Chef Talk with Lapis Thai's Sosawang Pornprasert

Chef Sosawang Pornprasert has a knack for creating distinctively imaginative meals. The head chef of Lapis Thai, Pornprasert credits his skills to the 20 years that he has worked in the food industry in venues ranging from small holes-in-the-wall to popular restaurants and five star hotels. His passion and keen sense of flavour were honed in his hometown of Bangkok, Thailand, famous for its cuisine infused with lemongrass, chili, lime and curry.

According to Pornprasert, the proper way to enjoy Thai food is to slowly indulge each of the senses. “One must first breathe in the fragrant herbs and spices and then observe the colour of the ingredients. As one eats, each bite should be savoured.”

Speaking with him, his love for Thai food is apparent; he lives and breathes it. “I prefer Thai food above the rest. When lemongrass, chili, lime and curry are mixed together, it creates a spicy dish that warms me up inside. I guess you could say that that I’m biased because I’m Thai, but which other cuisine can be considered as healthy and tasty?”

Beginning at the age of 15, Pornprasert gravitated to the kitchen, curious to know about the fragrant concoctions and how to make them. To this day, he allows his childish curiosity to guide him when searching for inspiration.

“The menu at Lapis Thai changes every two months. The CEO of the restaurant and I are always thinking of new and fresh ideas. My duty as head chef is to take traditional Thai meals and add a modern twist to them without losing authenticity. Often my creativity stems from my explorations throughout Shanghai. I go on a food hunt, so to speak. If I find something that I like, I draw on that by adding my own personal Thai flavour. And, if it’s good, I’ll put it on the menu.”

As for competitive recognition, Pornprasert chooses to shy away from showcasing his talent for a larger audience. The only praise he needs is the reception that he receives while working in a restaurant. It is more important to him to concentrate on furthering his career as a head chef rather than garnering worldwide fame. However, this did not stop him from leaping at the opportunity to cook for the princess of a small country in 2008.

“I made her a special dish of steamed crab meat and spices. Afterwards, the floor staff told me that she was so satisfied with her meal that she left a generous tip in appreciation of my talents. I felt very proud.”