For the month of May, Time Out New York is celebrating the culture and contributions of Asian Americans across the diaspora for Asian American and Pacific Islanders Heritage Month. To that end, we are highlighting some of our AAPI vendors at Time Out Market New York. So far, we got intel from owner and head chef Matthew Lim of Okiboru on how we should be eating ramen's bolder cousin and spoke with the “Iron Chef” himself, Masaharu Morimoto of Mori Mori, on his top comfort food.
To close out the series, we made a visit to the homestyle Thai-eatery that is Wayla. We spoke with head chef Joy to hear about her most used cooking tool, what she considers the most overrated Thai dish (we know you can guess it) and the rich culture of sharing when it comes to the cuisine.
What is your favorite comfort food?
Chef Joy: Spicy papaya salad with fermented fish sauce, Som Tum Plara. This dish is a unique combination of flavors and textures and is easy to customize. The dish's balance of sweet, sour, salty, and spicy, along with the crunchy raw papaya and other ingredients like peanuts and green beans, creates a sensory experience that is both stimulating and satisfying.
What is a cooking tool you can’t live without?
CJ: Wok burner—it’s an essential tool for Thai food. The high heat gives us the ability to heat the wok to a point where you can instantly sear or sauté your meat and vegetables between our rush hours.
What is a dish that you could eat every day without getting sick of it?
CJ: Pad Kra Pao—Thai basil stir-fry. It’s spicy, savory and incredibly satisfying. Put it over rice with a crispy fried egg, and I’m happy any day of the week.
What is a Thai dish that is overrated in American culture?
CJ: Pad Kee Mao or drunken noodles. While it’s delicious and has its place, it’s often the only Thai dish many people try. Thai cuisine is so much more diverse and rich than one stir-fried noodle dish.
What is a Thai dish that you think deserves more attention?
CJ: Shrimp Karee. It’s a Thai scrambled egg with aromatic curry spices. It hits every note—spicy, sweet, salty and tangy. You can pair it with noodles or rice. More people need to experience it!
How do you like to celebrate Asian American and Pacific Islander Heritage Month?
CJ: I celebrate by sharing food, stories, culture and traditions. As a Thai chef, I would like to have a Thai cooking class to share my know-how and bring them into the heart of Thai food. I will tell them how to eat Thai-style. Sharing food is a deeply rooted cultural practice, particularly at family meals and social gatherings. A plate of rice is one's own and everything else is shared: curries, soups [and] salads.