Chef Jet has always loved to cook, and spent many years of his youth appreciating and learning about different types of cuisines from around the world including Thai, Chinese, Japanese and European. At just eighteen years old, Jet started working at a small hotel in Bangkok, immersing himself in the kitchen environment and developing his knowledge about many things in the culinary arts; as a result he became more enthusiastic about cooking and started to enjoy making food a lot more!
He was then given the opportunity to work in a well-known chain of hotels & restaurants, where he improved his skills by working alongside many experienced chefs who taught him numerous techniques, methods and recipes. To this day, Chef Jet has worked in the restaurant and hospitality industry for a total of twenty-one years. During this time, he discovered that the food he loves and enjoys making more than anything else is none other than his own native, Thai cuisine. It’s the food he cooks every-day and everywhere whenever he has the opportunity, whether that be at home, at work, or even at a friend’s party - it’s his life! For Chef Jet, Thai food has its own unique taste, which he defines as well rounded and complete. It’s sweet, it’s spicy, it’s salty and so much more. That’s one of the main reasons why he feels that Thai cuisine is so popular with people from all around the world. He is a firm believer that Thai people have the intention of cooking delicious food with care and responsibility for the people they love and when they have the opportunity to extend that care to guests, it makes them, and particularly himself very happy.
His evident passion and creativity have all lead Jet to his latest and most exciting role as Head Chef of the illustrious Thai hotspot Wise Kwai, located in dusitD2 Kenz Hotel in Barsha Heights serving authentic Thai street food. Chef Jet is proud to be leading such an expert team of highly talented Thai chefs and colleagues who have achieved the highly commendable “Thai Select Award” by the Thai Ministry of Commerce stating that the cuisine served at Wise Kwai is authentically Thai – further proof of the authentic experience guests will receive upon visiting and a testament to the reputation that Chef Jet has established at this hidden restaurant gem.
Tom Yum Goong
4 cups shrimp stock, chicken stock, or water
8-12 medium sized shrimp
5-6 kaffir lime leaves, roughly torn or cut
1 lemongrass stalk, smashed and cut into 1-2 inch pieces
7-8 rounds galangal, thinly sliced.
Thai chilies, to taste, bruised and cut into large pieces
3-4 tbsp Thai chili paste
½ cup lime juice
3 tbsp fish sauce
3 cups straw mushroom, cut or tear large ones into bite-sized pieces
Cilantro for garnish
Instructions Add the stock, lemongrass, kaffir lime leaves, galangal and chilies to the pot. Bring to a boil and let it boil for 3-4 minutes until you can smell the fragrance of the herbs from the pot. When the soup is done simmering, add the straw mushrooms, and bring the soup back to a boil. Once the soup comes back to a boil, add the shrimp and when the soup just starts to bubble again, turn off the heat. Let the residual heat of the soup cook the shrimp completely, another minute or so. Add the lime juice, fish sauce, chili paste (if using) to your soup and stir. Taste and adjust seasoning to your liking. Garnish with cilantro leaves and serve.