LARA DUN­STON Wrote “Bangkok’s New Bounty,” p. 136

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A travel and food writer based in Siem Reap, Dun­ston left Aus­tralia 20 years ago to live abroad, fo­cus­ing the first decade on the Mid­dle East and Europe be­fore shift­ing to South­east Asia. “I’m a huge fan of Asian street food and love the culi­nary tra­di­tion of cook­ing and eat­ing out­doors,” she says—so much so she’s writ­ing a book on the sub­ject. “But what re­ally ex­cites me are the in­no­va­tive young chefs, lo­cal and for­eign, who I met in Bangkok, and who are re­defin­ing the no­tion of lo­cal food. “Au­then­tic” and “tra­di­tional” are loaded terms, as cuisines con­stantly evolve. What makes Bangkok such a com­pelling din­ing des­ti­na­tion is that while change is hap­pen­ing at a giddy pace, the chefs each have a foot in the past, but are also try­ing to leave as light a foot­print as pos­si­ble.”

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