Her Royal Highness Princess Maha Chakri Sirindhorn was born into a royal family and therefore received an excellent education befitting a lady of her time. Upon reaching adulthood and being elevated to the rank of Royal Consort, she developed diverse and elaborate culinary techniques and crafts, earning the reputation of being a "master of cooking." She served His Majesty with great merit, overseeing the royal kitchen serving the King.

In managing the royal kitchen, Her Royal Highness trained her daughters and granddaughters to work in various departments within the Thai royal kitchen, including salads, savory dishes, and desserts. She developed and adapted the flavors and presentation of the dishes, creating a wide variety of cuisines and ensuring their beauty when served at the royal table.

The dishes she prepared for King Chulalongkorn were made by Her Royal Highness Princess Maha Chakri Sirindhorn, the Royal Consort, with utmost loyalty and devotion. Just as he prepared meals for his sons and daughters, he would eat anything for himself. It is said that on one occasion he bought 100 rambutan fruits for 100 baht to be pitted and served to all his daughters. However, he did not like rambutan costing 1 baht each in his own meal, as it was too expensive. He said, "As long as my children and husband are comfortable, that is all that matters." The same was true for his own meals. He preferred plain rice, while the rice served to King Chulalongkorn and all his daughters was always soft. He also preferred to peel and eat his own fruit, without pitting it like the royal dishes. Only in his old age did he have others peel the fruit for him, and the rambutan was pitted.

He was extremely meticulous about the royal dishes served to King Chulalongkorn. They had to be clean, safe, beautiful, and delicious. He was careful even about the smallest details, such as arranging whole fruit in containers, and using leaves as a base if necessary. She would choose edible leaves or flowers, such as eagle's claw leaves, mango leaves, and rose apple leaves, because some types of leaves may contain sap or substances that are poisonous to humans without them realizing it. Therefore, she strictly avoided using edible leaves or flowers.

And it was in Suan Sunantha that the famous Nam Prik Long Ruea (chili paste with shrimp and pork) was born, a top-class Thai dish. Regarding this, Mom Rajawongse Sumalmongkol Chotikasetthian mentioned that the name Nam Prik Long Ruea, as told by her mother, originated from Her Royal Highness Princess Niphannaphatdorn, Krom Luang Uthongkhetkhattiyanari, and Her Majesty Queen Sirikit, who wished to enjoy a boat ride in the shady ponds of Suan Sunantha. They expressed their desire to have food to take with them to the boat to Chao Chom Mom Rajawongse Sadab, a consort of King Rama V. Chao Chom Mom Rajawongse Sadab then devised this chili paste, which proved to be very popular and delicious among those accompanying them. The recipe was then passed down through generations.

Her Royal Highness Princess Sai Sawali Phirom Princess Sutthasininat oversaw the royal kitchens in both the Grand Palace and Dusit Palace until the late reign of King Chulalongkorn, when the royal court moved to Dusit Palace almost permanently. Therefore, it can be said that Her Royal Highness Princess Sai Sawali Phirom, Princess Sutthasininat, served His Majesty throughout his reign until its end.