Backyard garden

by Chef Chudaree Debhakam (Tam), Baan Tepa, Bangkok

Tam Chudaree Debhakam is the Owner and Head Chef of Baan Tepa Culinary Space, a Michelin 2-starred fine-dining restaurant known for its focus on local ingredients, sustainability, and culinary creativity. 

Tam gained international recognition as the first Thai female chef to earn 2 Michelin Stars. She first came into the spotlight as the youngest contestant and winner of Top Chef Thailand. 


Tam’s work at Baan Tepa is driven by a commitment to sustainability and a desire to create meaningful culinary experiences that showcase the richness of Thai ingredients and culture. 

INGREDIENTS

  • Nam prik kai kem (chili paste with salted egg) 
  • Crab salad 
  • Pickled onion 
  • Chayote 
  • Baby cos 
  • Mustard leaves 
  • Green seablite 
  • Crispy fish 
  • Spring onion 
  • Lime gel 

 

HOW TO
Blend salted egg with chili, garlic, and orange to make the chili paste. 
Blend crab meat with crab paste, egg whites, and season to taste.Steam until cooked. 
Steam the blue crab, remove the shell, and take out the meat. Season the crab meat with dressing. 
Toss the vegetables (chayote, baby cos, mustard leaves, and green seablite) with lime dressing. Arrange on top to create a backyard garden look. 
Add crispy fish, spring onions, and lime gel as finishing touches. 

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