Born in Chiang Mai, raised with a mortar and pestle in one hand and sticky rice in the other. I didn’t realize how special that was until I moved to Hong Kong. Craving something that felt like home, I searched for Thai food. Most places used the right names like pad kra pao, som tum, green curry but something was always missing. The soul wasn’t there. Every bite made me more homesick.
So I started cooking.
At first, I just tried to recreate the dishes my grandma made when I was a kid. I called her, asked a million questions, wrote everything down. Some nights I cried into coconut milk. Other nights, I nailed the flavor. Slowly, it clicked. The fish sauce, the heat, the brightness, all the things that make Thai food dance came back.
I shared a few photos online. Friends began asking for recipes. Then friends of friends. Someone asked if I sold nam prik. That’s when I thought, maybe this isn’t just about feeding myself. Maybe others were craving more than a good meal. Maybe they wanted a connection to something real.
So, I started Cafe Siam.
Not a fancy studio. Just my home kitchen. Real food, stories from home, and memories that smell like lemongrass and garlic.
What Cafe Siam Is
It’s not a restaurant. It’s not trying to be the next food empire either. This site is for anyone who’s ever tasted Thai food and thought, “I want to make that.” It’s for the person who burned rice once and still decided to try again. It’s for people who think cooking is messy, fun, sometimes loud but always worth it.
Each recipe here comes from somewhere real. Some are straight from my grandma’s garden in Chiang Mai. Others came from neighbors, late-night bus rides, or sticky notes passed at markets. None of them are watered down. If something needs fish sauce, it gets fish sauce. If it needs twelve chilies, well, buckle up.
I’m not a trained chef. No fancy titles. Just someone who loves to cook and tell stories while doing it.
What You'll Find Here
You’ll see classic dishes like tom kha gai, green curry, pad see ewn but also lesser-known ones like sai ua (northern sausage) or gaeng som (sour curry that’ll wake you up faster than coffee). Every recipe comes with context. Not just steps, but the why behind them. Why we crush garlic instead of mincing. Why we toast rice powder. Why galangal isn’t ginger.
The goal isn’t perfection. It’s joy. It’s connection. If you mess something up, you’re still doing it right. That’s how everyone learns.
You’ll also find:
- Ingredient guides (what’s worth hunting for, what you can swap, what you should never mess with)
- Personal stories (because food never shows up alone)
- Tutorials for beginners (no shame if you don’t know what tamarind looks like yet)
- Occasionally, a noodle rant
Why I Keep Going
Cooking kept me grounded during some pretty weird times. New job, new city, loneliness, chaos, you name it. Stirring curry helped me feel in control. Smelling pandan reminded me of family. Even scrubbing a wok at midnight made me feel better than doomscrolling.
People started messaging me about their own food memories. Someone made pad thai for their partner’s birthday. Someone else used my larb recipe to impress their Thai in-laws. That connection? That’s everything.
It’s not about going viral. It’s about going home, wherever that is.
Where The Name Comes From
Cafe Siam was a nickname my grandma used when she set up folding tables and served food to travelers on the road from Chiang Mai to Lampang. No sign. No menu. Just whatever she made that day. I loved watching her move, quick hands, loud laugh, fish sauce in one pocket, chili flakes in the other.
When I started this site, the name came back to me. Felt like a quiet way to honor her. A small kitchen with a big heart.
Cooking Thai Food Abroad
Let’s be honest, it’s not always easy. Some ingredients don’t exist in every city. You can’t always get the right basil or the right coconut milk. But you can still make something beautiful. You can still build flavors that sing.
This site helps with that. I write tips for finding what you need, or making do when you can’t. I test substitutions and mess things up so you don’t have to. I also try to list versions for different spice levels, in case you don’t want to set your mouth on fire at lunch.
Thai food is flexible. It adapts. It travels. It belongs wherever you are.
Cooking With Grandma (Even If She’s Far Away)
My grandma isn’t online. She still writes everything in pencil on loose paper. But when I cook, she’s there, correcting my slicing, laughing when I burn the shallots, reminding me to taste everything twice.
She’s why I do this.
Sometimes I call her during a recipe test and she says, “That’s wrong.” Then she says, “It’s okay, you’ll get it.” And I try again.
She taught me to love bitter flavors, not fear oil, and never throw out leftover rice. Her stories are in every recipe. Sometimes she shows up in the photo captions too.
Kitchen Tips From My Table
- Chop slower. The food’s not going anywhere.
- Taste while cooking. Every few minutes. Adjust. Trust your mouth.
- Don’t apologize for cooking from memory.
- Use your hands. They know more than spoons.
- If the food sticks, your pan’s either too cold or too shy.
- Wok doesn’t bite. Just heat it until it almost does.
- You can always add more chili. You can’t subtract it. Be careful, but don’t be boring.
The Point Is Joy
If you’re making food that feeds someone’s body and story, you’re doing it right.
Doesn’t matter if your curry looks like mine. Doesn’t matter if your rice is slightly mushy. Did you smile while cooking? Did someone go in for seconds? That’s the point.
That’s what Cafe Siam is for.
FAQ
Q: Are your recipes authentic?
Depends who you ask. My grandma would say yes. My cousin might argue. Thai food isn’t one flavor, it’s a thousand. I try to stay honest to the roots while being real about what ingredients people can find.
Q: Do you use MSG?
Sometimes. So did my grandma. So do street vendors. It’s just another flavor tool. I’ll always say when I do and how much.
Q: I can’t find Thai basil, what should I do?
You can try Italian basil, but it won’t taste the same. If you’re making something like pad kra pao, use holy basil if you can. No shame in adjusting though. Good food comes from trying.
Q: Are your recipes spicy?
Most of them, yes. But I list levels and tips to dial it down. Thai food’s about balance, not just heat.
Q: Can I request a recipe?
Yes! Email me. I can’t promise I’ll get to it right away, but I love hearing what people want to cook.
Q: Are you a chef?
Nope. Just a home cook with a lot of trial and error under my belt. My apron has more stains than stars.
Q: Do you teach classes?
Thinking about it. If enough people want to learn, I might do some small workshops in Hong Kong.
Q: Do you do restaurant reviews?
Not really. I focus on home cooking. But sometimes I’ll write about a street stall or dish that taught me something.
Q: What’s your favorite dish to cook?
Khao soi. Northern curry noodle soup. It’s layered, rich, a bit wild but always comforting.
Want To Chat?
If you’ve got a question, a memory, or just made a dish you’re proud of, send it my way. I love hearing kitchen stories, especially the messy, funny ones.
You can reach me through contact@cafesiam.com.hk.
Thanks for stopping by. Hope your kitchen smells amazing soon.