Chef Thananchai has been helming the Asian show kitchen at Spice Traders since the resort opened its doors in 2016. The restaurant showcases refined versions of traditional Thai dishes, with layered flavours and textural contrasts. Chef Thananchai set out from home in northern Thailand over two decades ago to share his country’s fiery heritage at establishments across Bangkok, Tel Aviv, Sydney and now Anantara Kalutara Resort.
Chef Thananchai’s dream of bringing back the flavours and aromas of his childhood is realised in traditional dishes such as the massamun neua yellow curry served at Spice Traders. This signature Thai dish originated in the 17th century and has Malay and Indian influences. Herbs and spices are used to braise the beef and potatoes with the smoothness of coconut cream. Chef Thananchai hopes to draw diners into a vast, multi-layered journey with historic culinary influences and ingredients from the Persians, Indians and Chinese.