“Thai food ain’t about simplicity. It’s about the juggling of disparate elements to create a harmonious finish.” – David Thompson
If you were to ask any Sydneysiders where the best Thai food was back in the days, Longrain restaurant was definitely high on the list and on everyone’s lips. Martin Boetz was executive chef and co-owner of Longrain Sydney for fourteen years and Longrain Melbourne for seven years. Everyone that had the opportunity to eat
Hailing from Chiang Mai, Prin Polsuk started late in his professional career working at the Mandarin Oriental’s, Sala Rim Naam. It was from there, he was approached by renowned Thai chef and expert, David Thompson to work at Nahm London which then became the first Thai restaurant in the world to receive one Michelin Star.
Taiwanese born chef Angus An has always been surrounded by food from a young age. From being inspired by his parents to his grandmother. After graduating with a bachelor’s degree in Fine Arts, he leaped into pursuing cooking as a career, and applied to New York’s prestigious French Culinary Institute. From there, he completed an