What I use
The knives, pots, pantry staples and glasses behind every dinner.
Knives and boards
- My go-to chef's knifeWüsthof Classic Ikon 8" (opens in a new tab)
- Santoku for thin slicingMac Professional 6.5" (opens in a new tab)
- Paring knifeMac Professional 5" (opens in a new tab)
- Cleaver for bones and big jobsZhang Xiao Quan 7.3" (opens in a new tab)
- My end-grain cutting boardSonder LA Welton, walnut (opens in a new tab)
Cookware
Tools
- Mortar and pestleChefSofi, 1.5 cup (opens in a new tab)
- Thermometer for frying oilThermoPro instant-read (opens in a new tab)
- Spider for fryingHiware stainless (opens in a new tab)
- Heatproof spatulasChefAide silicone set (opens in a new tab)
- Press for cendol jellyStainless press, 3 discs (opens in a new tab)
- Mandoline for thin, even slicesOXO handheld (opens in a new tab)
- Torch for charring glazesIwatani PRO2 (opens in a new tab)
Pantry
- Red curry pasteMae Ploy (opens in a new tab)
- Ground Thai chileDragonfly (opens in a new tab)
- Thai chili paste (nam prik pao)Mae Pranom, 8 oz (opens in a new tab)
- Block shrimp paste (belacan)Malaysian belacan (opens in a new tab)
- Chicken base, for body in stockBetter Than Bouillon roasted chicken
- Laphet (fermented tea leaves), non-spicyMyanmar pickled tea leaves, 11.29 oz (opens in a new tab)
- Laphet, medium spicyMyanmar pickled tea leaves, with crunchy beans (opens in a new tab)
- Laphet, spicyMyanmar pickled tea leaves, spicy, 11.29 oz (opens in a new tab)
- Fried bean mix (pyay kyaw)Assorted crunchy beans, 10.58 oz (opens in a new tab)
- MSGAjinomoto (opens in a new tab)
- Mung bean starch (hoen kwe flour)Mung bean starch, 500 g (opens in a new tab)
- Lye waterPotassium carbonate solution (opens in a new tab)
Tableware
Glassware and bar
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