The first thing Rose Chalalai Singh does when hosting a dinner party—be it a 200-person affair for an art world client or a small, private event—is get the table ready. Only when that’s out of the way will she be able to focus on the actual food. No wonder, perhaps, since much of the chef’s childhood took place around a table that was always set for guests. Growing up, she lived in Bangkok with her grandmother, a mother of 11