Issue 57

An experienced Thai chef is teaching local Chinese how to cook authentic Thai dishes.

“Thai food is very popular in China because Chinese tourists come to Thailand and try it and really love it,” says Wanasnan Kanokpattanagkul, the chief executive officer at the Aiyara Center, adding that tom yum goong is one of the most popular dishes. This is a major factor behind China being a potential boom market for launching Thai restaurants.

According to data gathered by Kanokpattanangkul, as of July 2015, there were 569 Thai restaurants in China, of which 91 were in Beijing, 157 in Shanghai and 61 in Guangzhou, with the remainder in other cities. This is just a part of a global phenomenon, with DITP data indicating that in 2015, there were 14,908 Thai restaurants overseas including 3,022 restaurants in Asia.

However, as of March 2016, there were only 1,301 restaurants bearing the Thai Select brand, which certifies the authenticity of Thai cuisine.

The high demand for authentic Thai food in China has inspired Kanokpattanagkul to offer a Thai cookery course at the Sichuan Tourism University to teach Chinese people how to cook Thai food. Launched in 2012, the 144-hour class is divided into two main sections – 96 hours about cooking skills and restaurant management and investment, an the other 48 hours on basic Thai language and culture.

“I told my students from the first day that if they want to join the class, they must be on time, be happy and have fun when they learn and cook,” she explains. “They should be able to communicate in English because the teaching is in English.”

To complete the course, all students must create innovative dishes using Thai ingredients and spices.

“Thai taste is the key for the class, students learn how to make different flavours by using Thai seasonings and ingredients such as fish sauce and shrimp paste for a salty flavour,” she says. “We teach them to cook 15 recipes including som tum or papaya salad and tom yum. Students learn Thai cooking skills and understand the concept of Thai food to cook authentic Thai dishes, but later they should practice and use their skills and creativity to make their own new dishes.”

Kanokpattanangkul also offer a consultancy service for people who want to open Thai restaurants in China, as well as having her own restaurants in the country.

“Thai restaurants are booming and there is still huge room in the market,” she says. “If you want to open a restaurant, first of all, you must consider the rental cost in the target location and food costs. You should not open too big restaurant, around 300-350sqm is recommended.”

Kanokpattanangkul sees a brighter opportunity for Thai restaurant in this market, and she hopes that in the next 20 years all Thai restaurant owners in China may be her students.

For more information, please add Line: 0818404460 and We Chat: Wanasanan1367873350
Photo courtesy of Aiyara Center

Words by Somhatai Mosika