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Pim Techamuanvivit (Thai: พิม เตชะมวลไววิทย์; RTGS: Phim Techamuanwaiwit; born 1971) is a Thai chef and restaurateur based in San Francisco. She is the owner of Nari, Kamin, and Michelin-starred Kin Khao restaurants in San Francisco, and became the executive chef of Michelin-starred Nahm in Bangkok in 2019. [1]
Thaï Express – (commonly spelled Thai Express), a franchise chain of quick service restaurants serving Thai cuisine across Canada; Thai Peacock, Portland, Oregon; TTFB Company Limited - The largest Thai Food Restaurant Chain in the World with over 150 locations and 4 different Thai Food Concepts, is a publicly listed company based in Taiwan ...
Jet Tila is the chef of the restaurants The Charleston and Pakpao Thai, located in Los Angeles, California, [10] and Dallas, Texas, [11] respectively. Tila is the restaurant developer of Dragon Tiger Noodle Co. with three locations in Las Vegas and Henderson, Nevada.
As of now, Thai Food Near Me, on the east side of Manhattan, appears in search results only to those who are reasonably close—searches from Brooklyn or Queens bypass it. But even that, Sampson ...
Ethnically diverse San Pedro was a magnet for European immigrants from various countries for years, reflected in the number of restaurants representing diverse cuisines, especially Croatian, Portuguese, Mexican, Italian, Irish and Greek. San Pedro is home to the largest Italian-American community in Southern California, centered on the "Via ...
Thai Town (Thai: ไทยทาวน์) is a neighborhood in Central Los Angeles, California. In 2008, it was one of the five Asian Pacific Islander neighborhoods in the city—along with Chinatown , Little Tokyo , Historic Filipinotown , and Koreatown —that received federal recognition as a Preserve America neighborhood. [ 1 ]
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Thai cuisine, as a whole, features many different ingredients (suan phasom; Thai: ส่วนผสม), and ways of preparing food. Thai chef McDang characterises Thai food as having "intricacy, attention to detail, texture, color, and taste. [23] Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices.
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