SLIDE SHOW: Spicy, Fishy, Sour: Cooking in Southern Thailand

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Jarrett Wrisley


In the center is a photograph of Koton, who came to the South of Thailand about 60 years ago and started a simple restaurant serving chicken rice and pork leg in the style of his native Hainan, China. Over the years, his business evolved into two restaurants, one very large and one smaller, serving Southern Thai and Thai/Chinese dishes.


Jarrett Wrisley gathers traditional recipes in Nakhon Si Thammerat province in
Spicy, Fishy, Sour: Cooking in Southern Thailand.

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Jarrett Wrisley hails from Allentown, Pennsylvania. For the past seven years, he's been working as a writer in Asia, though he still dreams of greasy cheese steaks. More

Jarrett Wrisley hails from Allentown, Pennsylvania. For the past seven years, he's been working as a writer in Asia, though he still dreams of (and occasionally returns for) greasy cheese steaks. Jarrett's first trip to Asia came as a college student, when he traveled to Beijing to study Mandarin Chinese. He returned to China after graduation, and began writing about Chinese food in Chengdu, the capital of Sichuan Province. After a six-month stint in Chengdu, he moved on to Shanghai, where he worked as a food critic and magazine editor for four years before striking out on his own. After six years in China, he recently moved to Bangkok, where yellow-clad protesters immediately shut down the airport where he had just landed. Luckily for him, he couldn't leave—and now intends to stay. Jarrett is presently working on a series of modern Chinese cookbooks with Hong Kong chef Jereme Leung and writing features that focus on food and culture in Asia. He'll be bouncing around the region as much as possible and writing about things he encounters along the way. His blog trains an eye on food but addresses other cultural phenomena, tidbits of travel, and the oddball politics of East Asia.

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