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Where Chefs Eat: Same Same’s Arté Assavakavinvong Can’t Get Enough of This Khao Soi in the Valley

Where Chefs Eat: Same Same’s Arté Assavakavinvong Can’t Get Enough of This Khao Soi in the Valley
Where Chefs Eat: Same Same’s Arté Assavakavinvong Can’t Get Enough of This Khao Soi in the Valley
Where Chefs Eat: Same Same’s Arté Assavakavinvong Can’t Get Enough of This Khao Soi in the Valley
Where Chefs Eat: Same Same’s Arté Assavakavinvong Can’t Get Enough of This Khao Soi in the Valley
Where Chefs Eat: Same Same’s Arté Assavakavinvong Can’t Get Enough of This Khao Soi in the Valley
Where Chefs Eat: Same Same’s Arté Assavakavinvong Can’t Get Enough of This Khao Soi in the Valley
Where Chefs Eat: Same Same’s Arté Assavakavinvong Can’t Get Enough of This Khao Soi in the Valley
Where Chefs Eat: Same Same’s Arté Assavakavinvong Can’t Get Enough of This Khao Soi in the Valley
Where Chefs Eat: Same Same’s Arté Assavakavinvong Can’t Get Enough of This Khao Soi in the Valley
Where Chefs Eat: Same Same’s Arté Assavakavinvong Can’t Get Enough of This Khao Soi in the Valley
Where Chefs Eat: Same Same’s Arté Assavakavinvong Can’t Get Enough of This Khao Soi in the Valley
Where Chefs Eat: Same Same’s Arté Assavakavinvong Can’t Get Enough of This Khao Soi in the Valley
Where Chefs Eat: Same Same’s Arté Assavakavinvong Can’t Get Enough of This Khao Soi in the Valley
Where Chefs Eat: Same Same’s Arté Assavakavinvong Can’t Get Enough of This Khao Soi in the Valley
Where Chefs Eat: Same Same’s Arté Assavakavinvong Can’t Get Enough of This Khao Soi in the Valley
Where Chefs Eat: Same Same’s Arté Assavakavinvong Can’t Get Enough of This Khao Soi in the Valley
Where Chefs Eat: Same Same’s Arté Assavakavinvong Can’t Get Enough of This Khao Soi in the Valley
Where Chefs Eat: Same Same’s Arté Assavakavinvong Can’t Get Enough of This Khao Soi in the Valley
Where Chefs Eat: Same Same’s Arté Assavakavinvong Can’t Get Enough of This Khao Soi in the Valley
Where Chefs Eat: Same Same’s Arté Assavakavinvong Can’t Get Enough of This Khao Soi in the Valley
So What Stereo·Photo: Fergus Hurst
The Thai-born chef shares a Bangkok spot on his bucket list, a Cantonese restaurant in Sunnybank and a simple but delicious dessert.

· Updated on 03 Aug 2026 · Published on 03 Aug 2026

Arté Assavakavinvong was born and raised in Ayutthaya, Thailand. His mother ran a food stand and instilled a love of food in him from an early age.

He moved to Melbourne in 2011, joining Martin Boetz’s team at Longrain. He moved through the ranks to sous-chef before leading the opening team at Village People Hawker Hall as head chef.

In 2018, he returned to Longrain as head chef, before making the move to Brisbane in 2021 to lead the kitchen scene at Melrose. He joined the Same Same team as head chef in 2023. He also led the rebrand of Los, which now serves a Mexican Thai menu. 

Here are his favourite places to eat and drink in Brisbane – and what he orders.

Your favourite dish at Same Same

“The lon of spanner crab. It has a beautiful presentation, served alongside coconut relish and finger lime and a balance of boldness, sweetness, creaminess and slight spiciness.”


Best thing you’ve eaten in Brisbane this year (so far)
“The banana bread at Piccolo by Her because, while it might sound simple, it’s one of the most memorable things I’ve eaten. Perfectly toasted and paired with a filter coffee, it’s a breakfast made so well. It’s a comforting way to start a busy kitchen shift.”


Bucket list restaurant (anywhere in the world)

“Sorn in Thailand is at the top of my bucket list because I would love to experience how they transform traditional Southern Thai flavours into refined fine dining while staying true to their roots.”


A gem you think deserves more hype
“So What Stereo in Fortitude Valley is a hidden gem that deserves more attention because it’s a relaxed place to enjoy authentic khao soi and Thai street food.”

Place you’d recommend to a visiting chef

“Causeway Bay Seafood Restaurant in Sunnybank because if you love Chinese, authentic Hong Kong-style, it is delicious. I didn’t really enjoy sweet and sour pork before I had it there. My favourites are the black olive fried rice, the deep-fried pigeon (which you need to pre-order), and stir-fried pippies with XO sauce. It’s also very reasonably priced.”


Best dumpling spot or yum cha

“That’s easy. Yum Cha Cuisine Garden City.”

 

@chef_arte

@same.same.restaurant

@los.landofsmiles

About the author

Lucy Bell Bird is Broadsheet’s national assistant editor.

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