All Nippon Airways (ANA) has announced deals to provide premium inflight meals to passengers flying to Japan. Leading restaurants in Thailand, Singapore, China, Hong Kong and Los Angeles have partnered with the airline to showcase their creative menus, with Spice Market at Four Season Bangkok being chosen as the Thailand representative.
Chef Ann (Supanut Khanarak) was on hand to show guests her culinary skills when the hotel and the airline held a joint media conference to highlight the agreement.
The new meals will be available on business class flights to Japan from December 2014, with passengers being offered fine cuisine from the country of their flight origin, along with quality Japanese dishes.
Supanut Khanarak, or Chef Ann as she is fondly called, is the force behind the success of Spice Market, the renowned Thai restaurant at Four Seasons Hotel Bangkok. Her main responsibility is overseeing the operations of Spice Market and maintaining its reputation as one of the top Thai restaurants in Thailand.
Her culinary interests began at the tender age of twelve when most children would rather indulge themselves in games and other activities. “It was my mom and even my dad in some ways who influenced me to dabble in cooking Thai dishes,” she says.
After finishing high school, she then pursued her studies at the School of International Hotel and Tourism Business Centre in Pattaya where she received a certificate in Kitchen Operation focusing on international food rather than on Thai food. However, she did not pursue a career in cooking for her first job but tried her administrative and customer relations skills at a local hotel. After six years with the hotel, Chef Ann decided to improve her English ability and completed a one-year course in Advanced English from the Bridge Business College in Sydney. It was while in Sydney that she decided to pursue a culinary career, as the call of the kitchen was beckoning her strongly. There she found a mentor, her inspiration, and someone who would change her life forever. Chef Ann speaks about this person with fondness and respect. “Chef David Thompson gave me the inspiration when he gave me a chance to work with him. Working with this famous Chef was truly a rewarding experience that I will always treasure”.
A year’s stint with Chef David was then followed by working at two other Thai restaurants in Australia before coming back to Thailand. From then on, Chef Ann collected a few experiences in stand-alone restaurants and a hotel before joining Spice Market at Four Seasons Hotel Bangkok. “It hasn’t been an easy job to maintain the hype and quality of Spice Market, especially since the restaurant has been pleasing Thai food aficionados for more than three decades. My secrets for success are food knowledge, food history, and passion for service,” she explains.
Pomelo Salad with Prawns and Tamarind Sauce
Egg Net Wraps with Minced Chicken and Spring Onion
Betel Leaf Wrap with Caramelised Palm Sugar and Ground Roasted Coconut
Beef Salad with Cucumber, Tomatoes, Chilli and Lime Dressing
Crispy Tartlet with Crab Curry and Mango
Deep Fried Shrimp Toast and White Sesame
Stir Fried Squid with Sweet Chilli Jam and Basil
Fried Omelette with Crab Meat
Stir Fried Kale with Mushroom and Oyster Sauce
Chef Ann gives her cookery demonstration at Four Seasons Bangkok