“Colorful
Thai Cuisine”
Chef Ton owns many restaurants, but most prominently he calls his food “Colorful Thai Cuisine”, it is neither traditional nor modern but a personal interpretation of Thai cuisine itself.
In fact, it is something unique and has never been done before. He wants the foods to represent the traditions but be joyful at the same time, where modernness and history are aligned.
From streefood to fine dining
Each of his restaurant helm its own cuisine. From street food to fine dining e.g. the tasting menu at Nusara starts with small, creative dishes such as crab curry served on a crisped wild tea leaf topped with local caviar, or savory peanut relish scooped onto shrimp-paste wafers and then proceeds to larger dishes served family-style, including Bumbai Neua, tender beef cheek in a rich Bombay-style curry with ajaa (pickled cucumber) on the side. Every dish from the course menu is significant for Chef Ton himself because, like the shophouse itself, it dates to the Rama V period.
“Food BRINGS EVERYONE TOGETHER”
While the menu at BAAN, “Thai Family Recipe”, featured basic dishes and recipes that came directly out of a recipe book from his grandma’s kitchens and contains a number of spices more associated with Indian curries than with Thai curries, including nutmeg, cinnamon, clove, and cardamom. Fresh Thai herbs, as well as both fresh and dried chilies. We would like to demonstrate that even several years ago, Thai cuisine was a fusion of many influences.