Image Credit: Christopher Kennedy Hong Kong to London. We had the chance to catch Chef Thompson for a few words, fresh from the stage. Thompson loved basketball but not the fame that came with it. There was more foreign influence than I expected, he said, referring to the duck dish he brought us earlier as a prime example. The entire room broke out in applause as Erving mentioned his old rival. Yet these familiarities disguise a radical shift for a chef who freely admits to puritanism worthy of the most devout Thai food fundamentalist. He used to run Sailors Thai (opened 1995) in that city and the Michelin starred Nahm (opened 2001) in . Each one takes the palate on a rollercoaster ride of punchy flavours, but for me it is the simple, heartwarming soup with the smoky fish paired to the earthiness of the bamboo that is a standout. The way he would soar through the air and elicit the incredible awestruck gasp of the audience; they had never seen anything like this, Walton said. And thats the thing about Thai food. By contrast, the Butsaba uses Kosapan rum, citrus liqueur, honey, lime, and orange for a bitter-sweet concoction. David Thompson is an Australian chef, restaurateur and cookery writer, known for his skill and expertise in Thai cuisine. Among a total of 69 MICHELIN-starred restaurants in Hong Kong and 18 starred restaurants in Macau, 2 restaurants newly receive Two Stars and 8 restaurants receive One Star. If you think you are a master of something just because you receive an award for it, it is a bit dangerous, claimed the industry veteran. The recipe comes to life when it leaves the paper. Ervings shoutout awakened some long-dormant part of him that made him realize who he was before alcohol and cocaine transformed him. I see it as an advantage, if you use that problem to understand more about that dish. Internationally revered Thai food maestro David Thompson, will open a new London restaurant in central Londons Chinatown, Eater London understands. How do you feel?Old [laughs]. With Aksorn, chef David Thompson shows that there is more to Thai cuisine than green curries and the pad Thais, and that he is still at the top of his game. I just do what I do because I love it.I dont think good chefs should work to get a Star. Musician David Foster and his wife, songwriter Linda Thompson, attend the Spago closing party hosted by celebrity chef Wolfgang Puck and his wife. But shes still active and barks a lot.. Grilled sticky rice with banana paste. In December 1979, Thompson resigned as co-captain. Kenneth is a former newspaper journalist who relishes uncovering stories in eateries and kitchens as much as hunting for new chomping grounds. You cant do anything about it. David Thompson . And with it came success. Do something else. A Thai love story. I taught her how to do a 360 with a treat. Cocaine offered an energy boost, Thompson learned. Thompsons job was simple: Share his story. The first, Classic Thai Cuisine was published in 1993. And thats what is remarkable about Thai food: the versatility., Aksorn brings old-fashioned Thai recipes to life. Do your best every day. That kind of helped me as far as me wanting to get my life back on track. We celebrate their stories. She wanted her husband to stop using. Third up is Khanom Khrok, or coconut pancakes, which is a traditional street Thai dessert. Since late 2020, Thompson has been leading kitchen crews at the freshly minted one MICHELIN Starred Aksorn, a 40-seat homey eatery perched on the fifth floor of Central: The Original Store on Charoen Krung in Bangkok, serving recipes from old Thai cookbooks dated from back to the 1940s through to the 1970s.It was no surprise to anyone in the room that Aksorn received one MICHELIN Star.