THARIT TANGSONGSIRISAK (CHEF YAKUP)
Chef Yakup has his own vision about the perception of Mediterranean food in Bangkok. This idea had started after his journey from Mediterranean countries and he felt that it was the right time for Mediterranean cuisine to shine and assume the rightful place in this transformative movement.
Before he started his own restaurant at Fat Lamb he also worked under Chef Ian Kittichai at Issaya Siamese Club in Bangkok. His background from Kendal College Chicago in Culinary Arts made him create his own style and bring about Mediterranean dishes with an American twist at Fat Lamb. His experience in top hotels and restaurants ”Signature room at the 95th” as well as Michelin-American-Mediterranean restaurants in Chicago “Naha” before, were an area of his expertise and preference.
At Fat Lamb Dine & Feast, Yakup came up with the idea of incorporating Turkish and Middle Eastern dishes into his menu to fulfill the varieties of Mediterranean dining and feasting. The way to better understand Chef Yakup is to try Fat Lamb's signature dishes through wonderful memories of his culinary journey where he shares his passion for a unique dining experience that is different from the rest.
THARIT TANGSONGSIRISAK (CHEF YAKUP) SHARES A RECIPE
CRISPY CHICKEN LIVER WITH SPICED POTATOES
80 grams liver, diced
10 grams potato flour
10 grams flour
2 pieces tomato, diced
5 grams parsley
1 piece of onion, diced
juice of one lemon
5 tablespoons olive oil
2 grams oregano
1 teaspoon paprika
½ potato, diced and fried
salt and pepper to taste
Mix the potato flour and flour together. Mix in the spices and dip the liver into the flour; deep fry until it's crispy.
Deep fry the potatoes until it is crisp.
Mix the liver and potato together, season it with salt, pepper and paprika.
For the salad, dice the tomatoes and onion and toss it in olive oil. Add salt, pepper, oregano and lemon juice.