A World Of Flavours

Every culinary artist has a unique journey that leads them to a world of flavours and creativity. For Dumrongsak ‘Jay’ Thiangsiri, Executive Chef at Cross Pattaya Pratamnak and Kliff Beach Club, the path to becoming a renowned chef started with a simple love for providing nourishing meals to family and friends at home.

Overlooking the Gulf of Thailand, Cross Pattaya Pratamnak offers pure comfort for those seeking relaxation, while Kliff Beach Club provided guests with fine dining options and refreshing cocktails by the beach. Both the hotel and beach club are located in the quiet residential neighbourhood of Pratamnak Hill, just a short drive from Pattaya and are the perfect location for a serene family holiday.

Chef Jay says that his culinary style is best described as “Thai fusion food”, a unique blend of traditional Thai cuisine with a creative twist that he has personally developed over the years. While he doesn’t have a favourite signature dish, his creations consistently stand out as diners at Cross Pattaya Pratamnak and Kliff Beach Club rightly attest. Here, the highly-skilled chef shares three of his go-to dishes: Massaman Lamb Shank, Beef Cheek Khao Soi and Truffle Wagyu Burger.

The masterpiece Chef Jay is happy to share from his cookbook is Beef Cheek Khao Soi, a take on the famed northern Thai dish Khao Soi, but with tender beef cheek. This innovative twist on a classic dish showcases Chef Jay’s commitment to blending local flavours with quality ingredients.

“A special characteristic of beef cheek lies in its toughness, but this toughness can be turned into an advantage through the magic of slow stewing. When prepared using beef cheek as the primary ingredient, my Khao Soi takes on a whole new dimension. The result is remarkably tender and succulent meat that pairs harmoniously with the rich and flavourful Khao Soi broth.”

Embark on a gastronomic voyage curated by Chef Jay at Cross Pattaya Pratamnak and KLIFF Beach Club.