Recipe for global success

Business Traveller India showcases Narawadee (Yuki) Srikarnchana, Co-Founder and CEO of the iconic Nara Thai restaurant in Bangkok, as she reflects on her entrepreneurial journey when she launched the restaurant in 2004

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What inspired you to start Nara Thai, and how did you blend tradition with innovation in Thai Cuisine?

Having worked at the Rajprasong intersection for many years, I realised there wasn't a single Thai restaurant in the area. So when the opportunity arose, I secured a space at the Erawan Shopping Complex and became a pioneer by introducing boat noodles within a shopping mall setting. My love for cooking comes from my parents. For them, preparing food wasn't just about making a meal; it was an experience. I would often be in the kitchen, watching them carefully select and prepare ingredients. They never used written recipes; everything was guided by memory, taste, and heart. Of course, cooking techniques have evolved. Today, we have many innovative methods at our disposal, whether it's shortening cooking time or enhancing visual appeal, such as turning sauces into light foams for decorative touches. Still, we at Nara Thai remain committed to preserving the authentic taste of our recipes, even if the presentation or techniques reflect a more modern approach.

What are the current global trends shaping the culinary industry, particularly in Southeast Asia?