Ingredients and spices are the essence of Thai cooking, says Rangsan of the Wang Thai restaurant group.

What five ingredients are always in your kitchen?

Thai curry paste, chilli, lemon grass, fish sauce, and garlic.

What, in your opinion, are the top three restaurants in the world?
Mariedo Steak House in Germany, Peking Restaurant in Amsterdam and Pool Harbour in South West UK.

What are the three most important spices in Thai cooking?
Garlic, lemon grass and galangal.

Do you have any new dishes on Simply Asia’s menu?
Yes, and we will be adding them to our new menu, which is to come out in the second half of the year.

Did you study to become a chef? If not, where did you train?
I was trained by my Uncle from the age of 11. I was privileged to work with him in restaurants and hotels in Thailand. 90 per cent of my family are chefs.

In your opinion, what is the best wine to drink with Thai food?
White wine.

Where did you grow up?
Bangkok, Thailand.

Did you always want to be a chef?
Yes, I have always been interested in being a chef. But I think if I had chosen a different path, I would have been a cattle farmer.

What is the kitchen utensil you can’t live without?
My wok and knife.

Do you find that Thai food is hotter in Thailand and milder in western countries?
Yes. Although countries like the United Kingdom, Germany and Australia do serve hot Thai food.

Rangsan lives in Century City in Cape Town, and he enjoys the pubs in the area. He has two children, Tam and Kratai. For more information on Wang Thai restaurants visit www.wangthai.co.za.