"JOE" WEERAKET NILAYON
EXECUTIVE CHEF - PAII
Executive Chef Weeraket “Joe” Nilayon brings years of experience and a passion for Thai flavours to Paii at The House on Sathorn. Having started his cooking career at a Thai restaurant on the Gold Coast in Queensland, Australia, Chef Joe returned to Thailand in 2009 to work at Sheraton Grand Sukhumvit. From 2011 - 2012 he was part of the opening team for Phulay Bay, A Ritz-Carlton Reserve before moving back to Bangkok in 2012 for a position at Siam Kempinski where he stayed until 2018. Chef Joe joined The House on Sathorn in February 2018 and now heads the kitchen as Executive Chef of Paii.
"I'm thrilled to be part of this exciting new restaurant," says Chef Joe. "To work with the best local and international seafood and present it in the dishes from my home country is a privilege, and I look forward to welcoming guests to this new chapter in the food offering at Paii at The House on Sathorn."
"JOE" WEERAKET NILAYON SHARES A RECIPE
YUM HUA PLEE NUEA POO
Serves: 2 persons
300 g Garlic
300 g Shallot
30 g Big Dried Chili
100 g Small Dried Chili
100 g Shrimp Paste
150 ml Fish Sauce
250 g Palm Sugar
Banana Blossom Salad
20 g Chili Sauce
100 g Banana Blossom
2 g Kaffir Lime Leaves
40 g Lemongrass
5 g Fried Shallot
5 ml Kaffir Lime Juice
50 g Crab Meat
Semi deep fry garlic and shallot until they turn brown and crispy. Set aside.
Start to roast small and big dried chili in a pan until it gives fragrance.
Mix step 1 and 2 together with fish sauce, palm sugar and shrimp paste in a blender. Give it a good blend but not so fine as you want to have chunky pieces of chili.
Now, set the chili sauce aside.
Use the middle part of the banana blossom and chop into thin pieces. Put aside.
Bring crab meat to steam with ginger, coriander root and celery until cooked.
Gently mix chili sauce, banana blossom and crab meat together in a bowl.
Ready to serve!