Southern Thai Feasting Menu

Southern Thai Feasting Menu
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Chef Dan
Chef Dan











Dan has cooked Thai cuisine professionally at some of London’s best Thai restaurants for nearly a decade, helping to achieve Michelin Bib Gourmands year after year. He has left the hustle and bustle of city restaurant life becoming a private chef based in Kent to raise his young family and to spread his love of Thai cuisine across London & the home counties. Dan has worked in professional kitchens since he was a teenager, washing dishes at first and then working his way up the ranks. His career has taken him across a range of kitchens and cuisines including British gastro pubs, Belgian bistros, Italian delis, vegetarian restaurants, and more. He fell in love with Thai cuisine when he began working at the Begging Bowl in Peckham. He spent two years training in the complexities and wonders of Thai food, becoming Junior Sous Chef at the end of the first year year. After moving on from the Begging Bowl, he became second in command and a crucial member of the team that bought about Farang in Highbury, where he spent seven years as Senior Sous Chef. Cooking funded him through a Bachelor’s degree in History and International Relations, and later a Master’s degree in Modern History. He holds a current Level 3 Food Hygiene certificate in Food Safety, Supervising, and Manufacturing.
Nine course sharing menu of Southern Thai dishes made from scratch using the highest quality Thai herbs, fruits & vegetables and locally sourced British meat, fish & vegetables as well as chef's home-grown herbs. Sharing Menu (All dishes included in price, but can be customised to individual tastes and most dietary requirements. Some ingredients and dishes may change due to seasonal availability) ‘Miang kham kung’ Turmeric prawn wrap with peanut, cashew & coconut caramel, green mango, ginger & birds’ eye chilli wrapped within an edible ‘cha plu’ leaf (Vo) ‘Gai kolae’ BBQ grilled free-range chicken thigh marinated, then continually turned & basted whilst grilled in a rich coconut curry of chilis, ginger, peanuts & spices (Vo) ‘Pad talay pon gari’ Stir-fried curried crab, squid & tiger prawns simmered in coconut cream, thickened with egg and topped with crispy curry leaves (Vo) ‘Muu hawng’ Braised pork belly with soy, black pepper & garlic served with pickled mustard greens (Vo) ‘Khua kling’ Spicy 'dry' curry of stir-fried minced chicken & pork with lemongrass & green peppercorns (Vo) ‘Pla tod’ Whole crispy seabass dressed in a spicy lime & chilli ‘nahm yum’ with fresh herbs & toasted aromatic rice (Vo) ‘Gaeng katti’ Spicy turmeric & lemongrass coconut curry of monkfish with 'cha plu' leaves & wild ginger ‘kra chi’, finished with calamansi lime (Vo) Served with turmeric & roasted garlic butter roti bread & curry leaf salt (V) & ‘khao hom mali’ Steamed jasmine rice ‘Itim bi tey’ Pandan ice cream topped black cardamon spiced coconut butterscotch roasted cashews, banana crisp & dusted with freshly grated nutmeg (V) Available locations: Essex, Kent, London, Surrey, Sussex
Experience details

Experience duration:

2h 30min

Maximum number of Guests:


Minimum spend:


Lead time ahead of booking:

2 weeks

Set up time:

60-90 minutes

Packing up time:

30-45 minutes
Additional info

Included from the hometainer:

Chef Dan will cook and serve the meal explaining each dish, it's provenance & cultural significance. Dan will leave the kitchen clean and tidy with dishwasher loaded. For larger groups additional servers may be required which can be discussed with chef via the chat facility. Costs start at £80 per server, depending on location & size of party

I will need the host to provide

Crockery & cutlery (although some crockery can be provided by chef for smaller groups) A clean kitchen with available workspace, working hobs, oven, hot water washing up area and dish washer

Dietary & Allergies

Able to adapt menu to most dietary requirements and common food allergies

Operating hours

Available 24/7

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