World of Thai Food

05/10/2026

A New Menu, a New Table – and a New Setting for Tamada X World of Thai Food

Dear All Members,

I’m pleased to invite you to my next Chef’s Table – this time at my food studio at Spritan in Ödåkra.

Here, I’ll welcome a small group of guests around the table for a personal dining experience centered around what has always been at the heart of my cooking: authentic Thai culinary traditions, carefully selected local ingredients, and the stories behind the food.

THAI TASTING MENU

Thai flavors · Six courses · Nordic seasons · Timeless traditions

This season, the aroma of dried rice carried on the cool air across the vast rice fields of Isaan and Northern Thailand becomes an unexpected source of gastronomic inspiration — a meeting point between memory, landscape and flavor.

Date: Saturday, 24 October

Time: 18:00–22:00

Location: Spritan, Ödåkra

View the full menu and register your interest by clicking the link in the comment below.

04/10/2026

This is what Thai curry paste looks like when we deconstruct it.

Wonderful colours, created entirely by nature. Layers of aromas, flavours, textures and character that we can almost imagine simply by looking at each ingredient.

But when we look a little deeper, the paste tells us even more.

Each herb and spice has its own character, properties and purpose. Together, they create something greater than the sum of their parts — a balance of flavours, nourishment and harmony.

This is also where we can begin to understand how our ancestors thought about food.

Thai food was never only about making something delicious. It was also about understanding nature, the body and balance — what is warming and cooling, light and grounding, stimulating and soothing. A kind of everyday wisdom expressed through the way ingredients are combined and eaten.

Yin and yang, not as a rigid formula, but as an awareness of balance.

Perhaps that is one of the most beautiful things about Thai food: the more we deconstruct it, the more we begin to understand why it was put together in the first place.

Food becomes knowledge.
Knowledge becomes care.
And care becomes a way of living — nourishing both the tummy and a healthier life.
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30/08/2026

My favourite dessert so far.
Khanom Phing, Khanom Sampannee & coconut ice cream — a little journey through Thai food diplomacy and history.
Inspired by the story of Ton Krueng, the royal head chef- Marie Guimar in the Ayutthaya period; by the heritage architecture of Sino-Portuguese ; and by the colours, textures and beauty of nature.

25/08/2026

Pause, breathe, listen, and be

23/08/2026

And that’s the wrap for the month of August. 🍂

I’ve had so much fun exploring the wines of Bjäre terroir at and creating my own take on Thai food with over 13 spices, local ingredients and lots of curiosity.

Already looking forward to creating more interesting menus and unexpected flavour combinations this autumn.

19/08/2026

I’ve been thinking… what do I actually eat while spending hours making fresh pasta, 8 hours braising beef, 10 hours reducing stock, or a whole day marinating chicken thighs in coconut curry sauce?

Well… here you have it. 😌

A bowl of instant noodles, a boiled egg and a little pickle — 7–8 minutes to prepare, 5–6 minutes to eat.

Sometimes, after spending all day cooking, the best meal is the one that takes almost no cooking at all.

19/08/2026

I’ve been thinking… what do I actually eat while spending hours making fresh pasta, 8 hours braising beef, 10 hours reducing stock, or a whole day marinating chicken thighs in coconut curry sauce?

Well… here you have it. 😌

A bowl of instant noodles, a boiled egg and a little pickle — **7–8 minutes to prepare, 5–6 minutes to eat.**

Sometimes, after spending all day cooking, the best meal is the one that takes almost no cooking at all. 😂🍜🥚

19/08/2026

https://youtu.be/fp9CD_eRxhw
ผลงานที่พี่เรย์ทิ้งไว้ให้ชาวนักปรุงอาหาร มีคุณค่ามากจริงๆ
เกิด แก่ เจ็บ ตาย เป็นเรื่องที่ทุกคนต้องเจอ แต่ระหว่างที่เรายังมีชีวิต มีแรง มีความคิดความอ่านที่ยังแบ่งปัญความสวยงามความดีได้ ก็ต้องทำกันไปให้สุดความสามารถ

กำลังติดผลงาน ’รากรส’ เลย ส่วนตัวคิดว่าพี่เรย์และทีมงานมีความอัจฉริยะในการผลิตและสื่อสารออกมามากๆ ถือเป็นขุมทองของความรู้ของอาหารและวัฒนธรรมที่อ้างอิงได้ ที่นำมาวิเคราะห์ต่อกันได้ ที่ทำให้เราคนไทยภาคภูมิใจได้อย่างลึกซึ้ง

ขอให้พี่เรย์ไปสู่สุขคติภพภูมิที่ดี ขอบคุณสำหรับสมบัติทางวัฒนธรรมที่พี่ได้สร้างไว้ให้พวกเราได้สำนึก ระลึก และใช้เป็นแรงบันดาลใจกันต่อไป 🖤 RIP Ray McDonald : เร่ร่อน

ความลึกของสเต๊ะและไก่กอและ เตรียมไปค้นหารากของสเต๊ะและไก่กอและ #ราก...

18/08/2026

After weeks of cooking to satisfy the crowds, it’s time to cook just for me and my hubby.❤️

My Hommy Phad Kaprao with prawns in reduced prawn-head sauce with garlic, chilli & kaprao from my garden, finished with oyster sauce, fish sauce and a touch of sugar. Served with fettuccine and a sunny-side-up egg.

No crowd. No schedule. Just us and good food to satisfy our tummies ❤️

12/08/2026

Sweet with a story. A plate shaped by journeys across oceans.

Khanom Sampannee & Khanom Phing — Thai sweets carrying traces of Chino-Portuguese influence, where cultures, ingredients and techniques met and became something uniquely Thai.
The colour of colonial history.
The taste of cultural connection.