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Roasting with Johnny Lui

Johnny Lui, a pioneer of Bangkok’s brunch scene and the executive chef of Roast, opens up about his journey in the culinary world, the capital’s burgeoning food scene, and life as a chef. There is something inexplicably charming about the smell of a roast straight out of the oven, the warm colors of an aromatic soup, or the sound of sizzling garlic hitting the oil of a heated pan. The combination of familiar ingredients brought together in an uncomplicated way is what allows comfort food to remain relevant in a world where molecular gastronomy and 25-course tasting menus are becoming the norm. Johnny Lui’s reverence for simplicity began after his first course in culinary school, where he was introduced to...

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