– Alex, where are you going? – charming Kiki asked me early in the morning. – I’m going to Stanley, I’m shooting a restaurant there. – I’ve been to Stanley. When I was a kid. The richest people of Hong-Kong live there, and they like the dogs very much, – she told me,
About Krajang Thongjan, Chef at "Saigon at Stanley"My name is KRAJANG Thongjan, you can call me Sam. I was born in 1964 and I’m Thai by ethnicity. When I came to Hong Kong I found myself working in a Thai kitchen. In 2000, I then joined Saigon at Stanley, and even after 30 years in this industry, I still think that the art of cooking is fascinating. I love Vietnamese and Thai cuisine both for its balanced taste and aesthetics.
Krajang Thongjan, Chef at "Saigon at Stanley"2015-04-22T16:48:22+00:00Tags: chefs catalog, chicken rice paper rolls, cooking chef, Fresh Rice Paper Rolls, KRAJANG Thongjan, recipe for spring rolls, rice paper recipes, rice paper roll, rice paper rolls dipping sauce, Turkish cuisine, vietnam recipes, vietnamese food, vietnamese rice paper rolls, vietnamese rolls|