A manifestation of dual cultures, Thai cuisine is easily considered the ‘sweetheart’ of Asians all over the world. Be it the predominant curries that make Thai food so relatable or perhaps the spices that the subcontinent grew up with - there is an uncanny relationship that Thai cuisine shares with a modern Indian gastronome.
In a recent addition to a number of restaurants, Mumbaikars have one more option to swipe right as Septagon Hospitality’s new-age, experiential delivery kitchen, Thaiphoon, launches in Mumbai.
Helmed by Chef Suriya Preechapiputpong and her husband John Macedonius Fernandes, Thaiphoon is inspired by the former’s Thai heritage, and her own noodle shop in Thubluang, in the rural Thai province of Nakhonpathom.
Laced with secret heirloom recipes and cooking techniques from Chef Suriya’s family kitchen, Thaiphoon boasts of the authentic menu, intense as a mini trip to the streets of Thailand, plush with spices and vegetables, fresh in flavour, and aromatic to the senses. With an aim to deliver warmth and a mouth full of flavour, the team has curated a selection of Broth Noodle Bowls and Curry Bowls, each a delicious amalgamation of herbs and spices with spicy, sweet, crunchy, and chewy variations. Signatures include Kuay Tiaw Gai Tun, Suki Nam, Bamee Kiew Tomyum Gai while the Curry Bowls selection encompasses crowd favourites such as Green and Red Thai curry variants, Massaman and Laksa.
Talking about the same, Preechapiputpong, Chef-Partner, Thaiphoon, said, “Thai food is all about malleability and adaptiveness. It is probably the most inclusive cuisine you will come across, as it subsumes all cultures into its folds to create unique versions, offshoots of its own heritage. The dishes we create at Thaiphoon are a labour of my family’s love, cradled with memorable flavours that inspired my noodle shop back home. Simple yet complex, each bowl offers you a nostalgic bite from my childhood kitchen, where my mother taught me to pestle every spice. For me, the origin of Thai cuisine lies in her embrace.”
Chef John Macedonius Fernandes, partner at Septagon Hospitality added, “When it comes to Thai food, there really isn’t a set differentiation between what meal is eaten at what time of the day. Our menu is thus of an ‘all-day’ nature, to be eaten whenever and however your heart may desire. Especially for days when you are running on tight deadlines or when you crave a feeling of home, we want Thaiphoon to become your comfort food concierge.”
Besides festive specials, Thaiphoon will soon introduce a special chef’s table edition, comprising exclusive and customized meals on call. Also on the track is 2021’s first Thai food truck - serving hot meals day and night.