Chef Suksan Supprasert learnt 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.