A whole snowboarding trip in the Dolomites with people I love followed by a solo fine dining meal—if that isn’t the most me thing I’ve ever done. The seamless pairing of two lives: the one that raised me and the one I fought like hell to create. It made me feel proud. A little fragile. A little dizzy. But proud.

Throughout my life, people have debated whether I am really Thai. And while I’ve learned to shrug it off, there’s always a sting that lingers. Because for me, being Thai isn’t just about where I was born. It isn’t just about the language I speak, the food I cook, or the passport I carry. It’s about a deep, undeniable connection to the history, culture, and sacrifices that shaped me.

Hospitality is an industry that demands constant growth and vulnerability. You have to be willing to make mistakes, reflect on them, and go back to the basics. Yet its beauty lies in its ability to tie together culture, history, and human connection in ways that few other industries can. Attending the Good Food Guide Awards in Sydney late last year was a reminder of this.

My recent trip to Seoul was a huge milestone for a number of reasons. Not only was it one of the first times in my life I truly felt in control—of what I was doing, how I was doing it, and why—but it was also the beginning of something bigger, my docu-series. 

This Larb holds a very special place in my heart. Sure, a version of it got me to London after being the winning dish in the first episode of MasterChef Australia this season, but what makes this dish truly remarkable is the deep roots it holds, the stories it tells, and the places it showcases.

As I write this, my heart feels a gravitational pull like no other. It’s not just the people, it’s the realisation of just how much I connected with people through food. I am going to sound like a broken record for saying this. But I have fallen in love with food, I have totally surrendered to it and am not mad about it all. 

Thank you, from the depths of my heart, for making this dream a reality. For reminding me that existing so that I can make plates of food is enough. This journey is ours, and I am forever grateful. Together, we have created something beautiful, something lasting, and something that will continue to inspire me for years to come.