Showing 1 - 1 of 1
Flavours, finesse and a dash of philosophy
Guru, Narada Sai-ngam, Published on 09/06/2017
» Chef Kongwuth "Kong" Chaiwongkachon graduated with a Grand Diploma from Le Corden Bleu Dusit and is a notable name in the culinary scene. He first came into our radar as the chef of Fire & Dine at Asiatique, where he created a number of delicious fusion dishes. Later, while working as the head chef of Japanese restaurant Ren at Dhara Dhevi Chiang Mai, he won over Iron Chef Japan in Thailand's Iron Chef competition. He has recently embarked on his biggest challenge yet by opening his own restaurant, Locus Native Food Lab in Chiang Rai. Surrounded by nature, the restaurant serves dinner by reservation only, with no more than 20 seats per night, to make the experience special to both him and his diners. We chatted with him about his culinary journey so far.