Thai Restaurant Kitchen, Living Small

We took teak stairs up to an attractive Thai restaurant and shared the space with 25-30 other diners. The lunch was fresh, delicious, and exquisitely presented, with attention to color and texture as well as taste. I imagined a big kitchen with several cooks, each with a carefully arranged mis-en-place. 


Wrong. As we left I caught a glimpse of the kitchen, just behind the stairs on a lower level. One cook. One propane burner with hoses to three woks and one hot water urn. One refrigerator. A few utensils. Lots of oils and sauces and spices. Enough, apparently, to create all the dishes on a 40-item menu. Being a chef, making great food, living small.