A Bangkok Chef Took a Radical Approach to Thai Cooking. Now the World’s on Notice

A Bangkok Chef Took a Radical Approach to Thai Cooking. Now the World’s on Notice
Chef Ton shopping at a local market, where he buys a basket of shrimp from one of the vendors. Cody Long/Los Angeles Times/TNS
Tribune News Service
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By Jenn Harris From Los Angeles Times

Bangkok is a city that feels in constant motion, with an energy that shifts from one block to the next. Skyscrapers soar in towers of mirrored glass and razor-sharp metal. Temples glisten in the sun and glow in the dark. Night markets boast fried, steamed, grilled, frozen and sauteed delights on a stick, in a cone or on straw platters as large as your table. Streets are lined with vendors pushing noodles, grilled meats and plastic-wrapped citrus painstakingly stripped of all trace of peel, pith and membrane. Motorbikes zigzag between three-wheeled tuk-tuks. The traffic makes rush hour in Los Angeles seem like the autobahn.