Khao Kluk Kapi: Shrimp Paste Fried Rice
Ian Kittichai demonstrates Khao Kluk Kapi, a shrimp‑paste fried rice, at Bangkok’s Khum Hom Restaurant, highlighting a staple of Thai home cooking. He walks viewers through the base: fried shallots, palm sugar, dark soy, and caramelized fish, then introduces the distinctive southern shrimp paste that contains whole shrimp pieces, not a smooth paste. The cooking sequence emphasizes layering of sweet, salty, and smoky notes. Caramelizing shallots with palm sugar creates a deep umami foundation, while the shrimp paste—produced in three southern provinces—adds a briny, caramelized kick. The rice is stir‑fried with the paste to absorb these flavors, then finished with lime, green mango, chilies, cucumber, dry shrimp, and a crisp fried egg for texture. Kittichai notes that many restaurants simply mix the paste into cooked rice, but his method sears it for extra smokiness. He points out that the shrimp paste is “not really a paste,” underscoring its unique texture and regional authenticity. The dish balances sweet, salty, sour, and spicy elements, showcasing Thailand’s culinary philosophy of harmony. For chefs and food entrepreneurs, the recipe illustrates how traditional ingredients can be elevated through technique, offering a marketable dish that celebrates regional terroir while appealing to global palates seeking complex, balanced flavors.
Vegetarian “Pork Belly” Salad
The video introduces a vegetarian "pork belly" salad that reinterprets classic Vietnamese flavors using plant‑based ingredients. Chef Mai highlights the rarity of winged beans—also called dragon beans—in the United States and demonstrates how they are blanched and sliced to provide...
Gang Kua Hed Kareng: Thai Yellow Curry with Mushrooms and Fried Tofu
Chef Ann, a Thai culinary specialist, demonstrates how to prepare gang kua hed kareng, a southern Thai yellow curry distinguished by split‑gill mushrooms and deep‑fried tofu. She emphasizes the use of fresh coconut milk, black pepper, and a modest amount...
Chef Luke Nguyen Talks Plant-Forward Vietnamese Cooking
Chef Luke Nguyen uses a recent interview to champion plant‑forward Vietnamese cuisine, urging aspiring restaurateurs to rethink menus around vegetables, herbs and local produce rather than traditional meat‑centric dishes. He stresses the importance of building relationships with growers to discover unique,...
Worlds of Flavor 2025: Bulghur and Yogurt Across Anatolia
The Worlds of Flavor 2025 session, hosted by veteran food journalist Liz Gman, spotlighted the humble yet versatile staples of bulgur and yogurt across Anatolia. Chefs Musa Doug Devin and Mlec Erdal demonstrated how these ingredients anchor both rustic home...
Interview with Chef Ian Kittichai
In this interview Chef Ian Kittichaï explains how he transforms ordinary vegetables into star attractions, arguing that simply stir‑frying them is insufficient for a memorable dining experience. He describes his personal motivation—his sister’s battle with cancer—which prompted him to create...
Worlds of Flavor 2025: Hourani Wheat: Ancient Grain, Modern Uses
The session at Worlds of Flavor 2025 highlighted Harani wheat, an heirloom grain revived by Honore Farm and Mill. Founder Elizabeth Duff traced her personal journey from a gluten‑allergy revelation to discovering ancient wheat varieties, culminating in the cultivation of...
Bánh Khọt Chay: Vietnamese Savory Pancakes
The video features a plant‑forward reinterpretation of the Vietnamese street‑food staple bánh khọt, a savory pancake made with turmeric‑colored batter. Chef Mai and a host demonstrate how coconut milk, rice flour, spring onion and sparkling soda water combine to create...
Worlds of Flavor 2025: How Ancient Persia and Modern Iran Shaped the Mediterranean Palate
The Worlds of Flavor 2025 session explored how ancient Persia and today’s Iran have shaped the broader Mediterranean palate, featuring chefs and scholars who traced culinary lineages from the Zagros domestication cradle to modern fusion dishes. Panelists highlighted three historical pillars:...
Phillipe Le Bourhis Talks Sustainable Hospitality at Hotel Des Arts Saigon
Hotel des Arts Saigon, an MGallery property of Accor, showcases a new model of sustainable hospitality by integrating locally sourced ingredients, artistic design, and a dual‑restaurant concept that blends Vietnamese tradition with modern British cuisine. The hotel opened in November...
Bánh Cuốn at Vietnam’s Ben Thanh Market
The video takes viewers to Ben Thanh Market in Ho Chi Minh City, where the host explores bánh cuốn, a classic Vietnamese rice‑flour roll, and attempts to make it under the guidance of a seasoned vendor. The preparation is broken down step‑by‑step: a...
Worlds of Flavor 2025: The Ancient Roots of Umami
The video opens the Worlds of Flavor 2025 session by introducing two chefs—Nathaniel Malone, a corporate executive chef, and Jordan, a London‑based culinary writer—who will explore the ancient origins of umami. Their focus is the Roman fish sauce garum, a...
Worlds of Flavor 2025: Mediterranean Global Flavors Driving U.S. Menu Innovation
The panel titled “Worlds of Flavor 2025: Mediterranean Global Flavors Driving U.S. Menu Innovation” opened with the debut of a new video series on Wajaka cuisine, followed by a deep dive into how Mediterranean and Middle Eastern culinary traditions are...
Gỏi Gá: Vietnamese Chicken Salad with Tofu and Peanuts
The video showcases Gỏi Gá, a classic Vietnamese chicken salad, demonstrated by chef‑owner Mai Pham at Ho Chi Minh City’s Albian Kitchen. She walks viewers through a traditional recipe that blends protein, fresh herbs, and crisp vegetables, emphasizing the dish’s role as...
Watermelon Khichdi | Chef Heena Patel’s Gujarati Comfort Food
Chef Heena Patel showcases a novel twist on the classic Gujarati khichdi, incorporating the entire watermelon—rind, flesh, and juice—into a comforting one‑bowl dish she dubs "tarabooj khichdi." The video frames the recipe as a savory counterpart to the usual sweet...