New chef Keith Kornfeld brings a keen Southeast Asian sensibility to the kitchen of the vast, multilevel food and pleasure palace in Murray Hill. The chef cooked and taught cooking in Thailand, Fiji and the Maldives, with side trips to Malaysia. This explains why his kitchen team, some from Southeast Asia, prepares their own curry pastes and harmonizes ginger and soy flavors in their new take on roast chicken with rice. Long known for its satay cooking, Pranna now prides itself in a more authentic Chicken Satay. Lichis join lamb in a Penang Curry and a street-style roti does a star turn with banana in a Pranna dessert.