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INTERVIEW
If you've ever dreamed of dining on a train, channeling the allure of Agatha Christie's Murder on the Orient Express, then Poirot at the InterContinental Khao Yai should be on your culinary itinerary. This restaurant, set in a train-themed hotel designed by the renowned Bill Bensley, draws inspiration from the fictional Belgian detective Hercule Poirot, offering the charm of train travel – minus the bumpy ride.
Led by Executive Chef K. Nirut Pochsalee, who has honed his craft at prestigious establishments around the globe, including the Mandarin Oriental in Chile, The Ritz-Carlton in Dubai, and The Island House in the Bahamas, Poirot serves French fine dining in a regal atmosphere. We sat down with the chef to learn how he crafted a menu as unique as the setting.
How did you get into cooking – and continue your culinary journey at Poirot?
My journey into cooking began as a child. I was fascinated by the way food could bring people together and create lasting memories. I started experimenting with recipes in my family kitchen, which sparked a passion that led me to pursue a career in the culinary arts.
At Poirot, I had the opportunity to further develop my skills and creativity. The unique environment at Poirot has allowed me to explore new culinary techniques and flavours, which has been both challenging and incredibly fulfilling. Each day, I strive to create dishes that reflect my love for cooking and my commitment to delivering exceptional dining experiences.
Can you tell us about the inspiration behind Poirot's menu?
The menu at Poirot is inspired by a blend of tradition and innovation. I wanted to create a dining experience that honours classic culinary techniques while also incorporating fresh, modern elements. Each dish is carefully crafted to highlight the natural flavours of high-quality ingredients, with an emphasis on seasonality and local sourcing.
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How did you incorporate elements of train nostalgia into the Poirot concept and dishes?
The inspiration behind Poirot’s concept comes from a deep appreciation for the golden age of train travel, where the journey was as much about the experience as the destination. I wanted to evoke the elegance, charm, and adventure of that era in both the ambiance and the dishes we serve.
How does the drinks menu match the dishes on the menu?
We take great pride in curating a drinks menu that enhances our culinary offerings, and a key part of this is our partnership with GranMonte Vineyard and Winery in the Khao Yai area. Their wines are crafted with exceptional care, and their unique profiles pair beautifully with our dishes.
Where do you look for inspiration when it comes to cooking?
Travel has also been a significant source of inspiration for me. Experiencing different cultures and their culinary traditions has expanded my palate and introduced me to new techniques and flavour combinations. Whether it’s the vibrant street food of Asia, the rich heritage of European cuisine, or the bold flavours of Latin America, these experiences shape how I approach my own dishes.
What's next for you at Poirot?
My focus is to continue innovating, ensuring that Poirot remains a destination for exceptional gastronomic experiences and for it to be a place where our guests can always expect something new and exciting.
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Location: 262, Pong Talong Sub-District, Pak Chong District, Nakhon Ratchasima 30450, Thailand | Phone: +66 44 082 039 | Email: intercontinental.khaoyai@ihg.com | Instagram: @intercontinental_khaoyai | Facebook: InterContinental Khao Yai Resort