Sirichai Sreparplarn

The Path

The early Brooklyn chapter at Ugly Baby, where Sirichai Sreparplarn worked as chef from 2017–2024, is the place where his name became closely tied to a kitchen with a forceful momentum and a singular point of view. This is the kind of work that reads plainly in the cooking: direct, insistent, and difficult to mistake. He later served as co-chef at Kao Soy and as co-chef at Chiang Mai, moving forward without theatrical change, but with the steady accumulation of experience that deepens a profile from the inside out.

The Work Today

For readers meeting Sreparplarn now, the clearest entry point remains the cooking associated with the Brooklyn restaurant. Laab Ped Udon was a very spicy Udon Thani duck salad, direct in both place-name and force, a dish that states itself before the first bite and then follows through. Gai Golae brought Southern-style chicken thigh skewers into the same orbit, lean in description but vivid in implication. The darker, drier edge of the work came through Kua Kling, a brutally spicy dry beef curry. Even on the page, the phrase carries heat, pressure, and a stripped-down intensity. Kah Moo Palo moved differently: a five-spice pork leg stew, slower in feeling than the salads and curries around it, but just as specific in its naming. Together, these dishes point to a kitchen that values precision over flourish, where flavor is expressed through exactness rather than embellishment. Those dishes matter because they are not vague signatures. Each arrives with a form, a place or style, and a degree of heat or seasoning already built into the name. In that sense, the cooking reads like a map of intent: pointed, grounded, and unmistakably itself.

Signature

Sirichai's signature dishes include Laab Ped Udon, Gai Golae, Kua Kling, and Kah Moo Palo.

In Their Words “It's unexpectedly different from a typical French toast (eggy and custardy, cut into thick strips), and there's a deep flavor to it that I really like.”

Acclaim

When speaking about taste, Sirichai Sreparplarn is attentive to surprise and depth: "It's unexpectedly different from a typical French toast (eggy and custardy, cut into thick strips), and there's a deep flavor to it that I really like." That sentence is not loud. It notices texture, difference, and deep flavor — the same kinds of particulars that make his listed dishes memorable without needing ornament.