Ken Hom is the visionary consultant behind the menu; however, he has placed his long time assistant Chef Narakorn Lertnibuna in charge of making the food a reality. Narakorn is Thai, but he departed Thailand in the 1980™s to pursue his culinary dreams. After spending 10 years in Australia working in the kitchens of 5 star hotels, he spent two years in Scotland, before meeting and going to work for Ken Hom in London. He has been with Ken for more than six years and says at times he isn't sure where Ken cooking ends and his own begins. We barely have to talk anymore. I know what he wants with most of his dishes, and he knows what I do my best and he calls on me for those creations.
When asked about his return to Bangkok, Narakorn or Khun Pop to his Thai staff and friends, said, I just never thought, after living so long in England, that my career would bring me back to Thailand. It's very nice to be here and see the growth and change. Khun Pop is another example of Maison Chin's modern Asian concept. His grandmother started him cooking when he was a boy, and those fundamental principles of freshness and simplicity have stayed with him, even while he is crafting some of the most stunning and intricate plate presentations imaginable.
It is Khun Pop's duty to select the ideal ingredients and supplier for each dish. Some of these creations are a constructed of ingredients from as many as 4 continents. One of the signature offerings is a roast rack of New Zealand lamb, which is accented with Thai herbs and cashews, American mustard, and a Portuguese wine sauce. No distance is too far if that special location will yield a unique and pleasurable dining experience. Ken Hom said, The availability and the variety of the Earth bounty, combined with our human tendency to experiment, to try something new and pleasing, has led today to what we call fusion cookery. Now one step beyond fusion is modern Asian cuisine, another subtlety for the discriminating taste of metropolitan diners.
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