The Authentic Taste of Thailand
For all you adventure seeking world travelers out there, I have an unusual proposition for you. If you're planning to skip across the biggest pond of all that some of us still refer to as the Pacific Ocean to experience something new, exciting and different, you're certainly free to go for it and have the time of your life. On the other hand, you don't necessarily have to fork over thousands of dollars, endure long lines at the airport and even longer plane rides until you reach your chosen destination to experience something fresh, exotic and untainted. For those of us who would be thrilled to spice up an evening by experiencing the authentic flavors and atmosphere from an enchanted land half way around the world, then we truly have some good news to share!
Around 10 years ago, a young man named Chris Chuwong and his wife Aom were planning to do the exact same thing and travel to the other side of the globe, but with one major difference. They were working together in a restaurant in one of those exotic and far away lands that we call Thailand. Their dream was the American dream, so one day, they summoned all their resources and courage, then left their family and most of their personal belongings 10,000 miles behind them to embrace the great unknown.
The one thing they managed to bring with them was the knowledge of running a prosperous and thriving authentic Thai restaurant. Their unyielding desire was to bring the rich and authentic flavors they loved so much from home and share it with others who would really appreciate it. While many of the restaurants that serve foreign cuisine here in the states have compromised their cuisine by serving up dishes with sugar saturated syrups to appeal to the American palate, Chris and Aom have maintained the integrity of a truly authentic dining experience that you would get from their homeland.
The two restaurants that Chris and Aom operate here in the greater Sacramento area were built on a healthy foundation of herbs and spices, not processed sugar and high fructose corn syrup. For those of us who have an appetite for something new, fresh and unique, we have discovered a much shorter route across a significantly smaller pond we call the American River. At Takieng Thai Cuisine in Fair Oaks and Thai Chef House in Sacramento, the warm and enchanting flavors of Thailand will be literally at your fingertips.
The flavors and atmosphere you will discover at Takieng Thai Cuisine and Thai Chef House aren't the only things that are authentic. When I first met Chris and Aom, I was instantly struck by their genuine warmth and friendliness. Like Chris and Aom, the people who work at these fine restaurants are surprisingly friendly and eager to help guide you to experience your hearts desires. For those diners who have the nerve and digestive tract to go for the gusto, the chef will gladly serve up a hot and spicy dish that will make your taste buds sizzle. On the other hand, if you've been around the block (or the pond) a few times more than you would care to admit, they will lovingly turn down the volume and give you exactly what you ask for.
I was grateful for the opportunity to have an enjoyable conversation with Chris and Aom the other day about their experience of owning two restaurants. Here's how our conversation went.
Q: Can you tell us about your background and why you started this restaurant?
A: About 10 years ago we worked in a Thai restaurant outside of Bangkok. We had a good time doing that and learned a lot about food in the process. When we came here to America, we knew wanted to open up a Thai restaurant, so that's what we did.
Q: How do you like working in the restaurant business?
A: We like it a lot. Our goal was that we wanted to make food here which was very similar to what they eat in Thailand. We make things that you can't find here, but are common in Thailand, and of course we do Thai style cooking, where everything is sort of mixed together. We also like to mix some things that you find here in with the Thai food, with many different kinds of vegetables, and that makes for a really good dish. In Thailand, with traditional Thai food, there are green beans and that's it. We like to use vegetables such bell peppers to give dishes a little different taste and a little more flavor.
Q: How has that worked out? Are your customers giving you good feedback on that?
A: Yes, a lot of good feedback. When we started this business (Takieng Thai Cuisine) about 6 years ago, one of the things some people mentioned to us is about how the dishes were a little too spicy, so we have adjusted and now we have plenty of dishes which are not spicy to accompany them. We can also adjust which spices we put in our dishes. We can make a traditionally spicy dish not as spicy, and at the same time make a dish which isn't traditionally spicy as spicy as the customer wants it to be.
Q: You mentioned something earlier about 30 years experience and second generation, can you tell us more about that?
A: Our families worked in restaurants and were always cooking and that sort of thing, so we were exposed to it at a young age.
Q: You worked in a Thai restaurant in Thailand and now you own two restaurants here. What are some differences that you have noticed and what is it like to own a restaurant here vs. there?
A: The food experience is about the same. If you were to come to our restaurant here and then go to a Thai restaurant in Thailand, you wouldn't notice much of a difference. When we had a restaurant in Santa Cruz, we would get a lot of tourists from Thailand who would come through and assure us of this. They are amazed because only about 10% of our food and spices are imported from Thailand. The rest of our ingredients are from here but we are able to make it seem very traditional. We have cooks here who are from Thailand so they really know what they are doing.
Q: Are their similarities between Thai food and Chinese food? How would you explain it?
A: We think it's very different. In terms of flavor, Thai food is very unique. Its stir fried like a lot of Chinese food and some dishes look like Chinese food, so it is similar in that way, but there is a lot of flour used in Chinese cooking and not so much with Thai. The herbs and spices are different in most cases as well. Also, Thai food is very healthy and is much healthier than Chinese food.
Q: Your restaurants have been open for several years now. In terms of general feedback, what are you hearing from your customers?
A: We had some customers come in the other day and they said that this was the best Thai food they have ever had. Most people assume it's going to be the same or pretty much the same wherever they go, but that's not always the case. It doesn't take a whole lot to make a big difference.
Q: What do you think your customers like most about coming to your restaurant?
A: A lot of people tell us they like the atmosphere, decorations, friendly service, and of course the food.
Q: You and your wife Aom spend most of your time at Takieng Thai Cuisine. Do you have someone else who takes care of your other restaurant?
A: Yes. Our other restaurant is Thai Chef House, which we opened in December, 2006. Paul Goi and I are partners in that business. He has been running it since not too long after we opened. We take a vacation to Thailand every year and Paul comes in and helps out. When Paul travels to Thailand every year, we do the same for him. We like to help each other out like that.
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