Baan Khanitha

Fifteen years ago Thai cuisine was a simple style of cooking. Khanitha Akaranitikul, an elegant lady with an established reputation in the fashion industry was one of the pioneers who took it to a higher level in becoming a cuisine with a global reputation. She could sense the need to have a place to savour in high quality Thai food within a traditional atmosphere, so she decided to open her own restaurant serving moderately spiced food in a Thai style house in Sukhumvit Soi 23, with a style of decor to match the elegance of her food. "I tried a variety of Thai names for my restaurant", she explains, "but I just did not like how they sounded so I gave it my name".

Her keen eye for design allowed her to create a homely ambiance using traditional handicrafts, painting, plants and antiques, serving her food on beautifully designed plates artistically presented. Baan Khanitha & Gallery was established in Soi Ruam Rudee on September 29, 1999 as her second branch of Baan Khanitha with the concept of a home-style restaurant & gallery, exhibiting fabulous paintings of talented local and foreign artists. On September 29, 2005 it had officially moved to the new location on South Sathorn Road.

Her menu remains virtually unchanged with a couple of dishes being fine tuned plus food presentations with orange and purple vegetable carving becoming her signature. With the opening of the branch on South Sathorn Road, seafood was added to the menu.

"We serve the same menu in each of our restaurants", she says, "customers tend to choose the branch that is closest to them. We moved from Soi Ruamrudee as the restaurant was too small; I have found the ideal size which is between 120-150 seats".

"The key is to have a good operating system, staff who enjoy what they and what we are doing as well as co-operate with the management plus like to serve our customers".

"I think my success comes from my soul", she explains, "my passion and always paying close attention to the small details. For instance, I am about to introduce our own label of bottled water to ensure I give my customers the best I can. My food is authentic Thai but not overly spicy as it is healthier to eat less spiced food and the menu will never change".

"If I could find a location on the river I would like to open a restaurant plus I am considering a dinner cruise, however, that presents a number of logistical challenges. I am fortunate to have the creative support of my family; my two sisters overlook the purchase of ingredients daily in the market, my daughter is in charge of administration and my son with his completion of hotel management training in Australia is taking care of our wine cellar. I also have a cook book in the pipeline that I will publish in the near future".

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