Budsi comes from a long line of chefs who would never call themselves chefs. They're farmers who grow the rice they steam each morning and raise the fish they eat each afternoon (See Budsi's dad to the right). Eating "authentic" here means old recipes that no one has ever written down, but that are etched into bones and bellies. To Budsi, it means never compromising on flavor. It means bringing her farm right here to a New Orleans community that has embraced her since her first pop up.

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At Budsi's we create a unique experience by ensuring every dish is one that the locals of Sakorn Nakorn would never push away. 

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(At right, the original "Budsi's Place" in Lopburi, Thailand.)