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!
 
 

What influences do you draw upon to fuel your creativity?
I love being in a super relaxing spot, somewhere in nature when I'm creating food. I'm from Australia, so this would ideally be on a warm beach, but these are in short supply in the UK. I have a really nice spot near my house in Highgate Woods, where I like to sit to think about food and the direction of cuisine at EatFirst.
 
What is your current passion project?
My latest project has been working on the perfect poached egg for our diners to re-heat at home. I created the EatFirst eggs royale. It's delivered completely chilled. It was a real challenge to nail the preparation of cooking the eggs, bearing in mind they would need to be re-heated, and not over cooked. Also Hollandaise sauce doesn't do too well when cold. So, I developed a completely butter free, healthy Hollandaise sauce. The result is a perfect eggs royale with beautiful, runny egg yolks.

What is your idea of food Heaven? Food Hell?
My death row meal is and always will be steak tartare. My food heaven is for sure somewhere in the Mediterranean. My summer holiday this year was on the Amalfi Coast, Capri and one week on Sardinia. The Amalfi Coast has amazing fresh seafood, burrata, limoncello, courgette flowers and beautiful fresh San Marzano tomatoes. It's amazing be able to eat these super lush, seasonal products for breakfast, lunch and dinner.

Inspirational quote that you live by?
“One cannot think well, love well, sleep well, if one has not dined well.”  - Virginia Woolf

What city do you find the most:
-Inspirational? Copenhagen 
-Invigorating? Marrakech 
-Relaxing? Sydney 
-Like your home away from home? London

Favourite ‘blow the bank account’ place you like to stay when you’re treating yourself?
Four Seasons - Saint Jean Cap Ferrat

Favourite restaurant in the world?
Quay - Sydney 

Favourite holiday memory?
Swimming in the Mediterranean for the first time in Manarola.

What are your must-have travel essentials?

• The latest addition of Gourmet Traveller 
• Sunglasses 
• A huge beach towel
• Campari 

What is your next adventure?
I'm planning a trip to Scandinavia before Christmas. Amsterdam and Copenhagen are some of my favourite food cities in the world.  
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