Growing up in a Thai-Chinese community in the Samsen District along the banks of Bangkok’s Chao Phraya River, chef and restaurateur Andy Asapahu received his cooking and business prowess by helping his mother cook. Not only did Grandma’s (Andy’s mother) large batches of food feed her family of eight, but also those in the neighborhood, who would stop by to purchase her well-known curries. As a result of the home’s location between the palace and the river, both royal cuisine and the bustling spice trade helped to shape the home-cooked flavors so savored.
