Chef Thitid News Today

Arriving in Bangkok is like stepping into a whirlwind of sensations and experiences. The Thai capital, known to locals as Krung Thep, the ‘City of Angels,’ is an immense, teeming metropolis that offers visitors a lively, engaging juxtaposition of tradition and modernity.

Here are this week's interesting reads!

Funky, spicy shrimp paste fried rice prepared by one of the best chefs in Asia.

Bangkok has some of the most hard-to-book restaurant tables in the world. From advance payments to limited seatings, here's a closer look.

To develop and promote Thailand as a world class gastronomy tourism destination, and to raise the profile and value of

The visionary initiative, aligned with the Thai government's Bio-Circular-Green (BCG) Economy Model, seeks to foster a creative economy by offering innovative and immersive experiences.

Plus a guest chef from Thailand who made a fish sauce sorbet. Tasting Notes from The Times' Coast to Coast party.

BANGKOK - Thitid “Ton” Tassanakajohn and Pichaya “Pam” Utharntharm are the worlds foremost Thai chefs who are reinterpreting classic Thai dishes. Both graduates of the Culinary Institute of America (CIA), they returned to their homeland to create innovative Thai cuisines that use modern cooking techniques. Chef Ton had worked in many Michelin-starred restaurants in New York, including Eleven Madison Park, The Modern and Jean-Georges before opening his restaurant Le Du in Thailand nine ye...

BANGKOK, April 17 — At his upmarket Bangkok restaurant, Michelin-starred chef Thitid “Ton” Tassanakajohn spoons black caviar onto a plate, adding the newly affordable Thailand-made delicacy to his reinterpreted traditional family recipes. The luxury food, better associated with chilly...

At his upmarket Bangkok restaurant, Michelin-starred chef Thitid "Ton" Tassanakajohn spoons black caviar onto a plate, adding the newly affordable Thailand-made delicacy to his reinterpreted traditional family recipes.