Savoring The Last Bite: What To Expect At Banana Ketchup’s Goodbye Celebration

Date:

An exclusive interview with the owner; Ox from Banana Ketchup

After four years of culinary and community journey, the cherished restaurant Banana Ketchup is bidding farewell. The chef-owner, filled with nostalgia, reflects on the dream that blossomed into a lively hub for food lovers. Beyond being a dining spot, Banana Ketchup symbolized a blend of flavors, cultures, and connections, offering distinctive dishes and fostering a sense of community among its patrons.

The decision to close was made after thoughtful deliberation, influenced by external obstacles and a quest for new adventures. As the establishment closes its doors, it marks the end of a heartfelt chapter rich with memories.

Although the restaurant is closing, it will remain open for private events that can be reserved through their website. Save the date for the event on July 26, 2024, and check out Banana Ketchup’s website for more information.

Delve into an interview with Ox to discover his dedication, beliefs, and journey throughout the years.

What inspired you to become a chef and eventually opened Banana Ketchup.

Actually, my parents are bakers, and everyone in my family is a chef. I often tell people that I was the only one who initially did not want to follow this path. I always aspired to be an artist rather than a chef, which led me to attend art school. While living in France, I worked as an artist for a period before relocating to China. In China, I spent many years in the advertising industry. However, cooking always remained a sanctuary for me. I began cooking more frequently and eventually started baking bread. This passion led me to open a bakery, which later expanded into catering services. I worked for a catering company, opened additional bakeries, and even a coffee shop. Eventually, this journey brought me to Thailand, where I opened my restaurant, Banana Ketchup.

Can you share a bit about the origin of the name Banana Ketchup for your restaurant?

The name “Banana Ketchup” originated from an experience I had in Shanghai, China. I was invited to speak at a chef convention and led a workshop titled “Whatever is in the Fridge,” which reflects my culinary philosophy. During the workshop, I emphasized that one can always create something with the ingredients at hand, no matter how limited they may seem. I illustrated this by saying that even with just ketchup and a banana, one can make a dish. This idea of resourcefulness and creativity in cooking resonated with me, leading to the name “Banana Ketchup” for my restaurant. It encapsulates my belief in making the most of available ingredients and the endless possibilities they offer.

What were some of the initial challenges you faced when you started Banana Ketchup?

Initially, we planned to open in Bangkok, but due to COVID-19, we had to put our plans on hold and instead moved to Hua Hin as a place to relax and take refuge. We knew very little about Hua Hin, including how the local community operated, the demographics, and the general lifestyle. It felt like diving into the ocean without knowing where to swim, but we trusted in our ability to adapt, and eventually, things worked out.

Hua Hin has a smaller, close-knit community compared to Bangkok, and there are significant seasonal fluctuations to consider. For example, there are distinct high and low seasons, which required us to adapt our business model accordingly.

Another challenge is the local perception of distance. In Bangkok, traveling 6 kilometers can feel lengthy due to traffic density, but here in Hua Hin, even a 20-kilometer journey feels much shorter despite the lack of traffic jams. I commute 20 kilometers daily from my home in Khao Takiab to the restaurant in Khao Noi. Initially, this seemed manageable, but I soon realized that many locals consider even shorter distances to be quite far. This required us to adjust our expectations and understand the local mindset better.

How would you describe your culinary philosophy or the essence of the dishes at Banana Ketchup?

My culinary philosophy centers on obtaining high-quality ingredients and elevating them, treating cooking as a form of chemistry. I enjoy taking basic dishes and transforming them into something extraordinary. I often explore my fridge or pantry to see what I can create, embracing the idea of mixing different ingredients without fear. What might seem unappetizing or unusual to one person could be delightful to another, as taste is deeply rooted in culture and individual preferences.

For me, cooking is about making people experience new flavors and cultures through their meals. Coming from a small Caribbean island with a population of just 400,000, I understand the pride people have in their local cuisine. However, I believe in pushing people out of their comfort zones to discover something new.

A pivotal moment for me was in 1998 when I first visited China. I encountered the thousand- year eggs, which were unlike anything I had ever seen or imagined eating. Despite their unusual appearance and smell, they turned out to be incredibly delicious. This experience taught me that even the most basic ingredients can be completely transformed, offering new textures, flavors, and colors.

I encourage people to try new foods, as it is an affordable and accessible way to experience another culture. For example, spending a modest amount at a restaurant that serves unfamiliar cuisine can open the door to a new world. This approach fosters a deeper appreciation for different cultures, much like how Italian cuisine became integrated and celebrated in America. Ultimately, food is a universal language that can bring people together and help them understand one another better.

Are there any particular dishes that you have become, that has become signature item on your menu and what makes them special?

It’s quite interesting because many people might not know that I am plant- based and have been for over 20 years. While I taste the meat dishes I cook to ensure their quality, I generally don’t eat meat. One of the signature dishes on our menu is called Zaboka, which means “avocado” in Creole. This dish consists of avocado, rice, tomato, and nuts. It’s a simple yet flavorful combination inspired by my Caribbean roots, where avocados are sweet and buttery. This dish is popular among both vegetarians and meat-eaters, demonstrating its universal appeal.

Another signature item is our jerk chicken, a well-known dish that many of our guests love. Additionally, our curry goat has become quite popular. One appetizer that stands out is Akra, a fritter made from vegetables, spices, and herbs. This dish is also rooted in my Caribbean heritage, and we’ve received positive feedback even from those who are familiar with the traditional version. These dishes reflect our commitment to offering a diverse and inclusive menu that can cater to various dietary preferences and cultural tastes.

How do you incorporate local or seasonal ingredients into your menu?

When cooking far from home, it’s essential to incorporate local ingredients while also sourcing some unique spices and items that are not readily available. I aim to use as many local ingredients as possible, combining them in creative ways to evoke familiar tastes. For example, pairing strawberries with avocados might remind one of the flavor of mango, depending on how they are prepared. This approach emphasizes the importance of high- quality local ingredients.

I enjoy experimenting with local ingredients, playing with different combinations to achieve the desired flavors. Incorporating local and seasonal ingredients involves research and a willingness to try new things. By exploring how these ingredients are used in Thai cuisine and other cultures, I can adapt and create unique dishes that reflect a blend of influences. Ultimately, it’s about being playful and open-minded, transforming local ingredients into something special and memorable for our guests.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Share post:

Subscribe

spot_imgspot_img

Popular

More like this
Related

Prachuap Khiri Khan Expands Drug Prevention Program to Seven Districts

Prachuap Khiri Khan is advancing its efforts to combat...

British Man Arrested for Cannabis Theft in Pattaya

Police in Pattaya have arrested a British national accused...

Foreign Nationals Rescued from Myanmar Scam Centres Transferred to Thailand

Sixty-one foreign nationals who were lured into Myanmar and...

Thai PM Paetongtarn Visits China to Mark 50 Years of Ties

Thailand’s Prime Minister Paetongtarn Shinawatra began an official visit...