Our philosophy ...
... of real Thai country cooking
We, Thanusara and Siriporn, have been living in Scuol for almost eleven years and have been working here in the Nam Thai restaurant for the same amount of time. We come from rural areas in Thailand and we gained our first experiences in the big kitchens of Bangkok.
We now wish you much pleasure and enjoyment and hope that our authentic and perhaps sometimes unfamiliar, genuine cuisine from our homeland will meet your taste.
Under some of the many dishes in our menu you will find very personal descriptions and special notes to help you understand the way they are prepared and to take you on a journey to our roots.
Thai speciality chef
Saengthong Siriporn
I, Siriporn, have Chinese ancestors. My grandfather immigrated to Thailand from China at the time and brought his family's way of eating and recipes into my grandmother's and both cuisines merged. Chinese food has a long tradition in Thai cuisine and I would like to introduce you to my family's ancestral dishes with their Chinese touch here at Nam Thai Restaurant.
Thai speciality chef
Thanusara N. Preeda
My name is Thanusara. Cooking takes me back to my childhood and I remember the best moments of my life around the dinner table with the family. For example, I love fried mackerel with my prawn paste, sometimes served with various cooked or fried vegetables. Or the green curry, which I love very much. I had to mash fresh chillies, prawns and herbs to make the curry paste. Add to that the milk of fresh coconuts and even today I have the smell of the fresh ingredients in my nose and I am in a world far away and yet so close to me.
