Guns, motorbikes and throwing paints: what does a Bangkok chef do on their day off?
His restaurant won a Michelin star, he has been profiled in The New York Times, and owned and operated restaurants from “The Big Apple” to “The City of Gold” but Chef Andy Yang needs a day off, just like the rest of us.
With chefs no longer chained to their stoves, part of the modern-day gig of opening and operating a restaurant is to go out into the world and research. It seems a somewhat common pursuit these days for chefs to travel more, eat out more, and visit the markets, farmers, and producers they depend so desperately on.
For chefs like Andy, whose New York eatery Rhong Tiam was awarded a Michelin-star in 2009 and last year in Bangkok opened a restaurant inside of a decommissioned passenger jet, life is mostly kitchen-centric.
Returning to Bangkok after culinary sojourns in New York, Dubai, Germany and Toronto, Chef Andy’s latest venture is Table 38, a one-table, 12-seater restaurant in Sukhumvit that opened in May and immediately became a go-to for ravenous Bangkok foodies. He serves Thai food with a twist, using locally-sourced ingredients and modern applications to elevate humble Thai food to fine dining status.
The launch of a new restaurant is a demanding business, but even a busy chef must find pockets of time to sleep and spend with their family. So, wanting to find out precisely the sort of day hard-working chefs have when they’re out of their whites and free from the kitchen brigade, I tracked down local-boy Chef Andy to find out how he spends his precious free time.
By David J. Constable/TASTE inc. Asia