I recently learnt how to make ‘Khanom Chor Muang’ as my patriotic way to preserve Thai food culture. ‘Khanom’ means sweets or snacks. ‘Chor Muang’ means purple bouquet. This is a rare dish that starts to disappear in Thailand due to the long and elaborate hand-crafting process. We serve a pink version using the colour extract from beetroot. The stuffing is made of minced chicken (or pork), cilantro root, fried shallot, palm sugar and preserved radish.

Thai food is interactive. In many parts of Thailand, people still like to eat with their hands. They are the best vehicle to transport food to your mouth for certain foods. Though this dish might be a bit messy to eat, we'd like for you to try this fun way to engage with food. Wrap minced pork with various kinds of vegetables and herbs in a bite-sized leaf. Dip in chilli-lime sauce. Eat. No worries, we will have lots of napkins for you.

Panang is an old Thai word to describe the crossed-leg posture when people sit and meditate. The word inspires the name of this dish when people truss the chicken legs as the meat for the curry. The dish is topped with fried Thai sweet basil, kaffir lime leaves and edible flowers.

This is a pass-down recipe for three generations within my family. The pork ribs are cooked and simmered for more than 5 hours with cilantro root, palm sugar, oyster sauce and chicken broth until the meat easily falls off the bone.

This dessert also starts to slowly disappear from the street of Thailand. The cute custardy cake is made with flour, coconut cream, palm sugar and is infused with pandan leaf water. I often had this snack while waiting for my mom to pick me up from school. It is also my dad's favourite!