{"id":3364,"date":"2024-11-14T21:48:23","date_gmt":"2024-11-14T21:48:23","guid":{"rendered":"https:\/\/kikkomanusa.com\/foodservice\/?page_id=3364"},"modified":"2025-07-10T17:33:35","modified_gmt":"2025-07-10T17:33:35","slug":"inspired-by-kikkoman-kalaya","status":"publish","type":"page","link":"https:\/\/kikkomanusa.com\/foodservice\/inspired-by-kikkoman-kalaya\/","title":{"rendered":"INSPIRED BY KIKKOMAN: CHEF NOK SUNTARANON"},"content":{"rendered":"\n<p>&nbsp;<\/p>\n\n\n\n<p><\/p>\n\n\n<div class=\"hero-simple\" style=\"background-image: url('https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2024\/11\/Chef-Nok-Suntaranon-Feature-Article_1490x500.jpg');\" alt=\"INSPIRED BY KIKKOMAN: CHEF NOK SUNTARANON\">\n        <div class=\"container\">\n        <div class=\"row justify-content-center\">\n            <div class=\"col-12\">\n                <div class=\"center-box\">\n                    <h1 class=\"drop-shadow\">INSPIRED BY KIKKOMAN: CHEF NOK SUNTARANON<\/h1>\n                <\/div>\n            <\/div>\n        <\/div>\n    <\/div>\n<\/div>\n\n\n<div style=\"color:#ddd\" class=\"wp-block-genesis-blocks-gb-spacer gb-block-spacer gb-divider-solid gb-divider-size-1\"><hr style=\"height:29px\"\/><\/div>\n\n\n\n<div class=\"wp-block-genesis-blocks-gb-columns gb-layout-columns-1 one-column\"><div class=\"gb-layout-column-wrap gb-block-layout-column-gap-2 gb-is-responsive-column\">\n<div class=\"wp-block-genesis-blocks-gb-column gb-block-layout-column\"><div class=\"gb-block-layout-column-inner\" style=\"padding-right:40px;padding-left:40px\">\n<h2 class=\"wp-block-heading has-text-align-center\" id=\"h-chef-chutatip-nok-suntaranon-a-recent-inductee-to-the-kikkoman-kitchen-cabinet-our-inner-circle-of-leading-edge-chef-partners-is-a-self-made-original-and-her-story-is-an-inspiration\">Chef Chutatip \u201cNok\u201d Suntaranon, a recent inductee to the Kikkoman Kitchen Cabinet \u2013 our inner circle of leading-edge chef partners \u2013 is a self-made original, and her story is an inspiration.<\/h2>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div style=\"color:#ddd\" class=\"wp-block-genesis-blocks-gb-spacer gb-block-spacer gb-divider-solid gb-divider-size-1\"><hr style=\"height:29px\"\/><\/div>\n\n\n\n<div class=\"wp-block-genesis-blocks-gb-columns gb-layout-columns-1 one-column\" style=\"padding-right:30px;padding-left:30px\"><div class=\"gb-layout-column-wrap gb-block-layout-column-gap-2 gb-is-responsive-column\">\n<div class=\"wp-block-genesis-blocks-gb-column gb-block-layout-column\"><div class=\"gb-block-layout-column-inner\" style=\"padding-right:40px;padding-left:40px\">\n<p>Just a few years ago, Nok Suntaranon, a native of Trang, a southern province of Thailand, was a first-class flight attendant with a passion for food, art and travel. In 2019, at age 50, she started her second act when she opened a small BYOB restaurant in South Philadelphia. She named the restaurant Kalaya after her beloved mother, serving the food she grew up eating in Thailand.<\/p>\n\n\n\n<p>Kalaya quickly became an instant sensation. Within a year, it was nominated for a James Beard Award for Best New Restaurant and received similar accolades from <em>Esquire<\/em> and <em>Food &amp; Wine<\/em>. In November 2022, Nok relocated Kalaya to a larger space\u2014a stylishly renovated former warehouse in Philadelphia\u2019s trendy Fishtown neighborhood. The following year, the James Beard Foundation named her Best Chef: Mid-Atlantic.<\/p>\n\n\n\n<p>Yet, despite her meteoric rise in the food service industry, she insists, \u201cDon\u2019t call me chef. Just call me Nok.\u201d<\/p>\n\n\n\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Step Inside the World of Chef Nok Sunturanon\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/bXDerj1dBp4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>\u201cI\u2019m still cooking like a housewife\u2014just the way I cook for my family,\u201d she explains. \u201cAt Kalaya, I\u2019m serving home-cooked food in a beautiful environment. The presentation is a little more refined, but the elegance doesn\u2019t come from edible flowers or trendy plating. My food is real, fresh and colorful. It speaks for itself.\u201d<\/p>\n\n\n\n<div style=\"color:#ddd\" class=\"wp-block-genesis-blocks-gb-spacer gb-block-spacer gb-divider-solid gb-divider-size-1\"><hr style=\"height:30px\"\/><\/div>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\" id=\"h-my-food-is-real-and-fresh-and-colorful-it-speaks-for-itself\"><em>\u201cMy food is real and fresh and colorful. It speaks for itself.\u201d<\/em><\/h2>\n\n\n\n<div style=\"color:#ddd\" class=\"wp-block-genesis-blocks-gb-spacer gb-block-spacer gb-divider-solid gb-divider-size-1\"><hr style=\"height:30px\"\/><\/div>\n\n\n\n<p>Recently, we spent a day with Nok at Kalaya, enjoying her food and her larger-than-life sense of style as we watched her cook and interact with her adoring staff and customers. Here are a few highlights from our lively conversation.<\/p>\n\n\n\n<div style=\"color:#ddd\" class=\"wp-block-genesis-blocks-gb-spacer gb-block-spacer gb-divider-solid gb-divider-size-1\"><hr style=\"height:30px\"\/><\/div>\n\n\n\n<h2>Q: What makes Kalaya different from other Thai restaurants?<\/h2>\n<br>\n<p>A: I never compare myself with anyone else. I do what I do, and I know that what I&#8217;m creating is one hundred percent authentic to my life and my heart. I don\u2019t think of Kalaya as a business; it\u2019s my home. I invite people to come over, and I cook for them. We started as a tiny restaurant, and that\u2019s still how I see it, even though now we have space for more than 180 people. I celebrate my culture and turn my vision into reality every day.<\/p>\n\n\n\n<div style=\"color:#ddd\" class=\"wp-block-genesis-blocks-gb-spacer gb-block-spacer gb-divider-solid gb-divider-size-1\"><hr style=\"height:30px\"\/><\/div>\n\n\n\n<h2>Q: What does homestyle cooking mean to you?<\/h2>\n<br>\n<p>A: Homestyle means homemade. We make seven kinds of curry paste from scratch because we serve seven different kinds of curry. We blend five different curry powders and many more seasoning blends. Our dumplings are super labor-intensive and time-consuming. We truly appreciate the dedication of our three kitchen staff who tirelessly prepare mouthwatering dumplings and sticky rice all day long. That\u2019s a uniqueness that Kalaya offers people. We don\u2019t cut costs or corners. We take the time to do things the way I know is most authentic.<\/p>\n\n\n\n<div style=\"color:#ddd\" class=\"wp-block-genesis-blocks-gb-spacer gb-block-spacer gb-divider-solid gb-divider-size-1\"><hr style=\"height:30px\"\/><\/div>\n\n\n\nWe use a lot of soy sauce in Southern Thailand and at Kalaya. People might think of fish sauce when they think of Thai food, but soy sauce has been part of Thai culture for a very long time. It arrived in Thailand when people began migrating from China.<\/p>\n\n\n\n<div style=\"color:#ddd\" class=\"wp-block-genesis-blocks-gb-spacer gb-block-spacer gb-divider-solid gb-divider-size-1\"><hr style=\"height:30px\"\/><\/div>\n\n\n\n<h2>Q: What inspires you about Kikkoman\u00ae Soy Sauce?<\/h2>\n<br>\n<p>A: I remember when I was growing up, everyone knew Kikkoman\u00ae Soy Sauce. Every region of Thailand had its own local soy sauce, but Kikkoman was like the national brand\u2014very trusted and familiar. Today, I especially love Kikkoman\u2019s Gluten-Free Soy Sauce and Gluten-Free Non-GMO Tamari Soy Sauce. It has excellent flavor even without gluten. I like to use soy sauce in place of salt to get more flavor and umami. For example, when I make a vinaigrette, I add soy sauce and maybe a pinch of salt at the end to adjust the seasoning.<\/p>\n<br>\n<h4 class=\"wp-block-heading has-text-align-center\" id=\"h-i-like-to-use-soy-sauce-in-place-of-salt-to-get-more-flavor-and-umami\"><em>\u201cI like to use soy sauce in place of salt to get more flavor and umami.\u201d<\/em><\/h4>\n<br>\n\n\n\n<div style=\"color:#ddd\" class=\"wp-block-genesis-blocks-gb-spacer gb-block-spacer gb-divider-solid gb-divider-size-1\"><hr style=\"height:30px\"\/><\/div>\n\n\n\n<h2>Q: What are some Thai ingredients you think chefs should know more about?<\/h2>\n<br>\n<p>A: Shrimp paste! I grew up helping my mom run her stall where she sold homemade curry pastes and pantry staples. We always had big blocks of shrimp paste, as it&#8217;s one of the main ingredients in curry paste, and people would often buy both together. Whenever I go home to Thailand, I taste every shrimp paste I see and keep buying them! I\u2019m obsessed. Shrimp paste takes some getting used to. It\u2019s stinky, but once you cook it, it becomes fragrant and adds incredible briny umami from the amino acid fermentation. I use it in curries, relishes, and all kinds of dishes. Palm sugar is another ingredient that more people should discover. It has so much more complexity than cane sugar or brown sugar and adds a deep, aromatic caramel flavor, not just sweetness.<\/p>\n\n\n\n<div style=\"color:#ddd\" class=\"wp-block-genesis-blocks-gb-spacer gb-block-spacer gb-divider-solid gb-divider-size-1\"><hr style=\"height:30px\"\/><\/div>\n\n\n\n<h2>Q: What advice would you give chefs who are interested in exploring Thai flavors and techniques?<\/h2>\n<br>\n<p>A: Buy my book! No, seriously, my new cookbook, <em>Kalaya\u2019s Southern Thai Kitchen<\/em>, is based on all the building blocks of Thai cooking\u2014the sauces, the curry pastes, the condiments. Once you master those, you can make anything. Also, I would say ingredients are everything. Make sure you use the best seasonings, the best soy sauce, and the best produce you can find. And remember, it\u2019s not rocket science. It\u2019s play. It\u2019s fun. I\u2019d say it\u2019s even therapeutic!<\/p>\n\n\n\n<div style=\"color:#ddd\" class=\"wp-block-genesis-blocks-gb-spacer gb-block-spacer gb-divider-solid gb-divider-size-1\"><hr style=\"height:30px\"\/><\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"image-and-text-box\">\n    <div class=\"container-fluid\">\n        <div class=\"row\">\n            <div class=\"col-6 desktop-only custom-background\"\n                style=\"background-image: url('https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2024\/11\/Grilled-Black-Pepper-Lamb-with-Jaew-Sauce_Chef-Nok-Suntaranon-scaled-e1731603193690.jpg');\"><\/div>\n\n            <div class=\"col-12 col-md-6\">\n                <div class=\"content-box pl-5 pr-5\">\n                    <h2 class=\"custom-title\" tabindex=\"0\">Grilled Black Pepper Lamb with Jaew Sauce (Kae Yaang Jim Jaew)<\/h2>\n                    <p>\u201cThis is a take on the grilled beef and pork that we serve at Kalaya,\u201d Nok says. \u201cI love lamb, and I think the richness of soy sauce really brings out its flavor.\u201d The marinade includes Kikkoman\u00ae <a href=\"https:\/\/kikkomanusa.com\/foodservice\/products\/gluten-free-thai-style-chili-sauce\/\">Gluten-Free Thai Style Chili Sauce<\/a>, <a href=\"https:\/\/kikkomanusa.com\/foodservice\/products\/soy-sauce\/\">Soy Sauce<\/a> and <a href=\"https:\/\/kikkomanusa.com\/foodservice\/products\/preservative-free-non-gmo-toasted-sesame-oil\/\">Sesame Oil<\/a>. The lamb is served with jaew (pronounced \u201cjow\u201d) sauce\u2014an intensely flavored condiment made with charred tomatoes, shallots, chilies, and garlic blended with Kikkoman\u00ae <a href=\"https:\/\/kikkomanusa.com\/foodservice\/products\/soy-sauce\/\">Soy Sauce<\/a>, lime juice, sugar and tamarind paste. \u201cYou can make a large batch of jaew sauce in advance,\u201d says Nok, \u201cand the longer it sits, the better it gets.\u201d She uses this versatile sauce for steaming fish, finishing vegetables, as a dipping sauce, and as a base for salad dressing, with the addition of oil, vinegar, and a little more soy sauce. \u201cIt\u2019s so delicious, I even like to spread it on toast,\u201d she says.<\/p>\n<h4><a href=\"https:\/\/kikkomanusa.com\/foodservice\/recipes\/grilled-black-pepper-lamb-with-jaew-sauce-gae-yaang-jim-jaew\/\">View Recipe\u00a0<\/a><\/h4>\n\n                <\/div>\n            <\/div>\n           \n            <div class=\"col-12 mobile-only\">\n                <img decoding=\"async\" class=\"bottle\" src=\"\" alt=\"Bottle\">\n            <\/div>\n        <\/div>\n    <\/div>\n<\/div>\n\n\n<div class=\"image-and-text-box\">\n    <div class=\"container-fluid\">\n        <div class=\"row\">\n            <div class=\"col-6 desktop-only custom-background\"\n                style=\"background-image: url('https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2024\/11\/Baked-Shrimp-with-Glass-Noodles_Chef-Nok-Suntaranon-scaled.jpg');\"><\/div>\n\n            <div class=\"col-12 col-md-6\">\n                <div class=\"content-box pl-5 pr-5\">\n                    <h2 class=\"custom-title\" tabindex=\"0\">Baked Shrimp with Glass Noodles (Goong Ob Woonsen)<\/h2>\n                    <p>This dish features glass noodles layered with shrimp, baked in a rich, intensely flavored sauce made with Kikkoman\u00ae <a href=\"https:\/\/kikkomanusa.com\/foodservice\/products\/soy-sauce\/\">Soy Sauce<\/a>, <a href=\"https:\/\/kikkomanusa.com\/foodservice\/products\/sushi-sauce-unagi-tare\/\">Sushi Sauce<\/a>, and <a href=\"https:\/\/kikkomanusa.com\/foodservice\/products\/preservative-free-non-gmo-toasted-sesame-oil\/\">Sesame Oil<\/a>. \u201cThis is a dish my mom cooked for me and her grandchildren. It\u2019s her family recipe,\u201d says Nok. \u201cIn this version, I like how the Sushi Sauce helps thicken the sauce and adds depth of flavor, sweetness, and umami.\u201d<\/p>\n<h4><a href=\"https:\/\/kikkomanusa.com\/foodservice\/recipes\/goong-ob-woonsen-baked-shrimp-with-glass-noodles\/\">View Recipe\u00a0<\/a><\/h4>\n\n                <\/div>\n            <\/div>\n           \n            <div class=\"col-12 mobile-only\">\n                <img decoding=\"async\" class=\"bottle\" src=\"\" alt=\"Bottle\">\n            <\/div>\n        <\/div>\n    <\/div>\n<\/div>\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-genesis-blocks-gb-columns gb-layout-columns-1 one-column\"><div class=\"gb-layout-column-wrap gb-block-layout-column-gap-2 gb-is-responsive-column\">\n<div class=\"wp-block-genesis-blocks-gb-column gb-block-layout-column\"><div class=\"gb-block-layout-column-inner\"><section class=\"container\">\n    <div class=\"sign-up-block\">\n        <div class=\"kikkoman-label\" style=\"background-image: url('\/wp-content\/themes\/kikkomanusa\/static\/assets\/kikkoman-label-art.svg');\">\n        <\/div>\n\n        <h2 class=\"color-white mb-4\" tabindex=\"0\">Kikkoman Asian Made Easy e-Newsletter<\/h2>\n        <div class=\"row justify-content-center\">\n            <div class=\"col-12 col-lg-8\">\n            <p class=\"description\" tabindex=\"0\">Discover meals specially designed with foodservice in mind. See how Kikkoman create new dining experiences. Sign up now for our Foodservice e-newsletter!<\/p>\n            <a href=\"https:\/\/kikkomanusa.com\/foodservice\/sign-up-newsletter\/\" class=\"btn border\">Sign Up<\/a>\n            <\/div>\n        <\/div>\n\n    <\/div>\n<\/section>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<style>\nfigure.wp-block-embed.aligncenter.is-type-video.is-provider-youtube.wp-block-embed-youtube {\n    text-align: center;\n}\n<\/style>\n","protected":false},"excerpt":{"rendered":"<p>Explore the inspiring journey of Chef Nok Suntaranon, a new addition to Kikkoman&#8217;s Kitchen Cabinet, who brings her passion for Thai homestyle cooking to her celebrated restaurant, Kalaya. Discover her unique flavors, favorite Thai ingredients, and the role Kikkoman\u00ae Soy Sauce plays in her recipes.<\/p>\n","protected":false},"author":43,"featured_media":3446,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"page-type":[83],"class_list":["post-3364","page","type-page","status-publish","has-post-thumbnail","hentry","page-type-blog-page"],"acf":{"blog_page_link_text":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>INSPIRED BY KIKKOMAN: CHEF NOK SUNTARANON - Kikkoman Food Services<\/title>\n<meta name=\"description\" content=\"Discover \u201cInspired by Kikkoman: Kalaya,\u201d where bold flavors and culinary artistry shine. 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