Respected Art Enthusiast and Chef
Nisira Teanbutr enjoys traveling to countries around the world, learning about different cultures and ways of life. In particular, Nisira Teanbutr has a passion for exploring European and East Asian countries and has visited Thailand, Japan, Vietnam, Italy, and France, among others. She is especially interested in experiencing the cuisine of each country she visits, as the flavors of authentic foods, made with fresh, indigenous ingredients and traditional recipes, stand apart from dishes that are replicated elsewhere. As Nisira Teanbutr commonly shares with individuals who ask about her travels, the food in Asian countries remains remarkably different from the equivalent dishes served in the West. Often, restaurants must substitute ingredients not readily available in the West or change flavor combinations to better suit a Western palate. For example, food in Thailand often proves much spicier than Americans and Europeans have come to expect. The same holds true of Vietnamese cuisine.
After returning from a trip, Nisira Teanbutr spends significant time in the kitchen adapting newly discovered flavors to already treasured recipes. With this sort of experimenting, Nisira Teanbutr has created a number of interesting and creative new dishes. Fusion foods have become increasingly popular in recent years, as chefs have combined the different flavors of various Asian cultures and further infused them in classic European dishes. Many chefs have become famous for taking traditional Japanese styles, such as futomaki, and using non-Japanese ingredients, such as cream cheese or avocado. In fact, much of the sushi that individuals in the West consume today represents fusion food rather than traditional rolls.
After returning from a trip, Nisira Teanbutr spends significant time in the kitchen adapting newly discovered flavors to already treasured recipes. With this sort of experimenting, Nisira Teanbutr has created a number of interesting and creative new dishes. Fusion foods have become increasingly popular in recent years, as chefs have combined the different flavors of various Asian cultures and further infused them in classic European dishes. Many chefs have become famous for taking traditional Japanese styles, such as futomaki, and using non-Japanese ingredients, such as cream cheese or avocado. In fact, much of the sushi that individuals in the West consume today represents fusion food rather than traditional rolls.