James Beard Award winner Chutatip “Nok” Suntaranon is sharing her home recipes in a new cookbook titled, Kalaya’s Southern Thai Kitchen, due out November 5, writes Michaela Althouse for PhillyVoice.

The chef behind Kalaya in Fishtown credits much of her success to her mother, after whom she named the restaurant.

“My family, we all love food and dinner time is always the best time and my mother is such a great cook,” said the chef.

Suntaranon’s restaurant has received numerous accolades, including securing a spot on The New York Times’ 2023 list of the nation’s best restaurants.

The chef started working on her book in October 2020, before opening Kalaya in Queen Village. The restaurant moved to its current location two years later. She decided to focus on the meals she preferred to make at home.

Among the recipes that she has included in the book are Gaeng Som Pak Thai, a sour curry with shrimp and pineapple, and Tom Yum Goong, which is the same base recipe as the Tom Yum soup at her restaurant.

“No matter what page you turn, you will have something for yourself, you will pick something up to cook,” said Suntaranon.

Read more about Chef Nok Suntaranon and her new upcoming cookbook in PhillyVoice.

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