Q&A with Chef Chai Chaowasaree: The Island Bistro Cookbook
Chef Chai Chaowasaree
Why have you taken so long to put out a solo cookbook?
I wanted to be sure that I took the time to do it right, and to do it at the right time. By waiting so many years, I’ve been able to put together a large collection of recipes that I am proud of. Earlier this year, I decided to do the book so that I could share my accomplishments with my family in Thailand, who I never get to see. It was my hope that both my parents, who are very important to me, could see The Island Bistro Cookbook; unfortunately, my father passed away very recently, and I was unable to share it with him.
Did you attend culinary school?
No, everything I know about cooking I learned at my mother’s side. She is my idol and inspiration.
Chef Chai shopping in Chinatown
My parents owned a restaurant, so my six older siblings and I grew up in the business. When I didn’t have to go to school, my mother would take me with her to the open market to buy food for the restaurant. She’s a perfectionist, so it wasn’t always easy learning from her, but it’s been a blessing. She taught me everything about food: how to choose the freshest fruits and vegetables, how to pick the best fish, how to cut meat—even how to kill the duck or chicken! By the time I was 13, I was going to the market to shop for the restaurant all by myself.
How long have you been cooking in Hawai‘i?
Ahi Katsu with Yellow Curry Sauce & Mango-Tomato Salsa
I first started out on the Big Island of Hawai‘i in a small Thai restaurant in Kailua-Kona called Lanai Siamese Kitchen. I worked at several Big Island restaurants—even a Kentucky Fried Chicken!—and after two and a half years moved to Honolulu to pursue my dream of opening my own restaurant. I opened Singha Thai Cuisine in Waikiki in 1988 with my sisters, Joy and Nikki Saetung. Ten years later, in 1998, I took another big step and opened Chai’s Island Bistro at the Aloha Tower Marketplace in Honolulu.
Tell us about your two restaurants.
Singha Thai Cuisine is the only Thai restaurant in Hawai‘i to be certified by the Royal Thai Government. The Los Angeles Times recommended it as one of the “three restaurants you must try while you’re in Honolulu.”
Crab Cakes with Tomato-Mango Salsa & Roasted Garlic Aioli
At Singha Thai, I wanted to share the culture and food of Thailand, so my sisters and I added Thai music and dancers to perform in the restaurant.
At Chai’s Island Bistro, we serve our own special version of the fusion cooking style known as Hawai‘i Regional Cuisine—we use fresh ingredients from all over the Islands. But again, I wanted our guests to experience more than just good food, so I invited the best contemporary Island musicians to perform. We started out by having The Brothers Cazimero and Hapa come just a couple nights a week…Now we are known for featuring wonderful Hawaiian music every night!
What will we find in this cookbook?
The Island Bistro Cookbook features over 90 of my favorite recipes from both my restaurants. I’ve also added my personal insights on the dishes, as well as my background as a chef. These recipes have been perfected over many years; all the ingredients are carefully chosen, and I try to use as many local sources as I can. I promise you’ll relish the mingling of flavors in the unique cuisine that can only be found at Chai’s!
Tags: Chai Chaowasaree, Chai's Island Bistro, cookbook, Hawaii Regional Cuisine, reicpes, Singha Thai, The Island Bistro Cookbook
