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Tuesday, October 4, 2022
Home Food Eating Rye Eating Rye: Lamai Pasing of Little Thai Kitchen

Eating Rye: Lamai Pasing of Little Thai Kitchen

Eating Rye is an occasional feature to meet the chefs and other professionals in the restaurants across Rye. When you dine-in, pick-up or call for delivery these are the folks working hard for you, your friends & family and your taste buds.

Today we meet Lamai Pasing of Little Thai Kitchen in Rye.

(PHOTO: Chef Lamai Pasing of Little Thai Kitchen in Rye. Credit: Fiona Degnan.)
(PHOTO: Chef Lamai Pasing of Little Thai Kitchen in Rye. Credit: Fiona Degnan.)

Your Name: Mr. Lamai Pasing

Your Role: I’m a chef at this Thai restaurant. My responsibilities include management, preparation, and process, and any other related activities in the kitchen.

The name of your restaurant: Little Thai Kitchen in Rye.

MyRye.com: Describe yourself in one word:

Pasing: I’m a skillful multi-tasker.

How long have you been a chef at Little Thai Kitchen?

Pasing: Almost 10 years. I am an expert in Thai food.

Previously, where did you work?

Pasing: I worked in the food and beverage department at a hotel in Thailand. 

What and when was your first paid job?

Pasing: My first job was as a chef in Thailand at the hotel. 

Describe your path to becoming a chef.

Pasing: I graduated vocational school in Thailand. I’m interested in cooking. My first job began at washing dishes, then a steward at the hotel, next trying to learn from experience while working to learn in culinary school, studying to have a chance to be a line cook and kitchen helper, and finally the head chef here at Little Thai Kitchen. 

What are attributes that make someone a good chef?

Pasing: A good chef should enjoy the process of making food. 

Describe your restaurant’s clientele.

Pasing: Most of my restaurant’s clientele are families with children, groups of senior people, and also an Indian wedding party. 

(PHOTO: The interior of Little Thai Kitchen in Rye.)
(PHOTO: The interior of Little Thai Kitchen in Rye. Credit: Fiona Degnan.)

Describe the atmosphere of your restaurant: 

Pasing: We are decorated with elegant furniture but the feel is cozy and easy, with fast services. 

Describe the physical attributes of your restaurant.

Pasing: Our restaurant is in a convenient location. It is easy to find. We are hygienic, clean, and reasonably priced. 

(PHOTO: You can find Little Thai Kitchen at 2 Purchase Street in downtown Rye.)
(PHOTO: You can find Little Thai Kitchen at 2 Purchase Street in downtown Rye. Credit: Fiona Degnan.)

Match a recommended meal with each season

Pasing:

Occasion Recommended Meal
Warm summer evening Summer shrimp rolls, cold rolls
Crisp fall afternoon Vegetable spring rolls, fried rice
Cold winter day Noodle soup, curry
Muddy wet spring night Drunken noodles, pad Thai

 

What is your favorite dish on the menu and why?

Pasing: The most popular Thai food is Pad Thai noodles. This dish is sweet, salty, spicy, and sour. This dish can be found almost everywhere in Thai restaurants, but the differences are the recipe and hours it took to choose the ingredients. 

What’s the most underrated day of week and time of day to enjoy your restaurant?

Pasing: The most underrated day is Wednesday. The time of day to enjoy is Monday to Sunday night. 

Thanks Lamai!

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