The world was my oyster: I studied at Thammasat University in Bangkok, Thailand, in 2005 and 2008. I thought I knew what Thai food was: curries, stir-fries, noodles. As it turned out, I had no idea. And in 2008, I dug even deeper, discovering some of the depth of breadth of Bangkok cuisine: old Central Plains dishes, many influenced by the food of the old palaces; spicy papaya salads and a range of incredibly delicious meaty treats from the Northeast, brought to Bangkok by millions of Isaan people flocking to the capital in search of work; Thai Muslim specialties influenced by the cuisines that range from Indonesia to the Arab west; Thai-Chinese (and straight up Chinese) dishes brought by Teochew and Hokkien immigrants. The least known of cuisines in Thailand, the North, with its ancient capital Chiang Mai, boasts some of the most delicious and unexpected foods in the country; while some, such as the fantastic lemongrass sausage called 'sai ua,' are available in Bangkok, many are only available upcountry.
Thai people love food, eating several meals a day and snacking in between, always ready to talk about what to eat next and where is the best place to get it. But Thai people don't get fat. Eating is social, and traditional meals feature a variety of shared dishes o enjoy with rice. Portions are reasonable, and fresh fruits and vegetables are abundant.
This is what I want to bring to Birmingham: fresh Thai flavors, including regional and ethnic specialties, served in a shared small plate format.