Almost every chef I know has a fetish like relationship with the cuisine of the Asian continent. Whether it’s Vietnamese Pho or Korean Bulgolgi, there’s just something about those bold exotic flavors that excite the palate like the finale of a 4th of July fireworks display, 1812 overture and all. On discovering Thai food, Anthony Bourdain once said, “it was like discovering a whole new box of crayons”. From the first dish I tried, I have constantly been drawn to the rich flavors of curry, lemongrass, coconut milk, and spicy peppers. The depth of flavor can be considered unmatched compared to other global cuisine. Thai food seems to strike a perfect balance of sweet, salty, spicy, and umami.