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 South-East Asian 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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