kevin

Yes, the paste in a how moke may do that, but by making your own paste you could control the overpowering aspect of the paste. Have you ever seen it as an element in a salad or even used to create the dressing for a salad in the southern area of Thailand. I really want to put sea urchin on my menu but I want it to be based on a traditional Thai creation. Unfortunately, sea urchin with lime needs more "substance" for my customers. I would be happy to eat it but I do not think my current clientele would be able to appreciate the character of such a simple creation.

Thank you for the information. I was hoping for something like a how moke, but I guess there isn'y any such recipes out there.

Hi, I'm new on egullet and I was hoping for some help, suggestions here. I can't seem to locate any Thai recipes using sea urchin. They are indiginess to the area. Any body know, noboby in Toronto seems to know? Thank- you

I really believe that Trevor at Lobby will be very good, I worked with him before and think that he will be a good one. That Kevin guy that worked at Nobu and spent some "time" at Senses, he is currently at Bangkok Garden and putting up some very good tasting menus. At least that what the customer feedback is saying. As for all this trained by crap, I worked there, I needed to pay rent and that is it. That I chose to do it in such a restaurant is unimportant if what I learned there, I fail to teach to my staff. The biggest problem with up and comers is that food writers in this city only seem to supprt the old guys, or the owner that gives them the best treatment.