At The Pass with Nina Chaiwisescharoen and Rida Kongkaew
Chefs/Owners Nina Chaiwisescharoen (L) and Rida Kongkaew (R) of Khao Gaeng in Etobicoke.
At The Pass is a weekly series showcasing Toronto’s best chefs. You won’t find any celebrity chefs featured here. Perhaps you already know these fine cooks, but maybe not. They’re not famous - yet. But it’s time these talented, passionate, hard-working chefs got a bit of the spotlight. Introducing Nina Chaiwisescharoen and Rida Kongkaew.
🕒 6 min read
Currently
Chefs/Owners, Khao Gaeng
Formerly
NC: Thai To Go, Pattaya Thai Kitchen, Jatujak
RK: I was a Mechanical Engineer before moving to Canada. But since I came here, I started working at multiple restaurants in Toronto, some including Thai To Go, Jatujak and Khao San Road.
Favourite dish to make right now
NC: : Pad See Ew, very simple and delicious.
RK: Since the pandemic hit, I promised myself to do a yearly event where I will stop eating meat for a month, so for now any plant-based spicy dish will do!
Last cookbook purchase
NC: Roasting by Peter Swann
RK: Eat Feel Fresh: A Contemporary, Plant-Based Ayurvedic Cookbook by Sahara Rose Ketabi
Have you read it/tried any recipes
NC: I read some of it, tried making Roasted Root Vegetables.
RK: I read it, but didn’t get a chance to make any of them yet.
Chef Nina Chaiwisescharoen.
Name one dish or ingredient you’d like to see gone from menus
NC: I think everything should be there.
RK: I love all kinds of food but I’m not a fan of cumin.
And one dish or ingredient that you’re excited about right now and would like to see on more menus
NC: : Pad Gra Prao Kai Dao. Customers like it and think we should advertise more.
RK: Lately I love the taste of sage, so I would love to see some fusion in Thai cuisine.
Biggest influences
NC: My mom, she’s a hard working person.
RK: My mom! Her work ethic, integrity and kindness influenced me to be who I am today. Plus, anything she makes tastes absolutely heavenly
If you could eat at any restaurant in the world
NC: Cal Pep, Barcelona.
RK: Not counting my mom’s homecooked meals in Bangkok, I would say Noma in Copenhagen.
Last thing you ate
NC: Warak Enab - stuffed grape leaves.
RK: Vegan Spaghetti Capri.
Khao Gaeng’s Signature Pad Gra Prao Kai Dao.
Three must-have ingredients always in your fridge
NC: Fresh garlic, chili, lime, fish sauce. You can make a dressing and have it with anything.
RK: Garlic, Thai chili, Holy basil.
Guilty pleasure
NC: All delicious cakes.
RK: Fatty foods!
Top 3 favourite Toronto restaurants
NC: Buk Chang Dong Soon Tofu, Maurya East Indian Roti, La Sala
Top 3 favourite Toronto bars
NC: Insomnia Restaurant & Lounge, Crafty Coyote, Cider House
RK: Nana, Bar Isabel, Bar Raval
Go-to drink
NC: N/A.
RK: Caesar.
One habit you have in the kitchen that you should lose, but can’t seem to shake
NC: Lifting box with my back bent.
RK: Not drinking enough water and being a perfectionist.
Chef Rida Kongkaew.
And one habit you have in the kitchen that will inspire young chefs
NC: Multiple tasks help for busy times.
RK: If you can’t do what you love (yet), you have to learn to love what you do.
Hidden talent
NC: Gardening.
RK: I can grow any kind of plant.
Best career advice you ever received
NC: Start doing what you want, don’t wait until you think you’re ready, because you never know when. Just do it. I got it from my business partner.
RK: “Leaders must always put their people before themselves. If you do that, your business will take care of itself.” – Alice Watson
Worst career advice you ever received
NC: I don’t have one yet, LOL.
RK: : I don’t think I’ve ever received any bad advice.
Your advice for a young cook starting out in the business
NC: If there’s something that you want, do your best and don’t give up!
RK: You don’t need to be the most talented one in the kitchen. You just need to be disciplined and patient - Rome wasn’t built in a day! Also, take a good care of your physical and mental health. If you want to stay in the industry for a long time, you must stay fit and sane. These are the two most important things!
In order to support chefs during this time, the monthly At The Pass series is now WEEKLY. Know someone in Toronto or GTA who should be featured? Submit their name for consideration. And yes, you can nominate yourself.
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