Krajang “Sam” Thongjan, born in 1964 and Thai by ethnicity, joined Saigon at Stanley in Hong Kong in 2000 and cooks the Vietnamese and Thai food he loves.
My name is Krajang Thongjan, but 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 joined Saigon at Stanley, and even after 30 years in this industry, I still find the art of cooking fascinating.
I love Vietnamese and Thai cuisine for their balanced taste and their aesthetics. I consider the dishes I create a form of self-expression, since I can be quite shy. Because I love to cook, I do it even in my spare time, and I’m currently experimenting with exotic and extreme ingredients.
My message to readers is to put your heart into everything you do. Whether it’s cooking or another form of art, 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 it simply because it’s our bestseller. Light and fresh, this crowd-pleaser makes a great starter and is as much a delight to the eyes as it is to the palate.
