In Bangkok, Chef Ton makes Michelin Star-worthy Fried Rice | The Kitchen at the Los Angeles Times

This week we go on the road and out of the country to Thailand where Chef Thitid "Ton" Tassanakajohn makes us his version of Khao Kluk Kapi, shrimp paste fried rice. The dish is often found at street food vendors and comes as a heap of funky, delicious fried rice. At his Michelin Star winning restaurant Le Du Chef Ton emphasizes the use of fresh, local Thai ingredients to extrapolate all of the components of the dish to be enjoyed in any combination.
As a special treat, Chef Ton will be flying out to this year's Food Bowl presented by City National Bank. To buy tickets go to lafoodbowl.com
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I think its really great that L.A. Times Food is taking the opportunity to not only showcase food at the local level but also movements in food worldwide. This way great!

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