Ramen in tom yum soup. Sushi with a grasshopper on top. Ketchup, mayonnaise and sausage on fish-feed bread for faux pizza. Spaghetti stir-fried with ketchup, minced pork, carrot and corn.
It seems some dishes of foreign origin have already been Thai-ified but this tendency to localise foreign food isn't exclusive to Thailand only. Take Japan, for example. They have Japan-ised so many European dishes that they have a term for it - yoshoku.
The three-month old Shio Cafe & Restaurant specialises in the yoshoku subset of Japanese cuisine and is brought to you by 29-year-old chef and owner Yada "Kaew" Ruangsukudom who studied culinary arts at the renowned Hattori Nutrition College in Tokyo.
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