Born and raised in the Phang Nga province of Thailand, the owners/operators of this family run restaurant immigrated to the United States in 2005 after the devastating earthquake and tsunami. Wanting to make a fresh start, Pakhdi Anuwat and his wife Anchalee decided to bring the tastes of their homeland to their new home. Still having close ties to their small community back home, they wanted to find a way to give back and help rebuild the local economy. Their restaurant lets them do just that. Importing their ingredients from the local farmers and using proceeds to build schools and homes.
Pung Ka Ree Fried Rice
Larb, Nam Sod, & Yum Tale
Koong Haum Pa
Satay & Spring Rolls
Pakhdi Anuwat attended Lenôtre University in France to study Culinary Arts. He went on to study under Chef McDang, Sirichalerm Svasti, at Le Cordon Bleu, specializing in Traditional Thai Cuisine. Having been an executive chef at many of the top resort hotels across the world, he has had the opportunity to work with some of the world's top chefs, developing his own menu and refining recipes and techniques along the way. Chef Anuwat spefializes in the traditional Thai cuisine dishes that are native to the Phang Nga province, and artistically puts a local spin on all of his dishes.