Chef Chudaree “Tam” Debhakam, who helms the two-MICHELIN-starred restaurant Baan Tepa in Bangkok has embarked on a journey to Taiwan upon the invitation of chef Kai Ho from Taiwan's 3-MICHELIN-starred restaurant, Taïrroir, to discover a culture centred around time-honoured food traditions - "Lu" (braising) in Taiwan. A good chunk of iconic Taiwanese dishes such as lu rou fan (braised pork rice), beef noodle soup and braised pork trotters have used the "lu" (braising) techniques, and to local Taiwaneses, the possibilities of this technique are endless. At the end of the trip, the two chefs got back to kitchen and utilized the techniques and insipirations along the way to create culinary creations, which showcases the diversity and allure of the amazing technique and food traidition.
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