At his upmarket Bangkok restaurant, Michelin-starred chef Thitid “Ton” Tassanakajohn spoons black caviar onto a plate, adding the newly affordable Thailand-made delicacy to his reinterpreted traditional family recipes. The luxury food, better associated with chilly northern nations, is breaking into the Southeast Asian country’s fine-dining scene, with the 37-year-old celebrity cook able to economically serve the roe thanks to an innovative farm outside the capital. Using high-tech harvesting methods, a Thai-Russian partnership is offering a more ethical and affordable product, sparing the end…