Andy Ricker, Thai Chef

The Master of Pok Pok
4 Monks in a Bar

“Satay isn’t satay unless it’s cooked over charcoal.” — Andy Ricker

Andy Ricker is another highly visible Andy in Thai cuisine, along with Andy Arunasameruang of Chicago. Ricker, from Portland, Oregon, has done the unusual — he has become a leading Thai chef in North America. And Ricker’s not even Thai! Continue reading

Thai Cuisine

Hot, Sweet, Salty, Sour and Bitter
Variety in Flavor, Ingredients, Color

“Food is eaten not just for nourishment. For a Thai, it is an art, a topic of conversation, a source of pleasure.” — Kreesnee Ruangkritya [1]

Deva sculpture, Thailand 15th century

Deva, Thailand, 15th cent.

The core concepts of Thai cooking are hot, sweet, salty, sour and bitter.  A well-designed meal offers a variety in flavors, preparation methods, ingredients, and color.

So if a Red Curry is the main dish, the cook woul Continue reading

Jean-Georges Vongerichten

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The Most Famous Fusion Chef
Hooked on Kimchi

“No single chef has made more influence on the way…other chefs cook and other restaurants look.” — New York Magazine

Ovaltine

Ovaltine

You have probably noticed an explosion of Thai-inspired restaurants run by Westerner chefs. You will find them in many places, even in Bangkok.

Jean-Georges Vongerichten, the Alsatian-born French chef, may be the single person most responsible for this phenomenon. Continue reading