Funky Flavours at Funky Wok
Rebecca Jamieson Dwyer meets a restaurant owner and chef who loves coming to work every day and is passionate about inspiring the next generation…
Name: Pukrit Srithongzai (but everyone calls me Oat)
Position: Owner & Head Chef
Restaurant: Funky Wok, Alexandra Headland
How/why did you become a chef?
From a young age I accompanied my mother on daily trips to local markets back home in Thailand, cooking at home with her using local ingredients. I then worked part-time at a restaurant in my hometown when I was around 17 years old, which is where I really discovered my passion for cooking.
After moving to Australia, I began learning many cooking techniques, including sous vide and dry-ageing meat, and I now use these to create innovative and delicious Thai dishes. I genuinely enjoy cooking and coming up with new food concepts – the market may be full of Thai restaurants, but I see endless opportunities in Thai cuisine.
What are the most rewarding moments of your career?
I do my best every day, always try to be authentic in my career, and am happy with everything I’ve achieved. My wife Pui and I first opened our pan-Asian restaurant Spice Den in Casuarina, New South Wales, many years ago, which we still own. Creating Funky Wok and bringing elevated Thai-fusion cuisine to diners right here on the Sunshine Coast has been another highlight.
What do you love about being a chef?
I love that I can create something I love from my imagination, and I can share that with other people in the form of a memorable meal. In our restaurant, I’m not just a chef – I’m the conductor. We have a team of young Thai chefs, and I motivate each one to be the very best they can be. I have high standards, but I also like to create a fun, supportive space where everyone loves coming to work.
What do you love about local produce?
I use local produce as much as I can. We love supporting local farms and businesses, particularly for our premium Wagyu beef and fresh vegetables. We also can’t go past our own homegrown kaffir lime and chilli, which is used in most of our dishes.
What’s your approach to food?
Our concept for Funky Wok is Thai street food with a fine-dining twist. I’m always improving and refining my cooking techniques to make sure every dish shines.
Who would you love to cook for?
I’d love to cook for my grandmother. She isn’t with us anymore, but she looked after me when I was young and also helped foster my love of food.
Do you cook at home? And if so, what do you cook?
I don’t cook at home because I work six days a week, but if I do, it’s usually very simple and easy dishes, such as rice and an omelette or two-minute noodles with an egg.
What do you love about the Sunshine Coast?
I love the relaxed lifestyle and the people. At Funky Wok, we’re proud to support our community in Alexandra Headland through donating vouchers to local fundraisers – we love being an active part of this area.
What is your favourite dish – to eat or cook?
Thai-style BBQ beef with e-san sauce (a Thai northeastern-style meat sauce) served with papaya salad.
Any advice for young chefs?
My top three tips for young chefs are: love what you’re doing; always keep learning and creating; and have patience with the process.
What is your favourite kitchen utensil or tool?
It would have to be my wok.
Favourite ingredient?
Bird’s eye chilli.
To book your table, visit: www.funkywok.com.au
