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Originally from Bangkok, Phonthip Tundkana opened a restaurant more than 30 years ago, accruing recipes and honing her skills. When her daughter decided she wanted to study abroad in America, she packed up and followed suit. Though destiny brought her to America, she didn’t let the country change her cooking style. From the curries to the Thai tea, everything is made from scratch, the way she learned back home. (September 2012)

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