Family Thai

Family ThaiJames Beardnominee and chef of the Thai restaurant International Market in Nashville, Arnold Myint shares how to make the Thai food he grew up with in a cookbook that is approachable yet packs a punch of flavor Arnold Myint grew up as a restaurant kid and was lucky enough to be surrounded by delicious Thai food. His parents, Thai and Burmese immigrants, first opened Nashvilles International Market & Restaurant in 1975a rarity in Tennessee, where Asian

James Beard–nominee and chef of the Thai restaurant International Market in Nashville, Arnold Myint shares how to make the Thai food he grew up with in a cookbook that is approachable yet packs a punch of flavor

Arnold Myint grew up as a restaurant kid and was lucky enough to be surrounded by delicious Thai food. His parents, Thai and Burmese immigrants, first opened Nashville’s International Market & Restaurant in 1975—a rarity in Tennessee, where Asian cuisine hadn’t quite expanded beyond Americanized Chinese takeout. The Myints were determined to introduce Americans to the fiery, bold, and fragrant Thai flavors that had always brought them comfort, and it turned out that a taste of Thailand was exactly what Nashville needed.

Almost 45 years later, after attending culinary school in New York City and working with Jean-Georges Vongerichten, Arnold now owns and runs International Market, where he continues to serve the comforting, soul-feeding recipes of his mother while also jazzing things up with his own Thai-Southern flare. During the pandemic, Arnold began reaching out to an all-new audience as well through Instagram, teaching “Thai 101” basics to an ever-growing number of viewers.