Choose how you want to dine
Select a style of meal that fits your guests, the occasion, and the overall pace you're after.
Fine dinning,
brought to your table
Inspired by cuisines from around the world and guided by fresh, local ingredients.
Let's plan a dinner
It all begins
with the ingredients.
Tha im is a private chef experience at home, shaped by the season and by the people gathered around the table.
My inspiration often comes from the Far East, always filtered through my hands and the local ingredients around me.
How it works
We start with a conversation, design an evening that suits your style, and build the custom menu from there.
We plan it together
We'll talk about the number of guests, flavours, preferences, and the atmosphere you have in mind.
I come to you
On the day, I cook and serve in your home and stay part of the evening from start to finish.
Two ways to experience Tha im
The same kitchen, a slightly different rhythm.
01
Tasting menu
A long evening, unfolding one course at a time.
We begin with small, delicate bites and gradually move toward larger dishes, deeper flavours, and an intensity that builds throughout the evening.
This is a meal with its own rhythm — time to pause, taste, talk, and slowly step into my world of flavours.
Around 10 courses · Cocktails · Dessert
Start small. Let the evening unfold.
02
A taste of the menu
Less ceremony. More table, hands, and sharing.
It feels a little like opening a table at a Bangkok street restaurant — dishes arrive in the centre, plates pass from hand to hand, and everyone builds the bite they love most.
I don't disappear into the kitchen — I stay to explain what goes with what, show you how I love to eat each dish, and help you build the perfect bite.
6 dishes · Dessert · Served family-style
Open the table. Share. Build your bite.
A few moments around the table
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Hi, I'm Shai :)
I'm a mother to Sunny and Salome, and I share my life with my love, Shani. Food is a big part of how I experience the world.
My first job in food, if you don't count the butcher shop, was at Taizu. I got there through a recommendation from a mutual friend of mine and the chef's, who said my respect for ingredients — especially fruit and vegetables — was something exceptional. I learned a great deal at Taizu, but above all I understood how a single ingredient can lead an entire dish.
Over the years I discovered that I love hosting, too. I love meeting the people who eat my food — the questions, the reactions, and the moment someone tastes something for the first time. I want every dish to be experienced the way I intended: how to compose the bite, what to smell before tasting, when the heat arrives, and how the textures work together.
Tha im grew out of that: a meal where I don't disappear into the kitchen, but stay part of the evening. I explain, demonstrate, guide — and sometimes even feed you.
Let's plan
a dinner together
Tell me a little about the evening you're imagining.