Chef at “Saigon at Stanley”
My name is KRAJANG Thongjan, you can call me Sam. I was born in 1964 and I’m Thai by ethnicity.
When I came to Hong Kong I found myself working in a Thai kitchen. In 2000, I then joined Saigon at Stanley, and even after 30 years in this industry, I still think that the art of cooking is fascinating.
I love Vietnamese and Thai cuisine both for its balanced taste and aesthetics.
The dishes that I create, I consider them to be a form of self-expression as I can be quite shy. Since I love to cook, I do it even in my spare time and I’m currently experimenting with exotic/extreme ingredients.
My message to the readers is to put your heart in everything that you do because, whether it’s cooking or it’s another form of art, for whatever you create is an extension of yourself.
The dish we presented today is Goi Cuon Ga Xe Phay, otherwise known as Fresh Mango & Chicken Salad Rolls. I chose to showcase this dish simply because it is our bestseller. Light and fresh, this crowd pleaser is great for starters and is a delight to the eyes as it is on the palate.
Saigon at Stanley
1/F Murray House, Stanley
2899 0999 Hours of Operations: Mon-Thu noon-10.30pm, Fri noon-11pm; Sat and PH 11.30am-11pm; Sun 11.30am-10.30pm
This restaurant is a rare representative of original Vietnamese cuisine. It suggests all the culinary masterpieces of Vietnam, mixed with traditional European dishes and hit-meals. This calm and cozy place will perfectly fit the family dinner, romantic branch or business lunch. Great variety of drinks will help in overcoming the heat while the main dish is on its way to table.