some fruit.

• What is your favourite cuisine?

No real surprise here: Thai food!   But I like it fused with Chinese too.

• Your favourite drink?

Johnnie Walker Red Label.