Trakool Yodsuk, known as Chef Korn, has cooked at Erawan near Kuala Lumpur since he and his brother opened it. He learned Thai cooking from his mother and from his grandmother, who works for the Thai Royal Palace.
My name is Trakool Yodsuk, but the restaurant world knows me as Chef Korn. My real name is much less well known, and you can even check that on Google. I'm the executive chef of Erawan Classic Thai & Fusion in Kota Damansara, which is practically Kuala Lumpur, right next to it.
I was born in Thailand, in the small city of Chantaburi. It rains a lot there, but I was born on February 18, 1980, in the “dry” season. I got my higher education at a prestigious university in Bangkok, Assumption University, where I specialized in Business Administration.
I never formally studied my labor of love, except that my grandmother and my mother are excellent cooks, and from them I learned the basics of Thai cuisine. Of course, all mothers and grandmothers cook tasty food (would you say otherwise about yours?), but my grandmother works for the Thai Royal Palace, and my mother is an excellent cook. So cooking well runs in the family.
I became a chef by accident. My brother and I decided to open a restaurant in Kuala Lumpur, and I have worked as chef since the day Erawan opened, which is about five years now. My mantra is simple: “I cook, tasting and testing.”
I try to avoid following recipes blindly. After all, cooking is as much an art as painting, and there can't be precise rules. I'm really happy to have the opportunity to show my passion for Thai cooking.
We have been included in the Miele Guide several times, and in 2013 Erawan was second among the five best restaurants in Malaysia. But there is nothing to get conceited about, because it only shows that my team and I are doing everything right.
I like cooking authentic Thai dishes, but I never forget to add a few European flavors, because I like fusion, and it is even reflected in our name. To be more specific, I always like Massaman Chicken Curry, crispy papaya salad and the aromatic Blue Rice salad.
By the way, all the ingredients in our restaurant are always fresh, and to keep to this principle, you have to pre-book your dishes from the menu along with your table. We simply don't buy huge refrigerators for products. Absolutely everything we will use to prepare your dish arrives at the restaurant on the same day.
Whenever I have free time, I go shopping, and whenever I travel, I like to try new food. Even before I worked as a chef, I was a “man of art”: I painted in acrylics and made lots of different knickknacks by hand. I'm still fond of it, and you can see my work in the restaurant's interior. These little touches make Erawan unique.
I also raise funds for churches and organize charity food sales. It gives me a sense of satisfaction, because this way I can give something to society instead of only taking, as we are all used to doing.
I would really like more people to discover original, authentic Thai cuisine. I even wrote a book, Thai @ Home Cook, so that anyone can cook Thai dishes, because it isn't difficult. Cook at home, even without books, since you have the Internet with plenty of recipes! Go and google it right now, I believe in you.
It was hard to choose one dish, but the tasty photo shows foie gras custard with crispy shallot. It is a royal Thai dessert, and a very ancient one.
