In Bangkok, a chef couple who only use Thai ingredients in their restaurant

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Remarkable Living

In Bangkok, a chef couple who only use Thai ingredients in their restaurant

At one-Michelin-starred restaurant lxxx/20, Chef Napol Jantraget and pastry chef Saki Hoshino want diners to run across Thai food in a different light, while also building a relationship with local farmers and fisherfolk.

23 Feb 2022 06:30AM (Updated: x Aug 2022 01:43PM)

In the heart of 1 of Bangkok's oldest riverfront districts Bang Rak lies eighty/20, an industrial-chic restaurant that captures the heritage and progressive nature of Thai cuisine.

Endemic by husband-and-married woman team, Thai chef Napol "Joe" Jantraget and Japanese pastry chef Saki Hoshino, 80/twenty was so named to stand for the ratio of Thai ingredients to imported ones used in its dishes.

Jantraget and Hoshino met as students in Canada and worked together for a decade in that location. (Photo: Threesixzero Productions)

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Information technology was likewise Hoshino'due south thought of working difficult eighty per cent of the time and playing the rest xx per cent, nevertheless still achieving pinnacle marks – a throwback to her strategy every bit a student. The restaurant vibes with a casual, edgy energy and the fine-dining dishes exude a local charm.

The couple ofttimes travels beyond Thailand in search of culinary gems and to build relationships with the local farmers. "They really appreciate when nosotros have their produce seriously. And when they feel that appreciation, they put in more intendance and endeavour for the produce," Hoshino shared.

On one of their trips, the couple discovered a farm that used natural processes to produce ocean grapes that shone with outstanding freshness. (Photo: Threesixzero Productions)

On one of their trips, they discovered a farm that used natural processes to produce sea grapes that shone with outstanding freshness. These and other produce are used in a medley of Asian-inspired dishes that change according to the seasons. For case, shrimp and lobster brand their appearance during the rainy flavour in creative ways, such as a seaweed-cured lobster with bounding main grape paste presented in an elegant flower-shaped basin.

"When we, every bit Thai chefs, use more than local produce and highlight it more, it helps them to grow more every bit well," Jantraget said. "If we don't swallow things that we actually have, no one volition grow them. And these things will die away."

At one-Michelin-starred restaurant lxxx/20, Chef Napol Jantraget and pastry chef Saki Hoshino desire diners to see Thai nutrient in a different light, while also building a relationship with local farmers and fisherfolk.

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Jantraget and Hoshino's beloved story is also a beautiful tale. Both met as students in Canada and worked together for a decade there. They and then decided to return to their own home countries to continue their careers.

Later, when the French eating place Jantraget was working in airtight down, he called Hoshino, who then suggested opening eighty/20. The rest, every bit they say, is history.

In 2018, the couple decided to launch a 10-class tasting menu that used 100 per cent Thai produce. They also expanded and renovated the restaurant but kept part of the old wall as a nod to their history equally they continue exploring new culinary grounds.

Jantraget said, "Like any wall that was created in terms of Thai cuisine, we desire to break information technology."

In 2018, the couple expanded and renovated the restaurant but kept part of the old wall every bit a nod to their history. (Photograph: Threesixzero Productions)

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Even though the public'southward reaction was lukewarm – business slowed down at first – the couple stuck it out. In 2020, 80/xx earned its commencement Michelin star. "After all the years that we tried to push ourselves to practise something different with Thai cuisine, I feel that our work was recognised," said Jantraget. "It was similar giving myself a footling pat on the back and saying, 'Let's proceed going'."

The humble chef credits the restaurant's eleven-strong team for contributing to the success of 80/20 with their diverse backgrounds. "What they ate and what they saw growing up would exist totally dissimilar. I use this cognition and exchange of experiences to begin the creative process," Jantraget shared.

The apprehensive chef credits the restaurant's eleven-strong team for contributing to the success of 80/xx with their diverse backgrounds. (Photo: Threesixzero Productions)

He adds that he wants 80/xx to become an establishment for the next generation of Thai cooks who would retrieve differently nearly Thai ingredients.

"My role here is not only to melt or use local Thai ingredients, but to increase the value and sensation of what nosotros have here in Thailand. Information technology's my dream and goal to run across Thai cuisine get ane of the all-time in the world. I believe nosotros have what it takes."

Adapted from the series Remarkable Living (Season 3). Picket full episodes on CNA, every Lord's day at 8.30pm.

In Bangkok, a chef couple who only use Thai ingredients in their restaurant

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