Sujet Saenkham of Sydney's critically acclaimed Spice I Am restaurant stable was born in a remote village in Central Thailand, where he learnt to cook treasured family recipes at his mother's and grandparents' sides. After switching from an accounting degree to studying science with a major in chemistry in Bangkok, in 1985 Sujet ventured to Australia and loved it so much that he decided to make Sydney his home. Here, he studied hospitality, and his long-held ambition of becoming an executive chef was realised in 2004, when he opened the doors of Spice I Am in Sydney's Surry Hills. This hole-in-the-wall was immediately adopted as the Thai restaurant of choice for the city's food media, and the restaurant empire has since expanded to include a more sophisticated restaurant in Darlinghurst; an offshoot in Balmain; a restaurant called House Thai, which specialises in Issan dishes from the north of Thailand; and, in 2014, Surry Hills Eating House opened, showcasing the regional cuisine of southern Thailand.
This beautifully photographed cookbook brings Thai restaurant classics like green curry, pad Thai, fish cakes, lemongrass chicken and a fragrant beef salad to the home kitchen through easy-to-follow recipes and tips on where to find the essential ingredients for the Thai kitchen.Buy now