The Culinary Institute of America

Tom Kati Bai Liang Goong: Coconut Milk Soup with Malindjo Leaves and Shrimp

Chef Benz Mahasuk is the head chef of Khum Hom Thai restaurant by Chef Ian Kittichai in the Mövenpick BDMS Wellness Resort in Bangkok. Here he shows us how to make a popular soup, Tom Kati Bai Liang Goong. Tom Kati Bai Liang Goong is a creamy coconut milk soup with shrimp and “bai liang” or malindjo leaves, which are similar to spinach. The soup’s milder flavor cool your palate, and make it a great companion to the fierier Thai dishes served with it.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Gang Kua Hed Kareng: Thai Yellow Curry with Mushrooms and Fried Tofu

Chef Ann Pavita Sae-Chao is the Executive chef of Khum Hom Thai restaurant by Chef Ian Kittichai in the Mövenpick BDMS Wellness Resort Bangkok. Here she prepares yellow curry with mushrooms or gang kua hed kareng. Gang kua is a type of curry paste from southern Thailand.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

A Tour of Bangkok’s Or Tor Kor Market with Chef Ian Kittichai

Chef Ian Kittichai gives us a tour of Or Tor Kor Market in Bangkok, known for its produce, prepared foods, and seafood. CNN named Or Tor Kor Market as one of the top 10 best fresh markets in the world in 2017. On this market tour, Chef Ian shows us some of his favorite snacks, and some of Thailand’s lesser known fruits and vegetables.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Interview with Chef Ian Kittichai

Chef Ian Kittichai is the owner of Khum Hom Thai restaurant in the Mövenpick BDMS Wellness Resort Bangkok. He talks about his childhood memories of selling produce at the market in Bangkok, as well as having plant-based menus available at each of his restaurants.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia  

Vegetarian “Pork Belly” Salad

Chef Luke Nguyen, restaurateur, author and television show host, shows us his creative Vegetarian “pork belly” salad. He makes a batter from tapioca starch, rice flour, and coconut milk layered with tofu and baguette. This is steamed then flash fried to create a finished product with an uncanny resemblance to pork belly. He serves the pork belly in a pomelo and herb salad.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Bánh Khọt Chay: Vietnamese Savory Pancakes

Inspired by the street food of Vietnam, banh khot are mini savory pancakes, typically made from a batter of rice flour, cornstarch, turmeric, and coconut milk. While these are usually topped with shrimp, these plant-based banh khot are topped with mushrooms. Chef Mai Pham from Lemon Grass Restaurant is joined by Chef Luke Nguyen, restaurateur, author and television show host, to show us how to make this dish.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Chef Luke Nguyen Talks Plant-Forward Vietnamese Cooking

Chef Luke Nguyen is a restaurateur, author, and television show host on multiple series, including Luke Nguyen's Vietnam and Master Chef Australia. He talks to Chef Mai Pham of Lemon Grass Restaurant about cooking creative plant-forward dishes at his restaurant Vietnam House in Ho Chi Minh City.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Phillipe Le Bourhis Talks Sustainable Hospitality at Hotel des Arts Saigon

Phillipe Le Bourhis is general manager at Hotel des Arts Saigon, MGallery Hotel, in Hồ Chí Minh, Vietnam and talks about his hospitality philosophy and serving sustainable meals to his international guests. The hotel includes two restaurants – the Saigon Kitchen, which serves buffet-style dining, and the Albion, which serves modern British cuisine.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia