When I came to Thailand, I was quite fortunate to be invited to stay with a friend’s family. Like many of the more affluent households, they employed their own cook, and it was here I first heard the Thai phrase, Mae Khrua Hua Pak, which translated means natural born cook, to describe her. When it came time to eat, I was invited to kin khao, which literally means to eat rice, but we always sat down to a table of an assortment of delicious dishes in addition to our personal plate of rice, khao. The meals were a time for the family of many to gather and share not just food, but also fun and interesting conversation. It was here that I began to learn Thai language and culture. After a time, I moved to my own home, but still had chances to visit and enjoy these family meals.
Now, though, I have also found a restaurant, Khao, located at the Oriental Residence on Wireless Road, where I can enjoy even more delectable meals prepared with ‘meticulous simplicity’ as described by the restaurant’s owner, Ms Pradinan ‘Tui’ Arkarachinores. She purchased the original Khao located on Ekkamai 10 in 2018, and since 2020, it has received a one-star Michelin award up to the present.
Khao on Wireless feels quite cosy. With its high ceiling and full-length windows, it offers natural light during the day and a soft, comfortable ambience after sunset. The pastel orange curtains and greenery add to the relaxing atmosphere while the pastel green upholstered round-back seating around white tableclothed tables of different shapes and sizes makes it easy to accommodate different groups of families, friends or business associates, but not too many, so each group enjoys a sense of homey, intimate privacy.
Khun Tui met our group as we arrived at the restaurant to kin khao. As we sat down to begin our meal, she explained that some of the dishes we would be served came from the first Thai cookbook, Mae Khrua Hua Pak, the name the same Thai phrase I had heard to describe a great cook. This comprises a compilation of the recipes of Thanpuying Prien Pasakorwong, who, during the reign of Rama III, wrote a monthly magazine food column and was the first to use and write down measurements and standards such as the ‘baht’ unit for her recipes.
After being served rice, the first dish I tried was ‘Khao’s style Khanom Pung Na Moo Gub Goong’, a savoury blend of minced pork and prawn dipped in hen I came to Thailand, I was quite fortunate
to be invited to stay with a friend’s family. Like many of the more affluent households, they employed their own cook, and it was here I first heard the Thai phrase, Mae Khrua Hua Pak, which translated means natural born cook, to describe her. When it came time to eat, I was invited to kin khao, which literally means to eat rice, but we always sat down to a table of an assortment of delicious dishes in addition to our personal plate of rice, khao. The meals were a time for the family of many to gather and share not just food, but also fun and interesting conversation. It was here that I began to learn Thai language and culture. After a time, I moved to my own home, but still had chances to visit and enjoy these family meals.
Now, though, I have also found a restaurant, Khao, located at the Oriental Residence on Wireless Road, where I can enjoy even more delectable meals prepared with ‘meticulous simplicity’ as described by the restaurant’s owner, Ms Pradinan ‘Tui’ Arkarachinores. She purchased the original Khao located on Ekkamai 10 in 2018, and since 2020, it has received a one-star Michelin award up to the present.
Khao on Wireless feels quite cosy. With its high ceiling and full-length windows, it offers natural light during the day and a soft, comfortable ambience after sunset. The pastel orange curtains and greenery add to the relaxing atmosphere while the pastel green upholstered round-back seating around white tableclothed tables of different shapes and sizes makes it easy to accommodate different groups of families, friends or business associates, but not too many, so each group enjoys a sense of homey, intimate privacy.
Khun Tui met our group as we arrived at the restaurant to kin khao. As we sat down to begin our meal, she explained that some of the dishes we would be served came from the first Thai cookbook, Mae Khrua Hua Pak, the name the same Thai phrase I had heard to describe a great cook. This comprises a compilation of the recipes of Thanpuying Prien Pasakorwong, who, during the reign of Rama III, wrote a monthly magazine food column and was the first to use and write down measurements and standards such as the ‘baht’ unit for her recipes.
After being served rice, the first dish I tried was ‘Khao’s style Khanom Pung Na Moo Gub Goong’, a savoury blend of minced pork and prawn dipped in hen I came to Thailand, I was quite fortunate
to be invited to stay with a friend’s family. Like many of the more affluent households, they employed their own cook, and it was here I first heard the Thai phrase, Mae Khrua Hua Pak, which translated means natural born cook, to describe her. When it came time to eat, I was invited to kin khao, which literally means to eat rice, but we always sat down to a table of an assortment of delicious dishes in addition to our personal plate of rice, khao. The meals were a time for the family of many to gather and share not just food, but also fun and interesting conversation. It was here that I began to learn Thai language and culture. After a time, I moved to my own home, but still had chances to visit and enjoy these family meals.
Now, though, I have also found a restaurant, Khao, located at the Oriental Residence on Wireless Road, where I can enjoy even more delectable meals prepared with ‘meticulous simplicity’ as described by the restaurant’s owner, Ms Pradinan ‘Tui’ Arkarachinores. She purchased the original Khao located on Ekkamai 10 in 2018, and since 2020, it has received a one-star Michelin award up to the present.
Khao on Wireless feels quite cosy. With its high ceiling and full-length windows, it offers natural light during the day and a soft, comfortable ambience after sunset. The pastel orange curtains and greenery add to the relaxing atmosphere while the pastel green upholstered round-back seating around white tableclothed tables of different shapes and sizes makes it easy to accommodate different groups of families, friends or business associates, but not too many, so each group enjoys a sense of homey, intimate privacy.
Khun Tui met our group as we arrived at the restaurant to kin khao. As we sat down to begin our meal, she explained that some of the dishes we would be served came from the first Thai cookbook, Mae Khrua Hua Pak, the name the same Thai phrase I had heard to describe a great cook. This comprises a compilation of the recipes of Thanpuying Prien Pasakorwong, who, during the reign of Rama III, wrote a monthly magazine food column and was the first to use and write down measurements and standards such as the ‘baht’ unit for her recipes.
After being served rice, the first dish I tried was ‘Khao’s style Khanom Pung Na Moo Gub Goong’, a savoury blend of minced pork and prawn dipped in beaten eggs and deep fried until puffed and served with a tantalising sweet and sour sauce. Next, I was curious to try the ‘Lon Pla Tu Mun’, premium Thai mackerel from the Mae Glong river ground up and simmered in a luscious coconut cream, which is eaten with a selection of very fresh garden vegetables. After this, I indulged in I believe the tastiest ‘Khai Jieaw Pu’, a crispy crab omelette with the sweetest, large pieces of crab. I must say it was as good if not better than another I have tried with a Michelin rating in Bangkok’s Chinatown and without needing to wait in a long cue.
I want you to remember, I was only taking one or two spoonsful from these dishes as there was still much more on the table to try at the insistence of our host and the raves of my fellow diners.
So, next, I tried the ‘Pamee Ratchathut’, Ambassador Noodles, which is a recipe adopted from Thanpuying Plian Phasakonwong’s recipe made with crispy rice fried noodles and fried river prawns that is completed with Khao’s signature, deliciously spicy sauce made with pomelo and fresh citrus to achieve a perfectly balanced flavour. As I tasted the dish, I immediately understood why this would be prepared and served to visiting envoys.
As soups and curries are also served at Thai meals, I was quite pleased when they served ‘Kaeng Som Kung Mae Nam Phak Ruem’, spicy and sour curry with river prawns. Kaeng Som is one of my favourites, and again, this was one of the best I have had. Sometimes, the Bangkok versions are a little too sweet for me, but this was perfect, a blend of spices and herbs that tantalised my taste buds. And, of course, they served an exceptionally good ‘Tom Yam Goong’, with large river prawns.
We were also treated to a selection of desserts, but by now I was pretty full. So, while the ‘Khaoniew Mamuang’, mango with sticky rice, looked delicious, I chose the ‘Yok Moni Saut Sai Strawberry’, Thai-style tapioca stuffed with strawberry that was very light, tart and sweet. Delicious. My friends praised the ‘Phloi Kraub’, cubed water chestnuts coated in tapioca gel served in a sweet, fragrant coconut milk.
I can only say the luncheon was exquisite. Fortunately, I did not have to return to the office. But, as we were finishing and preparing to leave, I noticed a number of Khao brand products, sauces, even one for Gaprao, concentrated soup broths and curries. So, I thought, well now I can enjoy the same fine Thai dining at home even though I’m not a natural cook. And when I asked Khun Tui about this, she answered that was exactly the idea behind starting this product line.
During the Covid pandemic when restaurants had to close, Khao did continue to prepare take-out orders, but this wasn’t convenient for everyone, and Khun Tui wanted to continue to employ her staff, and thus they began producing and have been expanding their product line, which is available at their four locations, Khao Ekkamai, Khao Wireless, The Market Café by Khao at the Hyatt Regency Bangkok Sukhumvit, which serves an international menu during the day and Khao specialties in the evening, and the more casual Khao Jaan-Prod at Central World. If you want to learn to make these dishes from scratch, there are cooking courses offered at Khao Ekkamai. Through these and other endeavours, Khun Tui is also employing the disabled by, for example, hiring an artist who without the use of arms must paint with their feet to produce specialty bags for the Khao products.
Khin Yui, Ms Pradinan Arkarachinores, is a very impressive young woman with her love and devotion to food. In addition to working in finance, she is a graduate of the Le Cordon Bleu Dusit Cuisine programme and other Dusit Thani food courses. So, the success of the Khao restaurants and expanding activities are her testament to her love for Thai food and culture. As she says, she offers truly authentic Thai cuisine, fine Thai home dining, serving ‘meticulously prepared Thai classics with no twists or fancy additions, the best version of each dish.’