Australian chef David Thompson has been cooking Thai food for more than three decades, and in that time has become an ambassador for the cuisine all over the world. In 2001, he opened his restaurant Nahm in London's Halkin Hotel to immense critical acclaim, and it was the first Thai restaurant to receive a Michelin star. Nine years and two cookbooks later, Thompson moved Nahm to Bangkok, where it was also awarded a Michelin star. In 2014, he opened Long Chim, a Thai street food restaurant in Singapore, and locations quickly followed in Melbourne, Sydney, Perth, and Seoul. With a long list of accolades and a growing restaurant empire, Thompson's reputation precedes him, but he will be the first to tell you that it's the ingredients that do most of the work. “One thing that has bamboozled and frustrated me is the disparity [in quality of ingredients] that is available in Thailand and what is available outside,” says Thompson.