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Food

Watch Justin Pichetrungsi ‘Chef That!’ Thai Ice Cream Sundae

Thai tea caramel sauce, fried bananas and a lychee on top in place of a cherry makes Justin Pichetrungsi’s Thai ice cream sundae a terrific addition to your summer dessert rotation.

By Betty Hallock
, Laurie Ochoa, Stephanie Breijo and Mark E. Potts
In our first Chef That! episode, Justin Pichetrungsi — whose Sherman Oaks restaurant, Anajak Thai, was the 2022 L.A. Times Restaurant of the Year — brings us a Thai ice cream sundae made with Thai tea caramel sauce, fried bananas and lychees. Find the recipe at this L.A. Times Food link.
FoodRecipes
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times.

Laurie Ochoa

Laurie Ochoa is general manager of Food at the Los Angeles Times.

Stephanie Breijo

Stephanie Breijo is a reporter for the Food section and the author of its news column on openings, events and other happenings. Previously, she served as the restaurants and bars editor for Time Out Los Angeles, and prior to that, the award-winning food editor of Richmond magazine in Richmond, Va. Born and primarily raised in Los Angeles, she believes L.A. to be the finest food city in the country and might be biased on that count but doesn’t believe she’s wrong.

Mark E. Potts

Mark E. Potts is the senior editor for video at the Los Angeles Times. A native of Enid, Okla., Potts graduated from the University of Oklahoma with a master’s degree in broadcast journalism. He has created and edited video for DreamWorks, YouTube, Microsoft, Sony and BET.

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