Thai chef Adisak Saephoo has spent the past two decades serving his authentic Asian dishes in top notch hotels, and yachts, owned by multimillionaires.Now working with the Little Venice Group, he has his sights set on giving Bermuda residents a taste of Thailand, unlike anything they have experienced before.He will be creating a variety of meat, salad, and noodle, dishes for a new lunch buffet offered at L’Oriental, on Mondays, and Tuesdays, from noon until 2pm.On offer will be chicken pad Thai, prawns in green curry, stir fried chicken with cashew nuts, and stuffed squid with minced pork and crabmeat.A stir fried beef dish, marinated with ginger and oyster sauce; pork spare ribs in garlic and black pepper sauce; and crabmeat fried rice will be available; along with eight unique salads and a variety of sushi creations.Mr Saephoo has been cooking professionally since the age of 18.His parents owned a seafood restaurant in his birthplace in Phuket, Thailand and he said cooking was an important part of his home life growing up.“At first I wasn’t interested in cooking,” he said. “I was looking to become an engineer, and started working as an engineer at age 16, but after two years I stopped because it wasn’t for me.“My way is cooking because in my home, my whole family, my older brother, and younger brother, are chefs in Thailand.”Once he settled on a career in the culinary arts, he began travelling throughout Asia and Europe.He worked on both land and sea, including stints in hotels such as, the Sheraton Grande Laguna in Phuket, and Impiana Resort in Koh Samui, and on an Asian cruise liner called The Empress.He said he ventured to Bermuda last month because he was ready for a new challenge.“My one friend was working here, and contacted me to say L’Oriental is looking for a Thai chef for Thai, and Chinese food, and I came here because I like to travel to everywhere.“I never stay in the same place for more than five years,” he explained.The chef said he enjoys the freedom his career gives him to experiment with dishes. “I like that you can manage [the ingredients] to become what you want it to be,” he said.“You can be creative and use your imagination because sometimes you don’t want to go step-by-step, by what’s in the recipe book. I like to create for myself.”He said: “I want to make everything look and taste [better] and when someone tastes my food I want them to say ‘This is good’, and not like they have tried before or what they have tasted with another chef.”Mr Saephoo said what sets Thai food apart from other cuisines is the unique flavours from ingredients like lemon grass, coriander, blue ginger and lime leaf.He wants to let people know that all Thai food isn’t fiery hot; most dishes are a combination of spicy, sweet and sour.The chef recommends the pad Thai dish from the Asian buffet. It’s made using rice noodles that are stir fried with a sauce comprised of shallots, chilli, sugar and fish sauce.The stuffed squid with Panang curry is also a unique menu item and uses milder green and yellow chilli paste. He recommended the glass noodle salad and beef salad for people looking to taste the unique flavours of the Asian region.“I want people to come to taste something different than what is normally available,” he said. “I know Bermuda has had many Thai restaurants before, but I want people to come and taste my Thai food because it’s something different and authentic.”In order to get some of those unique flavours, some of the ingredients - like dried shrimps, fish mew and whole water chestnuts - have had to be shipped in from overseas weeks in advanced.‘L’Oriental’s Asian and Sushi Buffet’ is available on Mondays and Tuesdays from noon until 2pm. It costs $29.75, plus gratuities.