Credit: afp |
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 northern nations, is breaking into the country’s fine-dining scene, with the 37-year-old celebrity cook able to economically serve the roe thanks to an innovative farm outside the capital. |
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Using high-tech harvesting methods, a Thai-Russian partnership is offering a more ethical and affordable product, sparing the endangered fish that provide the delicacy from their usual fate of death.
“The price is more affordable, I would say, compared to the ones we imported,” Ton explained as he sprinkled caviar over the Thai dip “Lhon Pu” at his restaurant, Lahnyai Nusara.
Using caviar also helps challenge perceptions that Thai cuisine must always be spicy with strong flavours, he added. “I think it’s opened many doors for many chefs to use it as well.” |
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