Kingkorn Narintarakul na Ayutthaya has long been known for being fastidious when it comes to food.
Like all passionate foodies, Kingkorn isn't hesitant about travelling long distances to try recommended restaurants or even buy ingredients such as fish sauce, rice and shrimp paste from their original sources.
Her dining habits are far from relaxed. The deputy director of Biothai, a non-profit organisation advocating sustainable agriculture and food security who is also known as an expert on indigenous rice varieties, she sometimes brings her own cooked rice to restaurants _ mostly native strains from places such as Ubon Ratchathani or some special strains from Cambodia.
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