Refinement Comes from Precision, Not Prettiness: Inside David Thompson’s Kitchen Philosophy
Goa’s celebrated riverside Thai restaurant Fireback, where he serves as Culinary Director, brought its essence to Hyderabad through a two-day collaboration with Zega at Sheraton Hyderabad Hotel.
By : Reshmi AR
Update: 2025-08-18 03:49 GMT
For Michelin-starred Chef David Thompson, Thai cuisine isn’t just food — it’s a lifelong love affair that began when he moved to Thailand in 1988. From pounding curry pastes in home kitchens to documenting street flavours in his acclaimed books Thai Food and Thai Street Food, Thompson has built a career on honouring tradition while refining it with precision.
Goa’s celebrated riverside Thai restaurant Fireback, where he serves as Culinary Director, brought its essence to Hyderabad through a two-day collaboration with Zega at Sheraton Hyderabad Hotel.
Here are excerpts from an exclusive interview
What sparked your passion for Thai cuisine, and how did Thailand shape your journey?
I moved to Thailand in 1988 and never quite left. The food was seductive—so refined, so bold, so intricate. I had to start from scratch, not being Thai, but that only deepened the obsession. Living there allowed me to absorb the culture first-hand, from street stalls to home kitchens. It completely reshaped the way I think about food.
How did writing Thai Food and Thai Street Food shape Fireback’s menu?
Those books were my crash course—years of research, eating, cooking, and scribbling notes just to make sense of it all. They helped me understand the structure and logic of Thai cuisine. Fireback is really an extension of that process: rooted in tradition, but open to creative curiosity and a touch of refinement.
How do you elevate street food classics like Coconut and Galangal Soup?
You don’t tamper with the soul—just cook it with care. Refinement comes from precision, not prettiness. A dish like Tom Kha is already graceful, with layers of sour, salty, spicy, and creamy. The key is to honour that balance and bring clarity to each note.
Thoughts on Thai and Indian cuisine—any connections?
Plenty. Both are bold, complex, and deeply rooted in their regions. There’s a shared love of spice, depth, and generosity in cooking. What I find most interesting is how both cuisines use layering and contrast to create harmony on the plate.
How do you keep traditional techniques alive in modern kitchens?
You put in the work—ferment, grind, pound. These things take time and effort, but there are no real shortcuts. I try to keep those methods central to what we do, because they’re the foundation of the cuisine’s character.
Chef David
A dish you’re proud of?
Usually, it’s whichever one nearly broke me to perfect—often a curry. They look simple but take years to get right. One of my favourites is a Jungle Curry that’s fiery, clean, and full of attitude. It took a lot of trial and error to get there.
Why the Fireback and Zega collaboration, and why Hyderabad?
Zega gets it. The team is serious about flavour and detail, and there was a natural synergy from the start. Hyderabad’s diners know their spice and are adventurous with food, so it felt like the right city to showcase this kind of bold, expressive Thai cooking.
How did you adapt the menu for Hyderabad?
We didn’t really adapt it—we simply chose some of our signature dishes so Hyderabad could get a proper taste of Fireback. It’s a chance for diners here to experience the flavours we’re proud of, straight from the streets of Bangkok to their table.
What drinks pair well with the menu?
Bright, herbal, punchy ones. Think lemongrass, makrut lime, Thai basil. We’ve created cocktails that lift the food rather than compete with it, with a refreshing sharpness that works beautifully with chilli and spice.
One quick recipe for readers?
Nam jim. Garlic, fish sauce, lime juice, sugar, and chilli. It’s a small sauce with a big punch, perfect with grilled chicken or seafood. Once you make it, you’ll find excuses to put it on everything.