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Community projects and ‘collabs’: How Bangkok’s fine dining chefs are redefining themselves Kenny Mah © Provided by Malay Mail Kaeng pa pla (fish jungle curry with riceberry and vegetables), Chef Chumpol Jangprai’s contribution to Chef Cares Foundation’s ready meal project. Pictures courtesy of CK Lim BANGKOK, July 20 At first glance, it’s no different from any ready-to-eat meal at the neighbourhood convenience store in Thailand.  Nestled between shelves of panaeng curry with This is kaeng pa pla or fish jungle curry. Half of the bento contains this aromatic and spicy curry; the other two sections hold the purplish-black riceberry and steamed vegetables. Florets of broccoli and cauliflower; wedges of pumpkin.

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