Liam spent most of her days cooking food under the guidance of her Thai Grandmother, who lovingly (and patiently) passed down her family recipes. Their ingredients didn’t magically appear from a shop nearby, so she also fished, sourced ingredients from the local chicken & cow farms, vegetable gardens and rice paddies.

She continued her love of learning through studying ‘Thai and Western Foods’ from “Thai & International Food Academy”. She also travelled to other countries to learn other cooking styles with their indigenous peoples. Her love of travel and learning allowed her to enjoy street food experiences in Hong Kong, Bali, Indonesia, France, Italy, China, Sri Lanka, Vietnam, and Australia. Experiencing so many different cultures gave her new insights into her exploration of different cuisines. She noticed Thai restaurants being very popular in every city, but the cost of even the most basic dishes being overly expensive. She recognized that people could easily learn some basic Thai dishes and techniques, any person could enjoy traditional Thai dishes more cheaply and more often.