I’ve also tried their Kor Tor Mor Noodle Soup. My first love is pad see-ew and theirs is flavorful and decadent, the perfect indulgence. White walls, floating wooden shelves, artistically placed succulents. If you’ve ever been to a hip Thai restaurant that caters to the top crust Thai people in Bangkok, you’ll recognize the interior decor. The restaurant is tiny, just four tables sitting along the wall. Kor Tor Mor, a literal hole in the wall on the side of the road in Davis Square, delivers authentic, flavorful, take-me-back-to-Asia Thai food. I’ve traveled extensively in the region, and I have a small passion for Thai food.
#Lunch special kor tor mor full#
The family, friends and strangers who shared their food knowledge with her.So, full disclosure, I lived in Southeast Asia for nearly two years. Ms Techamuanvivit often talks about her brain trust of women in food: the cooks and managers who stepped up when she needed to recover and take care of herself. She was only a week out of surgery, and still recovering, but she didn’t want to miss out. Later that year, she went to a big party in San Francisco celebrating her team’s first Michelin star. Kinch and moved closer to the restaurant. When she opened Kin Khao, she was still commuting between Santa Cruz and San Francisco, but after receiving a diagnosis of breast cancer in 2015, she broke up with Mr. “But eventually I realized, I have more to say about Thai food than I do jam,” she said. Techamuanvivit’s jams won awards and sold out. Her strawberry compote was seasoned with hibiscus and rose water. She perfumed blueberries with wild elderflowers that she foraged. She picked heirloom peaches and cooked them with the pits for more flavor. She studied the work of Christine Ferber and June Taylor, bought herself a copper pot and learned to make jam, selling about 400 jars each year. Techamuanvivit has introduced many new dishes to the menu, including young, green rice folded with curry paste and banana blossom petals and cooked inside a banana leaf, which she based on a recipe that dates back to the 17th century. “Now I’m here to keep it going.” ‘How My Brain Works’ “I don’t own this, but I inherited this,” she said of Thai cuisine. She reminded herself that her grandmother’s cooking was not only the foundation of her approach, but that it charged her work with a sense of purpose. Techamuanvivit had about the new job passed quickly. Techamuanvivit had a distinct advantage, as a Thai chef who lives and breathes Thai cuisine, who would be making reference to dishes from her family’s recipe vault.Īny doubts Ms. Punyaratabandhu explained it, “like anyone selling refined Thai food in Bangkok at a high price point, to bring in a Thai audience, she will have to prove that Nahm is performing at a certain level.” But she also noted that Ms. “There is no standardized, formal culinary education when it comes to Thai cuisine,” she said.Īs Ms. Traditionally, culinary expertise in Thailand has been passed down from one generation to the next, earned through access to family recipes and through practice, said the Thai cookbook author Leela Punyaratabandhu. “Thai cuisine has always been in the hands of Thai women,” she said. Even though white chefs were more visible in the press, celebrated with top jobs and awards, Thai women had been cooking all along. Techamuanvivit how nice it was to see Thai food back in the hands of Thai women, she was startled.
Under his tenure, the restaurant landed on the World’s 50 Best Restaurants list, and won a Michelin star, making it a destination for diners from outside Thailand. Nahm was opened in Bangkok in 2010 and run until now by the Australian chef David Thompson, who gathered and translated traditional recipes belonging to Thai families, and served his versions of them. She was recently tapped to lead Nahm by the Singaporean business mogul Christina Ong, and for more than a month she has been living in this suite, 11 stories above the restaurant in the Metropolitan Hotel, in the Sathorn district of Bangkok. Techamuanvivit lives in San Francisco and opened her first restaurant, Kin Khao, at the edge of the Tenderloin in 2014.
She moved the notes around, again and again, writing new ones in a mixture of Thai and English. She shuffled dish names into clusters, aiming for a variety of flavors and techniques, imagining the pace at which family-style plates would be set on the table, then cleared. The case at hand: Devising a new menu for Nahm, the internationally acclaimed Thai fine-dining restaurant. So, like a tenacious detective, she taped huge sheets of white paper to her hotel room wall and covered them in color-coded sticky notes, charting out her clues. BANGKOK - It was close to 2 a.m., and Pim Techamuanvivit couldn’t sleep.
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