Chef Ian Kittichai shows us how to make Lime Stone Tartlets with Raw Tuna, Beetle Leaf, Minced Lime, and Toasted Coconut at his restaurant, Issaya Siamese Club in Bangkok. To make the batter for the crispy tartlet shells, Chef Ian uses lime stone water for its alkaline qualities.

Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/

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