Spice I Am is a Thai restaurant in Surry Hills headed by their Executive Chef Sujet Saenkham. Chef Sujet was born in Central Thailand, and learned many of his first kitchen skills from his mother. Coming from a long family line famous for their cooking skills, Chef Sujet brought his innovative streak to Thai cuisine in Spice I Am. The restaurant has been received well by Sydney food critics, such as John Lethlean (The Australian) and Simon Thomson (Daily Telegraph). Their must-try dishes are the Massaman Curry Duck and Thai Egg Plant Stir Fry—or you can try out their adventurous Chef’s Special!