How do our food experts cook and eat? This week, Thai Chef at The Kingsbury, Chef Sirilak, takes our Q&A!

What is your favourite cookbook for inspiration?
To be honest I don’t read or follow cookery books. I just go with the flow and my mother’s recipes always remain my main inspiration.

It’s your last day on earth, where are you? 
I will be in Thailand, eating Thai red curry chicken and garlic rice. 

Your proudest recipe? 
My homemade red curry paste, which I put together from scratch. 

What’s a dish you’d love to relive for the first time?
Thai red curry for sure!

Eat with your eyes or think with your stomach – which one wins?
That’s a hard one…. Think with your stomach.

Lots of people love to cook but very few decide to cook professionally – what exactly drew you into becoming a chef? 
I saw my mum and grandmother cooking in our kitchen and in the hotel and everyone praised my mum because her cooking was really good and everyone loved it. In time, she received so many awards because of her skill and natural talent and it was at that point, that I decided this is who I want to be – I wanted to be someone just like my mom, and I wanted to continue her passion for cooking.

What is a dish you are experimenting with that you’d love to introduce to your diners one day? 
Som tama.

What is an item that cannot be missing from your kitchen? 
Well, my speciality is Thai Food so I can definitely tell you that fish sauce is something I just can’t do without!

You started cooking at the age of 8; what’s your first memory of cooking? 
I was quite young, but I remember cooking a red curry chicken and this was when I was in school, which was a first for me. 

Your mother was also a chef – what’s something you possess, as a chef that you know is an undeniable influence from your mom? 
To me, it’s her overall influence and positive mindset. She cooks from the heart – so do I. 

What’s the secret to good Thai food that people often get wrong?
A good fish sauce – that’s why it can’t be missing from my kitchen!

What’s your favourite movie about food? 
Reservation 2007. It’s a romantic comedy about a young chef!

On your day off – what are you up to? 
Go to the temple and shopping.

What are your favourite leftovers to work with?
Anything that’s still in good condition and safe to eat works well.

Your favourite recipe that has been passed down to you from family?
Anything that has been cooked at home by my Grandma was passed on to my mother, so I have quite a large collection of lovely recipes, all tried and tested at home.

If you had to serve only one dish in your restaurant forever – what would it be? 
Tom Yum Goong.

What was your favourite childhood meal? 
Thai chicken red curry and garlic rice.

What ingredient is underrated?  
When it comes to cooking Thai food, it’s all about using good quality ingredients. Without it, we miss the authenticity and of course, the flavours.

Your favourite odd food pairing that shouldn’t go well together in theory but actually does?
Thai massaman curry, for example, goes well with roti, naans and even bread. You should try it. In general, I think Sri Lankan flavours go very well with Thai flavours – they both complement each other.