How was the concept of Baan Tepa born?

Baan Tepa came about because my parents were desperate for me to move the catering company I used to run out of the house. I had been cooking out of my home kitchen for about a year, and my family was getting frustrated with me taking up all their space. 

I decided to move to my grandmother’s old home, which had been empty for 10 years—this also happens to be the current location of Baan Tepa! At first, it was supposed to be a small restaurant, with 12 seats and seven members of staff, but things progressed as we started to get busy. 

The pandemic came about, and the idea of a communal kitchen table became daunting. So, we decided to renovate the whole house, and now we have 50 seats and 40 members of staff.

How does one refine a cuisine, while staying true to its roots?

For me, it is all about technique. Traditional Thai dishes are already amazing, so I consider pairing familiar flavours with different textures, or delivering well-known dishes in a different way. I think about the difficulties of eating certain dishes, and how I can make them easier to enjoy. I also love highlighting specific ingredients, whether a protein or a vegetable. 

I do not want to take the true flavours of Thai food away from guests, but rather repackage them and present them in a modern and fun way. This way, guests can still experience authentic Thai cuisine, but with modern techniques and an element of surprise. 

At the end of the day, people come to Baan Tepa for a different experience of Thai food. We use creativity to elevate dishes without compromising on flavours.

Tell us about one of the dishes at Baan Tepa that is based on a traditional Thai dish.

The first set of snacks we serve is based on nam prik (chilli relish), which is normally served with a side of raw and blanched vegetables as well as grilled meats and fish. To me, nam prik is at the heart of Thai cuisine. 

The version we serve at Baan Tepa delivers the same flavours, however, instead of guests having to construct their own bite, everything is curated for them with different layers of textures and flavours.

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How can home cooks elevate pad thai at home?

The cooking of proteins is something that is not always prioritised in Thai cuisine. So, I think if you want to elevate pad thai at home, start by perfectly cooking the prawns!

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