Since Nick Chompoonich was six, he’s been exposed to the restaurant industry. His dad was manager of two popular mall food court chains- Manchu Wok and Sakkio Japan. At the age of 13, he was already helping his parents behind the cash register. Chompoonich was pained to see his parents work long hours, but although he tried to search for a different career, he realized food was his passion. After attending culinary school, Chompoonich opened several Asian-influenced restaurants such as Bangkok Thyme.
His latest venture is Fuji Hana Thai Peppers in Kennesaw. The cuisine borders on fresh sushi rolls and spicy pad Thais or other rice dishes. Here, Chompoonich talks about the differences between Asian cuisines, lessons learned inThailand and his mother’s recipes.
What are the main differences between Japanese and Thai cooking? How do they play out on Fuji Hana's menu?
The main differences are the flavor profiles of the cuisines. Japanese cuisine usually is focused on the purity of the main ingredients with subtle flavors that enhance or add character to the dish, whereas Thai food focuses on incorporating all five senses of flavor, (sweet, sour, bitter, salty, aroma), into the dish, and also making them extremely spicy.
Our menu at Fuji Hana Thai Peppers is more focused on Thai food, with the Japanese items made in smaller sizes for guests to have them as appetizers. We also have a large selection of Sushi and Sashimi on our menu, which is traditionally Japanese, but enjoyed as appetizers in many restaurants in Thailand.
When you were in Thailand, what were the most important lessons you learned there? How does their culture in restaurants differ than from America?
There is so much competition there that success doesn’t come from just having great food, but literally having the right connections to certain people. The culture in restaurants differs in that they are not focused on service for the majority. People come because the restaurant may have one AWESOME dish that you must have. Food comes out whenever it comes out, and all sales are final. Once you order something, even if you don’t like it or even if it’s not cooked correctly, well, too bad.
Your mom, Pranee, worked together with you to create many of the restaurant’s dishes. What are some staple ingredients that are in many of the recipes?
With any recipe base, have a good soup stock- we use both a chicken stock and a lemongrass stock for certain dishes. Also just getting your spices right is important because it’s the basis of Thai food. We use a lot of lemongrass, chilies, galangal (a plant in the ginger family), sugar and fish sauce.
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