At Fort Arabesque Resort, Spa & Villas, memorable dining is defined by the passion and cultural heritage of craftsmen who bring authentic flavors to life. Today, in our Fort People series, we spotlight Chef Keng Chaiyaphat Somsri, bringing the vibrant soul and aromatic depth of Thailand to West Bay's Main Restaurant in Makadi Bay, Hurghada.
Rooted in family culinary traditions from Sakon Nakhon and refined across premier luxury resorts throughout Egypt, Chef Keng pairs traditional Thai spices with live-station craftsmanship and genuine warmth.
At a Glance: Chef Keng Chaiyaphat Somsri
- Position: Thai Cuisine Specialist & Live-Station Artisan
- Venue: West Bay's Main Restaurant at Fort Arabesque Resort, Spa & Villas
- Hometown: Sakon Nakhon, Thailand
- Signature Dish: Crispy Fried Chicken with Signature Ota Sauce
- Culinary Philosophy: "Bringing the Heart of Thailand to the Red Sea"
From Sakon Nakhon to the Red Sea Coast
Chef Keng’s love for the culinary arts took root in Sakon Nakhon, Thailand, inside his mother’s restaurant. Watching her grind fresh aromatics, balance fiery and fragrant broths, and welcome guests with pride inspired him to follow in her footsteps, turning a childhood fascination into a lifelong vocation.
Carrying his heritage abroad, Chef Keng spent years honing his professional skills across prestigious luxury resorts in Egypt. With every kitchen, he deepened his command of high-volume service while strictly preserving the authenticity of his native recipes. Today, Chef Keng proudly calls Fort Arabesque home, crafting dishes that introduce travelers to the true, uncompromised flavors of Thailand.
Culinary Artistry: The Spirit of Authentic Thai Cuisine
Bold Aromatics & Balanced Spice
Every specialty is built on foundation aromatics—lemongrass, kaffir lime leaves, fresh galangal, and hand-selected chilies—layered to deliver vibrant warmth and deep regional authenticity.
Signature Fried Chicken with Ota Sauce
Chef Keng’s signature masterpiece features golden, perfectly crispy fried chicken glazed with his proprietary Ota sauce—a harmonious recipe combining subtle heat, savory richness, and a hint of sweetness.
Kitchen Harmony & Collaborative Discipline
Guided by the belief that exceptional food begins with teamwork, Chef Keng emphasizes seamless organization, precision prep, and mutual respect among his culinary brigade to ensure every dish reaches the table at its peak.
"Thai cuisine is a living celebration of bold flavors, fragrant herbs, and the perfect harmony of spice. Great cooking begins with teamwork and attention to detail, but the greatest reward is seeing a guest smile after the first bite. When you share the authentic culinary spirit of Thailand, a meal becomes a cherished memory." — Chef Keng Chaiyaphat Somsri
Looking for Authentic Flavors by the Red Sea in Hurghada?
For travelers seeking a vibrant international culinary journey along the Red Sea coast, West Bay's Main Restaurant at Fort Arabesque offers an inviting, serene retreat.
Dynamic Live-Cooking Stations
Watch authentic dishes prepared fresh before your eyes, where sizzling woks, fragrant spices, and precision cutwork take center stage each evening.
Uncompromising Ingredient Authenticity
From imported Thai aromatics and regional sauces to fresh local Red Sea produce, every plate is crafted with genuine ingredient integrity.
Heartfelt Hospitality Under the Makadi Sky
Enjoy relaxed, attentive service and a welcoming ambiance designed for savoring diverse world cuisines and lingering over dinner in Hurghada.
Whether discovering Chef Keng's signature chicken with Ota sauce or savoring fragrant Asian specialties by the sea, dining at West Bay's Main Restaurant is crafted to be an authentic, flavor-rich highlight of your stay.