For Andy Yang, one star has prompted him to reach for others. Yang is founder of Rhong Tiam, a concept offering authentic Bangkok cuisine that recently won recognition from the esteemed Michelin guide as well as a shout-out from The New York Times, prompting Yang to grow it. But Yang’s direction was not always so clear. Originally, the residential property owner in the New York City borough of Queens had hungered for the food of his native Bangkok and wanted to show New Yorkers how ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?