When the Four Seasons Hotel opened in Bangkok in the
late 1990's, Ian Chalermkittichai
was there at Shintaro, the hotel’s sushi bar and restaurant,
working his magic with modern versions of Thai cuisine and observing
the Japanese chef as well.
There was a wonderful interactive aspect to dining
at Shintaro and it was there that Ian knew he wanted to one day
use Ishiyaki
(grilling) stones to cook and serve at the table. But it wasn't
in Asia that Ian got a chance to serve flavorful and satisfying
Ishiyaki-style dishes to his customers. It was in the USA at Kittichai
in NYC.
"One of my sous chefs introduced me to Korin and since then,
I'm there almost every day. From knives to china and tableware to
the Kamisuki Nabe Paper Pot that we cook our soup in - a huge seller
even in the summertime - I find ideas and inspiration at Korin.
When I saw the Ishiyaki stones, I knew it was what I was looking
for."
Grilling on heated stones is a very old cooking method practiced
in many places around the world. Japanese Ishiyaki stones are manmade
nowadays from various minerals. Our manufacturers use modern technology
to create Ishiyaki stones with a smooth surface for grilling and
a very high heat tolerance.
"People in NYC really like eating light, grilled food,”
says Chef Ian, who takes advantage of a wealth of seasonal foods
in the Northeast, “so the hot stone lets me do these fresh
ingredients very simply at the table. We do a lot of fish... cod
from Bahamas or other same-day catch sliced as sashimi and then
heated on the stone. We serve three Thai dipping sauces with it:
red Holland pepper, grilled jalapenos and Thai chili sesame.”
In Ishikyaki-style dishes, the diner is served a plate of thinly
sliced meat, vegetables, and/or fish with a super-heated Ishiyaki
stone. The diner cooks the food on the hot stone at his or her own
pace and to the individual’s desired level of doneness.
"The preparation and serving are really simple. To heat the
stone, we put it on the stove and keep it really hot, then place
it in the dim sum basket with cinnamon and anise underneath. This
way, the hot stone doesn't burn the dim sum basket and you also
never get the smell of food from the kitchen. Instead, you smell
the spice.”
Ishiyaki stones can be served on a heat resistant plate, on a small
grill or nestled on a bed of salt or spices.
"People rave about our grilled meats and fish Ishiyaki...
it sells like crazy. It’s simple and straightforward - perfect
tableside cooking. Some of the ingredients we cook Ishiyaki-style
are American Kobe beef, chicken and lamb satay Thai style, and chili
satay. But we do mostly fish on the stones.”
Chef Ian’s home and restaurant are both near Korin’s
downtown Manhattan showroom. “I love Japanese equipment and
tabletop items. At Korin I get so many ideas on how to serve and
present food in different ways.”
Chef Ian thinks that in terms of international cuisine, all cultures
have outstanding food and ingredients, but in terms of tabletop,
Ian finds the Japanese exceptionally creative. “The way food
is offered and served... it’s like a gift... like giving a
present to someone! It is wonderful for me to use these Japanese
influences in my modern Thai cuisine.”
"I really fell in love with Japan; the country, the culture
and the food. My staff has, too! In fact, my sous chef is studying
Japanese reading and writing now.”