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 ...
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