Scallop, Gooseberries, and Thai Herbs on a Betel Leaf

I first met Chef Suraja “Jan” Ruangnukulkit when she was working at the world famous Nahm restaurant in Bangkok, Thailand. I was there doing a shoot for TK magazine and I recall driving her crazy as I would request loads of ingredients to create backgrounds for her dishes. During that shoot I told her a bit about Macau and, according to her, I suggested that she might enjoy setting up a restaurant in Macau.

I had actually completely forgotten about this conversation until after Covid when I returned to Macau and found myself doing a shoot with her at Saffron restaurant located in the Banyan Tree Hotel. She recalled our shoot in Bangkok several years earlier and that my suggestion resonated with her so when an opportunity appeared before her to come to Macau and setup her own restaurant she didn’t hesitate. 

My first thought was why would anyone take advice from me? My second thought was that of a kind of responsibility. If things didn’t go well for her in Macau I would have a load of guilt on my shoulders after having encouraged her to leave her home country for this tiny city in southern China. Fortunately things have been going well for her restaurant so I think I’m safe…for the moment.

I’ve now done several shoots with her at Saffron and each time she brings out plates that are not only beautiful but packed with flavor.

Massaman Curry, Wagyu Beef Cheek, Thai Shallot and Almond

Crystal Ice Plant, Organic Minced Pork and Prawn Salad

Cured Scallop with Mint and Kaffir Lime on a Betel Leaf

Tom Yum Soup with Scallops

One of the first things a guest may observe about Chef Jan’s cuisine is how beautiful each course is plated. Full of color, shapes, and texture. She works hard to source the highest quality fresh ingredients, many of which come from her home country of Thailand. Following the visual appeal comes the fragrance. Sorry I can’t provide that for you here. And then finally comes the taste. I can only imagine that if my brain were being scanned in an MRI machine while eating her food it would be lighting up like a Christmas Tree. And while spiceyness is a important element in Thai cuisine it’s just one flavor profile that one experiences. Each of Chef Jan’s dishes is well balanced with a combination of sweet, salty, spice, and tanginess.

Grilled Lobster with Pad Thai Noodles

Southern Thai Curry, Alaskan King Crab, Turmeric and Calamansi Lime

Spicy Live Gillardeau Oyster with Caviar

 Pandan Rice Balls, Seasonal Fruits with Crispy Lotus Blossom Cookie

Grilled Prawn with Seasonal Fruits and Lemongrass Sauce

Egg Custard in Pumpkin, Foi Thong, Smoked Coconut Sorbet

Selection of Saffron Sorbet

I recently had the opportunity to join Chef Jan in her kitchen as she worked to create some new dishes for an upcoming menu. A chef’s work is never done, especially in a place like Macau, where regular guests are often looking for something new to satisify their palates.

Chef Jan at work in her kitchen creating some new dishes for an upcoming menu. Here she is plating up an array of Ginger Flowers, Thai Herbs, Toasted Coconut and Crunchy Rice.

Ginger Flowers, Thai Herbs, Toasted Coconut and Crunchy Rice; Version 2

Grilled Prawns in Coconut Tuile

Chef Jan has worked hard these past few years to create dishes that are both true to the roots of Thai cuisine while also tweaking them in ways that have added her own signature. Such efforts are now being recognised and rewarded with a recent Michelin Guide recomendation and, more recently, being named as one of Macau’s Top 20 restaurants at the annual Tatler awards ceremony.

Chef Jan with her team