©2019 by wangnaproject. 


I want to interpret the history of Wang Na through the lens of a young chef. Throughout history, Thai food culture has changed due to influences from China, the U.S. and Europe. Royal Thai cuisine is diverse and intricate. And an old recipe book for me is like a history book, giving me snippets of insight into our heritage and traditions as other art forms do.


For this exhibition, I will be re-creating an old recipe for visitors to take home.


Additionally, in order to explore the different layers of time and sense of vibrancy within the space, I will host a Chef’s Table which will take place during the period in which the exhibition is on show.


Chef Tam is the first winner of Top Chef Thailand, having been the youngest in the competition. After the show, she travelled and cooked in 6 different countries, showcasing modern Thai cuisine around the world. After graduating from The International Culinary Center in New York City, Chef Tam worked for Dan Barber at Blue Hill at Stone Barns in New York. Blue Hill at Stone Barns is renowned for its sustainable food concept, and showcases organic fresh produce which is sourced from farmland upon which the restaurant is located. With her background in farm-driven cuisine, coupled with
her knowledge in nutrition, Chef Tam’s cooking focuses on responsibly grown and sourced local produce, interwoven with some traditional Thai flavors and modern American flare.