Amnuai Khueysanthia - Japamala Resort
Amnuai Khueysanthia was born in an elusive little village food town called Bureeram near the border of Laos in the North-Eastern region of Thailand known as Issan. She later grew up in Korat and having been born & bred in this special region where its distinctive traditional cuisine & culture is known to the world, it would be peculiar if she wasn’t born to be a chef.
From a humble beginning as a popular traditional Isaan cook in her village merely making a living, to her current profession as the Executive Chef of JapaMala Resort, today she’s making history. Although awestruck by disbelief, she knew she was destined to cook for the world.
One who cooks from the heart, Amnuai may have had the opportunity to tantalize so many people who visited JapaMala Resort from all over the world but essentially, she had left them famished for more.
Why she picked this dish?
Amnuai created this dish specially for JapaMala because it is well-suited of its Jungle Luxury philosophy. Since rooms at the resort are referred to as ’nests’, what more appropriate than this Chicken Yam Nest! This dish carries an Asian symbolism - a celebration of life for Honey-Mooners, who make up the crux of the resort’s clientele, as a symbol of life with many off-springs. This dish is one of the most requested by holiday-makers at JapaMala.
Three questions to the chef
Where do you find your inspiration when preparing a new recipe?
This dish was specially created for JapaMala because it suits our Jungle Luxury philosophy. Since rooms at the resort are referred to as ’nests’, what more appropriate than this Chicken Yam Nest! This dish carries an Asian symbolism - a symbol of life with many off-springs - perfect for honeymooners! I feel typically inspired by others’ concepts and ideas which I then improvise from in the way of cooking.
How would you define your cuisine in a few words?
Experimental yet creatively old-fashioned. I like sticking to the fundaments of Isaan ingredients but new methods of creation, I’m most keen to experiment.
Which other Relais & Chateaux Grand Chefs would you like to meet?
All of them
