Exclusive Interview | Chef Rungtiwa Sorlae, Thai Cuisine Specialty Chef, Sheraton Grand Whitefield Hotel and Convention Centre
/“If food could talk, our most intriguing menu item would undoubtedly be “kai-pad-prik-kang-tai” stir-fried chicken. This dish has a captivating story that spans generations in my family. My mom, hailing from bustling Bangkok, learned this recipe from her grandmother, creating a unique blend of flavors. On the other hand, my dad’s roots lie in southern Thailand, adding another layer to the dish’s complexity. This stir-fried chicken isn’t just a meal; it’s a piece of our family history, passed down through the generations, from my grandma to my mom and now to our menu at InAzia.
It’s a delicious reminder of the power of food to connect us to our roots and tell a story that transcends time.”
How did it all start? Share your culinary journey with us
I embarked on my culinary journey in 2000 at Novotel Bangkok, where I honed my skills and discovered my passion for cooking. After working there for nine years, I joined Set'z restaurant in New Delhi in 2009, delving into India's vibrant culinary scene. I later contributed to pre-opening teams at renowned hotels like JW Marriott Chandigarh in 2011, JW Marriott Sahar Mumbai in 2015, and in Sheraton Grand Bengaluru Whitefield Hotel in 2018. These experiences enriched my culinary knowledge and deepened my love for the culinary arts.
What are your earliest memories of the kitchens you worked in
My earliest kitchen memories are all about family and teamwork. I remember being part of a close-knit team of cooks, each with unique skills and a shared passion for creating exceptional dishes. We exchanged expertise and techniques, fostering mentorship and growth. These experiences taught me the importance of collaboration and working together to achieve culinary excellence.
A dish your patrons/guests love
One dish that never fails to capture the hearts and taste buds of our cherished patrons is our signature trio: crab meat fried rice, a luscious Thai omelet, and our renowned pad Thai.
A dish that you love but do not have on your menu
A dish that holds a special place in my heart but unfortunately is not featured on our menu is one that my mother lovingly prepared. This dish is a true labor of love, crafted with her heart and hands.
What according to you does it take to become a successful chef?
To be a successful chef, it takes hard work, willingness to embrace challenges, and the ability to seize opportunities. When a chef offers you a job, they see potential in you, sometimes more than you see in yourself. I never turn down opportunities and always give my best. Success is about dedication, constant learning, and turning every culinary journey into a success story.
What advice would you give to a young culinary student?
To young culinary students, my advice is straightforward: never stop asking questions and stay curious. Beyond your coursework, explore, and research extensively. The culinary world is vast and always changing, so your willingness to learn is priceless. Collaborate with fellow students, as teamwork can spark creative ideas. Above all, give your best, push your limits, and uncover your culinary potential.
If food could talk, which dish in your menu would have the most interesting story to tell?
If food could talk, our most intriguing menu item would undoubtedly be "kai-pad-prik-kang-tai" stir-fried chicken. This dish has a captivating story that spans generations in my family. My mom, hailing from bustling Bangkok, learned this recipe from her grandmother, creating a unique blend of flavors. On the other hand, my dad's roots lie in southern Thailand, adding another layer to the dish's complexity. This stir-fried chicken isn't just a meal; it's a piece of our family history, passed down through the generations, from my grandma to my mom and now to our menu at InAzia. It's a delicious reminder of the power of food to connect us to our roots and tell a story that transcends time.
As a Chef, have you ever had any funny or bizarre requests from guests that you managed to fulfill?
Yes, indeed, we've had our share of amusing and unique requests from our guests. One particular request that comes to mind is when a guest asked for our pad Thai with whole peanuts. I found this quite intriguing because, having grown up in Thailand and studied hotel management there, I've never encountered pad Thai served with whole peanuts. However, our aim is always to accommodate our guests' preferences, so I explained the traditional preparation but assured the guest that if they preferred it with whole peanuts, I'd be more than happy to prepare it that way. It's moments like these that remind us of the diverse and delightful tastes that our guests bring to the table.
If you were a vegetable, which one would you be, and why?
If I were a vegetable, I would choose to be 'morning glory.' The reason behind this choice is that morning glory has the remarkable ability to thrive in diverse environments and adapt effortlessly. Much like this versatile vegetable, I believe in simplicity and ease when it comes to creating culinary experiences. Just as morning glory can enhance a dish without the need for elaborate preparations, I find joy in elevating the essence of food with straightforward yet flavorful approaches
Can you share a wacky kitchen mishap or memorable culinary disaster that you turned into a hilarious learning experience?
I remember in the kitchen, a mishap occurred when a hot plate was too close to a sizzling wok. I instinctively reached for it, burning my hand. In that moment, I couldn't toss the plate onto the floor because we had a live kitchen station, and safety always comes first. I had to leave the kitchen briefly to nurse my burn and collect myself, and I remember shedding a few tears of frustration.
However, this incident served as a valuable lesson. It reminded me that in the fast-paced environment of a kitchen, we should always prioritize safety. We're not working alone; it's a team effort. This experience reinforced the importance of being mindful of our surroundings and potential hazards, even in the midst of a bustling kitchen. It's a lesson I've carried with me ever since, and it's become a source of humor and humility in my culinary journey.
As a Thai Cuisine Speciality Chef, have you ever encountered any culinary superstitions or quirky traditions in the kitchen?
Indeed, I’ve come across a couple of culinary superstitions and quirky traditions in the kitchen. There's a belief that excessive laughter in the kitchen can bring bad luck. It's a superstition that encourages a more focused and serious atmosphere to avoid mishaps. When we receive positive feedback or praise, it's considered a superstition not to talk about it too much. Some chefs believe that boasting about good reviews can invite negative feedback or bad luck. So, it's often better to quietly savor the compliments and maintain a humble demeanor.
Can you describe a bizarre food trend or fad that you've observed or experienced throughout your culinary career?
One culinary trend that 've observed throughout my career is the growing trend of fusion cuisine where authentic flavors from different regions are blended together. For example, Thai-Indian or Indian-Chinese fusion dishes have become quite popular. However, I wish that, in addition to fusion, there could be a focus on preserving and celebrating the authenticity of each cuisine. It's important to have a place for traditional, pure flavors that represent the essence of a particular culture in every corner of the culinary world.
