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Pridi Cacaofevier is also known to shock and delight customers with its wild flavors, particularly its PlaPlaPla bar, made with organic fish sauce caramel chunks, an Asian play on the beloved salty and sweet flavor profile.

Thin with vinegar, fish sauce or lemon juice for a crudités dip.

Pantry staples like Dijon mustard, Worcestershire sauce, fish sauce, or a splash of vinegar can ground your glaze, giving it the depth and acidity it needs to balance the sweetness.

And two videographers and a boom mic operator capture the action as three chefs plate hamachi crudo topped with a Szechuan mala sauce infused with Sonoma Hills Farm’s cherry cheesecake cultivar and top cannabis cocktails with crunchy bites of spiced fried eggplant glazed with fish sauce.

“We use so much fish sauce it’s crazy,” said Pichetrungsi, noting that “really good high-quality fish sauce, it’s gonna come from Thailand or Vietnam.”