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Erawan's former chef Korn is now at La Moon, where he turns out a delicious array of Thai food like laksa salad, sweet corn salad, beef green curry and papaya with egg.
It's a signature flavour in our cooking – it’s hard to imagine iconic Malaysian dishes such as nonya laksa, asam pedas and nasi ulam without this distinctive ingredient.
Although he cooks elaborate, premium meals at his famed Thai restaurant Erawan, chef Korn makes much simpler Thai meals for himself at home.
Home cook Kai Quenneville learned how to cook her husband’s favourite dish from her best friend, Chef Korn.
Now in a new space, Erawan restaurant retains its elevated, progressive gastronomic sensibilities – but the possibilities have multiplied.
Chef Korn believes in using the right oil to maximise the goodness of deepfrying.
Give a creative Thai chef a set of shiny new kitchen equipment and what you’ll get is a delightful menu with a twist.
Visitors to BookFest@Malaysia 2014 next week will get to learn from master chefs during Cook-Out Day.