Recipe editing, proofreading, writing
Amy Chanta, founder of Sydney’s popular Chat Thai restaurants, shared some of her favourite dishes for this Bangkok food feature, including som tum, pad Thai and green curry.
I edited and proofread the recipes, which involved maintaining consistent house style; determining accurate terminology for unusual ingredients and researching availability; checking for errors; ensuring easy-to-follow wording; cutting-to-fit; and liaising with recipe testers, Feast‘s food editor and Amy Chanta to resolve queries. I also interviewed Amy for the introduction to the feature.
“Many influences have left their mark on the food in Bangkok,” explains Amy, “including outside influences such as Chinese, Indian, Malay and Portuguese, as well as the regional styles, all of which play a hand in making Bangkok cuisine so diverse and interesting. Bangkok takes it, transforms it and, eventually, owns it.”
Attached content © SBS Feast magazine