By JL Becker "I don't know of any other career that would suit me better than being a chef. It's what I do." Iit's no secret that Zak Pelaccio has a flare for Southeast Asian flavors. First with the critically acclaimed Chickenbone Café, then at 5 Ninth. Now with Fatty Crab—his latest Malaysian-inspired restaurant—shortribs braised in kaffir lime leaves and coconut is just one of the dishes that showcase his ability to seamlessly blend Eastern and Western flavors. He gives us the ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.