[0:01] [Music] [0:09] hello Chanhassen and welcome back to the [0:11] local i'm Samantha Deaggio economic [0:13] development manager joining me this [0:16] month is Na Montthazane and her daughter [0:18] Christina Kirsy we're here at Nause Thai [0:22] Restaurant na thank you so much for [0:24] joining me you're welcome well on behalf [0:26] of the city we did want to congratulate [0:28] you this is your 25th year this year [0:30] that's pretty awesome thank you for [0:31] congratulations [0:33] will you tell me a little bit about your [0:34] restaurant and how you decided to start [0:36] it i opened this in 1999 before I opened [0:40] this I working with my mom my dad all my [0:42] sister in the small restaurant in S paul [0:45] they call the raid Thai after my dad [0:48] passed away and everybody splitting out [0:50] you know then one day my neighbor he [0:53] came and knock on my door uh used to be [0:55] the gray wall here then he tried to [0:58] asking me to take over so many time then [1:01] I decide to take it over quit my job so [1:04] you decided to quit your job yeah and [1:06] take over at this restaurant then we [1:08] create my name is Na you know the N is [1:12] come from the rice field oh interesting [1:14] yes that's why we try to keep hard work [1:17] every day i working six day a week [1:20] penning 12 hour a day so not at the time [1:23] you were working full-time and you had a [1:25] family yes and how many kids did you [1:27] have i had one you had your daughter [1:29] Christina christina and Christina how [1:31] old were you when your mom decided to [1:33] take over this restaurant i was 13 [1:35] turning 14 13 turning 14 so it was kind [1:38] of a family at at that time maybe a [1:40] family business uh yeah I think I was [1:43] like 14 typing up the menus like [1:45] randomly just adding random things on [1:47] paper so that's amazing thankful though [1:49] my daughter she's the one that helping [1:51] me a lot of everything yeah you know and [1:54] that time she's very busy with all her [1:56] sport and the high school my husband the [1:59] want to have to take care of her to [2:01] traveling for the soccer for Chesca you [2:03] know my husband have to keep his job for [2:07] the insurance sometime we have to stay [2:09] late for both of us what makes your [2:11] business unique or special i think it's [2:13] the fact that we're familyowned and [2:14] operated right like everybody that is [2:18] here we treat like family so a majority [2:21] of our staff is family right from the [2:24] day we opened it was like aunts uncles [2:26] that helped we've been here for so long [2:28] that I think that we're a big part of [2:29] the community too right we we know [2:32] majority of our regulars by name or they [2:35] know us and we know some regulars will [2:38] walk in and they don't even need a menu [2:40] like some of our staff will be like "Oh [2:42] he wants chicken curry every time." So [2:44] what is one of your bestselling products [2:46] that you have here at the restaurant [2:48] what' you say pat Thai and a pat park [2:50] pork so what goes into pad thai if [2:53] someone's never ordered pad thai before [2:54] what is in pad thai pad thai they have [2:56] egg noodle bean sprout green onion and [3:01] your choice of meat either chicken pork [3:03] shrimp tofu or vegetarian they can add [3:05] make vegetable that's number one sale [3:08] and the pot pock most likely all kind of [3:11] vegetable you know it's serve with a [3:14] brown sauce so now in these ingredients [3:16] that you're using where do you source [3:18] these ingredients from everything is [3:20] authentic so like they most of our stuff [3:22] is imported so like curry paste all that [3:25] stuff comes from Thailand it's not like [3:28] I think I was talking to you before like [3:30] we you don't want curry paste from [3:32] Wisconsin you know there's nothing wrong [3:33] with Wisconsin but like you don't want [3:34] curry paste made from Wisconsin so all [3:36] of our stuff is sourced from [3:39] authentically from Thailand Laos can you [3:41] tell me a little bit more about the [3:43] community and how you're able to give [3:45] back to the community [3:47] so my mom is probably one of the most [3:49] giving people I've ever met we're in [3:52] this area where it's like Minnetonka's [3:54] here Chan's here Chaska's there Eden [3:56] Prairie's there so like with like Chan [3:58] High School like they're they're lockin [4:00] she usually donates cream cheese wantons [4:02] or or a gift certificate or something [4:05] like that especially with like some of [4:07] like the private schools they do like [4:09] their fundraiser stuff like she's always [4:12] one of the first ones to be willing to [4:14] give a gift certificate for auction or [4:16] anything like that and then like the [4:18] kids sports and stuff I think we've [4:21] given back to a few of the sports [4:22] associations and stuff like that the [4:24] community obviously supports us a lot [4:26] that's how we got through co and stuff [4:28] and so her goal has always been to just [4:30] give back to the community and the kids [4:32] that that are part of this community and [4:34] what can the residents of Chanhassen do [4:35] to support you come in and dine in like [4:38] that's or take out right um we were just [4:41] kind of talking [4:42] about the world and what it is right now [4:45] like it's hard right everybody it's hard [4:47] for everybody and we get that and so [4:49] like the community got us through COVID [4:51] the community got us through recessions [4:53] and all those things and like really [4:55] just dine out and share with your [4:57] neighbors if there's anybody that you [5:00] know that's not been here or doesn't [5:01] know about us or pick up takeout i mean [5:04] every little bit helps let people know [5:05] we're here we're in a little corner of [5:08] Chanhassen chanhassen please remember [5:10] being local is more than a zip code [5:12] local is supporting local businesses [5:15] until next time Chanhassen