About Amy
Authentic Thai cooking goes beyond recipes. It is rooted in balance, technique and tradition.
Through World of Thai Food, Amy shares the foundations of Thai cuisine, shaped by her upbringing in southern Thailand and refined through professional training.
From everyday dishes to classic recipes, each step is guided by an understanding of flavor—not just how to cook, but how Thai food is meant to taste.
World of Thai Food is an invitation into that way of cooking.
Where it began
I grew up in the seaside town of Sichon in southern Thailand, where the day often began before sunrise.
I would wake to the sound of a mortar and pestle, steady and rhythmic, as curry pastes were prepared by hand in the early morning heat. Chili, garlic, lemongrass. The scent would fill the house before anything else.
That was my introduction to Thai cooking.
At the time, I didn’t realize I was growing up inside a living cookbook.
Food followed its own rhythm, shaped by season, by memory, by what had been passed down. Nothing was written down. Nothing measured. But everything was understood.
What I grew up with wasn’t something you could easily find outside Thailand.
Over time, I began to see how much of that way of cooking—the balance, the instinct, the attention to detail—is often simplified or lost.
That realization changed how I approached my work.
Through classes, tutorials and recipes, I began to share what I had learned, not as interpretation, but as it was taught to me.
That is what I have chosen to preserve.
Through World of Thai Food, I share the foundations of Thai cooking as I learned them: not adapted, not simplified, but as they are meant to be understood.
And in a small setting just outside Torekov, that philosophy takes another form.
Tamada.
A single table. Twenty guests. A menu that exists only once.
Not a restaurant, but a moment—shaped by memory, place and tradition.
Tamada — A Thai Dining Experience by Invitation
Tamada is not announced. It is found.
Tamada is a private chef’s table set just outside Torekov in southern Sweden.
A 7-course menu. A limited number of seats. A handful of dates each year.
Each menu is created once and never repeated — shaped by season, memory and the meeting between Thai flavors and local ingredients.
Reservations are not released publicly.