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Derek Lucci

@makebistro

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Thai private dinners. Please inquire through email for bookings.

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the big apple favorites, saved for later!!!!! I’m still dreaming 💭

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🎥🐣☀️L’été de Vivienne… cinéma, symphonie, bébés, et paradis sur la plage ☀️🐣🎥

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I know about risk of growing plants from seeds since I was young but I didn’t realize that being crossed 😂 means the fruits themselves were no longer the original ones until my bananas once was crossed pollinated. I thought it was just the seed and the new plant, ignorant me. This is a plant from air layering not from seed but the flowers were crossed pollinated with som jid planted next to it.

มะนาวกิ่งตอน ออกลูกครั้งแรกเป็นมะนาวปกติ วางข้างส้มจี๊ด และที่รั้ว ส้มจี๊ดต้นยักษ์ออกดอกเป็นร้อย

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This dish was surprisingly simple. No elaborate curry paste or long ingredient list. Just a rough pound of cilantro roots, garlic, white pepper, chiles, and makrut lime leaves, plus a simple sauce of fish sauce, Green Mountain seasoning sauce, ground chili powder and palm sugar. Once everything was prepped, the squid stir-fry came together in just a couple of minutes.

The highlight for me was finally cooking with holy basil (gaprao).

Pad Gaprao is the dish that first pulled me into Thai cooking after watching @makebistro talk about how it’s possibly his favorite dish and could eat it every day. He shared how it’s often made with Thai basil in the U.S. instead of holy basil and how that’s just not the same dish. Ever since then, I’ve wanted to cook with the real thing. Today I went to @3auntiesthaimarket and bought gaprao. Rather than jump right in and make the Pad Gaprao, I started with this stir-fried squid dish.

I definitely went a little heavy with the chiles. It was delicious, but spicy enough that I think I muted some of the holy basil’s flavor.

That’s okay. Tomorrow I’m making Pad Gaprao with ground pork, a fried egg, and jasmine rice. I’ll definitely let the gaprao take center stage.

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Wed, June 17 — For our next Chef Mixtape, we're excited to welcome Derek Lucci, Thai food researcher, cook, writer, and founder of @makebistro.

For more than a decade, Derek has immersed himself in the study of Thai cuisine through travel, historic cookbooks, conversations with Thai cooks, and years of hands-on practice. Through supper clubs, workshops, private dinners, and his writing for Serious Eats, he has dedicated himself to exploring the depth and richness of Thai food with curiosity, care, and respect.

Join us for a one-night-only menu inspired by Derek's ongoing journey through Thailand's culinary traditions, a thoughtful exploration of flavor, technique, and the stories that connect them.

Reservations available on Resy.

#lacompagniecentrestreet #winebar #chefmixtape #makebistro #nycevents

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In Thai, “Raan Aharn Pa” (ร้านอาหารป่า) translates to “jungle food restaurant” or “wild food restaurant”. This one is across the Soi from our house. #thaifood #thailand #thaicooking #saep

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Yesterday I turned some leftover green curry paste, a little coconut milk, some head-on shrimp, and cabbage into this dish, and it ended up meaning more to me than I expected.

It made me think about my parents, and about this whole Thai food journey I’ve been on. I’ve often wondered what they would think of it, whether they’d enjoy the food, and what it would feel like to put a bowl like this in front of them. I really believe they would have loved it.

My mom loved sucking the heads on shrimp, and both of my parents gave me so much of what drives me in the kitchen now: curiosity, a love of food, and a willingness to eat adventurously. A lot of what I’m doing now feels connected back to them.

This dish also brought me back to @mrbsbistro in New Orleans. Their barbecued shrimp was my parents’ favorite dish in the world. Totally different flavors, but something about the head-on shrimp, the spice and the rich sauce, made it feel strangely familiar. I happened to have a crusty bread in the house and used it to mop up the curry, just like we would have done at Mr. B’s.

It also made me think about cabbage, an ingredient I barely used before I started cooking Thai food. Then I had that simple stir-fried cabbage with garlic and fish sauce at one of @makebistro’s dinners, and it completely changed the way I saw it.

Now that cabbage dish shows up at every one of my dinners. It’s delicious, easy, cooling against spicy food, and one of those dishes people don’t expect to love as much as they do. It’s an unsung hero on the table.

And the more I cook, the more I appreciate how versatile it is: crunchy or soft, soaked in curry or tossed in a stir-fry, with eggs or just on its own. In this bowl, it absorbed all that curry and tied the whole thing together.

This was a special dish. It tasted great. But more than that, it made me smile and it made me miss my parents.

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🎄 IW HOLIDAY COOKIE SWAP 🎄

Over 1200 homemade cookies blanketed my holiday table this year by 35 cookie elves ❤️ Three giant pans of Lasagna Bolognese were baked, and four quarts of Caesar Salad dressing were made for six pounds of baby kale! We broke records for the 11th annual cookie swap. And for the first time, we had a Cookie Photo Booth made by Erika.

For all the sugary, buttery details, head to the COOKIE SWAP ‘25 Highlights bubble 🔝

Here’s the list of our holiday cookies:

Irene: Coconut Pecan Salted Caramel Sandwiches

Meg: Brown Butter Eggnog Snickerdoodles

Leslie: Swedish Almond Bars

Charles + Patricia: Pignoli Cookies

Kelly: Chocolate Caramel Shortbread

Jordan: Pecan Snowballs

Stephen + Tao: Espresso Dark Chocolate Sables with Orange & Sea Salt

Karen: Pistachio Almond Cookies

Heather: Italian Almond Cookies

Laure + Bob: Molasses Cookies

Eva: Macadamia Cranberry White Chocolate Cookies

Deb + Alex: Bakery-Style Butter Cookies

Emily: Dark Chocolate Orange Zest Almond Cookies

Susan: Chocolate Nutella Crinkles

Steven + Felicia: Citrus Shortbread with White Chocolate Cream Cheese Filling

Hidi + Bing: Rose Pistachio Shortbread and Mexican Hot Chocolate Cookies

Tom + Jenn: Creme Brûlée Cookies

Erika: Peanut Butter Pretzel Bites

Derek + Emma: Florentines

Rebecca: (Not So) Chewy Chocolate Chip Gingerbread

Nur-E: Dark Cocoa Cookies with White Chocolate and Sea Salt

Nell + Tom: Holiday Chocolate Bark + Peppermint Meringues

Carter: Cinnamon Sugar Chocolate Rugelach

Melissa: Orange Almond Biscotti

Dave: Super Dave’s Apple Spiked Apple Cider Cocktail

Thank you @megdincecco @lesliedincecco @charlesn1 @shespatricia @kmencin @jordansondler @manseekinglight @thecovello @fiveflightswinesandspirits @hdeane_uws @ldeane75 @eyee2488 @smittenkitchen @debperelman @emjbenson @susanspungen @seafoodsourcerer @felicialoc @hidisuen @tomgoldstone @jenngoldstone @iamabreadstick @cfhearne @makebistro @emmaemw @rebeccakarson @koraikitchen @nenoh_00 @heldtnyc and Super Dave

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Delicious moments YTD.

1. A perfect martini at @fouquets.newyork
2. @marco_calenzo’s handmade tagliatelle served table side at @fssurfside
3. Waking up in @thegreenwichhotel penthouse
4. Another @fssurfside bite because tiramisu = life
5. A room service lychee martini courtesy of @nobutoronto
6. Date nights at @cafezaffri
7. A perfect salty glass of Australian white served pool-side at @thecalilehotel
8. Holding the record for most shrimp ordered at once at @rosellasushi
9. Sunday routine at @lostacos1
10. A sultry sandwich from @barbaravin_
11. The best matcha ever to be made at @worldofquercus
12. One of many tantalising bites from a @makebistro dinner party
13. @worldofquercus serving up criminally good sandwiches on house made bread, with house cured meats, from pigs raised on the property. & yes, that’s a multi-melon salad
14. Another perfect dish from @worldofquercus
15. Round 100 at @sunnsnyc

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NYC dump!!!!!!! Saw some friends!!! Annual trip to see Leo!!! Don’t get the chopped sandwich at Farmer in the Deli!!!!

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Epic Thai testing menu with Derek Lucci @makebistro 🌶️ 🔥

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First time attending @makebistro Supper Club in Brooklyn, NY where hosts Derek Lucci and @emmaemw shop, prep, cook and serve delicious, exciting Thai dishes. As someone who has been hosting dinner parties big, small and over-the-top massive, I have mad respect for anyone who turns their love and passion for cooking into a full time career right out of their own home.

The evening started with light bites of Coconut and Jasmine Rice Cupcakes, Miang of Cured Scallop on Wild Betel Leaf, Torn Yam Peanuts with Makrut Lime Leaves and Heavenly Beef with Crushed Coriander and Nam Jim Jaew.

Ten guests then gathered around one large table and shared six dishes, family-style: Khua Curry with Mackerel, Gooseberries, and Hog Plum Leaf, Crispy Squid with Tamarind Sauce and Thai Basil, Grilled Beef Salad with Lemongrass and Apple Eggplant, Lanna-style Pork Laap with Dry Spices and Herbs, Khua Hem with Chicken, Water Bamboo, and Holy Basil, and Smokey Cabbage with Gulf Prawns and Garlic. The dinner concluded with Deep Fried Pandan Cake with Coconut, and Pandan and Coconut Jelly.

There is an extremely well-organized indoor kitchen and a full grill and wok set up outside. I gasped over Derek’s collection of vintage Thai cookbooks - one was from 1908, some are from the 1920s-1930s, and many range from the 1950s-1980s. It’s hard to believe that he only started cooking in 2014.

From the first bite until the final hug goodbye, the entire evening beautifully showcased detailed precision, an intense curiosity for Thai culture and cuisine, and a deep respect for all the Thai cooks he’s met, conversed and cooked with over the last decade.

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