Thitid Tassanakajohn, aka chef Ton, at Little Bao in Causeway Bay, Hong Kong. Photo: Roy Issa

Why Bangkok’s chef Ton is trying to educate Thais about their own cuisine

  • While other chefs were importing ingredients, Thitid Tassanakajohn, of Michelin-starred Le Du, set up a network of local producers
  • ‘You can’t cook good food if you don’t have good local ingredients’, he says, something he learned in America
Topic |   Thailand

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Thitid Tassanakajohn, aka chef Ton, at Little Bao in Causeway Bay, Hong Kong. Photo: Roy Issa
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