Born in Pattani, a southern province of Thailand, Yingyod discovered his love for cooking at a young age. His first culinary influences were his grandmother and mother, who were avid home cooks. After graduating with a Bachelor’s Degree in Hotel and Tourism Management, he enrolled in the intensive Traditional Thai Cuisine program at the Mandarin Oriental Hotel Apprenticeship Program (OHAP) in Bangkok.
Handpicked by Chef-Restaurateur David Thompson, he moved to Singapore in 2015 to lead the kitchen at Long Chim. Yingyod previously worked in restaurants across Thailand and the Middle East.
Yingyod Raktham
1. What is your philosophy when it comes to food?
Well …to answer this question. Respect all ingredients and keep it simple and simple. By ingredients, I mean all produce and producers included. Without them, a chef will not be able to cook and serve. A chef needs to know where ingredients come from, when is the best time to get it and how to use it without wasting anything. This can be a challenge to oneself at all times. Keep it simple and simple – this can be more varied in terms of meaning. I always tell myself good food need not be complicated. We use simple things to cook in simple ways and to produce a simple dish, which can be satisfying to our soul.
2. Name your most Favorite dish on the menu? And why?
My favourite dish on the Long Chim menu is the Grilled long eggplant dried prawn steamed. It is really a simple, delicious and healthy dish. Imagine the silken green long eggplant grilled to tender-sweet perfection, with smoky charcoal. Then mix with a handful of raw herbs, giving you freshness in a tangy, savoury and spicy dressing. Served along with a soft-boiled egg with a sprinkle of homemade dry prawn powder.
3. Main considerations when it comes to choosing your ingredients?
First, is the freshness of all ingredients at all times. Cooking with fresh ingredients gives you a full mouth of flavours. If possible, I prefer to go to the fresh market everyday to get the right ingredients. Second is to know what to use. Before throwing anything inside the dishes, you must know them beforehand – what it is and how to use it.
4. How do you see the growing demands for sustainable produce affecting the food world?
More demand, price raising up but less of quantity. Sustainable produce, for example, seafood. Did you ever question yourself why price of seafood is raising but the quality is decreasing. I think you cannot see some kind of seafood regularly or you might find it in lesser quantity in the market. That is because of a lot of changes of seafood resources. This is changing the chef’s life as well. Chefs are getting more concerned about sustainable produce and need to work with local producers and suppliers to find the best and worthwhile way in moving forward.
5. If you weren’t a chef, or in the food business, what would you be?
I would be a full-time traveller or event organizer. As an organizer, I really enjoy keep myself busy during working and dealing with unforeseen circumstances. I want to see people happy and smiling while on the job. As for travelling, it is the best choice to keep yourself happy after work.
6. Do you have a memorable food experience that impacted you as a child or young chef?
Yes, and this was what motivated and pushed me to be standing right here in the kitchen till now. As a child I often watch my grandmother cook a dish – she had a simple beef cut and marinated in fish sauce and grilled it over slow charcoal fire. Then, she served it along with steamed rice and fresh cut watermelon. It was very simple and easy that made me enjoy eating and want to be a chef.
The second memorable food experience I had was when I ate lunch with my friend at Nahm restaurant in Bangkok. It was really delicious and remained a wonderful meal in my food journey. The Food there will tell you the story of each dish and you can taste how hard the chefs had worked before serving it to you.
7. What do you enjoy most about being a chef?
As a chef, travelling and tasting food is a thing that keeps me fulfilled. I get the chance to travel around and taste as much food as much as I want. I do really enjoy hanging around in local markets which to me is the best place to observe life and taste new things.
Moreover, cooking with an open fire is my favourite thing to do in the kitchen. You can feel the heat and sweat during peak hours.
8. Other than creating good food, what are the most important qualities that make a successful chef?
The idea of “you and you yourself“ and it is the only thing to stop you, no matter what you do, not the words of others. You always know why you have to work hard, why you have to keep up.
9. If you had a choice of anything for your last meal, what would you choose to have?
A simple dish of steamed jasmine rice served with grilled homemade salted fish with sliced shallot, chillies, coriander and lime cheek.
10. Do you have any tips for budding chefs or restaurateurs?
In my opinion, it is having a good attitude because your attitude is like a price tag, it shows how valuable you are.
ADDRESS:
No. 02-02 Atrium 2, The Shoppes at Marina Bay Sands Singapore 018955
PHONE: +65 6688 7299
WEBSITE: www.longchim.com.sg