When Hussein cooks, the whole community rubs its stomach and rejoices. The Rohingya's kitchen repertoire of Burmese, Bangladeshi, Pakistani and northern Indian hybrids - it's hard to classify the origin of his menu of dry-fried ribs, complexly spiced curries, mutton biryani and other marvels - is a feast at Islamic functions and wedding ceremonies in a Bang Rak soi.
During Ramadan, Hussein, a chef at Haroon Mosque on Charoen Krung, rolls out masterpieces for a few hundred souls who gather each evening, while in other months his big iron pots (his WMD; Weapons of Mass Delicacy) are kept on fire by orders from locals.
Hussein, 50, is what we can call a luckier Rohingya. He has a Myanmar passport and a Thai residence visa, and although he emigrated to Bangkok over 10 years ago, he still goes back to visit his family in Yangon a couple of times a year.
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