Restaurants Brighton were recently lucky enough to sit down with Bookie, the chef and owner behind Namo Brighton, to talk about her inspiring journey from a childhood in Thailand to opening her first solo restaurant in the heart of The Lanes.
Bookie holds a bachelor’s degree in English and Japanese from one of Thailand’s top five universities. A self-taught cook, she learned her craft from her family back home, spending countless hours in the kitchen with them. While she hasn’t travelled to Vietnam or Australia, her culinary inspiration has been shaped by time spent in Japan, the Philippines, Chile, Easter Island, South Africa, and beyond.
You’ve cooked in pubs, residencies and pop-ups — what made now the right time to open your first solo restaurant?
My time in pubs, residencies and pop-ups was invaluable, but opening Namo felt like the natural next step. It allows me to offer something more distinctive while being in full control of the service experience, ensuring every detail, from the kitchen to the atmosphere, reflects my vision.
How would you describe the concept and vision behind Namo?
For me, Namo is about going back to the roots of Thai cooking, not just recreating dishes but really capturing the essence of how we cook, share and eat.
At the same time, I want it to feel rooted in Brighton too, which means bringing in more local ingredients and Sussex producers. The vision is to create something that’s both deeply authentic and also of this place, where people can taste that meeting point between Thai tradition and the local landscape.
What do you want Namo to bring to Brighton’s dining scene?
I hope Namo brings more than just new dishes to Brighton. I want it to bring a fresh energy around food and culture.
For me, it’s about getting people excited to try something unfamiliar, while also creating a stronger connection to Thai traditions and to the creativity that’s already here in the city. At its heart, Namo is meant to be a space where food, culture and community all come together.
Why did you choose The Lanes for your first restaurant?
The Lanes is such a special part of Brighton, full of history, individuality and a constant sense of life. With its mix of independent shops and restaurants, it felt like the perfect place for Namo to belong. Being here means we’re right at the heart of the city’s character, which is exactly where we want to be.
How has your Thai upbringing shaped the food you cook today?
Growing up in Thailand, food was always about balance and flavour — nothing overly complicated, but always packed with taste.
That upbringing shaped how I cook today: keeping things simple, making sure every dish is full of flavour, and most importantly, that it’s delicious and satisfying to eat.
Are there dishes on the Namo menu that are especially personal or nostalgic for you?
Yes, definitely. Some dishes on the menu are very personal to me, tied to memories of food hawkers, the granny who cooked by the side of my school, or little places from my childhood in the north of Thailand.
They’re dishes that remind me where I come from, and it feels special to share that here at Namo.
What’s your process for developing a new dish — do you start with tradition, flavour or creativity?
My process often begins with memory, the dishes I grew up loving and want to share with guests. From there, I focus on the flavours that made them special, keeping the heart of tradition while allowing space for creativity to shape them into something unique for Namo.
How do you balance running Namo alongside your other projects?
It can be a bit of a juggle, but Namo’s really where my heart is. The other things I do just give me ideas or inspiration along the way, but most of my time and energy is here, making sure Namo is what I want it to be.
What’s been the most rewarding part of the journey so far — and the most challenging?
The most rewarding part has been cooking food that makes people happy. Seeing someone smile after the first bite is the best feeling. I’ve also loved meeting new friends in the industry and working alongside my incredible team. So far it’s been really positive and I haven’t faced too many big challenges yet, but I’m sure they’ll come and I’ll take them as they do. At the end of the day, I just love what I do.
Bookie at the BRAVO Awards Launch Party
When you’re not in the kitchen, what inspires your creativity?
When I’m not in the kitchen, I love going out and travelling. Seeing new places, eating different foods and coming across new concepts always gives me fresh ideas to bring back with me.
Which restaurants do you love in Brighton, Hove or Sussex for a great lunch?
Ha, I know I cook Thai food, but I still love going out for it too. For lunch I often go to Unithai — their soup noodles with a broth full of herbs and spices, spring greens, pork balls and pork are one of my favourites: simple, comforting and always spot on. I also love Oshio for their Korean dishes, Bonsai Plant Kitchen for their bold, creative flavours, and Petit Pois for their amazing lunch deal. Each has its own character and they’re always a great lunch.
Where do you like to go locally for a special dinner?
There are so many places to eat in Brighton I love. For Indian, Spice Circuit Kitchen by chef Kanthi is always a go-to — his food’s full of flavour and personality.
Xavier Buendia Photography
I also really like Pearly Cow and spots like Wild Flor, The Flint House, English’s of Brighton, Embers, Plateau and Furna.
Furna Restaurant – New Road
They all have their own vibe, and that’s what makes eating out in Brighton so fun.
And when it comes to unwinding with a drink, what are your favourite Brighton or Hove spots?
When I’m unwinding with a drink, I’ll usually head to places like The Plotting Parlour, Golden Pineapple, Blossoms or the bar at 124 Guest House. They’ve each got their own feel, and it’s always nice to have a few favourites to choose from depending on the night.
How important is presentation to you, and how do you want Namo’s dishes to look and feel?
I strongly believe presentation is really important.
We eat with our eyes first, so I want the dishes at Namo to look fresh and vibrant, but never too complicated.
For me, it’s about letting the ingredients shine and making food that feels inviting as well as delicious.
Looking ahead, what’s your long-term ambition for Namo and your career as a chef in Brighton?
My long-term ambition for Namo is for it to be a place where people come to connect, share a good time, enjoy the food and leave happy.
If things go well, I’d love to see the business grow and expand, but always with that same spirit at the heart. And one day, I’d really love to bring back Thai cooking classes here at our new home. I used to run them and I enjoyed teaching people how to cook, seeing their excitement, and sharing a bit of my culture. It would be special to do that again.