Water spinach is known by many other names – and cooked lightly with a few additions, it always tastes as sweet
I used to dread every time my restaurateur and chef mum, Amy Chanta, would ask me to write up a new menu. Over the 30 years we’ve been operating, we’ve attempted so many styles of Thai menu writing.
First there was the old school: write everything in English and try to explain the ingredients and cooking method in thorough detail, then categorise the dishes into sections. But anyone familiar with Thai food will know that by the end of a 100-item menu, we may as well just print a novel. Back in the day, menu printing was based on word count and not size – a novel would’ve been cheaper.
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