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Hong Thaimee

All about Chef Hong Thaimee: including Thai food deliveries, cooking classes and more!

Originally from Chiang Mai, Thailand, Chef Hong Thaimee is the chef/owner of Ngam in New York City’s East Village (ranked as the Best Thai Food in NYC by The Village Voice in 2013). In 2015 she authored the cookbook “True Thai” (published by Rizzoli International) and challenged Bobby Flay on Iron Chef America in 2013. She is a celebrity chef, humanitarian activist, inspirational global guest spea

ker, and ambassador for Thai food. Chef Hong is the co-founder of Ratatouille and Co, a Westport, Connecticut-based catering company with a social purpose. In addition to pop-up events in Paris, Mexico City, and other international locations, two new restaurant concepts from Chef Hong are slated to open in New York City in 2017.

06/08/2026

Do you live to eat or eat to live? 🍽️✨As a professional chef in the food and wellness industry, I believe it is time to practice balance.Great nutrition is good for your body, but a piece of luscious cake or a lovely glass of wine is good for your soul! Life is too short to choose one over the other. 🍰🌿Today’s beautiful plate represents exactly that—real flavor meets real nourishment.That is why I choose to live this way every single day. Cheers to a life well-lived! 🥂✨ It is a lifestyle I practice now, and it changes everything about how we nourish ourselves.Where do you stand on the balance scale? Drop a comment below! 👇

04/08/2026

Life lately: Our nomadic journey thus far. ✨
Bouncing from Tokyo into Chiang Mai, catching an urgent meeting in Bangkok this weekend, and then completely launching across the globe to Shanghai, Dallas, NYC, and London. 🌏✈️
Fun? Yessss, super fun.
Easy? Not really.
We have learned about ourselves and life tremendously. Whoa! 🤯 Growth looks good on us, but it definitely keeps us on our toes.
Drop a 🤍 if you’re riding the waves of change right now too. 👇 And if you have any survival tips for this insane multi-city itinerary, please share!

03/08/2026

Hello, London I’m coming to you! 🇬🇧

I’m so excited to be joining Food Health Network on August 20 at the beautiful Trafalgar Tavern in Greenwich.

I’ll be hosting a hands-on culinary masterclass where we’ll make my fresh and colorful Summer Garden Rolls, while I share simple tips for creating nourishing meals without sacrificing flavor.

You’ll also hear inspiring conversations from leaders at Tesco, Vitality, Asda, Abbott, Nuffield Health, bosh.tv, and more as we explore the future of food, nutrition, retail, and wellbeing.

🎟️ Tickets are available now, and I’d love to see you there!

02/08/2026

Truly ❤️

01/08/2026

Turn the sound up.

A little postcard from the mountains of Chiang Mai.

Just rain, birdsong, and peace.

One of the greatest skills you can develop is learning to appreciate the little things.

They have a bigger impact on your happiness than you might imagine.

What’s one little thing that brought you joy today?

30/07/2026

Real love is when someone steps out of their comfort zone just to show up for your smile. 🍃
To be honest, Coco isn’t a morning person, and waking up early to pick tea leaves in the mountains wasn’t exactly his idea of a fun day off. But we put on matching northern Thai tops anyway and spent 30 minutes laughing our way through the fields.
I was in my absolute heaven. Coco didn’t care about the tea leaves, he just wanted to be there for me.
In a world full of grand gestures, I’ve realized that real love is found in these quiet, intentional efforts. It’s choosing to be present for the things that make your person happy, simply because you love seeing them shine. 🥹❤️
Grateful for you, my dear, and for this unforgettable morning in Chiang Mai. 🍵✨
Would you wake up early to visit a tea plantation with your loved one?

29/07/2026

Turn your sound up for this one. 🎧🕊️
Luxury is simpler than we think. This morning, in a small Lisu village nestled in the mountains of Chiang Mai, I was reminded of that:
    •    A pot of freshly brewed organic tea
    •    Freshly cut fruit
    •    Homemade granola and yogurt
    •    Cool morning mist
    •    The sound of birds welcoming a new day
    •    Another beautiful morning to share with my Coco
No background music. No fancy production.
Just the birds, the breeze, and the quiet reminder that sometimes, nature already knows the perfect soundtrack.
This morning brought me something we all long for: peace of mind.
The richest experiences have nothing to do with things. They have everything to do with the way we care for one another—and our ability to appreciate it.
This is the kind of luxury money can’t buy.

NatureASMR

29/07/2026

As a chef, I’ve been fortunate to taste incredible food around the world.

But the sweetest thing I’ve ever experienced isn’t food.

It’s kindness.

In a small Lisu village in Chiang Mai, we were welcomed with a homemade meal, music, dance, and open hearts.

The food nourished us.

Their kindness stayed with us.

Thank you for welcoming us into your community.

28/07/2026

How to Eat in Thailand 🇹🇭🍽️ Did you know that in Thailand, we eat with a fork and spoon?
The spoon is your main utensil, while the fork is used to gently push food onto the spoon. Knives are rarely needed because most dishes are already cut into bite-sized pieces.
And here’s a fascinating piece of Thai history...
This dining etiquette became widely adopted during the reign of King Rama V (King Chulalongkorn) as part of his efforts to modernize Siam by embracing selected Western customs while preserving Thai identity. Those modernization reforms helped strengthen the country during a time when much of Southeast Asia was being colonized.
A simple meal can tell a remarkable story.
What other Thai traditions would you like Conor to learn next?

27/07/2026

Even professional chefs make mistakes. 😊

When we ordered ปูอ่อง (Phoo Aong), I instinctively scooped the rich, custardy filling out with a spoon.

The locals smiled and said, “Hey Hong… you’re supposed to dip the sticky rice right into the crab shell!”

Oops. 😄

I may have grown up in Thailand, but I’ve lived abroad for longer than I lived here. Every time I come home, I discover something new.

And that’s one of my favorite parts of traveling—and of life.

Even as a chef, I’m still a student of food and culture.

Whether you use a spoon or not, dip with your hands or not, it’s all part of the experience. Stay curious, embrace the little mistakes, and let the locals teach you.

Because coming home isn’t about already knowing everything—it’s about rediscovering your roots with fresh eyes.

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Krabi