Print Friendly and PDF

Spice I Am – spicy family secrets

Queues still crowd the footpath outside Sydney’s favourite Thai restaurant Spice I Am. Before opening in 2004, Sydneysiders were used to a more westernised version of Thai cooking; milder chilli, overloaded with sugar and drowning in tinned coconut milk. Introducing authentic Thai cuisine that won the praise of local Thais and expats, Sujet Saekhnam soon had the rest of the Harbour City hooked too.

Spice I Am This Magnificent Life
A Thai kingdom where flavour is king

Four more restaurants opened but now Sujet is happy to concentrate on the original Wentworth Avenue hole-in-the-wall diner on Thai Town’s edge. While his recipes stay faithful to his Northern Thai heritage, the chef now supplies his restaurant with fruits, vegetables and herbs from his own Kangaroo Valley family farm.

Spice I Am This Magnificent Life

He arrived in Australia more than thirty years ago, but waited for the ‘Goldilocks’ moment to open a restaurant. When Australia started growing commercial quantities of the ingredients crucial to Thai cuisine, he knew the time was just right.

Spice I Am This Magnificent Life

He has run cooking classes at Harrods and on Spanish TV. He regularly guides those wanting to learn more about the magic of Thai cooking during classes at the restaurant.

It’s a balancing act

We spoke with Sujet pre-Covid 19, while feasting on some of the menu’s greatest hits. We talked about the holy grail of Thai cooking – balance. Outstanding Thai food balances heat, salty, sweet and sour. It also balances textures from the crunch of pork belly and peanuts to the silkiness of tofu. His most popular dishes are his curries but the menu features traditional northern dishes as well as the best from other regions.

Spice I Am This Magnificent Life

Steamed rice noodle is filled with chicken and dressed in a broth that zings. The crispy pork belly is King (Pad Prik King to be exact) with green beans and kaffir lime leaves. And you’ve never had prawns until you’ve had them ‘thaied up’ at Spice I Am.

Spice I Am This Magnificent Life

Sujet’s menu is both traditional and edgy. He has never compromised on chilli. He was rewarded in 2018, when Spice I Am was crowned a legend at the 2018 Good Food Awards.

The Spice I Am family secret

The former Qantas steward is passionate about using his own farm-fresh produce. He has been approached to manufacture range of curry pastes, but Spice I Am’s are dependent on that freshness you can’t get from a jar. His recipes for the Massaman, yellow, green, red and Jungle curry pastes will remain a treasured family secret. He has only shared them with his teenage sons; not even his kitchen staff know what makes them so incredibly good.

Spice I Am This Magnificent Life

But, he does like to share with his customers how his cooking is from the heart. He isn’t in the restaurant business. He is instead in the business of making people happy. From what we saw (and tasted) he does that six days and nights a week. (Closed Mondays).


Disclaimer: This Magnificent Life was hosted by Spice I Am.

Print Friendly, PDF & Email
Liz Bond

Liz Bond comes from a PR background and loves fine wine, great food and rewarding travel - all the magnificent things in life. She prides herself in meeting famous celebrities at baggage carousels.

No Comments Yet

Leave a Reply

Your email address will not be published.


We acknowledge the Turrbal people, as well as the Gadigal people of the Eora Nation, as the Traditional Owners of the land on which we live and work. We respectfully recognise Elders, past, present, and emerging, and that Indigenous Sovereignty was never ceded.

Follow by Email