Khun Piti Bhirom Bhakdi of Singha Beer’s Boon Rawd Brewery wants to bring authentic Thai cuisine to the world.
Khun Piti ‘Todd’ Bhirom Bhakdi, 4th generation scion of Singha Beer’s Boon Rawd Brewery, has been working in the family business for more than 15 years. His wide-ranging portfolio includes helming the company’s food business arm, Food Factors. In his spare time, he pursues dichotomous passions— motor racing and cooking. “My friends often think I would be too exhausted to cook after I return from a motor racing trip. On the contrary, that’s what I like to do best. It’s a peaceful time that helps me unwind when I cook something that I want to eat or for my friends and family to enjoy.”
His love for cooking ignited at a young age, when the aromas of Thai dishes prepared with fresh, local ingredients enticed him into the kitchen. He started learning how to cook by his grandmother’s side and it has been a passion ever since. Even when dining out, he looks out for the authentic taste of Thai cuisine. Alas, his years spent living and travelling abroad showed him that it was hard to find dining experiences offering original Thai flavours. Even in Bangkok, one might not get to enjoy intricately handcrafted Thai food of the sort passed down for generations. It has been his passion, even mission ever since, to preserve the authentic taste of Thai cuisine, and showcase it to the world.
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Denne historien er fra July - August 2019-utgaven av WINE&DINE.
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New Blood
The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.
Sharing Is Caring
Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.
Nutmeg's Role In Singapore's History
From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.
New And Improved
The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.
Pairing Spice-Driven Cuisines With Wine
Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.
Let Land Grow Wild
Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.
The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
Keepers Of The Spice Trade
From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.
Sugar, Spice And Everything Nice
Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
Building Blocks From The Archipelago
For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.
