The amuse-bouche arrives, a half-open egg served in a nest of straw. The delicate shell cups layers of flavor: caramelized naam pla and jaggery palm sugar, a sous vide egg yolk, cilantro puree, fried chilis, chili oil, shallot cream, tamarind sauce and a tiny tamarind sprig. Stirred up thoroughly, the creamy, golden fillings become a […]
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