Meet the chef bringing authentic Thai flavours to his Chandler's Ford restaurant.
Thatchai Apiwong, from Pitlok Thai, talks omelette, noodles, carbonara, gin and tonic and chips in our meet the chef column.
What first inspired you to become a chef?
"Since I started working as a kitchen porter when I was 18, I fell in love with working in restaurants without realising it."
What was the first meal you cooked for someone else?
"It was Thai omelette , it seems simple but it's difficult to cook it without burning it."
Tell us a bit about your career so far…?
"I have been working in the food industry for over ten years in Thai, Chinese and Japanese restaurants. I have learned a lot from many people who are very good and knowledgeable, but I have to adapt it to my own tastes and my own style of cooking."
What is your proudest career moment to date?
"My first three months of work in Pitlok Thai was hard. I have learned that people from different parts of the UK have different tastes. I have had to adapt my own taste and blend it into the taste that people in Hampshire like and not lose the taste of Thai food. We received some complaints and bad feedback and we made it better. I'm proud of myself for not giving up."
What is your signature dish?
"I would say Khao Soi Gai ( northern chicken noodle soup)
What is your favourite dish currently on your menu?
"Stir fried chilli basil, I love spicy food!"
Where is your favourite place to eat in Hampshire?
"Thai street food, M'Dim Sum and Chiang Mail Thai restaurant (Lyndhurst)."
What is your favourite meal to cook at home?
"Carbonara. Surprised it wasn’t Thai? I love to try many kinds of foods and I can learn from them too."
What do you like to drink with dinner?
"A chilled beer or gin and tonic."
What is your culinary guilty pleasure?
"Chips and fizzy drinks."
Which key ingredient is always in your fridge?
"As with all Thai people, I would say chilli and garlic are both always in my fridge."
What is your favourite Hampshire ingredient?
"I love cheese and Tunworth cheese is one of my favourites. Paired with bread and red or green grapes, it makes my perfect dinner."
Which chef do you most admire?
"Jamie Oliver. I respect him for making cooking accessible, focusing on quick ,easy healthy and family friendly meals."
What’s your career ambition?
"To make Thai food known by everyone in Hampshire. Every time people come back and say it’s gorgeous and delicious, it always feels fantastic!"
What do you think will be the next big restaurant trend?
"People nowadays are more focused on healthy, so I think for the next few years healthy food will be more popular. The new generation would rather order food through platforms like Deliveroo or Just Eat than eating in restaurants. Restaurants will need to work on online platforms and AI to improve engagement with people and make it easy to order."
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