Triangle Donut team had a chance interviewing the Greenmade’s co-founders. Greenmade is a small healthy food restaurant in AIA Capital Center next to Thailand’s Stock Exchange center, SET Building. This’s the first episode to introduce our reader why we decided to ask for an interview with Greenmade’s team. We have known this team for a while. They have been through many challenges for years and still survive well during the 4th season of Covid-19 in Thailand. Throughout the interview, we spent about 3 hours with Poy and Moo. The conversation was so inspiring, not only how they survive and operate their beloved restaurant but also the visions and pathway they want to improve their ecosystem. We would love to share this with our readers.
We have divided it into 3 episodes covering all the journey ‘Greenmade’ has been, lessons they have learned, and pathway they want to become so if you want some more inspiring ideas please stay tuned.
What will you do if you are about to open a restaurant and all of the sudden your chef just left! Some might decide to find a new chef or some might not open the restaurant at all! How could this be possible? I don’t have a chef! Who will do all the cooking since I have no basics of how to cook! Everything might get overwhelmed but not for this lady who was a nurse and passionate about food. Her name is Poy — Wasinee Eakapabbundit and ‘Greenmade.’
When we were about to open this restaurant, I asked my friend who was a really good chef to work here with us but for some reason, one day he came up to me and decided to quit and flew off to another country. We were shocked. However, we had gone too far to turn back so I decided to cook by myself and all menus had changed from what was first planned.POY — WASINEE EAKAPABBUNDIT

This is what happened with ‘Greenmade’, a small healthy food restaurant in AIA Capital Center next to Thailand’s Stock Exchange center, SET Building. The restaurant’s initial concept was using her fresh vegetables from Northern Thailand local producers as main ingredients for all the dishes. However, since the chef left, Poy and her other two co-founder needed to rearrange the restaurant menu from scratch and rethink the process of cooking because none of the co-founders at that time had cooking skills but they had gone too far from closing the project. Many bills had awaited, rental fees had already been put up, they must find solutions! Luckily, from a young age, Poy and her family in Northern Thailand would spend hours in the afternoon cooking their dinner so she had ideas to bring ‘Greenmade’ a brighter future.
She recreated every single dish in the menus and cooked as if she had made those dishes for her own family. Every ‘Green’ in the dish would have been washed several times or as organic as they possibly could. Every ingredient in the dish would have been carefully selected to serve only the best nutritions to anyone’s bodies. Characteristics of each dish is crafted and fusioned from original Thai food to international tastes. Every process of cooking has been ‘Heart-made’ so by the time those dishes are served they will bring consumers full hearts of joy, enlightenment and warmth as if a meal with family members. This is where ‘Greenmade’ started and keeps on passing those feelings to everyone who visits.
We can’t give up on our passions, the only way we had was moving on no matter what. This was what she thought and acted at her tough time. This is what we call ‘Resilience.’ Greenmade inspired us in their own ways, how about you? What is your story?
Read more heart-warming stories of ‘Greenmade’ at http://greenmadecafe.com/our-story/
Try some of ‘Greenmade’ menus at http://greenmadecafe.com/restaurant/
Comments