It’s been an interesting month for Soi 38 owners Terry Intarakhamhaeng and Daisy Miller. As the first wave of COVID-19 restrictions began to be introduced, they were among the first wave of Adelaide restaurants to swiftly transition to a form of social distance dining, with a reduced capacity, overhauled seating plan and a temporary end to their popular sharing menu.
Just a few days later, another government order sent them back to the drawing board as restaurants, pubs and bars were forced to shut their doors entirely and move to zero-contact, takeaway-only models.
It certainly hasn’t been easy rolling with each new challenge; as anyone with a passing knowledge of Adelaide’s dining sector knows, the business model of a restaurant is a finely tuned balancing act, and losing one’s entire dining room poses an enormous challenge. But restaurants owners like Intarakhamhaeng and Miller are no strangers to adaptation, and they’ve since embarked on a suite of solutions to keep moving.
In recent weeks they’ve teamed up with Botanic Gardens Restaurant chef Paul Baker for his Chefs on Wheels initiative. Now, with a range of take-home recipe boxes, the pair are helping their loyal flock of Thai food lovers to recreate their favourite Soi38 dishes at home. Here Intarakhamhaeng shares a home kitchen-friendly guide to recreating Soi38’s green vegan curry.