泰国米其林星级厨师皮查亚·松通亚纳基吉（Chef Pam）计划于2027年在澳大利亚开设两家泰国餐厅，标志着她首次在泰国之外的餐饮扩张。[1]她的曼谷餐厅Potong在世界50佳餐厅排行榜中排名第13位，而她本人在2025年被50 Best评为世界最佳女性厨师。[1]
在悉尼，名为Sek的餐厅将入驻Crown Sydney，位于前88 Noodle店址三楼，可容纳40人。[1]珀斯则将迎来Khao San Sek，位于Crown Perth前Bistro Guillaume店址一楼，可容纳100多人，预计在2027年初开业。[1]
这两家餐厅的菜单将围绕五种神圣食材构建：米饭、辣椒、椰子、棕榈糖和鱼露。[1]Sek的特色菜包括鱼露冰沙和餐边绿木瓜沙拉。[1]皮查亚表示，她不会削减辣度，而是希望"带来地方泰国美食，我觉得当地人已经准备好了"。[1]
Pichaya Soontornyanakij, a Michelin-starred Thai chef whose Bangkok restaurant Potong ranks 13th on the World's 50 Best Restaurants list, plans to expand into Australia in 2027 [1]. Soontornyanakij, named the world's best female chef by 50 Best in 2025, will launch two new Thai establishments across major Australian cities, marking her first restaurant ventures outside Thailand [1].
The chef will open Khao San Sek at Crown Perth in early 2027, occupying the former Bistro Guillaume space on the ground floor with capacity for over 100 diners [1]. Simultaneously, she will debut Sek at Crown Sydney, located in the premises of the former 88 Noodle restaurant on the third floor, seating 40 guests [1]. Both restaurants will draw from Soontornyanakij's philosophy of authentic Thai cuisine built around five sacred ingredients: rice, chili, coconut, palm sugar, and fish sauce [1]. The Sydney location's menu will feature distinctive offerings including fish sauce granita and som tum prepared tableside [1].
Soontornyanakij emphasized her commitment to preserving the integrity of her cuisine, stating: "I don't have to reduce the spice level, I want to bring proper Thai food from the region, and I feel the local people are ready for it" [1].