Growing up in a Thai-Chinese community in Bangkok’s Samsen District, chef Andy Asapahu honed his culinary skills by assisting his mother. The home’s location, situated between the royal palace and the Chao Phraya River, exposed him to both royal cuisine and the vibrant spice trade, influencing the flavors he savored. His wife, Anna, a self-taught chef from Lampang in northern Thailand, grew up cooking with locally sourced ingredients, instilling a passion for sustainable dining.
Anna continues this tradition at Ayara Thai, ensuring dishes are prepared with the freshest seasonal ingredients. Their children, Vanda and Cathy, represent the third generation of culinary passion. Vanda, Head Chef and Managing Owner, spent four years in Thailand rediscovering family recipes and exploring new flavors. Cathy, the pastry chef, blends French techniques with Thai flavors, creating unique desserts.
Together, the family strives to offer authentic Thai cuisine with a Southern California twist, reflecting their dual heritage. Using fresh, high-quality ingredients, each dish is made from scratch and expertly seasoned to deliver bold, genuine flavors. They are committed to providing a chef-driven dining experience where quality remains paramount.
They continue to evolve their menu, incorporating both time-honored family recipes and innovative creations inspired by their travels and experiences. The result is a menu that offers something for everyone, from classic Thai comfort food to modern interpretations of traditional dishes. The emphasis on fresh, seasonal produce ensures that every bite is bursting with flavor. Their dedication to quality and authenticity makes them a top choice for those seeking delicious Thai food.
