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10 Things You Didn’t Know About Chef Nuit

August 08 2018

A former nurse in Thailand - with a passion for food since learning to cook in her mother’s kitchen - Chef Nuit came to Canada in early 2006 and has been introducing true Thai to Toronto’s taste buds ever since.

Recognized for her signature Northern Thai street food at Pai Northern Thai Kitchen by Toronto’s Best Restaurants, NOW Toronto and even the Government of Thailand, here are the top ten things you need to know about Chef Nuit.

1.What is your flavour philosophy?

Stick with Thai flavours. I like to ensure my dishes are sour, sweet, salty & spicy. It’s about having a bold taste.

2.Three ingredients you use the most?

Fish sauce. Oyster sauce. Coconut sugar.

3.One ingredient you couldn’t live without?

Fish sauce.

4.One spice/seasoning that’s always in your pantry?

Wild northern Szechuan peppercorn.

5.La Grille Habanero & Roasted Garlic Seasoning or Club House Piri Piri Seasoning?

Club House Piri Piri Seasoning.

6.First great food memory?

Cooking laab with my mother at home.

7.Favourite dish you’ve created to date?

Grilled fish wraps.

8.Two ingredients that should never be together?

I think there is an art to finding ways ingredients can be combined or to create new flavours so I don’t want to say that there are any ingredients that couldn’t go together.

9.Signature Dish?

Laab.

10.Your Chef Hero?

My mother.