Chef Ton is the culinary force behind several restaurants in Bangkok, including Le Du and Nusara, Samut in Phuket and the forthcoming Saam in San Francisco. He has helped to revolutionise Thai fine dining, propelling it onto the world stage, with Le Du topping Asia’s 50 Best Restaurants in 2023.
Hi Ton, what do you always have in the fridge at home?
Eggs and yoghurt.
What’s your go-to comfort food dish that you like to cook at home? And what do you like to cook after a shift that’s quick and easy, if anything?
Pad kaprao – spicy holy basil with beef. I’ve eaten this dish two to three times a week my entire life. It’s easy to make and super tasty and filling.
And what about breakfast?
Black coffee from good beans and ceremonial-grade matcha from Japan. I’m a snob, haha.
What’s a cookbook you always return to?
Thai Food by David Thompson.
If you hadn’t become a chef, what would you have become?
A pro soccer player (I wish).
What’s the best restaurant you’ve been to lately?
The new Gaggan. The greatest show in the culinary world. Unfortunately, photos aren’t allowed.
And to put you on the spot: what’s the best dish you’ve ever eaten?
It’s the worst question for a chef, but if I had to pick, one that I always remember is lavender duck from Eleven Madison Park.
What would your last meal on Earth be?
My pad kaprao.
