A MODERN THAI KITCHEN

Chef Suksan Supprasert learned his trade in his aunt’s kitchen, shelling rice and peeling garlic and onion. He watched her rustle up family feasts from fresh local produce and acquired a taste for the distinctive balance of flavours, textures and colours in Thai cuisine. Having made the audacious move to Mauritius, the far-from-traditionalist chef (he turns to Youtube for relaxation) now plays with authentic ingredients – galangal, shrimp paste, chilli and lemongrass – and contemporary presentation. He’s no stranger to more delicate experiments, either: don’t miss the yaam per krob, a crisp roasted duck with lychee and grape, or his fried coconut ice cream served on dried ice.