Backyard Garden


by chef Chudaree Debhakam (Tam), Baan Tepa


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Tam Chudaree Debhakam is the Owner and Head Chef of Baan Tepa Culinary Space, a Michelin 2-starred fine-dining restaurant known for its focus on local ingredients, sustainability, and culinary creativity.


Tam gained international recognition as the first Thai female chef to earn 2 Michelin Stars. She first came into the spotlight as the youngest contestant and winner of Top Chef Thailand.


Tam’s work at Baan Tepa is driven by a commitment to sustainability and a desire to create meaningful culinary experiences that showcase the richness of Thai ingredients and culture.

INGREDIENTS
  • Nam prik kai kem (chili paste with salted egg)
  • Crab salad
  • Pickled onion
  • Chayote
  • Baby cos
  • Mustard leaves
  • Green seablite
  • Crispy fish
  • Spring onion
  • Lime gel

    • HOW TO
    • Blend salted egg with chili, garlic, and orange to make the chili paste.

    • Blend crab meat with crab paste, egg whites, and season to taste.Steam until cooked.

    • Steam the blue crab, remove the shell, and take out the meat. Season the crab meat with dressing.

    • Toss the vegetables (chayote, baby cos, mustard leaves, and green seablite) with lime dressing. Arrange on top to create a backyard garden look.

    • Add crispy fish, spring onions, and lime gel as finishing touches.
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