Somkhuan Wandee - Tamarind Springs Restaurant

Executive Chef Somkhuan Wandee hails from Chiang Mai, Northern Thailand. Finding inspiration from her grandmother, who once served the King of Siam, she began cultivating skills under the tutelage of her mother.

Her delectable culinary creations are made using only the most authentic and freshest ingredients, local and imported - never compromising on quality.

Chef Somkhuan plays a key role in winning acclaim and prestigious local awards for Tamarind Springs over the last 5 years.

Three Questions to the Chef

Where do you find your inspiration when preparing a new recipe?

I love to amaze Malaysian diners with surprises from a native dish from my village. There’re so many parts of a fruit or vegetable for example, that are not usually consumed by the “new world” actually make interesting dishes! I also draw inspiration from the array of ingredients and spices that we commonly use in Indochinese cooking because I love to toy with different combinations to produce out-of-the-ordinary flavours and aromas for a specific dish.

How would you define your cuisine in a few words?

Simplistic, brave, flavoursome & universal

Which other Relais & Chateaux (Relais Gourmands) Chef would you like to meet?

Tetsuya Wakuda - Tetsuya’s in Sydney (Australia)