Read more at Khaosod

— by Asaree Thaitrakulpanich: Instagrammables, fancy plating, Michelin stars – some see them as marketing tricks that standardize the Thai food scene, others as a classy boon to uplift and update the country’s culinary heritage.

Thai chefs, farang restaurant proprietors and a food expert diverged on what the induction of restaurant rankings means for the Thai food scene in a discussion held Tuesday night by the Foreign Correspondents’ Club of Thailand…

Image: Saawaan’s petit fours: from left, a durian chocolate, a mango sheet with a passionfruit filling; a magnolia meringue and a sour orange mousse, courtesy of Khaosod