Santiphap Petchwao, nicknamed “Chef Por” is Chef de Cuisine at Centara Grand Hotel Osaka and a passionate ambassador of Thai culinary heritage. His journey began with competitive excellence, earning a silver medal in the prestigious 2003 “From Thai Kitchen to the World’s Kitchen” competition and a bronze in 2005.
From Royal Kitchens to Global Plates
Chef Por’s early success laid the foundation for his ascent as a master of Royal Thai Cuisine—an art form honed through years of disciplined practice and inherited wisdom from generations of royal kitchen chefs. Mentored by elders and inspired by the rich heritage of Thailand’s noble kitchens, Chef Por has since become known for reviving and refining age-old recipes with modern flair and international sensitivity.
While working at Centara Grand at Central Plaza Ladprao Bangkok, Chef Por had the esteemed honour of preparing dishes for Her Royal Highness Princess Maha Chakri Sirindhorn on several occasions—a true testament to his expertise, precision, and deep understanding of Thai culinary tradition at the highest level.
An Interview with Chef Por
For Chef Por, the kitchen is more than just a place of preparation—it’s a sanctuary of stories, heritage, and heart. Trained in the timeless traditions of Royal Thai Cuisine and shaped by years of hands-on experience, his culinary philosophy is rooted in respect: for ingredients, for culture, and for the people he serves.
What dish on the menu would you consider your signature creation, and what makes it a must-try for first-time guests at the hotel?
For first-time guests, I always recommend starting with Tom Yum Kung (Spicy Thai Shrimp Soup)—my signature dish and a timeless expression of Thai culinary identity. More than just a soup, Tom Yum Kung embodies the essence of Thai culture: bold, balanced, and rooted in tradition.
It originated from the riverside farming communities of Central Thailand, where home-cooked meals were guided by simplicity, local wisdom, and respect for nature. Over the years, it has evolved to reflect the dynamic lifestyles of modern Thai society, while preserving its soul.
In December 2024, Tom Yum Kung was officially inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity, a proud moment that highlights its deep cultural significance and universal appeal. With its fragrant broth, fresh herbs, and a perfect harmony of sour, spicy, and savory notes, it’s a dish that awakens the senses and tells a story in every spoonful.
Other must-try dishes on the menu include:
- Green Curry with Chicken – a creamy, aromatic curry featuring a perfect balance of heat and herbs.
- Massaman Beef Curry – slow-cooked richness with influences from Persian and Indian cuisine, adapted into Thai tradition.
- Pad Thai – Thailand’s beloved stir-fried noodle dish that captures the sweet, tangy, and nutty elements in perfect harmony.
Each dish carries a part of Thailand’s story—seasoned with history, elevated with heart.
How do you balance staying true to Thai culinary traditions while appealing to Japanese palates?
I strive to use as many traditional ingredients as possible, introducing them in a way that is not overwhelming but approachable. I am flexible; for example, while Thai cuisine typically emphasizes the fragrance of cilantro, if a guest does not prefer it, I will omit it. I also incorporate locally available Japanese ingredients that are familiar to both Thai and Japanese palates.
Regarding presentation, it is essential to ensure that dishes are beautifully arranged, as this is a hallmark of Japanese cuisine. Japanese dishes emphasize freshness, precision, aesthetic appeal, and a sense of charm, which resonates with Thai diners.
How do you incorporate sustainable practices into your ingredient sourcing and kitchen operations? Are there specific choices you’ve made to reduce food waste or carbon footprint?
Sustainability is part of my daily philosophy in the kitchen. I design menus that highlight seasonal and local ingredients, not only to reduce our carbon footprint but also to ensure we serve food at its freshest and most flavorful.
We find ways to reduce leftover ingredients and create new dishes that complement Thai cuisine, repurposing food scraps that would otherwise be discarded. For example, we use our meat scraps to prepare the soup stock for our braised beef noodle soup. These small adjustments reflect the Thai tradition of being resourceful and thoughtful with food.
It’s about finding a balance between honoring tradition and being mindful of our impact—both in the kitchen and beyond.
Do you source any ingredients locally here in Japan?
We primarily source ingredients here in Japan as it allows us to support local producers and ensure the freshness of our flavours. Thai cuisine is highly adaptable; if a certain ingredient is unavailable, it can be replaced with another without compromising the dish’s essence.
If a traditional ingredient isn’t available, I find a local Japanese substitute that captures the same texture or flavor profile. For example, I might use yuzu in place of lime to add a refreshing citrus note, or Japanese eggplant instead of the Thai variety in curries. These small adaptations don’t compromise the soul of the dish—they enhance it, making it more approachable for local diners while staying true to its roots.
In many ways, working with Japanese ingredients has deepened my appreciation for both cuisines. It’s a beautiful dialogue between cultures—flavorful, respectful, and always evolving.
Is there a particular ingredient or spice that you feel best captures your personality or defines your approach to cooking?
Herbs. In Thai cuisine, herbs play a central role—not just in taste, but in purpose. They embody the philosophy of “food as medicine,” offering natural healing, balance, and depth. I approach cooking the same way—with intention, care, and respect for nature’s wisdom. Herbs bring out the essence of Thai food, and I believe they reflect who I am in the kitchen: thoughtful, rooted, and focused on creating dishes that nourish both body and soul.
Are there any upcoming creations or collaborations that guests should look forward to?
Yes, we’re currently in the process of revising our menu to better reflect the richness of locally sourced Japanese ingredients while staying true to the heart of Thai cuisine. This involves carefully studying dining behaviors and working closely with our suppliers to understand what resonates with Japanese diners today.
The goal is to create dishes that are familiar yet exciting—authentic Thai flavours thoughtfully adapted to local tastes. Guests can look forward to new seasonal offerings that highlight this cross-cultural harmony, where the soul of Thailand meets the elegance of Japan on every plate.
Centara Grand Hotel Osaka invites guests on a culinary journey through an eclectic collection of restaurants, bars, and cafés—each offering a distinctive atmosphere, from casual vibrance to refined indulgence.
At Suan Bua, delight in the sumptuous flavors of home-style Thai cuisine crafted by Chef Por, an expert in Royal Thai Cuisine with a heritage rooted in the royal kitchens of Thailand. His signature dishes, such as Tom Yum Kung and Green Curry, bring authenticity and elegance to every plate.
For seafood lovers, Embassy of Crab serves up a decadent selection of succulent, expertly prepared seafood dishes, celebrating the ocean’s finest offerings in style.
Dining in Style with the Centara Dining Club
In a city like Osaka where incredible food is everywhere, the Centara Dining Club takes things to the next level—fusing Thai hospitality, Japanese precision, and unbeatable value. This dining membership program offered by Centara Grand Hotel Osaka offers members preferential dining and accommodation, VIP benefits, and various support.
The Centara Dining Club Osaka is the gourmet hack you didn’t know you needed. It’s your backstage pass to a world of privileges that elevate your stay and your tastebuds.
Eat More, Pay Less
30% off food and 15% off drinks at every restaurant and bar in the hotel. That includes WhiskeyNova Steakhouse, a premium steakhouse, Centara’s Crudo Deck, the hotel’s rooftop restaurant serving western fare, Suan Bua, Embassy of Crab, and Smoke & Spin, the rooftop bar where the skyline views are as good as the cocktails.
Dining Club members also get 20% off the Best Available Room Rate for two people—no matter the room category. So whether you’re in town for a romantic getaway or a business trip with a side of luxury, you’re covered. The membership includes 15% off spa treatments at Spa Cenvaree. After a long day exploring Dotonbori or temple hopping, this is the reset button you’ll be grateful for.
Centara Dining Club Membership – JPY 70,000
- 1-night complimentary stay with breakfast for two
- A dinner set menu for two at Suan Bua or Embassy of Crab
- Six JPY 5,000 dining certificates
- Five welcome drink certificates (good for up to 4 guests each time!)
- Afternoon Tea for 2 at the stunning Smoke & Spin
- A 35% off group dining voucher for up to 9 guests (perfect if you’re celebrating or traveling with friends)
Centara Dining Club Membership (Lite) – JPY 35,000
- 4 X JPY5,000 Dining Certificate
- 1 X Afternoon Tea for 2 at Smoke & Spin
- 1×2 Welcome Drink Certificate for up to 4 guests
Please visit www.centaradiningclub.com or kindly contact the Centara Dining Club Osaka office at 06-6964-8201 for more details & information
