Why Bay Area Foodies Are Talking About Secrets of Tiger
Discover the heartfelt story behind Secrets of Tiger, where Chef-Owner Tobb brings the flavors of Thailand to life in the Bay Area with seasonal ingredients, traditional techniques, and a relentless passion for authenticity.
From Advertising to the Art of Thai Cuisine
Before Tobb opened Secrets of Tiger in 2023, his journey looked a little different. Born and raised in Thailand, he initially built a career in advertising— but a life-altering accident changed everything. “I had to stop working after my accident,” he shared. “My doctor suggested I should not return to a high-stress job, so I found myself back in the kitchen, cooking like I did as a child with my grandma.”
Cooking quickly became more than a hobby; it was a calling. After attending culinary school, Tobb opened his first Thai restaurant in Thailand in 2015. Life soon led him across the world to the United States, where the hunt for authentic ingredients— and a desire for a quieter, family-friendly environment— brought him to California. “New York is fantastic,” he said, “but after having my daughter, we needed somewhere a little slower-paced. California’s ingredients are also closer to what we have in Thailand.”
The decision would ultimately lay the groundwork for Secrets of Tiger, a restaurant where seasonal Thai cooking shines.
The Secrets Behind the Menu: Seasonality and Sacred Techniques
At Secrets of Tiger, ingredients come first — and that makes all the difference. “I take ingredients very seriously,” Tobb explained. “We build our menu around what’s fresh and available, just like back home.”
One standout dish he recommends for first-time visitors is the Crab Curry, made using fresh coconut milk, housemade curry paste, and seasonal betel leaves — a secret ingredient Tobb highlights as essential for capturing the true flavor of southern Thailand. “The betel leaf only grows in summer here,” he said. “When you come to Secrets of Tiger during the summer, you can taste a real Phuket-style crab curry.”
Tobb also leans heavily into Northern Thai traditions during winter, crafting special dishes that highlight rare ingredients sourced from local Vietnamese growers— like the elusive makhwaen peppercorns from Chiang Mai. “We don’t just cook Thai food with any vegetables. No broccoli in pad see ew here,” he said with a chuckle. “Everything is authentic. We even make our own coconut oil for curries— we never shortcut.”
Technique matters just as much as ingredients. “Some ingredients must be awakened by direct fire, some by boiling, some by dry-frying to extract the essential oils,” he explained. “That’s the real secret of Tiger— respecting how to truly wake up the flavor.”
Building a Dining Experience Rooted in Thai Hospitality
While Secrets of Tiger isn’t a formal full-service restaurant, the style of dining is deeply Thai: communal, warm, and all about sharing. “We serve everything together, family-style,” Tobb said. “When it’s ready, it comes out hot— just like in Thailand.”
Beyond the food, the restaurant is also a doorway into Thai culture. Tobb trains his team to welcome guests not just with a “hello,” but with the phrase “kin khao reu yang?”— a traditional Thai greeting that means “Have you eaten yet?” “It shows care,” he said. “When someone asks you that, it means they really care about your well-being.”
Authenticity is at the heart of everything. “I’m stubborn,” he laughed. “I don’t want to serve Americanized Thai food. I want people to experience the real thing.”
Looking Ahead: Honoring Tradition and Growing in California
Now based in the Bay Area near Oakland and Berkeley, Tobb continues to push forward with his culinary dream. While the original restaurant in Thailand has closed following the family’s move, Secrets of Tiger is quickly building a loyal following stateside.
“I am like a hunter of ingredients,” he said. “Every week, I explore LAO, Cambodian, Thai, and Chinese markets to find hidden ingredients. That’s why our menu has permanent dishes and seasonal specials— it changes based on what the earth gives us.”
And he’s just getting started. With plans to keep deepening the seasonal menu and bring more of Thailand’s regional dishes to light, Tobb is excited for what’s ahead.