Discover the journey and heart behind Takieng’s Thai flavors
Kitja Muakin, known as Chef Ja, brings over 12 years of culinary experience to his role as Chef de Cuisine at Takieng. His journey began in 2012 at Saffron, the renowned Thai restaurant of Banyan Tree Hotels & Resorts, after graduating from Dusit Thani College in Bangkok. Chef Ja's career has taken him from Phuket to Bangkok, then to Macau, and back to Thailand, where he honed his skills at Saffron in Krabi and Samui, rising to the position of sous chef.
Chef Ja's passion for cooking was sparked in his childhood. "I've always been surrounded by cooking. My mother was the first to introduce me to the culinary arts, sharing her knowledge and passion. She has been my inspiration and driving force in my journey to becoming a chef," he shares. His secret to making every dish shine is his deep understanding of ingredients. "Knowing my ingredients well makes all the difference. It's about selecting the freshest, highest-quality produce before it even hits the pan."
At Takieng, Chef Ja proudly presents the restaurant's signature dish, Kuo Kling Pla Mong, a stir-fry of local kingfish with yellow curry paste. Inspired by authentic local flavors, Pla Mong is prized for its delicious meat and excellent taste. Additionally, Chef Ja curates a special menu every two months to highlight the unique flavors and freshness of hand-picked local ingredients. "I want our guests at Takieng to feel like they're enjoying a Thai style home-cooked meal. They can savor authentic Thai flavors and hear the stories behind each dish directly from the chef."