Apparently there's no faster way for a westerner to upset the people of Thailand than to tell them how to cook. As The New York Times reported in 2010, chef David Thompson set off a ruckus when he opened a Bangkok branch of his Michelin-starred Thai restaurant, his stated purpose being to revive a Thai food scene he considered stale. Thais scoffed at the suggestion that a non-native could master the intensely spicy dishes that comprise much of traditional Thai cooking. But surveying New York City's Thai food scene, it seems plenty of restaurants have come to trust Americans to handle Thai's full heat.Read More
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