One is the persistence of a belief — not unfounded — among some Thai chefs that Westerners like their food sweet and can’t handle spice. When I was living in Bangkok, a Thai friend told me she had worked in the kitchen of a Thai restaurant in Austria. For years, Thai chefs in America pointed out that fresh ingredients were not available; they were forced to buy Thai vegetables frozen or out of a can. Pim Techamuanvivit, who was born in Bangkok, at Kin Khao, her Thai restaurant in San Francisco, July 13, 2017. Still, there is a lot of mediocre Thai food in the Bay Area, and beyond.

Source: Bangkok Post October 11, 2017 09:00 UTC