NOK SUNTARANON
CHEF & COOKBOOK AUTHOR
December 2024
Meet Nok Suntaranon, the powerhouse chef and storyteller bringing the bold, complex flavors of Southern Thailand to the heart of Philadelphia with Kalaya, her acclaimed restaurant named after her mother and culinary hero. Now, with her debut cookbook, Kalaya’s Southern Thai Kitchen, Nok invites us into her world of richly layered dishes, like her signature Kang Pae goat curry, a labor of love with 36 ingredients and hours of preparation. When she's not dreaming up new recipes, she’s entertaining loved ones with her effortless charm. Let’s dive into the flavorful world of Nok, shall we?
Follow Nok @kuhnnok
Follow Kalaya @kalayaphilly
Grab your copy of Kalaya's Southern Thai Kitchen: A Cookbook
Who are you?
I am Nok Suntaranon, at my core I am a proud housewife who changed paths at age 50 and became the chef and owner of Kalaya in Philadelphia, PA, author of my just-released first cookbook, Kalaya’s Southern Thai Kitchen, and devoted mother to my two-year-old pomeranian, TiTi.
Where are you right now?
Right now, I’m in my home kitchen in Philadelphia, but I’m actively dreaming about going to Paris and all that I will eat while I’m there. I will be there for a little over a week and look forward to hitting some of my favorite markets and spending time with Ziv, my husband, in between shopping, of course.
Who are your heroes?
My mother is my hero. Her name is Kalaya and I have named my restaurant and cookbook after her because I owe it all to her. She is the hardest-working person I know — she single-handedly supported our family with her curry paste business at a market in our hometown of Trang, Thailand. This is where I was introduced to flavor, food and cooking. I wouldn’t be where I am without my mom.
Why do you do what you do?
I love sharing the recipes, dishes, and flavors of my home in Southern Thailand - that is what drives me every day. Seeing people try things like my Kang Pae (Goat Curry) for the first time, experiencing the complexity of the 36 ingredients and multi-hour cooking process, is absolutely priceless.
What is your favorite thing to drink?
One of my favorite things to drink is Unified Ferments, a brand that makes tea made via a kombucha process. It’s basically normal kombucha with deeper and, to me, more interesting flavors. In my opinion, it offers a nonalcoholic, wine-like drinking experience from the production to the stunningly designed bottles. I like the Jasmine and Snow Chrysanthemum flavors.
What is your favorite thing to eat?
My favorite things to eat almost always come from Justine MacNeil at Fiore in Philadelphia. I live for her Budino Di Riso.
When are you most happy?
I’m most happy cooking for friends, neighbors and loved ones. I love hosting and entertaining, but it doesn’t have to be overcomplicated. For me, it’s all about the company and the food.
Wise Words
Believe in yourself, keep pushing, keep going. These words have gotten me to where I am!
Photos: Michael Persico