We caught up with Sanguan Parr to hear about what's been cooking in the world of Thai cuisine.

What fuels your culinary creativity?
Fresh and seasonal ingredients have a big impact on my creativity - I am inspired by whatever produce is in season. Thai mangoes, for example, are only available in summer time. The way people eat has changed now too. Many diners don’t linger in restaurants for long meals so you need to be creative about cooking delicious dishes quickly.
 
How has your cooking style evolved over the years, given you’ve now been at Nipa Thai for more than 16 years?
When I first came to the UK, Thai ingredients were so rare so it was very difficult to get hold of anything other than the most basic ingredients - even fresh chillies or lemongrass were difficult to source.
 
Over the years, I have found that diners are becoming more adventurous about the kinds of dishes they want to eat. They’re not just ordering Thai green curry anymore, although of course that’s still a firm favourite. The supplier can also provide us with more exotic ingredients now that help to create a better variety of dishes.
 Are you witnessing any new trends in Thai cuisine?
I have started to see an increase in the use of European cooking techniques - for example slow cooking meat. There’s also a trend towards using new, unexpected ingredients in traditional recipes, such as lobster in Pad Thai.
 
What is your idea of ‘food heaven’ and ‘food hell’?
Durian is my food heaven, you either love it or hate it. I am not very keen on anything too heavy or stodgy.
 
Who has inspired your cooking? Are there any chefs that you look up to?
My mother was an extremely good cook. I used to watch her cook when I was young and she really inspired me to become a chef. I admire Mary Berry’s energy and stamina.
 
What is an inspirational quote that you live by?
Be the best you can be.
 
What city do you find the most?
-inspirational?
New York – it’s buzzing, lively and multicultural.
 
-invigorating?
London – there’s always something going on and it has the world’s best culinary scene.
 
-relaxing?
British Columbia in Canada, the natural landscape is amazing.
 
-like a home away from home?
 
Thailand, of course!
 
 

Where did you learn your art?
I’m glad you call it an art, because that’s what cooking is. Apart from being a craft too. Over the years, I’ve worked at Michel Gautier’s Rouzic in Bordeaux; La Chamade Bordeaux and Le Pavillon des Boulevards Bordeaux.
I then moved to Spain for a year because I enjoy the Basque cuisine and I worked at Le Miramar in Biarritz. After that, Paris called and I worked at Hotel Le Crillon. I‘m proud to say that I received 2 Michelin stars and I am hoping for another one. I joined Le Saint James as chef in 2012.

What is the most important thing for you about food?
I love meat, fish and, above all, seafood. What is most important is the freshness, therefore I use local products as much as possible. Luckily, Aquitaine has an abundance of delicacies, so I’m never short of material to create my dishes.

What do you think about fusion cuisine which is so fashionable?
Nothing! If I want to eat Chinese, I go to a Chinese restaurant. I’m a purist, the basic ingredient has priority and should dominate the flavor. There should never be more than three flavors in one dish, and sauces should complement the dish and always be served apart and never poured directly onto the meat or fish. I also use little butter and little cream. When cooking, I like to play with opposing flavors, such as the sweetness of lobster combined with green apples. Presentation is also important because we should eat with all our senses.#

Do you have a signature dish?
Not really, but I like to create my favorite starter: grilled scallops, topped with caviar and a crème flavored with gin tonic. It’s very popular.
 
Do you still play rugby and have a rock band?
I try to keep fit and a little rugby now and then is in order. As for the band, I used to be a member when I was younger. I love New Wave and rock and sometimes I might just pitch in, but there is no time to be a real member of a rock band now.

Inka Piegsa-Quischotte