Courtesy of Hotel Mulia Senayan

Chef David Thompson's fascination with everything Thai has earned him the highest acknowledgement in the culinary industry around the world. This chef needs no further introduction.

The 49-year-old Australian is in town to demonstrate the fruits of his long love affair with authentic Thai cuisine to Jakarta culinary enthusiasts at Hotel Mulia Senayan's pan-Asian Orient8, from May 8-16.

And what this Michelin-awarded chef will serve is surely beyond spicy tom yam soup, the signature Thai dish, or sophisticated Thai cuisine fusion that one can easily find nowadays.

The love affair began when Thompson, then head chef at Sydney's Rogues, traveled to Thailand in 1986, a maiden trip that stole his heart. He spent 18 months - and many more later - learning and studying Thai cuisine from an elderly cook who served the royal family at the Bangkok Palace.

Getting lost in translation was one of the many challenges he had to deal with, but with the passing of time, Thompson managed to secure recipes from old Thai cookbooks.

An Australian website writes that he received the most amazing compliment: in 2000, Thompson was asked by the Thai government to set up and run a "pretty glam" venue showcasing Thai food in Bangkok.

The opportunity came after Thompson attended and spoke very vocally at a food conference in Bangkok in mid 1999. The site, miettas.com.au, writes that he was "shocked and appalled" by the damage fusion cooking was doing to Thai cuisine.

"You can never assume anything or take anything for granted in the cooking or tasting of Thai food," he said as quoted by the site.

In a meet-and-greet with local journalists here Thursday, Thompson, author of Aharn Thai, or Thai Food, brought journalists to experience what authentic Thai food means. Struggling from his jetlag, Thompson, accompanied by his Thai assistant Tanongsak Yordwai, presented appetizers consisting of Ma Hor (minced prawns and chicken simmered in palm sugar with deep-fried shallots and garlic, served on pineapple and mandarins), Miang Bpuu (crab and pomelo with toasted coconut and ginger served on betel leaves), Nahm prik nuun naa kai nok gradtaa (chiang mai chili relish with steamed quail eggs).

"Except for the nahm prik nuun na kai nok gradtaa, which comes from northern Thailand, the appetizers can be found everywhere in Thailand," he said.

For the main course, Thompson, still dominating with coconut, brought out a Plaa Hoi Shenn (scallop and lemongrass salad with coconut and mint); Geng jeut mapraow orn (roast duck and young coconut soup with shitake mushrooms and Thai basil), Nahm Prik tua ling song (peanut and shrimp paste relish with assorted vegetables), Geng gai oom (rich chicken curry with long-leaf coriander, chili and cumin), Plaa tort sahm rot (deep fried grouper with three-flavored sauce), and Yord mapraow pat (stir-fried coconut with pak warn).

Closing Thursday's event were remarkable desserts prepared by Tanongsak of Som Chun (Mangosteen and salak steeped in perfumed syrup) and Kao mao tort (deep-fried banana fritters).

"Here *in Jakarta* I want to bring people to see and enjoy the vast repertoire of Thai cuisine," Thompson said.

Thai cuisine may be simple and easy, but in Thompson's words, "It's complicated than it looks." Such a statement perhaps explains why the love affair has lasted this long.

When asked why he fell in love with Thai cuisine, Thompson only giggled while saying, "God knows why."

Orient8

Hotel Mulia Senayan

Jl. Asia Afrika, Senayan, South Jakarta

Tel. 021-5753299

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