Cooking has always been a part of my life for as long as I can remember. Growing up in southern Thailand, I always found myself in the kitchen, doing whatever I could to help prepare family dinners.
After high school, I headed for the University of British Columbia in Vancouver to study nutritional sciences (it had to be food-related!). Convinced I wanted to devote my life to food, I started working in professional kitchens. I soon moved (again!) to San Francisco for culinary school to further my skills at Le Cordon Bleu, and continued to work in the restaurant industry after graduation.
Though I was revelling in the new foods of the West, I always delighted at any opportunity to tell my friends all about Thai cooking, and that’s when I realized how much I loved to teach people about Thai cuisine, and how much I missed it. And at the suggestion of my brother, Hot Thai Kitchen was born in my little San Francisco apartment!
About Pai’s Kitchen
After the success of Hot Thai Kitchen, fans started asking for recipes that are not Thai. This seemed perfect to me because I had always wanted to share with you delicious dishes that I make that are outside of Thai cuisine, but I didn’t really have a space for it. So a second show seemed to be the natural solution to this, and that’s how Pai’s Kitchen started!
The style and philosophy of PK is exactly the same as HTK. I still give detailed explanations of ingredients and methods because I believe that regardless of cuisine, the key to good cooking is fully understanding why you do what you do.
I hope you enjoy these recipes, and if you have recipe requests, please feel free to send them on!
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