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Chef David Thompson of Nahm Restaurant Bangkok at Jaan Bai, Battambang, Cambodia. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

A Chat with Chef David Thompson at Nahm Restaurant, Bangkok

Chef David Thompson’s Bangkok restaurant Nahm was named Asia’s Best Restaurant at the San Pellegrino and Acqua Panna Asia’s 50 Best Restaurants awards in February this year by the global restaurant industry – chefs, restaurateurs, hospitality professionals, gourmands, and food media – and in May it placed at #13 on the global edition, the World’s 50 Best Restaurants. We made a beeline for Bangkok to chat to the chef.

We recently spent a couple of fun and fascinating days with chef David Thompson at Nahm restaurant in Bangkok. Much of it passed gossiping over coffee. Some of it was spent in the kitchen tasting dishes the chef was cooking. One evening we got to dine in the kitchen on cushions at a low wooden Thai divan from where chef David Thompson’s partner in life, love and business, Tanongsak Yordwai keeps an eye on operations.

In between, Terence made some of the warmest and most relaxed-looking portraits of the chef (who does not enjoy being in front of a camera) as I interviewed him for a few stories. We’ve been fans of chef David Thompson’s food since we first dined at his restaurant Darley Street Thai in Sydney in the early 1990s. That inaugural David Thompson meal set high expectations for us from that point onward when it came to Thai food.

We met the chef only briefly that evening, but like our meeting with Chef Tetsuya Wakuda at his first restaurant around the same period, it left a lasting impression. It wasn’t until we moved to Bangkok in 2011 that we met again. We’ve since interviewed chef David Thompson and observed him in the kitchen, cooking, tasting, and teaching a handful of times since he opened Nahm in Bangkok, including October 2013 when he was in Battambang, Cambodia, where we now live, where he’s an advisor to the social enterprise restaurant Jaan Bai.

We’ve learn a lot from those encounters. Watching the chef make a curry – and teach trainee cooks how to make a curry – is a participatory experience. There’s no fly on the wall research where David Thompson is involved. Spoons were also passed to this writer-photographer team to continually dip into pots and woks to understand how a dish evolves with each sprinkle of this and smattering of that to gain the depth and complexity of flavour that great Thai food has. As a consequence, our expectations of Thai cuisine are higher than ever and appear to increase with each meal we devour at Nahm.

But we admire chef David Thompson for so much more than his kitchen craft. There’s also his staggering knowledge of Thai food and its long culinary history. No person we know has got under the skin of a place – that place being Thailand – like David has, from his fluency in the Thai language to his deep understanding of the country and culture. But that’s not what we were at Nahm to chat about.

In February 2014, Nahm was named Asia’s Best Restaurant at the San Pellegrino and Acqua Panna Asia’s 50 Best Restaurants awards by the global food industry – chefs, restaurateurs, hospitality professionals, gourmands, and food media that are organised into regional panels to vote annually for the planet’s finest eateries. We went to the event in Singapore, where Terence participated in a culinary workshop with chef David Thompson.

In May, Nahm placed at #13 on the global edition, the World’s 50 Best Restaurants, and we made a beeline for Bangkok. All the restaurants at the top end of the World’s 50 Best list (a list well-regarded by industry and used as a guide by jet-setting gourmands) – Noma in Denmark, El Celler de Can Roca in Spain, and Osteria Francescana in Italy to name a few – are renowned for their never-ending tasting menus, contemporary techniques, artful plating, and the whimsical experiences they offer diners.

David Thompson’s pungent relishes, tangy salads and fiery curries, on the other hand, are served together family-style in rustic bowls on unadorned tables, and are distinguished by their authenticity, deliciousness, and, paradoxically, simplicity and complexity. There are no gastronomic fireworks or cheeky tricks.

Yet for those who appreciate authentic Thai food, a meal at Nahm will highly likely be their most memorable in Thailand and perhaps their most enjoyable in Asia. I hope you enjoy my interview with chef David Thompson.

Published 15 July 2014

Chef David Thompson Interview at Nahm Restaurant in Bangkok

Q. I’m interested to know what triggered all of this – Mum’s cooking? What’s your earliest food memory?

A. My mother was the world’s worst cook. That I survived her food is a testament to the strength of her genes. She cooked in the style of the Anglo-Celtic provincial – meat and two veg. I do remember my father growing a few vegetables in the backyard but it wasn’t a food-orientated upbringing.

When I was 21 and finishing university it was as if a time bomb went off and I had to cook. There were no Masterchef, no TV chefs, no gastronomic epiphany that announced the beginnings of a career. I just became obsessed with food.

Q. So what inspired your passion for Thai food?

A. I remember eating my first Thai meal in Sydney at the Siam in Paddington. It was dreadful – fish cakes, which were rubbery, and lemongrass, which I hated at the time, but I suspect because it was 1979 it was dried lemongrass. I had no further appreciation of Thai except as a ‘lazy Sunday night I couldn’t be bothered to cook, shall I call the restaurant and get takeaway’ type of food.

Q. But there must have been something that ignited this passion, this lifelong project?

A. I came across Jennifer Brennan’s book on Thai food, just before or after I went to Thailand for a holiday. I went back to Australia and decided to move to Thailand. That was in 1986. I still wasn’t impressed with Thai food. It was more the crazy edge to this country I found intoxicating, enthralling, absorbing, and more delicious than the food. I thought it was certainly better than the Thai I’d had in Australia but I didn’t think it was great.

Q. What motivated you to open your first Thai restaurant, Darley Street Thai, in Sydney?

A. I’d been in Thailand for two to three years, during which time I’d met an old woman who’d been educated at the Thai palace and cooked with an inherited skill and you could taste the generations and experience in her food. As you can with any good cook.

I met her through my partner, Tanongsak, who has been my culinary guide, and it was through him I started collecting old Thai cookbooks, which was another way I could gain access to a culinary culture I had no right to nor understanding of.

Q. Why do you feel you have no right to it?

A. Well, I’m not Thai. I understand when Thais are incredulous when Westerners cook Thai food because having tasted many Westerners’ interpretations of Thai food – apart from some exceptions – there are few who can really communicate the complexity, depth and balance of flavours. Some Thais don’t get that either but they have an inherent advantage and some cook with inherent skills. Others cook like my mother.

Q. What sort of food were you making back then, first in Sydney and later at Nahm in London? It’s often called Royal Thai.

A. Royal Thai is a spurious thing and extinct as well. It’s the food of a milieu that’s been dead for 60-70 years. I caught the tail end of some of those cooks but it’s not that they cooked in that manner because that was reserved for the princes of Siam and above, where you’d have small portions, exquisitely cooked, and very elegant.

You get the veneer of it when people carve fruits and vegetables, but I find it a bit dodgy when they then go and use canned coconut cream. Royal Thai food was marked by a combination of dishes that struck with a blur of intensity, contrast and contradiction that was dark and sonorous and delicious.

We have old books from that echelon but we’re cooking food from a nice avenue or nice house not a palace. Because that food, as it was prepared, has many parameters no longer available and points that must be adhered to before it can be called ‘royal’. We weren’t and aren’t doing that.

Q. So what were you cooking then?

A. We were trying to do the food that’s come to fruition at Nahm – good food that’s faithful to the cuisine. My whole career as a chef has been based upon being faithful to the food I understood at the time and it’s been with my increasing understanding that I’m still faithful to it.

I’m not one who is here to please customers – my loyalty is to the cuisine – and that’s why we have customers complaining because we don’t conform to what people understand Thai food to be from their restaurants in Manchester, Wichita or Dubbo.

Q. How did those foreigner-friendly restaurants with the cookie-cutter menus of spring rolls and rubbery fish cakes and red and green curries come about?

A. Thais are intrinsically polite and hospitable people who worked out what it is Westerners liked to eat. The ubiquitous restaurants you’ve described developed in the 1970s and Thais don’t think the Western palate has moved on but I’d like to this it has – enormously.

Some people get our jungle curries at Nahm and some don’t and are burning with scorn – as well as chillies. What most Thai restaurants do is offer a kind menu they know will please and ensure their business isn’t at risk because they’re doing something controversial.

I’m not cavalier, nor dismissive – my priorities are to the cuisine. Hopefully people get that. The Thais themselves think their food can be too extreme and people won’t understand it and I get that. They also don’t think that Westerners can cook their food. But I think some people get a handle of it without question.

Q. I remember when Terence and I first ate here at Nahm, an older Thai gentleman at the next table exclaimed to his wife after a mouthful of curry: “I haven’t tasted anything like this since I was a child!”

A. Well, that’s what we’re trying to do. I’m also less dictatorial, it’s more collegial, and things are more conversational as I develop recipes with Prin (Nahm’s head chef). I guide but I don’t have to control every element. Why would I waste the talent of someone like Prin and some of the others in my kitchen?

Their involvement is as important. This restaurant is often accused of being ran by Westerners but it doesn’t ring true. Those who make those accusations don’t understand how restaurants work. There is only one Westerner in the kitchen at Nahm.

Q. How has your food evolved during the life of each of your restaurants?

A. The first one represented the enunciation and beginning of an understanding and discovery through books and ingredients which I thought were fantastic at that time when they were grown in north Queensland in Australia and came down to Sydney.

And that was when Sydney’s restaurant scene was in that high flying swing of success – the time of Neil Perry, Chris Mansfield, and all those chefs who built its reputation. Then in London because of the ingredients available it developed much more, along with my depth of experience, and I thought we were pretty good.

But coming back to Thailand things changed completely. The recipes I had that I thought worked well didn’t anymore so everything had to be re-tested. There was a culinary spring-cleaning which as a 50 year-old cook was irksome at the time, but in retrospect was good, because it got rid of a lot of assumed recipes that had been relied upon without reconsidering.

Q. Are you still learning as a chef?

A. Oh, shit yeah. Now I’m more interested in the arcane ingredients that are entering the fray – different types of fish sauce, fermented fish, and fruits and vegetables, and that’s growing. We go to markets and we track things back to farms. For example, we found some half ripe mangosteens that are crispy and crunchy and are perfect in duck curry.

There’s lots of stuff to be discovered that I wouldn’t have found in London. Plus there’s the depth of recipes that we now play with. I have so many projects going on and I’m setting up various things but I still like to spend at least one day a week wandering around like a lunatic with a dirty spoon and mucking around in the kitchen experimenting with new dishes. And that’s important to cooks – no matter what their age.

A much shorter version of this conversation appeared in the June 2014 Interview issue of Southeast Asia Globe. While interviewing and photographing chef David Thompson we stayed as appreciative guests of the hospitable Metropolitan by Como hotel in Bangkok, which is home to Nahm.

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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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Comments

  1. Stevo Grubor says

    July 30, 2014 at 8:45 pm

    I’m a Thai food enthusiast and had always wondered if it was worth it trying to make it fancy. After the experience at the Nahm I was totally convinced. Not sure when will I be back in Bangkok but will visit the Nahm if visiting again for sure. Very very good food.. I’ve recommended the restaurant to friends and all of them have written back thanking me for the recommendation. A must go!

  2. Lara Dunston says

    July 31, 2014 at 1:03 am

    We are pleased you agree – it’s definitely one of our favourite restaurants and we also believe it’s a must-try for people who care about authentic food.

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Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

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It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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