Living and working in Thailand for four years has allowed Vanda to revive old family recipes, while traveling through the nation’s different regions has allowed her to discover new tastes and inspirations. Today, the family traditions of Andy and Anna are continued and developed into the third generation, through their daughter Vanda. Reflecting both the dishes she ate in the past, as well as her family’s values in sustainable dining, she ensures dishes inspired and prepared with only the freshest ingredients that the season has to offer. Since Ayara Thai’s opening day, head chef Anna remains a leader in the kitchen and continues her family tradition by using home-grown herbs in the restaurant’s dishes. 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.Īnna, wife of Andy and self-taught chef, hails from the city of Lampang in the heart of northern Thailand and grew up in a family that primarily cooked with home and locally-grown fruits and vegetables. 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. 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.
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