Unraveling the Complexity of Thai Cuisine: A conversation with Chef Pop Pitchakorn Ramabut of Adhoc Bkk
Visitors can expect to embark on a culinary adventure at AdHoc Bkk - the destination for contemporary Thai fine dining in Bangkok. AdHoc Bkk is a restaurant that offers guests an exceptional dining experience that is innovative and intimate. From the accommodating staff to the relaxed ambiance, everything about AdHoc Bkk is designed to provide a genuine dining experience that reflects the rich culinary heritage of Thailand, and will surely make the dining experience of every guest memorable.
We recently interviewed Chef Pop Pitchakorn Ramabut, the head chef at AdHoc, and we're eager to share the valuable insights she provided on a range of food-related topics.
How and why did you become a chef?
Growing up in a family where both sides of relatives cook delicious food, like grandmothers and great-grandmothers, makes her feel like she was a part of it frequently. Once she realized that she enjoyed cooking, her mother sent her to work in a department store at the age of 15, where she had the chance to work in the kitchen from a young age. She started with small tasks like cutting vegetables and throwing out the garbage, and eventually, the kitchen was a small spark that made her realize that she is passionate about it. After having worked and fell in love with the kitchen, she felt that being a chef might be a profession that she would like to do for the rest of her life.
How would you describe AdHoc’s concept?
AdHoc is a Thai fine dining restaurant that is described as a "A genuinely Thai farm-to-fork fare" which primarily focuses on sustainability. The restaurant tries to source and process its ingredients sustainably, so as to minimize its environmental impact and support the local community to ensure that the food is fresh, seasonal, and of high quality.
CR : ADHOC BKK
Additionally, AdHoc emphasizes on the philosophy of ‘grow with the locals' and ‘redefine’ Thai cuisine. By collaborating with local farmers, AdHoc is not only supporting the local economy but also ensuring that the ingredients used in its dishes are authentic and fresh. By this means, the restaurant aims to work closely with local farmers and producers to showcase the diverse range of Thai ingredients and flavors, and create a new and exciting dining experience for its customers.
What is your food and cooking philosophy and how does it shape what you cook and serve?
Chef Pop Pitchakorn aims to bring her life experience to the table and make it a part of Adhoc today. The goal is to make Thai food more enjoyable and increase understanding, making it different from the usual experiences. With a passion for innovation and a commitment to excellence, Chef Pop is constantly seeking ways to enhance the already-great flavors of traditional Thai cuisine. For her, the essence of food is to see that it is enjoyable and never-ending. The word "food" is about constantly increasing knowledge, it is something that reflects the chef's personality and allows customers to experience the chef's true identity.
Do you have a signature dish or something on the current menu that best encapsulates AdHoc and your cooking style?
“Seasonal Vegetable| Sundried Squid”
The culinary artistry behind this dish is centered around utilizing every part of the squid to create a multi-layered masterpiece. The succulent squid tentacles and lotus stem salad are expertly placed atop a bed of creamy lotus stem coconut. A pristine white sheet of tender squid delicately blankets the dish, adding to its visual allure. To complement this intricate composition, a perfectly fried squid ball is served alongside. Though the end result may appear deceptively simple, this dish is a testament to the skilled craftsmanship and attention to detail required to create a truly exquisite culinary experience.
CHEF'S QUOTE
Using one's own intuition and instincts to learn about various things is often more effective than simply listening to and following others.
How do you intend to evolve the cuisine at AdHoc as the new head chef?
As the new head chef at ADHOC, her primary objective is to ensure that the restaurant is packed with quality - from the ingredients they use to the final presentation on the plate. But her aspirations go beyond that, she committed to refining her team and guiding the next generation of culinary talent towards a better direction, with a focus on skill development.
While striving towards these smaller goals, her larger objective is to take ADHOC to award-winning levels, elevating our restaurant to the national and international stage, encouraging a deeper appreciation of Thai culture and agriculture. She wants to share their passion for Thai cuisine with a wider audience, helping them to gain a better understanding of the rich culinary heritage that inspires her every day, making more people aware of the unique flavors and experiences that ADHOC has to offer. By working together as a team, she believes that AdHoc can achieve great things and share their love of Thai cuisine with the world.