Spice Routes and Global Gastronomy: Chef Pam’s Australian Venture

Celebrated chef Pichaya Soontornyanakij, better known as Chef Pam, is bringing her Michelin-starred expertise to Australia. As the 13th-ranked chef in the World’s 50 Best Restaurants list, she has a reputation for showcasing regional Thai cuisine.

Soontornyanakij’s connection to Australia runs deep – her grandmother was from this side of the family. Growing up, she was exposed to a mix of Thai, Chinese, and Australian food at home, which undoubtedly influenced her cooking style.

One of the standout features of Soontornyanakij’s restaurants is their focus on regional Thai cuisine. Unlike many international Thai restaurants that stick to familiar dishes like tom yum or pad Thai, Khao San Sek in Perth and Sek in Sydney will explore the complex flavors and ingredients of Thailand’s various regions. This approach not only showcases Soontornyanakij’s expertise but also highlights the richness and diversity of Thai cuisine.

The menu at both restaurants promises a sensory journey through Thailand’s culinary landscape. At Sek, diners can expect a tasting menu that explores the five sacred ingredients of Thai cuisine – rice, chilli, coconut, palm sugar, and fish sauce – through small snacks and samrub-style dishes served together. The open kitchen will provide an intimate glimpse into the cooking process.

In Perth, Khao San Sek will offer a more casual approach with family-style sharing dishes designed to showcase native Thai rice varieties alongside fermented sato wine and a tangy fish sauce granita. Local produce such as Fremantle octopus, blue swimmer crab, and rock lobster will also be incorporated into the dishes.

The arrival of Soontornyanakij’s restaurants comes at an exciting time for Australian food culture. With its growing interest in international cuisine and increasing reputation as a culinary hub, it’s no surprise that high-profile chefs like Björn Frantzén are also setting up shop in Sydney and Perth.

As the Australian market becomes increasingly competitive, local restaurants will need to adapt to changing tastes. Soontornyanakij’s emphasis on regional Thai cuisine and commitment to using high-quality ingredients may inspire other chefs to rethink their approaches to international cuisine. Moreover, her focus on showcasing Thailand’s rich culinary diversity could lead to a renewed interest in exploring the country’s various regions and their unique flavors.

The success of Khao San Sek and Sek will undoubtedly be closely watched by food enthusiasts and restaurateurs alike. As Soontornyanakij navigates the Australian market, one thing is clear: her restaurants have the potential to not only delight diners but also contribute to a more nuanced understanding of global gastronomy.