In a unique collaboration, award-winning chef Andy Yang, the corporate chef of Bangkok’s Khao group teams up with Chef Vincent Aw, Executive Chef of Ginger, Park Royal Beach Road for a Thai dining extravaganza from 6-29 October 2023 at Ginger. Backed by the founder-owner of Khao Group, Pradinan Arkarachinores, the collaboration will see many of Khao’s signature Thai dishes, such as a pillowy crab omelette and a creamy Khao Suey that will transport you directly to Chiang Mai, added to Ginger’s dinner buffet offerings.
We sat down with the three culinary superstars and found out more about them as well as what makes this pop-up unique. Here’s spilling the beans:
Do you think that Thai food is under-represented across the world?
Image: Celebrity Chef Andy Yang
Celebrity Chef Andy Yang: I believe that while Thai food has gained popularity around the world, there’s still a tendency for certain dishes like red/green curry and Pad Thai to dominate the perception of Thai cuisine. However, there are also a lot of restaurants in the different countries that have included a wide variety of Thai food such as Thai Basil Pork, Tom Yum Goong, Moo Ping, Mango sticky rice and more. Certainly, it is essential to explore beyond the well-known dishes to truly appreciate the depth and variety that Thai cuisine has to offer. There’s an opportunity for a broader representation of Thai culinary excellence worldwide.
Do you think Thai food is well represented in Singapore?
Image: Executive Chef Vincent Aw of PARKROYAL on Beach Road
Chef Vincent Aw: I believe that Thai food is quite well represented in Singapore.
Variety of Thai restaurants – Singapore offers a lot of Thai food, including in Hawker Centres.
Variety of Thai cuisine offerings – Singapore offers a variety of Thai dishes such as appetisers like spring rolls and fish cakes, aromatic soups such as Tom Yum and Tom Kha Gai, and vibrant salads like Som Tum. Main courses feature iconic dishes like Pad Thai, Green
Curry, and Massaman Curry, each bursting with distinctive Thai flavours. Seafood enthusiasts can also find specialties like Pla Rad Prik, showcasing the diverse ways Thai cuisine incorporates fresh seafood. And let’s not forget the desserts – Mango Sticky
Rice, Tub Tim Grob, Red Ruby and more. We also have beverages such as Thai Iced Tea and Lemongrass.
Whether you’re a fan of spicy curries, aromatic herbs, or sweet treats, the variety of Thai cuisine offerings in Singapore ensures there’s something for every palate.
Authenticity – Many Thai restaurants in Singapore are managed by Thais and they also use a lot of authentic Thai ingredients to preserve the true essence of Thai cuisine. Even though some Thai restaurants may adapt certain dishes to suit local taste, overall, the taste is remarkably close to the authentic flavours found in Thailand.
What are the complexities about Thai food that you hope to showcase to diners across the world?
Chef Andy Yang: I want to showcase the bold yet complex flavours of Thai cuisine. Thai cuisine has all sorts of flavours and we want to showcase everything all at once.
You’ve grown through the ranks, learnt your art both in fine dining restaurants as well as hawker stalls. Where do you think Singapore’s culinary heritage lies?
Chef Vincent Aw: Singapore’s culinary heritage is a rich tapestry that reflects its multicultural society and is also deeply rooted in its rich and diverse flavours. We have a few iconic dishes such as the Hainanese Chicken Rice, Chili Crab, and Laksa serve as quintessential representations of this culinary heritage. These dishes are emblematic of the harmonious blend of Malay, Chinese, Indian, and various other cultural culinary traditions that have shaped Singapore’s gastronomic identity.
Moreover, Singapore’s culinary heritage is intricately intertwined with the utilisation of locally sourced ingredients. Laksa leaves, fragrant pandan, tamarind, and belacan are just a few examples of the unique elements that contribute to the flavours of Singaporean cuisine. These ingredients not only add depth and character to the dishes but also exemplify how the nation’s culinary heritage is deeply rooted in its natural environment and history.
How and why did you decide to open Khao as a passion project?
Image: Founder-owner Pradinan Arkarachinores of Khao Group
Pradinan Arkarachinores, Founder and Owner of Khao Group: Back in the day I was often in the kitchen, helping mom, so I had learned a lot from her. I found out that I really love cooking and am passionate about it. At Khao, I have been able to use and apply all knowledge and skills into this dream business. It is really fun and exciting for me.
What was your first thought when Khao won a Michelin star?
Pradinan Arkarachinores: We were really over the moon and extremely excited about it. I was thrilled that this day has come true. There were times when people questioned us about how Thais really cook and eat. I always say “Please come to Khao, this is the way we Thais have been eating for generations.” Finally, The Michelin Guide Thailand has seen the value in our culinary heritage. We felt like we were chosen to be one of a very few that received this award and had a really big opportunity to spread Thai food culture worldwide.
Chef Andy Yang: Of course, I was happy – happy not only for myself but also for the team. But with this happiness, there also comes a little stress. This Michelin recognition is just the beginning – we have to continue to uphold our standards, precision and maintain consistency to keep the heritage of our Thai food going.
Why are you excited about this collaboration at Ginger?
Chef Andy Yang: I always look forward to collaborating with different chefs from various restaurants and countries. What I find exciting working with Ginger is the chance to immerse myself in a rich culinary experience. This opportunity opens the door of varied skills, each chef’s unique heritage, and their cultural influences. The exchange of ideas, techniques, and flavours not only enhances my own culinary repertoire but also creates an environment where creativity flourishes.
What is your favourite dish that diners must not miss during this collaboration with Khao at Ginger?
Chef Vincent Aw: I think everyone should not miss out on the Lamb Shank Massaman Curry (Massaman Nua Nong Gae) and the Crabmeat Omelet Khao Sriracha Sauce (Khai Jiew Poo).
Evening Buffet Details
‘Flavours of Siam & Home’ is available during buffet dinner only
Buffet dinner pricing:
- $78++ per adult and $39++ per child from Monday to Thursday
- $88++ per adult and $44++ per child from Friday to Sunday, public holidays, and eve of public holidays.
UOB cardmembers Promotion
UOB cardmembers are entitled to 20 percent off their total bill when payment is made using a UOB credit or debit card.
For dining reservations or enquiries, please speak with us at +65 6505 5710, email [email protected], or via online reservations at www.panpacific.com/ginger
About The Writer
Harnoor Channi-Tiwary is a well-published Travel Editor & Food Writer based in Singapore. With more than 13 years of editorial experience, she writes for some of the world’s top publications such as JW Marriott Magazine, Conde Nast Traveler, Wine & Dine, The CEO Magazine, Korean Air, and Turkish Airlines and sits on the tasting panel of various food awards. Harnoor is also the Global Editor of Asia's premier luxury villa company, Elite Havens, and is currently working on a book based on her food trails across Southeast Asia, having already published an Expat Guide for India.
Recently graduated from the highly specialised 'Advanced Studies in Gastronomy' course at Le Cordon Bleu Paris, Harnoor brings with her a deeper understanding of cuisines, authentic flavours, and their evolution. The world of food and travel are the very axis of her life and her in-depth knowledge. writing expertise, and quick wit and humour make her one of the region's top food and travel writers.
If you would like Harnoor or any of the Expat Choice reporting team to visit your establishment as a guest to report on your unique experience and have this report published on our network, you can contact Expat Choice HQ by email with details about your offering at [email protected]
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