In Bangkok, Chef Ton makes a Michelin Star-worthy Khao Kluk Kapi | 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