What is the supply stream like?
YC: In general, the supply chain is very good and we are able to get most mainstream and key products easily. There are a few items not available but we have been able to substitute these locally.
PP: It can be a challenge getting ingredients here, but now that this cuisine is spreading, I find all the suppliers are up to the task and can bring almost all the items we need.
TK: Most ingredients are available in the city, but perishable items are still difficult to get on a daily basis.
CK: The supply stream is organised and effective, which is essential in attaining any of the goals we set.
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SK: The produce used in Blue Rain is from Thailand, purchased through Thai-speaking suppliers. We’re fortunate that the product is always consistent and dependable.
What challenges do Thai restaurants and chefs face?
SK: Our biggest challenge is keeping the food authentic while the number of Thai restaurants in Dubai continues to grow. We insist upon always using truly real Thai ingredients, and sometimes we go to great lengths to get the authentic product into our kitchen. There is always temptation to minimise cost with less expensive and more accessible ingredients, but because we place such a high value on authenticity, the result of our efforts is extremely high quality, genuine Thai cuisine.
PP: Dubai is a multicultural country with different nationalities and different taste, so many times I have to change the ingredients from the recipe according to what the guests like, but it will be not authentic Thai food which I would love to serve our customers. Another challenge is the level of spices in food; sometimes it’s difficult to understand the level of spice that guests can have.
TK: As you know some Thai foods are really spicy. Guests who have never tried Thai food before tend to be surprised with the amount of spiciness in the food.
What does the future look like for Thai cuisine?
TK: Thai cuisine is high in fresh ingredients, very vegetarian-friendly and quick and easy to prepare. It’s already very popular and I see it going even more main-stream in the future.
CK: Thai cuisine is timeless; regardless of the culinary trends that come and go, the classics will continue to hold their place in the global line-up, which is an extremely positive factor when it comes to Thai food. The future is looking very healthy because it is all about the flavours of fresh food and herbs.
PP: Thai food is getting very popular here and very interesting. The food is created in many different varieties and can suit people with different tastes. So I think Thai food is going to be even more famous all around the world in the near future.
SK: Thai cuisine is becoming increasingly popular around the globe. Celebrity chefs have brought it to the forefront of people’s consciousness, and I believe it will continue to grow in the future. People are becoming educated about Thai food and are seeking out really great, high quality Thai cuisine.
YC: Thai cuisine has a very bright future. Every year it becomes more and more popular with much of this coming down to the use of simple ingredients, which produce complex dishes that have universal appeal. I fully believe that Thai food is on a good track to rival Indian and Italian on the global restaurant stage.
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