For several years, Bangkok has ranked as the top international travel destination. But for now, New Yorkers can experience a taste of Thai culture closer to home.
The chef, who hails from Chiang Mai, made a name for her unique take on classic Thai cooking through her popular East Village Thai restaurant Ngam, which closed last year. Her customers began reaching out on social media; they missed her style of Thai cooking. That reaction inspired Thaimee to rethink her approach of sharing her culture and native cuisine.
Products, offered in collaboration with her operation partners in Los Angeles, include a Pad Kee Mao sauce, Chiang Mai-style laab chili seasoning, and Thai tea powder. The noodles sold as part of her meal kits are imported from an artisan food maker in Thailand. She’s testing recipes for green and red curry and working on a rice mix. At her West Village pop-up, she offers a blue jasmine rice cooked with butterfly pea powder.