During her early years, Bebe Suwanna, who later became the owner of Tasty Tiny Thai in Auckland, began her career in logistics back in her native Thailand.
She hails from a little town Nakhon Ratchasima, or Korat, as it is more commonly known. One of the four major cities of Issan, Korat is the most prosperous province in Eastern Thailand.
In a recent article, National Geographic said that when people think of the region “usually the first thing that comes to mind is the food”.
Cuisine in her home town is characterized by its use of simple local ingredients and fiery flavours of savoury, spicy and tangy and often packed with umami flavours.
But Bebe, as she is fondly known to her friends, then moved to Bangkok - where she was introduced to Thai food from across the country. Since then, she has harboured dreams of having her own restaurant so she could present the best Thai food “somewhere in the world”.
She moved to New Zealand in 2018, and in 2022 - just as Auckland was coming out of the Covid-19 pandemic - Bebe found an opportunity in a small basement restaurant in Birkenhead.
“I thought the location was great. It was a small space, and like my little village hometown, it has the potential to make a big impact,” Bebe said.
“What we bring in our food is a true explosion of Thai flavours, and we decided to name the restaurant Tasty Tiny Thai.”
Bebe runs the restaurant mainly with her Mexican husband Sergio Macias, an experienced chef and hospitality operator.
When New Zealand opened its borders post-pandemic, three chefs were hired from across the Thai regions to bring that authentic variety Bebe wanted.
The “underground” space has a cool cosmopolitan vibe, complete with a neon sign with the restaurant’s name. It also has a lovely and expansive view of the Harbour Bridge and Auckland’s skyline. It is a peaceful space, just a few minutes drive away from the city’s madding crowd.
“Besides a good meal, we wanted our place to be where customers can get some respite and relaxation,” Bebe said.
The menu at Tasty Tiny Thai offers the best of dishes from across Thailand but done “Bangkok-style”, according to Bebe. Expect to indulge in authentic flavours that honour the roots and essence of the Land of Smiles.
Bebe recommends hor mok talay, hoy tod, and som tum as the three must-have at her restaurant.
Hor mok talay is a seafood curry that is steamed to custard-like consistency. It is packed with seafood and has all the beloved flavours of Thai red curry but in a silky, creamy texture. At Tasty Tiny Thai, the dish is steamed and served inside a whole coconut.
In Thai, hoy means mussels or oysters and tod means fried. Hoy Tod is often described as a cousin to the famous pad thai, and some would argue even more delicious. The crispy omelet at Tasty Tiny Thai is prepared with plump, juicy mussels and fried with bean sprouts after being coated with a savory egg batter and served with a store-made chili dipping sauce.
The third dish, som tum is synonymous with Bebe’s hometown region of Issan. Somtum is a papaya salad with a distinctive spicy and sour flavour that is prepared by using a pestle and mortar to crush and mix the ingredients. There are several different regional variations of this dish that you can have at Tasty Tiny Thai.
On the dessert front, you would do well to end dinner with the mango sticky rice. Bebe has managed to source fresh sweet ripe mangoes, and this is served with a delicious blend of glutinous rice cooked in coconut milk.
Unmistakable Thai flavours will definitely be in the forefront of your dining experience at Tasty Tiny Thai, where it is evident that the food is cooked with a lot of heart.
Tasty Tiny Thai 52D Mokoia Road, Birkenhead, Auckland
Tried and Tasted: Hor Mok Talay, Hoy Tod, Mixed Beef Hot Pot
This article is brought to you in partnership with Tasty Tiny Thai.