Dominique’s story

Captured in this video chat with Sam, ETG co-founder

Where it all began: from a “lightbulb moment” to The Woolf’s Kitchen

Dominique didn’t originally plan to work in the food world. It came about through serendipity. Before launching The Woolf’s Kitchen, she worked in recruitment and spent time as a singer-songwriter. Then, after having three children in quick succession, she reached a natural crossroads, wondering what might come next.

“I didn’t actually have a career to fall back on after I’d had my three kids,” she reflects. “There was a bit of a period of soul-searching. What do I do with my life?”

As it turned out, the answer was found in the familiar flavours of her heritage: Thai sauces. And one in particular.

“I’m half Thai. My Auntie Deng used to make these amazing sauces and actually it was in tasting one of these that literally was the lightbulb moment. It was a tamarind sauce… I remember being absolutely blown away.”

Tamarind dipping sauce

These flavours arrived exactly when she needed them most. While navigating the days of early motherhood, her Thai mother and aunt would come over to help out and cook, bringing large jars (“literally Kilner jars”) of homemade sauces that made everyday meals feel manageable again.

One was her favourite tamarind sauce. Another was ‘magic sauce’, a thick, glossy Thai stir-fry base made from oyster sauce, fish sauce, soy and sugar, which elevates many quick dishes in both home kitchens and street stalls.

Those jars of sauce sparked an idea that grew into something much bigger, and the tamarind version ultimately became the heart of her business. During lockdown in 2020, Dominique launched The Woolf’s Kitchen, a range of sauces that bring bold Asian flavours to everyday cooking.

Dominique’s tamarind, garlic and chilli spice paste

She went on to win Channel 4’s ‘The Great Cookbook Challenge with Jamie Oliver’ and has since published two bestselling cookbooks. Through it all, her mission has stayed the same:

“For me, it’s about giving people a really quick and easy way of getting Asian flavours on their tables, whether that’s through one of my recipes or one of my products.”

Dominique in a food market in Bangkok

Returning to Thailand, properly

Despite her Thai roots, Dominique had only visited Thailand a handful of times. This trip with ETG – ‘A Flavourful Journey Through Thailand’ – gave her the chance to return, reconnect with family, and properly explore her favourite flavours in their natural setting.

Funnily enough, it was only on this journey that she truly grasped just how central tamarind is to Thai cooking. “I didn’t know how ubiquitous it was. It’s literally everywhere!” From street food stalls to restaurant menus, tamarind popped up again and again: spooned over fried fish, paired with river prawns, stirred into salads and sold in small bags at local markets.

Along the way, she also uncovered something new about her own family story. Her aunt explained that she and Dominique’s grandmother used to make tamarind fresh, soaking and squeezing the pods by hand. But it was a tradition Dominique’s mum had never really passed on. Getting to try it herself in Chiang Mai with Chef Gee brought everything full circle.

Dominique on her ETG trip in Thailand

ETG x Dominique’s Route

Bangkok: street food and high-energy

The trip kicks off in the buzzy capital, perfectly suited to Dominique’s favourite way to explore: through food markets.

“I love going to the market and seeing what’s going on… especially when it’s not particularly touristy.”

In neighbourhoods like Ari, she followed her guide from stall to stall, trying dishes she already knew and loved… but noticed how much brighter they tasted in Thailand: thanks to fresher herbs, sharper flavours, and a better sense of balance. One highlight was Yum Khao Tod, a crispy rice salad she’d cooked on TV but had never actually tried in Thailand until this trip.

What struck her most was the sheer abundance. The herbs, in particular, were everywhere. That energy carried into the evening when she visited a late-night fruit market that was only just getting started. The volume and variety were unlike anything she had seen before. “It was about half nine at night… and I’d never seen so much fresh fruit.”

Ayutthaya: a shift in pace

Next up: the former capital, where the tempo slows and the history deepens. Dominique drifted along the Chao Phraya River with her ETG guide, passing crumbling stupas, tree-wrapped Buddhas and pockets of riverside calm while hearing stories of the golden age.

Lunch stole the show: huge grilled freshwater prawns, sweet and smoky, eaten in a place she would never have found alone.

“It’s the kind of unfussy, unforgettable meal you’ll only find when someone local takes you.”

Chiang Mai: countryside cooking

The northern hills offer a breath of fresh air, quite literally. As the temperature cools and the greenery thickens, the food experience reaches a new level altogether.

Cooking with Chef Gee in the countryside was a serious highlight for Dominique. “We pulled out lemongrass, ginger, turmeric – all sorts of things.”

She noticed just how different ingredients tasted when grown locally. Young ginger was mild and delicate. Garlic was soft enough to eat with the skin on. And, as ever, herbs were absolutely everywhere.

Together, they cooked Northern dishes, including khao soi (a creamy coconut curry noodle soup) and miang kham (betel leaves filled with finely chopped ingredients and topped with a sticky tamarind sauce). “You put it in your mouth in one go… and it’s sensational.”

They also made tamarind the traditional way, soaking and squeezing the pods by hand. “That was really nice to actually try that.”

Dominique with Chef Gee

Phuket: spice-scented shores and a final toast

The journey winds down in Phuket, where Thai island life – sea breezes and golden sunsets – meets a multicultural food heritage.

Rather than rushing, this final stretch allows time and space to wander markets, follow the scent of noodles and sweets, and celebrate the journey with a farewell meal, whether that’s a distillery visit or a Michelin-recommended restaurant.

It’s a calm, satisfying end to a flavour-packed trip.

Dominique’s Top Travel Tips:

1. Always travel with a local guide

Having local knowledge was a complete game-changer for Dominique: “With a guide, you know this person knows what they’re doing. So you can trust them that they’re going to take you somewhere that’s got great food.”

She’s honest about how easy it is to end up in tourist traps without that insider insight.

And far from limiting spontaneity, having an ETG guide meant she gained the confidence to say ‘yes’ more, try new things, and follow her curiosity across Thailand, without any worries or second-guessing.

2. Don’t be scared of street food

If the idea of Thai street food makes you feel a bit nervous, Dominique has some sensible advice to put you at ease:

1. Go with a guide for peace of mind

2. Look out for Michelin Bib Gourmand spots, including street vendors

3. Or pick somewhere busy with lots of locals, so you know the food is fresh

3. Start with Yum Khao Tod

If you want to understand Thai food through a single dish, she reckons this is the one to go for.

“It’s got lime juice, fish sauce, sugar, chilli… that spicy, salty, sour, sweet balance is Thailand.”

It’s all about the contrast, textures, and freshness. It’s well worth seeking out while you’re there (though if you’re in London and can’t wait, she recommends trying it at Supawan in King’s Cross.)

4. Take the flavours home with you

Of course, Dominique returned home with plenty of tamarind… including tamarind sweets gifted by her driver. “Instead of Pro Plus, you take these,” she laughs. “The tartness wakes you up and there’s a coating of sugar [for] that energy boost.”

It’s small souvenirs like this that perfectly capture Thailand: a place where bold flavours are woven into the fabric of everyday life.

5. Embrace the energy of Thailand

When we asked Dominique to sum up her trip in just one word, she chose: “Excitement!” For her, wandering through local markets was a constant rush, never knowing what incredible new taste was waiting just around the corner.

We’ve baked that exact energy into this itinerary. This isn’t just a list of stops on a map but a journey fuelled by zingy local flavours, guided by people who know them like the back of their hand, and designed to wake up your senses.

FEELING INSPIRED TO GO?

Explore A Flavourful Journey Through Thailand or other ETG Thailand trips, then talk to our specialists.

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