Spaghetti in Green Curry Sauce with Chicken Breast

Restaurant: Wang Hinghoi

Michelin Guide Bib Gourmand

From the original intention of becoming an engineer, Chef Nick decided to try his hand at becoming a chef by enrolling in culinary school at Conrad N. Hilton at the University of Houston in Texas. After graduation he worked at restaurants in America until he was given the opportunity to be a chef at the Super Bowl in Texas. Gaining much notoriety from this event gave Chef Nick the inspiration to open a Thai restaurant in Houston. After deciding to return to Thailand he started a new project in a restaurant called Wang Hinghoi that emphasizes using local ingredients in a fine dining Thai restaurant. Chef Nick’s culinary secret is a great attention to detail when selecting ingredients that compliment his cooking style, and focusing on sourcing ingredients from within Thailand. This also helps to promote and support the circular local economy.