A Rich Hub for Food

“The food that I make is very famous in Thailand. I learned it from my mentors, who served the Thai royal family,” says Nutcha Phanthoupheng, executive chef at Baan Lao Fine Thai Cuisine in Steveston. She describes her menu as a journey through Thailand featuring her personalized take on familiar dishes such as pad Thai and tom yum soup. Ingredients are fresh from local farms and waters, and gold flakes, microgreens and caviar feature generously.
Antonio Romero Casado expertly cuts the Imberico jamon into thin slices. Photo by Leila Kwok.
Conservas, Iberico jamon, olives, sardines and Manchego is just a sampling of the all- Spanish fare you’ll find at this hybrid import-dining operation. Photo by Leila Kwok.
Chef Lew of Bruno Restaurant at the Versante Hotel puts the finishing touches on the long table (top left), including his famous burrata salad. It’s made with fall orchard fruits, smoked squash, candied walnut, and more.