A Chef’s Memories From the Markets of Bangkok

At Wayla in New York City, Bangkok-born chef Tom Naumsuwan draws upon the foods of his childhood

Chef Tom Naumsuwan serves traditional Thai street food with a modern twist at his first restaurant Wayla. Diana Yen

Chef Tom Naumsuwan vividly remembers accompanying his mother to the street markets of Bangkok, Thailand, where she would sell her homemade curries and fresh bread in makeshift bags made out of newspaper.

There, as a boy, he learned how to cook from the varied street vendors.