From Bangkok to Asheville, Took Charernwong hasn't stopped cooking since she grew up doing it on the streets of Thailand. Starting at age six with what would become a lifelong endeavor, Took's parents taught her their belief that painstaking preparation is the key to great food - she learned that there are no shortcuts. Now the chef/owner of Little Bee Thai (with her husband, Rick Corcoran), Took still continues her family tradition - every dish is made from scratch, right down to the sauce.
The current downtown location of Little Bee Thai is a far cry from its humble beginnings as a food truck. After gaining popularity for being known as "the best Thai food in Asheville", Rick and Took decided to expand and opened the big restaurant in May 2016. Now residing at 45 South French Broad, Little Bee maintains a minimal, ever-changing menu and a small kitchen - but the food is always bursting with flavor. No two dishes are alike - from fresh-caught North Carolina seafood specials on Fridays and Tom Kha soup on Wednesdays, to comforting curries and the classic Pad Thai - there is something for everyone at Little Bee.
The story behind Little Bee Thai began several years ago in Bonita Springs, Florida. Took worked with a little Thai woman named Bee at the Thai Orchid Café Restaurant. For four years the two women developed a very close friendship. Took admired Bee and looked up to her like a mom.
After the owner passed away, the restaurant was sold and the two friends went their separate ways, but the friendship remained strong.
Eventually Took moved to Asheville, North Carolina and realized her dream of opening her own business. To honor her dear friend, Took named her restaurant Little Bee Thai.