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Chef Peter Valikit holds Pla-Lard-Prix, deep fried Flounder with hot chili and basil. Waitress Wuankipa Lim holds Gang sup-pa-rod, shrimp curry with fresh pineapple served in whole pineapple, Vdom Tongrugs on the right. (Photo by Laura Patterson/CQ Roll Call via Getty Images)

Chef Peter Valikit holds Pla-Lard-Prix, deep fried Flounder with hot chili and basil. Waitress Wuankipa Lim holds Gang sup-pa-rod, shrimp curry with fresh pineapple served in whole pineapple, Vdom Tongrugs on the right. (Photo by Laura Patterson/CQ Roll Call via Getty Images)

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